Healthy Pot Pies Frozen Recipes

FREEZE & BAKE CHICKEN POT PIES RECIPE BY TASTY

Freeze & Bake Chicken Pot Pies Recipe by Tasty image

Here's what you need: butter, onion, celery, large carrots, milk, chicken broth, flour, rotisserie chicken, frozen peas, salt, pepper, refrigerated pie crusts, disposable foil pot pie pans

Provided by Claire Nolan

Categories Dinner

Yield 6 pot pies

Number Of Ingredients 13

Ingredients

⅓ cup butter
1 onion, diced
3 stalks celery, diced
3 large carrots, diced
1 cup milk
2 cups chicken broth
½ cup flour
1 rotisserie chicken, shredded
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
3 refrigerated pie crusts
6 disposable foil pot pie pans, or ceramic ramekins

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!

Nutrition Facts : Calories 969 calories, Carbohydrate 86 grams, Fat 58 grams, Fiber 5 grams, Protein 23 grams, Sugar 12 grams

HEALTHIER CHICKEN POT PIE IX

Healthier Chicken Pot Pie IX image

More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.

Provided by MakeItHealthy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 ½ cups sliced carrots
1 cup frozen green peas
½ cup sliced celery
3 tablespoons butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup low-fat (1%) milk
¼ cup chopped Italian parsley
2 (9 inch) unbaked whole wheat pie crust

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 26.8 g, Cholesterol 43.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 15.3 g, SaturatedFat 4.8 g, Sodium 712.4 mg, Sugar 3.8 g

REDUCED-FAT CHICKEN POT PIE

Reduced-Fat Chicken Pot Pie image

Bisquick Heart Smart® recipe! Homemade chicken pot pie is extra easy and extra tasty.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

1 cup cut-up cooked chicken
1 bag (12 oz) frozen mixed vegetables, thawed
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

Steps:

Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
Bake uncovered about 30 minutes or until golden brown.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g

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