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Chicken Pot Pie

Chicken Pot Pie (Freezer Friendly)

This chicken pot pie is sure to satisfy and is excellent when prepared as a freezer meal
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Pre-heat oven to 375 degrees.
  2. Prepare/thaw pie crusts and set aside.
  3. 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.
  4. In a large saucepan, cook onions in butter until translucent. Stir in flour, salt, pepper, and poultry seasoning to form a paste.
  5. 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.
  6. Pour filling into pie crusts. (If you have any filling leftover, you can eat this for lunch the next day!)
  7. Cover with top crusts, seal edges, and cut away excess. Make 2-3 small slits in the top to allow steam to escape.
  8. 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.