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Freezer-Friendly Pot Pie

 Freezer-Friendly Pot Pie

I have to admit I have never been a lover of pot pies- but my pregnant sister(with twins) is-and that is a good enough excuse for me to make Freezer-Friendly Pot Pie with her.

I also have to admit that as I was making this luscious creamy filling- it smelled A-M-A-Z-I-N-G- and once I added the aromatic thyme- it was the end of the story and I think Pot Pie became my NEW favorite dish 🙂

Now, I wanted clean up to be super easy- so I bought 4 aluminum pie tins to use for the below recipe and made 4 smaller pies instead of 2 larger ones. The option is totally up to you.

I then choose to freeze mine for later use. I love Freezer-Friendly Pot Pie because they can go straight from the freezer to my oven- with no worries about defrosting beforehand.

Ingredients:

Yield: 2 Regular 9 inch pies (or 4 small aluminum foil pie tins)

  • 4 cups cubed chicken (ham, shredded beef or turkey)
  • 4 medium potatoes, peeled and small diced
  • 2 cups sliced carrots, diced
  • 1 medium onion, chopped
  • 1 cup butter or margarine
  • 1 cup flour
  • 2 1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 3 cups chicken broth/ bouillon cubes
  • 1½ cups milk
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 boxes of refrigerated pre-made pie crusts
Instructions:
  1. Boil potatoes, carrots, and cubed chicken in a large stockpot for 8- 10 minutes. Drain and set aside.
  2. In a large skillet, sauté onion in butter until tender.
  3. Stir in the flour, salt, thyme, and pepper until blended.
  4. Gradually stir in broth and milk.
  5. Bring to a boil- cooking and stirring for 2 minutes or until thickened.
  6. Add the chicken, peas, corn, potatoes, and carrots.
  7. Remove from heat and let cool.
Next you have 2 options:

1.Freeze mixture in baggies, hold pie crust in fridge until cooking day.
2.Assemble the pot pie, cover with foil, and freeze (see below instructions).

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Pot Pie Assembly:
  1.  Line two 9-inch pie plates( or 4 aluminum pie tins with 1 crust eat) with 1 pie crust each.
  2. Fill pastry shells with filling mixture.
  3. Place second crust on top and seal edges by pinching OR if using 4 pie tins simply fold over the edges like this……..
  4. Cut slits or decorative cutouts in top pie crust if using the 2 crust method.
When ready to bake:
  1. Loosely place foil on top of pie so crust doesn’t burn.
  2. Place on a baking sheet.
  3. Bake at 425ºF for 30 minutes. Reduce heat to 375ºF and bake for 1-1/2 hours longer until bubbly and crust is golden brown. Remove foil for the last 15 minutes of baking to really crisp up the crust.
  4.  Let set for 10 minutes before serving.
  5. Enjoy this is AMAZINGLY Yummy!

5 from 1 reviews
Freezer-Friendly Pot Pie
 
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Yield: 2 Regular 9 inch pies (or 4 small aluminum foil pie tins)
Author:
Ingredients
  • 4 cups cubed chicken (ham, shredded beef or turkey)
  • 4 medium potatoes, peeled and small diced
  • 2 cups sliced carrots, diced
  • 1 medium onion, chopped
  • 1 cup butter or margarine
  • 1 cup flour
  • 2½ teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 3 cups chicken broth/ bouillon cubes
  • 1½ cups milk
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 boxes of refrigerated pre-made pie crusts
Instructions
  1. Boil potatoes, carrots, and cubed chicken in a large stockpot for 8- 10 minutes. Drain and set aside.
  2. In a large skillet, sauté onion in butter until tender.
  3. Stir in the flour, salt, thyme, and pepper until blended.
  4. Gradually stir in broth and milk.
  5. Bring to a boil- cooking and stirring for 2 minutes or until thickened.
  6. Add the chicken, peas, corn, potatoes, and carrots.
  7. Remove from heat and let cool.
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