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Thursday, April 13, 2017

Freezer Chicken Pot Pie

Freezer Chicken Pot Pie
  • Deep 9 inch Freezer Pie pan
  • Aluminum Foil

Ingredients (makes 1 pie)
  • 1 cup cubed cooked chicken
  • 1/4 cup butter (or margarine for dairy free) 
  • 1/4 cup flour
  • 1/2  teaspoons salt
  • ½ garlic salt
  • 1/4 teaspoon pepper
  • 2/3 cups chicken broth
  • 1/3 cups milk (or sub unsweetened almond milk for dairy free)
  • 1 ½ cup frozen mixed veggies
  • 1 box  ready made crusts (2 in a box)

Chicken Mixture-
1.      In a large skillet, melt butter.
2.      Stir in the flour, salt, garlic salt, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3.      Add the chicken and mixed veggies. Remove from heat.

 Assemble Pie
  1. Line two 9-inch pie plates with bottom pastry; trim even with edge of plate.
  2. Fill pastry shells with chicken/veggie mixture.
  3. Roll out remaining pastry to fit top of pies.
  4.  Cut slits or decorative cutouts in pastry.
  5. Place over filling; trim, seal and style the edges.
  6. Cover and freeze remaining pot pie for up to 4 months.
  1. Thaw in fridge
  2. Cover edges of piecrust with foil; place on a baking sheet.
  3. Bake at 375ºF for 45 minutes. let stand for 10 minutes before serving.

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