A Different Chicken Pot Pie For The Freezer Recipes

FREEZE & BAKE CHICKEN POT PIES RECIPE BY TASTY

Steps:

• In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
• Pour in the flour, and mix in well.
• Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
• Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
• Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
• Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
• Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
• Cover each pot pie with foil and freeze for up to 2 months.
• To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
• Enjoy!

A DIFFERENT CHICKEN POT PIE (FOR THE FREEZER)

Steps:

• Topping: Peel potatoes and cut into 1/2 inch chunks.
• In a large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes; drain and return to pot.
• Add milk, cheese, butter, salt and pepper; mash until smooth, set aside.
• Meanwhile, cut chicken into 1/2 inch chunks.
• In a separate large saucepan, bring stock to boil.
• Add chicken, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper and nutmeg; reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes.
• Stir in peas, mustard and lemon juice.
• In a small bowl, whisk flour with 1/3 cup cold water; whisk into stock mixture and bring to boil.
• Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.
• Combine chicken/veggie mixture with stock mixture.
• Make ahead Meal: Ladle into four 2 cup ovenproof or foil dishes.
• Spoon or pipe potato mixture over top.
• Let cool for 30 minutes.
• Refrigerate until cold.
• Cover with foil and overwrap with heavy duty foil; freeze for up to 1 month.
• Thaw in refrigerator; remove heavy duty foil.
• Bake on rimmed baking sheet in 400f degree oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, 25 minutes.
• Uncover and broil until golden, about 3 minutes.
• OR FOR DINNER TONIGHT: Scrape chicken mixture into 10 cup casserole dish, spoon or pipe potato mixture over top.
• Cover and bake in 400f degree oven until hot, 20 minutes.
• Uncover and broil until golden, 3 minutes.

MAKE-AHEAD CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Slowly stir in flour and thyme. Slowly stir in broth and milk; bring to a boil. Cook until thickened, about 2 minutes. Add chicken, peas, corn, and potato-carrot mixture.
• Place a pie crust in the bottom of 2 pie plates. Fill each with 1/2 of the pot pie mixture and cover with the remaining pie crusts. Cut slits in the top of each crust, and press a fork around the edges to seal. Freeze one pie.
• Bake one pot pie in the preheated oven until hot and bubbly, 35 to 40 minutes. Let stand 15 minutes before serving.