Freezer Chicken Pot Pie Filling

Here’s my favorite recipe for using those frozen pie crusts in my freezer…freezer pot pie filling…most of the mess and work are done ahead, and you simply combine your crust and filling and bake!

If you wish, you can use leftover mashed potatoes for the topping and skip the pie crust.   Simply spread the potatoes over the filling, top with a little melted butter and bake.  You can also just put a top crust on your individual pies in small casseroles and bake until the crust is brown and the filling is bubbly.

You can use the recipe for Perfect Poached Chicken for this recipe, or leftover turkey works well.  You can use Home Canned Chicken Breasts or Home Canned Turkey   too. 

Having packages of the pot pie filling and of the pie crust in my freezer sure makes pot pies easier!        

                        Freezer Chicken Pot Pie

  6        ounces  onion -- chopped

  5        ounces  celery -- chopped

  5        ounces  carrots -- chopped

  2        tablespoons  butter -- melted

  2        ounces  flour, all-purpose

  2        cups  chicken broth

  1        cup  evaporated milk

  20      Ounces  cooked chicken breast halves without skin, diced -- 2 pounds uncooked

  5        ounces  frozen peas -- thawed

            Dough for 4 single pie crusts

Assembly Directions:

Sauté onions, celery and carrots in butter in a large skillet over medium heat until tender.  Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk.  Cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt and pepper.

Freezing and Cooking Directions:

Cool. Freeze 3 cup portions in freezer bags for 10" pie or ¾ cup portions for about 8 individual 5” pot pies. 

Keep frozen pie crusts on hand.

To serve: Thaw filling. Bring pie crusts to room temperature. Shape bottom pie crusts. Add filling. Cover with top crust. Pinch the edges of the two crusts together and then flute or crimp. Make a few slits in the top crust for the steam to escape.

Bake at 400° uncovered for 45 minutes. Let stand 10 minutes before serving.  For individual pot pies, they are usually done in 30 minutes.

Makes 3 cups of filling for each of two 9" pies, eight bags of 3/4 cups of filling for 5" individual pies, or 6 cups of filling for the recipe.