REHEAT CHICKEN POT PIE RECIPES

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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

Yield 6 pot pies

Number Of Ingredients 13

? 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, CarbohydrateContent 86 grams, FatContent 58 grams, FiberContent 5 grams, ProteinContent 23 grams, SugarContent 12 grams

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