March 16, 2011

Freezer Friendly part 2

Another big hit around my house is homemade Chicken pot pie!
We rarely have leftovers, and it freezes very well!
Chicken Pot Pie

Crust:
2 1/2 cups all purp flour
1 tsp salt
1 cup real butter (not margarine or spread)
1/2 cup ice water
Mix flour and salt. Cut cold butter into pea size chunks.
Mix into flour until crumbly but not till it's grainy.
Add water slowly until dough holds together but a little sticky.
Split into 2 and wrap balls with saran wrap. Refrigerate 30+ minutes.
Gently roll out dough on floured surface with flour on hands. (do not overwork)
Lay it in pie pan and poke holes in it w/ a fork.
Glaze with milk to prevent sogginess.

Pie filling:
2 Tablespoons real butter
2 Tablespoons flour
1/2 tsp salt
1/4 tsp thyme
1/8 tsp pepper
1/4 tsp margoram
1 cup ckn broth
1/4 cup milk
2 cups cooked & cut up ckn
1 1/2 cup mixed veggies (I use frozen mixed. like corn,peas,grean beans, lima)

In Lg sauce pan, melt butter and add flour to make a paste.
At a medium heat, add broth & milk and stir constantly until desired thickness.
This can take up to 15 minutes. Be patient.
Add veggies and ckn. Pour into crust and cover with other crust. Poke a hole or slit top crust to vent steam.
Bake on a cookie sheet @ 425 for 30-35 minutes.

You can freeze before baking this. Do not thaw before cooking or the crust will get soggy.
If you are cooking it after freezing, be sure to tent it with foil until the last 15 minutes. Cook it
at a lower temp like 350 and add about 20-30 minutes. You will need to check to see if the middle is hot
to determine when it's done.
~Rachel
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