Freeze & Bake Chicken Pot Pies

Freeze & Bake Chicken Pot Pies

Recipe by Claire Nolan from tasty.co

Dinner

Ingredients

6

6 servings

  • 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

Instructions

  • 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!

Nutritional Facts

Per 6 servings

  • Calories: 754
  • Carbohydrate: 75g
  • Fat: 41g
  • Fiber: 4g
  • Protein: 23g
  • Sugar: 8g

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