Crowd pleasers are the best. Meals that freeze, cook, and refrigerate nicely are truly the bomb. This is one of those meals.
Chicken Pot Pie is something I hated growing up. I couldn’t tell you why; in all honesty I didn’t have many opportunities to eat it. However we found this recipe when we were meal prepping for Alodia’s arrival last year. It is one of our favorites and is pulled out of the freezer so quickly we really shouldn’t even put them in there. haha
This recipe makes two pies. The full instructions are on Brenda’s blog linked throughout this post, but this is how we do it here in the Butler household:
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1/3 cup butter
- 1/2 cup flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp pepper
- 4 unbaked pie crusts
Saute onion, celery, and carrot in the butter in a large skillet until soft. Add flour, stirring constantly until smooth. Cook for 1 minute then add chicken broth and milk. Continue stirring constantly until it is thickened. Add chicken, peas, salt, and pepper.
Allow to cool and put in a bag labeled “Chicken Pot pie (date) | Thaw in fridge overnight | Bake at 375 for 30-45 minutes | Cool 10 minutes”
Seal the bag and freeze it. When the time comes for this meal, thaw it in the refrigerator.
Roll out one crust into a pie dish, gently pour bagged ingredients into the dish, cover with the second pie crust, cut a few slits into it and seal the edges using a fork.
Bake at 375 for 30 to 45 minutes or until crust is golden brown.
Allow to cool 10 minutes.
This is so yummy.