Freezer Pot Pie Recipe

April 20, 2023 Post a Comment

Freezer Chicken Pot Pie from www.bigoven.com

Description

This freezer pot pie recipe is a comforting and delicious meal that you can make ahead of time and store in the freezer for those busy days when you don’t have time to cook. The filling is made with chicken and vegetables, and the crust is made from scratch using butter and flour. You can assemble the pies and freeze them for up to two months. When you’re ready to eat, just pop them in the oven and dinner is served!

Prep Time

This recipe takes about 30 minutes to prepare.

Cook Time

Once you assemble the pies, they will need to bake for about 30 minutes.

Ingredients

For the filling:

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
2 cups cooked and diced chicken
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup frozen peas

For the crust:

2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter, cubed
1/4 cup ice water

Instructions

To make the filling, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the carrots and celery and cook for another 5 minutes. Add the chicken, thyme, rosemary, salt and pepper. Cook for another 5 minutes. Add the flour and stir until combined. Slowly add the chicken broth, stirring constantly until the mixture thickens. Add the peas and cook for another minute.

To make the crust, combine the flour and salt in a food processor or large bowl. Add the butter and pulse or cut with a pastry blender until the mixture resembles coarse crumbs. With the motor running or while stirring, slowly add the ice water until the dough comes together. Divide the dough into two equal portions and shape into discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.

To assemble the pies, preheat your oven to 375°F. Roll out each portion of dough on a lightly floured surface to about 1/8 inch thick. Cut each into four 6-inch circles. Place each circle in a greased 6-inch pie plate. Fill each with the chicken filling. Roll out the remaining dough and cut into four 6-inch circles. Place each circle on top of the pies and press the edges to seal. Cut three slits in the top of each pie and brush with beaten egg. Bake for 30 minutes, or until the pies are golden brown. Allow to cool before serving.

Equipment

For this recipe, you will need a large skillet, a food processor or pastry blender, and a rolling pin. You will also need four 6-inch pie plates.

Notes

To freeze the pies, allow them to cool completely before wrapping in plastic wrap and aluminum foil. Label and freeze for up to two months. To bake, unwrap the pies and place them on a baking sheet. Bake at 375°F for 45 minutes, or until golden brown and heated through.

Nutrition: Per Serving

Calories: 576, Fat: 35g, Saturated Fat: 18g, Cholesterol: 87mg, Sodium: 708mg, Carbohydrates: 44g, Fiber: 3g, Sugar: 3g, Protein: 19g

Recipe Tips

This recipe is a great way to use up leftover chicken or turkey. You can also use other vegetables such as frozen corn, green beans, or mushrooms. For a vegetarian version, replace the chicken with extra vegetables. You can also try replacing the chicken broth with vegetable broth.

This recipe can also be made with store-bought pie crust. Simply roll out the dough and place it in the pie plates as directed. You can also use store-bought puff pastry for a flaky, buttery crust.