Freezer Chicken Pot Pie Recipes

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FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

CHICKEN POT PIE



Chicken Pot Pie image

A classic dish that comes out of the oven bubbling and delicious, this savory chicken pot pie is sure to make you feel warm and cozy.

Provided by Stephanie Keeping

Categories     Main Course

Time 1h

Number Of Ingredients 13

4 tablespoons salted butter, (melted)
½ cup diced yellow onion
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
1¼ cups whole milk
1 cup chicken broth ((or 1 cup water + 1½ teaspoons chicken bouillon))
2 ounces cream cheese (cut into pieces)
1 cup frozen peas and carrots
½ cup frozen corn
2 cups diced cooked chicken
double crust pie crust recipe ((check out our homemade pie crust here))
1 egg yolk (+ 1 teaspoon water, beaten)

Steps:

  • Preheat the oven to 450°F.
  • In a medium saucepan, melt the butter over medium heat. Add the diced onions and saute until the onion is translucent, about 3 to 4 minutes.
  • Add the flour, salt, and pepper. Cook, stirring constantly until the flour mixture begins to brown, about 3 to 4 minutes.
  • Slowly stir or whisk the chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture
  • Continue cooking over medium heat, stirring constantly to ensure the milk does not burn on the bottom of the pan. Cook until the mixture begins to bubble and thicken slightly, about 5 minutes. Remove from the heat.
  • Stir in the cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly. Set aside.
  • Prepare the pie crusts, fitting the bottom crust into a 9-inch pie plate with edges hanging over for crimping in the next step.
  • Spoon the chicken pot pie filling into the pie crust, spreading evenly. Place the top crust over the filling.
  • Fold under the overhanging edges so that the top and bottom crusts come together and seal at the edges. Crimp.
  • Brush the top of the pie with egg yolk mixture and slit the top in a few places for venting.
  • Bake for 15 minutes in the 450°F oven. Check pie for a deep golden brown. When it is browned to your preference, cover with aluminum foil and continue baking 15 minutes longer until the bottom crust is also cooked and th filling is bubbling up under the crust.
  • Cool for at least 15 minutes before cutting and serving.

Nutrition Facts : Calories 395 kcal, Carbohydrate 31 g, Protein 17 g, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 81 mg, Sodium 558 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving

FREEZER MEAL RECIPES: HOMEMADE CHICKEN POT PIE



Freezer Meal Recipes: Homemade Chicken Pot Pie image

Delicious homemade chicken pot pies that you can freeze for later!

Provided by Cathy Yoder

Categories     Main Dish

Time 2h

Number Of Ingredients 14

1 1/2 pounds chicken
2 cups low-sodium chicken broth
2 tablespoons olive oil (for cooking)
1 onion (chopped fine (about 1 cup))
4-5 carrots (peeled and sliced (about 1.5 cup))
2-3 large stalks celery (chopped (about 1 cup))
3/4 cup frozen peas
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter
1/2 cup all-purpose flour
1 cup milk
2 boxes refrigerated pre-made pie crust (4 crusts)
1 large egg (for brushing on crust prior to baking)

Steps:

  • Stovetop: Place the chicken and 2 cups broth in a large pot or Dutch oven and bring it to a simmer over medium heat. Cook the chicken until it is just done (don't overcook or it will dry out) - about 10-12 minutes. If the chicken pieces are large, you may need to pound them or cut them in half so they will cook more quickly.
  • Slow Cooker: Or you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours.
  • Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash it).
  • Heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, and celery, and peas. Add salt and pepper to taste, if desired. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred or chop the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
  • Over medium heat, melt the 4 Tbsp butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 tsp salt and 1/2 tsp pepper.
  • Remove from the heat and stir the chicken, vegetables and peas into the sauce. Transfer to medium bowl, cover with plastic wrap and refrigerate until chilled, about an hour (only if freezing the pies and not cooking immediately).
  • Unwrap and unroll pie crusts onto lightly floured surface. Cut out 2-3 pastry toppings by cutting around the edge of an overturned pan.
  • Divide mixture among the number of disposable aluminum loaf pans you have. Top with pastry and use fork to seal edges.
  • Using a paring knife, make 3 steam vents in each crust.
  • Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to 2 months.
  • Adjust oven rack to middle position and heat oven to 400. Unwrap frozen pot pies and arrange on a rimmed baking sheet. Brush crust with beaten egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 20 minutes. Let pot pies rest 10 minutes before serving.

Nutrition Facts : Calories 275 kcal, Carbohydrate 24 g, Protein 10 g, Fat 15 g, Sodium 283 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

FREEZE & BAKE CHICKEN POT PIES RECIPE BY TASTY



Freeze & Bake Chicken Pot Pies Recipe by Tasty image

Here's what you need: butter, onion, celery, large carrots, milk, chicken broth, flour, rotisserie chicken, frozen peas, salt, pepper, refrigerated pie crusts, disposable foil pot pie pans

Provided by Claire Nolan

Categories     Dinner

Yield 6 pot pies

Number Of Ingredients 13

⅓ cup butter
1 onion, diced
3 stalks celery, diced
3 large carrots, diced
1 cup milk
2 cups chicken broth
½ cup flour
1 rotisserie chicken, shredded
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
3 refrigerated pie crusts
6 disposable foil pot pie pans, or ceramic ramekins

Steps:

  • In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
  • Pour in the flour, and mix in well.
  • Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
  • Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
  • Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker 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, fill with the cooled pot pie filling, and top with the smaller crust piece.
  • Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
  • Cover each pot pie with foil and freeze for up to 2 months.
  • To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 969 calories, Carbohydrate 86 grams, Fat 58 grams, Fiber 5 grams, Protein 23 grams, Sugar 12 grams

HOMEMADE CHICKEN POT PIE--MAKE AHEAD AND FREEZABLE!



Homemade Chicken Pot Pie--Make Ahead and Freezable! image

A healthier, homemade version of the classic comfort food, chicken pot pie. This recipe includes instructions for making and baking right away or making ahead and freezing and baking later. NOTE: This recipe makes 2 whole pies. Make one to enjoy now and freeze another for later!

Provided by Brenda Thompson

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 cup onion (chopped)
1 cup celery (chopped)
1 cup carrot (chopped)
1/3 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup 1% milk (you may also substitute skim, 2% or whole milk but the nutrition facts will change)
2 cups chicken (cooked, chopped)
1 cup peas (thawed from frozen)
1 tsp. salt
1/2 tsp. pepper
4 unbaked pie crusts (homemade or store-bought)

Steps:

  • Saute the first 3 ingredients in butter in a big skillet over medium heat until tender, 5-10 minutes.
  • Add flour; stir until smooth. Cook 1 minute, stirring constantly.
  • Add chicken broth and milk; cook, stirring constantly until thickened and bubbly, about 10-15 minutes.
  • Stir in chicken, peas, salt, and pepper.
  • Cool before pouring into pie crusts. VERY important! This allows it to thicken a bit more.
  • At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
  • Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer! And see instructions below for both.
  • Start by preparing the crusts by rolling them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover.
  • Pour filling mixture into bottom crusts and cover with top crusts.
  • Fold edges under and crimp.
  • Poke slits in the top (you can make a nice pattern here too!)
  • Cover with foil, label and freeze. See below for preparation instructions
  • Preheat oven to 350°F.
  • Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
  • Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above (To Assemble Your Pot Pie) and bake accordingly. OR you may bake the whole pie from frozen.
  • Preheat oven to 350°F.
  • Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes.
  • Remove from oven and let rest for 10 minutes before cutting.

Nutrition Facts : ServingSize 1 piece, Calories 281 kcal, Carbohydrate 28 g, Protein 6 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 16 mg, Sodium 424 mg, Fiber 2 g, Sugar 2 g

CHICKEN POT PIE FREEZER RECIPE



Chicken Pot Pie Freezer Recipe image

This Chicken Pot Pie is a Freezer recipe and not a slow cooker recipe. This is one of the only ones that I use that does not use the slow cooker. Try it though! It's yummy!

Provided by Sarah Robinson

Categories     Main Dish

Time 1h45m

Number Of Ingredients 10

3 Chicken Breasts (boiled and chopped)
1 large onion (chopped)
2 9" deep pie crusts
2 9" pie crusts (in refrigerator section, for top)
32 oz frozen mixed vegetables ((2) 16 oz bags)
⅔ 16 oz bag hash browned potatoes
2 10 oz cans cream of chicken soup
2 tsp parsley
½ c milk
salt and pepper to taste

Steps:

  • Combine all ingredients, pour into pie crust.
  • Wrap in foil.
  • Top with second crust. Cut four slits in top crust, bake at 350 degrees for an hour, or until the top crust is light brown and bubbly inside.

Nutrition Facts : Calories 860 kcal, Carbohydrate 87 g, Protein 38 g, Fat 41 g, SaturatedFat 12 g, Cholesterol 74 mg, Sodium 1100 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 22

One 2- to 3-pound chicken fryer, cut up
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1 chicken bouillon cube
1/4 cup white wine, optional
1/2 cup frozen peas
1 cup heavy cream
2 sprigs fresh thyme
1 teaspoon kosher salt, or more as needed
Black pepper
1/2 recipe Thyme Pastry, recipe follows
3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) cold butter
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
1 sprig fresh thyme leaves

Steps:

  • For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
  • Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
  • For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
  • Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
  • Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
  • Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
  • Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
  • Pour the chicken mixture into a deep pie pan or small casserole dish.
  • Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
  • Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
  • To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
  • To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
  • For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
  • Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
  • Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
  • Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
  • For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
  • If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
  • Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
  • Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
  • Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

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From spaceshipsandlaserbeams.com


FREEZER MEAL: CHICKEN POT PIE - RECIPE | COOKS.COM
2020-02-08 Bring to a boil. Turn heat to medium-low. Mix 2 cups water with ½ cup flour, then pour into chicken mixture. Cook for about 10 minutes or until thickened. Pour into frozen pie crusts, top with a refrigerated pie crusts. Make slits in the top for steam. Bake at 425°F for 35-45 minutes. Let stand 15 minutes before serving.
From cooks.com


FREEZER MEALS || MEAL PREP / CHICKEN POT PIE RECIPE ...
Freezer Meals....How to Meal Prep / & Make, Make Ahead Homemade Chicken Pot Pies for the Week....In this Video, "Being the (1st) to Kick Off My Series" *MAK...
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