Monday, March 7, 2016

Freezable Chicken Pot Pie Recipe

Your family will LOVE my neighbor & good friend Elisa's homemade chicken pot pie!

This is so yummy, filling, and easy to make. These are also freezable!

Elisa's Freezable Chicken Pot Pie
Elisa Ludwig


• 4 Tablespoons butter (1/2 stick)
• 1 medium onion
• 2 medium carrots
• 1 stalk celery
• 1/4 C flour
• 2 cups shredded chicken
• 1/2 teaspoon thyme (optional)
Kosher salt & ground black pepper
1/4 C half & half (I use milk)
• 1/4 C frozen peas
• 1 potato, already diced and boiled (or 1 can diced potatoes, drained)
• 2 rounds refrigerated pie crust (or puff pastry)
• 1 large egg
• 1 1/2 C  chicken broth


Melt the butter in a large skillet over medium-high heat, then add the onions, carrots, and celery.  Cook, stirring the vegetables around until they start to soften, about 3 minutes.  Sprinkle the flour over the veggies and stir to combine.  Cook the flour-coated veggies for 1 minute, then pour in the chicken broth.  Stir to combine.  Let heat up and bubble and thicken for about 3 minutes.  If it's too thick, add a little more broth.  Turn off the heat, and let it cook to room temperature.

*Meanwhile, roll the pie crusts out slightly and cut out 8 inch dough circles just a bit larger than the pie pan.  Lay the bottom crust in the pan and then fill with the chicken mixture.  Lay a round of pie crust over the top.   Use a fork to seal the edges.  Use a fork to seal the edges.  

Mix the egg with 2 tsp water and brush it all over the surface of the pie crust.  Cut a few slits on top of the pie crust to vent.  

If you're baking the pies right away, preheat the oven to 350 degrees, place the pies on a cookie sheet, and bake 25-30 minutes until crust is deep golden brown and the filling is bubbly.  

If you're freezing them, place pies on a cookie sheet and flash freeze for 45 minutes.  Then cover tightly with heavy duty foil and then in a large zip-lock bag and freeze up to 6 months.  To bake, preheat oven to 350 degrees and bake the foil-covered pies for 1 hour.  Remove the foil and bake an additional 30-50 minutes until hot & bubbly.

*I usually double the batch and only put crust on the top to be a little healthier.

 I would love to hear how you like it!


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