Individual Chicken Pot Pie Recipe To Freeze

Fill the pies with the chicken mixture. That works out to only 292 per pie.

Chicken Pot Pie Recipe Ree Drummond Food Network

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Impossibly Easy Mini Chicken Pot Pies Recipe Bettycrocker Com

Cut five 5 inch rounds from.

Individual chicken pot pie recipe to freeze.

Press the dough so that the edges meet then use a fork to seal the edges.
Add flour and cook stirring over low heat for 2 minutes.
Cool before pouring into pie crusts.

Bring to a simmer and stir occasionally until the sauce thickens about 5 minutes taking care not to burn the bottom.
Tightly wrap each loaf pan in 2 layers of plastic and 1 layer of aluminum foil then freeze pot pies completely.
Press a dough circle into each pie pan or 8 muffin cups making sure the dough comes almost to the top of each pan.

But if you want to save money making your own crust is definitely the way to go.
That means each mini is 13 of a.
On lightly floured surface roll or press each crust to 13 inch diameter.

If you are freezing the pot pies bring the mixture to room temperature before filling the pies and freezing.
Slowly whisk in the reserved chicken broth and milk.
Over medium heat melt the 4 tbsp butter in the empty pot.

Overall i spent 1749 on the crusts chicken vegetables and pans needed to my mini chicken pot pies.
Cut 4 small slits in the middle of the crust.
Stir in chicken peas salt and pepper.

Simmer for another 5 6 minutes until it becomes thick and bubbly.
Lay a second round of dough over the top of each pie.
I doubled my favorite chicken pot pie recipe and ended up with six mini pot pies.

In large pot over medium heat add butter and cook onions until softened about 10 minutes.
Top each pan with 1 dough piece then use fork to seal edges.
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.

Add chicken corn peas rosemary thyme salt and pepper and cream.
Using paring knife cut 3 steam vents in each pot pie.
Remove from heat and let cool the sauce will thicken.

Instructions to make fillingsaute the first 3 ingredients in butter in a big skillet over medium heat.
Chop chicken into small cubes and set aside.
Cover each pot pie with foil and freeze for up to 2 months.

Freezing instructionsat this point you may freeze the filling in a labeled freezer safe.
Heat oven to 3750f.
In 10 inch nonstick skillet melt.

Stir peas into chilled filling then evenly divide filling among loaf pans.
In small saucepan over medium heat or tea kettle in my case dissolve bouillon into stock.
Pinch together then seal together with a fork.

Gently press rounds floured side down in bottoms and up sides of 10 ungreased regular size muffin cups.
Stir in the flour and cook for one minute stirring constantly.