Al's Freeze and Bake Chicken Pot Pies
Description
These single serving pot pies are so much better than frozen store bought pot pies. They are easy to make and even easier to enjoy and eat.
Ingredients
1/3 c. butter
1 onion, diced
3 stalks celery, diced
3 large carrots, diced
1 c. milk
2 c. chicken broth
1/2 c. flour
1 rotisserie chicken, shredded
1 c. frozen peas
1 t. salt
1/2 t. pepper
3 refrigerated pie crusts
Directions
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In a deep skillet, melt butter; cook celery, carrots and onion until tender. Pour in flour; mix in well. Stirring constantly, slowly add in milk and chicken broth, just a little at a time, alternating between the them. Bring to a boil; continue stirring until thickened.
Add chicken, peas, salt and pepper; stir until combined. Remove from heat; cool.
Have 6 disposable foil pot pie pans or large, ceramic ramekins ready.
Roll out pie crust; use a foil pot pie dish or ramekin as a template. Cut a piece of dough for the bottom of the dish that is about 1 inch bigger 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/ramekin, fill with the cooled pot pie filling, and top with the smaller crust piece.
Cover each pot pie with foil; freeze for up to 2 months.
To bake from frozen, preheat oven to 400 degrees, and bake for 30 minutes with the foil on top. Remove the foil; bake for another 30 minutes or until golden brown.
4-6 servings.