I have tried many different pot pie recipes in my day, and I thought I had my favorite already nailed down....until I tried this!! One trick I learned is that this can be a great recipe for a FREEZER MEAL! I bulked up the veggies and 1 1/2 times the roux. Half of the mixture went into my 9x9 baking dish and the other half went in a Ziploc bag to be eaten at a later date...genius!
Prep work:
Remove
1 package refrigerated pie crust from fridge
Petite Dice the following
1 c carrot
1 c celery
1/2 c onion
1-2 c potato
Saute all veggies in
1/4 c butter 3-4 minutes. (They do NOT need to be fork tender yet, just get them started)
Stir in 1/2 c flour
2 1/2 c chicken broth
1 c milk
Boil this mixture and season with pepper and garlic salt and season salt to taste. Sauce will thicken to a nice creamy consistency 4-6 minutes.
Lower heat and add
2-4 c cooked and diced or shredded chicken breast.
1 c frozen peas
*don't worry if veggies are not fully cooked at this point..they will finish cooking in the oven.
Pour into a 9x13 dish
(or you can divide into 2 9x9 portions)
If making the 9x13 you will need 1 1/2 pie crusts. Lightly flour your surface and gently roll out and stretch your pie crusts into a more square shape. Overlap and roll the 1/2 pie crust into the full pie crust increasing it's length so it will fit over a 9x13 dish. Place over pot pie filling and roll excess edges under and press with fork making a seal around the edge of the pan. Cut a few air holes to vent. Brush top of crust with milk to create a nice browning effect.
Bake at 400 degrees for 30 minutes.
If you freeze half of your chicken mixture, defrost in fridge and top with one pie crust in a smaller 9x9 dish, then bake as directed.
No comments:
Post a Comment