How To Make Freeze and Bake Chicken Pot Pies
These savory chicken pot pies are comforting, veggie-filled pastries that are easy to prepare. Make ahead, freeze, and bake for a fast and filling dinner.
- 3large carrots,diced
- 2cupschicken broth
- 1Rotisserie chicken,shredded
- 3pie crusts,refrigerated
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, then 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 1 inch thicker than the widest rim of the dish and a piece that is the same size as the rim. (Roll the 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 degrees F, and bake for about 30 minutes with the foil on top. Remove the foil and bake for about 30 minutes or until golden brown.
- Calories: 1167.94kcal
- Fat: 72.13g
- Saturated Fat: 27.17g
- Trans Fat: 0.61g
- Monounsaturated Fat: 27.65g
- Polyunsaturated Fat: 11.01g
- Carbohydrates: 80.89g
- Fiber: 5.32g
- Sugar: 7.58g
- Protein: 47.12g
- Cholesterol: 183.58mg
- Sodium: 1172.30mg
- Calcium: 118.42mg
- Potassium: 873.31mg
- Iron: 3.85mg
- Vitamin A: 502.02µg
- Vitamin C: 17.31mg
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