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Chicken Pot Pies For the Freezer

Here's how you make Chicken Pot Pies For the Freezer
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  • Servings: 6
  • Prep: 10m
  • Cook: 20-25m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds cooked chicken breast (6 breasts, or 1 small rotisserie chicken, cooked and diced approx 3 1/2-4 cups)
  • 10 ounces frozen mixed vegetables (peas, carrots, corn, lima, beans, thawed)
  • 1 1/2 cups mushrooms (sliced mushrooms, fresh or frozen)
  • Seasoning blend (1 cup onions, red and green pepper, and celery), thawed
  • 2 cans (15 ounces) potatoes (diced, drained)
  • 4 1/2 cups chicken broth (or stock)
  • 1/4 cup white wine (or sherry wine, optional)
  • 3/4 cup heavy cream
  • 2 large eggs (or extra large, beaten + 2 tablespoons water to be brushed on the crust before you cook the pies)
  • 3 to 4 puff pastry sheets (depending on the size)
  • 1/2 cup unsalted butter (1 stick)
  • 3/4 cup all-purpose flour
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Base ... Add the butter to a large saute pan and bring to medium heat. Add the seasoning blend (onion, pepper, celery mix) and cook 2-3 minutes until well combined. Then, add in the mushrooms, mix to combine, and cook another 2-3 minutes.

  • Step 2: Then, Add in the flour, and mix to create a roux. Cook at least a minute to get rid of the "raw flour" taste. Slowly add in the chicken broth, whisking to combine, bring up to a light boil. Then reduce to medium low.

  • Step 3: Vegetables ... Add the mixed vegetables, potatoes, thyme, parsley, cream, and stir to combine. Simmer 10 minutes on low heat. Add the chicken, stir, then season with salt and pepper to taste. You want the sauce like a thick gravy - if it seems too thick, add a little more broth.

  • Step 4: Crust ... Before you fill the tins. Lay one tin upside down on the puff pastry and cut 1" around the edge of the tin. This will be the template for your 6 crusts.

  • Step 5: Finish ... Fill the tins and cool completely. Then, top each pie with the pastry, and crimp the edges. Now, I hate to bake, so I don't do anything fancy. But you can crimp it any way you like; using a fork, simply hang over the side edge for a very rustic look, or a fancy pinch; however, you want. Then cut 3-4 slits in the top. Wrap each one in plastic wrap and then foil. Put 2-3 in a gallon plastic bag and freeze.

  • Step 6: Bake ... When ready to bake; remove from the freezer, and brush with the egg and water mix. This will create a nice brown crust as it bakes. Bake in a 375 degree oven for 55-65 minutes, middle shelf, until bubbly and golden brown. Sometimes, I let is thaw a few minutes before baking which can cut the baking time a bit. I bake the pies uncovered, but if the crust get too brown, I put a small piece of foil over the top.

  • Step 7: Serve and ENJOY! ... Add a salad, and dinner is served. You can make this same recipe using turkey or beef as well. And, as I said, you can cut up your own vegetables; or, use your favorite mix. This is just my favorite; but also very easy to put together.

We hope you enjoy this recipe!

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