Chicken Pot Pie

I’ve been seeing lots of Pinterest pins about Freezer Meals. You know, that one day kitchen frenzy, make a dozen meals at once, then freeze them for simple warm ups later in the week kind of thing? Well, I bought a magazine, saved some pins, made a list a mile long of the ingredients needed, went to the grocery store, and forgot my stinkin’ list. That’s how I roll, folks. (I also decided that maybe if a gal is too frazzled to get out the door with child, self, and grocery list-maybe she shouldn’t be attempting to bust out 12 meals in one day.) The clean-up alone sounds horrifying.

But I do have an idea. What about this? When you do actually have the time + energy to cook, if it’s freezer friendly, make an extra batch of whatever it is and VOILA! You just made your peeps a homemade meal with nothing but warming-up to do. That I can do. That I DID do! Last night, I made a double batch of chicken pot pie and froze one for later. Holla!

Chicken Pot Pie

(makes 2 pies, each feeds 4-6)

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4 chicken breasts

2 lbs carrots

2 onions

4 cloves garlic

olive oil

salt (or *Herbamare) & pepper

whatever extra herbs & veggies you like

4 Tbs. canola oil

1/2 cup flour

2 cups chicken stock

1/2 cup half and half or cream

2 boxes refrigerated pie crusts (4 crusts total)

Heat oven to 375.

Dice (a big rustic cut is actually nice for a pot pie) onion, garlic, and carrots. Drizzle with olive oil. Place in bottom of a roasting pan. Lay out chicken breasts over the veggies. Season the lot with salt & pepper (and herbs).

Roast the chicken & veggies for 30-40 minutes (until carrots are soft and chicken is cooked through).

Remove the chicken & veggies and allow to cool. Cut chicken into bite sized pieces.

Heat canola oil in a skillet. Add flour and stir to make a roux. After slightly toasted, pour in chicken stock and half and half. Stir unil thickened. Add to chicken & veggie mix.

Roll out pie crusts into 2 pie dishes. Pour half of mixture into the 1st dish, the other half into the 2nd. Fit remaining pie crusts on top, seal edges, and cut small slits in top crust to vent.

Bake for 30 minutes. Remove one pie (crust should be blonde, not fully browned) and allow the other to finish browning in the oven for 10 minutes longer.

Serve golden brown pie for dinner tonight, the other should be double wrapped in foil and placed in freezer.

Thaw frozen pie completely and warm up in 350 oven for 20-30 minutes.  (If crust is browning too quickly cover with foil and remove the last 10 minutes to crisp.)

* K. A side note about Herbamare. It’s this 10 million (or so) herb and salt mixture I found at our local Health food store and it’s awesome. If you haven’t heard of it, think of it kind of like Mrs. Dash…but GOOD! : ) Try it!

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