Best A Different Chicken Pot Pie For The Freezer Recipes

HOMEMADE CHICKEN POT PIE--MAKE AHEAD AND FREEZABLE!

Steps:

• Saute the first 3 ingredients in butter in a big skillet over medium heat until tender, 5-10 minutes.
• Add flour; stir until smooth. Cook 1 minute, stirring constantly.
• Add chicken broth and milk; cook, stirring constantly until thickened and bubbly, about 10-15 minutes.
• Stir in chicken, peas, salt, and pepper.
• Cool before pouring into pie crusts. VERY important! This allows it to thicken a bit more.
• At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
• Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer! And see instructions below for both.
• Start by preparing the crusts by rolling them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover.
• Pour filling mixture into bottom crusts and cover with top crusts.
• Fold edges under and crimp.
• Poke slits in the top (you can make a nice pattern here too!)
• Cover with foil, label and freeze. See below for preparation instructions
• Preheat oven to 350°F.
• Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
• Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above (To Assemble Your Pot Pie) and bake accordingly. OR you may bake the whole pie from frozen.
• Preheat oven to 350°F.
• Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes.
• Remove from oven and let rest for 10 minutes before cutting.

FREEZER MEAL RECIPES: HOMEMADE CHICKEN POT PIE

Steps:

• Stovetop: Place the chicken and 2 cups broth in a large pot or Dutch oven and bring it to a simmer over medium heat. Cook the chicken until it is just done (don't overcook or it will dry out) - about 10-12 minutes. If the chicken pieces are large, you may need to pound them or cut them in half so they will cook more quickly.
• Slow Cooker: Or you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours.
• Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash it).
• Heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, and celery, and peas. Add salt and pepper to taste, if desired. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred or chop the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
• Over medium heat, melt the 4 Tbsp butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 tsp salt and 1/2 tsp pepper.
• Remove from the heat and stir the chicken, vegetables and peas into the sauce. Transfer to medium bowl, cover with plastic wrap and refrigerate until chilled, about an hour (only if freezing the pies and not cooking immediately).
• Unwrap and unroll pie crusts onto lightly floured surface. Cut out 2-3 pastry toppings by cutting around the edge of an overturned pan.
• Divide mixture among the number of disposable aluminum loaf pans you have. Top with pastry and use fork to seal edges.
• Using a paring knife, make 3 steam vents in each crust.
• Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to 2 months.
• Adjust oven rack to middle position and heat oven to 400. Unwrap frozen pot pies and arrange on a rimmed baking sheet. Brush crust with beaten egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 20 minutes. Let pot pies rest 10 minutes before serving.

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.

INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL)

Steps:

• Dice celery and puree onion.
• MAKE IT NOW.
• INSTANT POT: Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, corn starch, poultry seasoning and salt into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
• SLOWCOOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Add biscuits to the top, cover with lid and continue cooking 1 hour.
• MAKE IT A FREEZER MEAL.
• Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning and salt into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.
• THAW AND COOK.
• Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart.
• INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
• SLOW COOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Take two forks, shred chicken then stir to combine. Mix together cornstarch and 1/4 cup (60 mL) water with fork, stir into slow cooker. Add biscuits to the top, cover with lid and continue cooking 1 hour.