Chicken Pot Pie Recipe
When I make chicken pot pie to freeze, I just freeze the filling in a freezer bag. I do not freeze with the crust but make that when I'm ready to bake. You can use some frozen mixed vegetables instead of the fresh carrots and celery and peas I've mentioned. You could also just serve the creamed chicken and vegetables or rice or noodles if you don't feel like making a pie crust.
- 2 cups chicken stock
- 1 cup peas or peas with pearl onions
- 2 cups chopped carrots
- 1 cup chopped celery
- 6 Tbs butter
- 6 Tbs flour
- 1 cup cream (or milk if you'd rather)
- 2 cups or so cooked chicken, chopped
- 1/2 tsp dried thyme
- 1 tsp dried chives
- 1 tsp dried parsley
- salt and pepper to taste
- pie crust
Bring the stock to a simmer and add the carrots. Cook for 5 minutes. Add the celery and peas and cook another 3-4 minutes. Drain the vegetables, reserving the broth.
Melt the butter and sprinkle in the flour, using a whisk. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes. Add the cream and cook another 5 minutes to thicken. Stir in the herbs and add the chicken and vegetables and mix.
(You can freeze at this point if you want.) Pour into a 9x13 pan or a large pie pan. Top with a pie crust or biscuits, making sure to leave some vents. Cook at 400 for 25-30 minutes (or slightly less if using biscuits as they cook faster). I usually do this and make a 9x9 pan for dinner that night and freeze the other half of the filling for another night's dinner since we're a smaller family.
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