Freezer Chicken Pot Pie Pioneer Woman
Who doesn't love a delicious, hearty Chicken Pot Pie? It's a classic comfort food that can satisfy even the toughest critics. Lucky for you, we've found two mouth-watering recipes that will have your taste buds dancing with joy.
Chicken Pot Pie
This recipe is a crowd-pleaser and perfect for a cozy night in with friends or family. The flaky crust and savory filling is sure to leave your guests wanting more. Here's what you'll need:
- 2 refrigerated pie crusts
- 1/3 cup of butter
- 1/3 cup of chopped onion
- 1/3 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 3/4 cups of chicken broth
- 2/3 cup of milk
- 2 1/2 cups of shredded cooked chicken
- 2 cups of frozen mixed vegetables
Preheat your oven to 425°F. Place one of the pie crusts in a 9-inch pie plate and set aside. In a saucepan, melt the butter over medium heat. Add the onion and cook until it's tender. Gradually stir in the flour, salt, and pepper. Slowly add in the chicken broth and milk, stirring constantly until the mixture is smooth.
Add the chicken and mixed vegetables to the saucepan and mix well. Pour the mixture into the pie crust. Place the second pie crust on top and crimp the edges. Cut a few slits in the top crust to allow steam to escape. Bake for 30 to 35 minutes, or until the crust is golden brown.
Chicken Pot Pies
If you're looking for a freezer-friendly version of Chicken Pot Pie, this recipe is your answer. Not only is it easy to make, but it can be stored in the freezer for those busy weekday nights. Here's what you'll need:
- 4 tablespoons of butter
- 1/3 cup of all-purpose flour
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 3/4 cups of chicken broth
- 2/3 cup of milk
- 2 cups of shredded cooked chicken
- 2 cups of frozen mixed vegetables
- 2 pre-made pie crusts
Preheat your oven to 425°F. In a saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper. Gradually add the chicken broth and milk, stirring constantly until the mixture is smooth.
Add the chicken and mixed vegetables to the saucepan and mix well. Cut the pie crusts to fit the ramekins and place the bottoms in the ramekins. Fill each ramekin with the chicken mixture. Top each ramekin with a pie crust and crimp the edges. Cut a few slits in the top crust to allow steam to escape. Place the ramekins on a baking sheet and bake for 30 to 35 minutes or until the crust is golden brown.
Both of these recipes are sure to be a hit with your family and friends. So go ahead and give them a try, you won't regret it!
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