MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Freeze & Bake Chicken Pot Pies
Categories: Pastry, Vegetables, Dairy, Poultry
Yield: 6 Pies
1/3 c Butter
1 Onion; diced
3 Ribs celery; diced
3 lg Carrots; diced
1 c Milk
2 c Chicken broth
1/2 c A-P flour
1 Rotisserie chicken; shredded
1 c Frozen peas
1 ts Salt
1/2 ts Pepper
3 Refrigerated pie crusts
6 Disposable foil pot pie pans
- or ceramic ramekins
In a deep skillet, melt the butter and cook celery,
carrots, and onion until tender.
Pour in the flour, and mix in well.
Stirring constantly, add in the milk and chicken broth a
little at a time, alternating between the two. Bring to
a boil and continue stirring until thickened.
Add chicken, peas, salt, and pepper, and stir until
combined. Remove from heat and cool.
Roll out pie crust and use the foil pot pie dish as a
template. Cut a piece of dough for the bottom of the
dish that is about an inch (2.5 cm) thicker than the
widest rim of the dish, and a piece that is the same
size as the rim. (Roll dough back out and repeat to
make more pieces.)
Place the larger piece of crust in the bottom of the
foil dish, fill with the cooled pot pie filling, and top
with the smaller crust piece.
Pinch together, then seal together with a fork. Cut 4
small slits in the middle of the crust.
Cover each pot pie with foil and freeze for up to 2
months.
To bake from frozen, set oven @ 400ºF/205ºC, and bake
for 30 minutes with the foil on top. Remove the foil and
bake for another 30 minutes or until golden brown.
Enjoy!
By Claire Nolan
RECIPE FROM:
https://tasty.co
Uncle Dirty Dave's Archives
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