Make Ahead Freezer Chicken Pot Pies

Step 1: Chicken ... As I mentioned, I like to make my own chicken and broth. However, you can always use a rotisserie or leftover chicken; and, a good store bought broth/stock.

Step 2: For me, I put a whole chicken (seasoned with salt and pepper) in my crock pot, with a couple of celery ribs, carrots, and a onion. Just cut them in 3-4 pieces is all; cover with water and let it go 5-7 hours on low until tender. Remove, cool, cut all the meat off; and package up any extra - make sure to reserve the 2 1/2 cups for the pies. Put that carcass back in the crock pot, a new celery rib, carrot, onion; and, cover with water. Simmer it over night; then, in the morning ... you have some awesome broth; just strain, refrigerate; and, freeze any extra. AGAIN, you can just use a rotisserie and a store broth; but, this is really delicious and easy.

Step 3: Frozen Vegetable Note: Now, I like to use a simple frozen mix of 'peas, carrots, and corn;' along with onions and celery; but, don't be afraid to use a different mix. or your favorites. Just stay away from watery vegetables like tomatoes, zucchini, even a gumbo mix; which I don't think works well. But, you can add lima beans, pimentos, peppers, mushrooms, broccoli, etc.

Step 4: Pie Crust ... I used Pillsbury Pie crust (found in the dairy section of your grocery store); but, there are many brands, fresh and frozen. Just make sure to let them rest on the counter; then, lightly roll or press the seams together. Four (4) pie crusts will give you 4 large loaf pans; or, 5-6 small (mini) ones. You can also use small round ones too. I usually put the pan or dish on the crust; and cut approximately 1/2" bigger all around - you don't have to be exact. Then, you can re-roll the crust if needed for the next dish; especially if you are using oval or square loaf pans, or an odd size.

Step 5: Filling ... Add the butter to a large saute pan, and bring to medium heat. Add the onions and celery; and, cook 3-4 minutes. Then, add in the flour; and, mix to combine; and, cook a couple of minutes to get rid of that raw flour taste. Then, add the wine, broth, frozen vegetables (or your favorites), seasoning (optional red pepper flakes), salt and pepper; then, bring up to a light boil. Next, reduce to medium low heat and simmer a few minutes (2-3).

Step 6: Add the chicken, potatoes, evaporated milk, and parsley; and, mix to combine. Cook 5 minutes on low heat; just to combine all the ingredients. Taste again; and season if necessary. Then, set to the side - the filling is done! Let the filling cool.

Step 7: Pies ... Remember, these are meant for the freezer; so, I try to use the aluminum disposable tins to make this easy. Also, it doesn't use up all your dishes. Fill your aluminum tins with the filling - I like the mini ones; it, makes a perfect 1 perfect serving. Then, top with the crust. Pinch the edges however you want ... I am not a baker; so rustic for me. Get as fancy as you want. Cut, 3-4 slits with a knife in the center of the pie.

Step 8: Storage ... Wrap in 2 sheets of plastic wrap, 1 sheet of foil; then, put in freezer bags (2/per bag). Good for 6 months.

Step 9: Bake ... Heat the oven to 375 degrees. Unwrap the pies, reserving the foil. Then, brush the crust with the beaten egg/milk mixture. Cover with foil for the first 30 minutes; uncover and bake another 30 minutes until golden brown. Let pot pies rest 10 minutes before serving. Obviously, you can bake them immediately; and cooking will vary a bit. I bake uncovered for 40-45 minutes at 350. But, this recipe is really for "Make Ahead Pies."

Step 10: And remember, you can make any size or shape. Cooking times can vary, depending on the pan or dish you or using.

Step 11: Serve and ENJOY! ... Add a salad; and you have a perfect dinner, ready to just pop in the oven.