Monday, September 12, 2011

Dishing It Up Recipe Hop: Freezer Meals--Chicken Pot Pie



Now that school is back in swing and fall activities are starting up, many people are looking for ways to save time in the kitchen.  I am a firm believer that the best way to save time on dinner on a hectic night is to already have a meal prepared in the freezer!

By preparing meals in advance, you not only save yourself time, but also can save money by buying in bulk when the ingredients go on sale.

Whether you have a dedicated cooking day and toss a few weeks worth of meals into the freezer in a single afternoon, or you just double a recipe here and there and freeze a second meal for later, you will be glad you did when things turn hectic or someone isn't feeling well.

The recipe I'm going to share with you today is another one of my grandmother's--Deep Dish Chicken Pot Pie!  This recipe is soooo delicious and easy to make!  Plus, it's my girls favorite!  I've been out for a while now so I really need to get some more made for my freezer!  Sounds like a good weekend project to me. ;)


Ingredients (for 1 pie):
2tbsp butter
1/2 lb white onions
1/2 cup celery
6tbsp flour
1 cup chicken broth
1 cup milk
1 to 1 1/2 cups cooked chicken
1 bag frozen mixed vegetables
season to taste
pie crust **  (I buy frozen shells for the bottoms and the roll out ones for tops--probably the most expensive part of the whole recipe, sadly....you could certainly make your own, if you were so inclined.)


Directions:

1)  Heat butter in a large pot, add onions and celery, cook for 10 min.
2)  Remove from heat. Stir in flour, seasonings, broth, milk, meat, and veggies. Bring to a boil while stirring constantly. 
3) Once it boils, reduce heat and simmer for 10 min. 
The filling.
4) Pour into pie shell. 
5)  Roll out top crust, and fold up edges.
One completed pie.
6) Bake according to the instructions for the crust you use (Do this if you plan to eat right away).


If you plan to freeze it, wrap the top with foil, and place into a freezer bag (carefully!)  Label it with the date and baking instructions.  When you are ready to eat it, simply thaw overnight, and then follow your baking instructions.

To save myself a ton of time, I usually make these in bulk, in groups of 4.  I find that the meat from 1 large whole chicken is nearly the perfect amount split between 4 pies, so I cook and debone a whole chicken.  (I boil down the bones, and use this for the broth to save even more money), then I quadruple the other ingredients.  NOTE:  *This greatly increases the time step 2 takes.*

Then, I will have a nice supply in my freezer:


My wonderful blogger friends have some other recipes that freeze well to share with you.  Click on the links below to be taken to their posts (Denoted with **).  If you have a freezer recipe to share, feel free to link yours up, too!  (Please do not add ** to yours!  Thanks!)


8 comments:

Mrs. No-No September 12, 2011 at 10:12 AM  

Nice! This makes it sound so easy, I never make pot pies because I have always thought that it would be TOOO much work! ..and I don't think that I would be "inclined" to make my own pie crust either - lol.
Carla
Mrs. No-No Knows

Amanda September 12, 2011 at 10:18 AM  

These are sooo easy and sooo good. I try to keep some in the freezer to give when people at church have a baby or something, and they all rave about them!

That dang crust is the most expensive part though, but oh the time and the mess....LOL

Shirley September 12, 2011 at 11:02 AM  

Thanks for this. I wasnt sure about making them and freezing them. I have some crust in the freezer and I should try making some. Has anyone done quiche ahead?

Amanda September 12, 2011 at 11:11 AM  

I actually have done a quiche, and it froze well, but I would suggest sitting it on a tray in the freezer for an hour or so and letting it freeze before trying to wrap it and bag it, because mine made a big mess!

The pic is in the middle of this post (which actually has a ton more freezer cooking!): http://www.savingmyselfsilly.com/2011/04/freezer-cooking-adventures-in-turkeyor.html

Hope that helps!

MS Do September 12, 2011 at 11:07 PM  

Because I do gluten-free, I don't put stuff like this into the freezer with the dough. It doesn't do well because the consistency isn't the same. However, I do basically make up the rest of the ingredients and then freeze the proper amount of filling so that when I'm ready to make a pot pie I just need to thaw it out and pour it into my freshly prepared crust. Yep, I HAVE to make my own, I've never even heard of a gluten-free prepared pie crust! ;)

Amanda September 12, 2011 at 11:17 PM  

I have done that before too! I've run out of shells, and had extra filling, so I just dumped it in a ziploc. I think I ended up pouring it into a casserole dish and baking it with some biscuits on top! Yum!

Amanda September 12, 2011 at 11:18 PM  

I have seen gluten freeze boxed mixes in the stores though, like bisquick and some lesser known brands. Might even be able to find a coupon. ;)

Shannon September 18, 2011 at 11:08 PM  

I do a lot of freezer meals too and pot pie is a favorite (I also like them with leftover turkey or roast beef).

Thanks for linking up with Friday Food on MomTrends.com!

~Shannon (Food Channel Editor @ MomTrends)

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