Chicken Pot Pie (Freezer Friendly)
This chicken pot pie is sure to satisfy and is excellent when prepared as a freezer meal
Ingredients
- 1.5 lbs Chicken Breasts, cubed
- 10-12 oz Mixed Vegetables, frozen (1 bag)
- 6 each Gold Potatoes, diced
- 1/3 cup Unsalted Butter
- 2/3 cup Yellow Onion, diced
- 2/3 cup All-Purpose Flour or Whole Wheat Flour Or Flour Substitute
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Poultry Seasoning
- 3 1/2 cup Low-Sodium Chicken Broth
- 1 1/3 cup Milk
- 2 each Double Pie Crusts, pre-made/frozen or homemade
Instructions
- Pre-heat oven to 375 degrees.
- Prepare/thaw pie crusts and set aside.
- In a medium pot, combine cubed chicken, vegetables, and potatoes. Add water to cover and boil for 12-15 minutes, until chicken is cooked through and potatoes are fork tender. Remove from heat, strain, and set aside.
- In a large saucepan, cook onions in butter until translucent. Stir in flour, salt, pepper, and poultry seasoning to form a paste.
- Slowly mix in chicken broth and milk, about 1/2 cup at a time. Stir and bring to boil for one minute or until sauce thickens. Stir in chicken and veggie mixture.
- Pour filling into pie crusts. (If you have any filling leftover, you can eat this for lunch the next day!)
- Cover with top crusts, seal edges, and cut away excess. Make 2-3 small slits in the top to allow steam to escape.
- Bake until thermometer reads 165 degrees or until crust is golden brown and filling is bubbly – about 45-60 minutes. Cool for 10 minutes before serving. Enjoy!
Notes
These pies can be frozen for later use. Just skip step 7 and let the pie cool before wrapping and placing in the freezer.