This has become one of my go-to meals.  I love pot pie and they freeze very well so they are ready to go anytime you want them! Many recipes online cook the carrots and potatoes prior to beginning to make the filling for the pie’s but I like the vegetables crunch so I just saute’ them for a few minutes just to get them started. The vegetables will soften in the oven so pre-cooking them to softness is really not necessary. This recipe will make 4 pot pies!

Chicken Pot Pie Ingredients:

3.5 cups diced roasted chicken (approx. 5 bone in chicken breasts roasted)
2 medium size russet potatoes – diced
4 carrots – diced
1 onion – diced
1 celery stalk – diced
3 tablespoons butter
2 tablespoons olive oil
32 ounces chicken broth
1 cup frozen Peas
1 cup frozen corn
1 cup frozen green beans
3/4 cup flour
1/2 cup milk
salt and pepper
optional: Morton Nature’s Seasons seasoning blend (I use this in most of my recipes!)
2 Packages of refrigerated Pillsbury pie crusts (2 rounds per package)
2 Packages of Pillsbury ready-to-fill deep dish pie pans

Chicken Pot Pie Method:

Preheat the oven to 425 degrees. In a large pan or dutch oven, heat the butter and olive oil until the butter is melted on medium-high heat.  Add the carrots, onions, celery and potatoes to the pan and salt and pepper to taste. Saute’ the vegetables until the onions are softened.  I have a secret ingredient that I use in most of my savory recipes. It’s Morton Nature’s Seasons seasoning blend. I guess it’s not secret anymore! I also add this to taste.

Once the onions get soft, add the flour and incorporate into the vegetables and continue to heat for another minute.

Add the chicken broth and milk and simmer for 5 minutes and add the frozen peas, corn and green beans and simmer for 10 minutes.

Spoon the chicken mixture into each of the ready-to-fill deep dish pie pans.

Then cover each with one of the pie crusts and pinch around the pie plate to seal and trim the excess dough. Make slices in the crust as shown so the heat can escape during cooking. Place the pie on a baking sheet.

If you are baking these right away, place in the oven at 425 for 35-40 minutes or until golden brown.  Make a foil rim and place it over the pie loosely so the edges do not burn (as shown).

Remove from oven and let stand for 5-10 minutes before cutting.

These freeze very well. I place the uncooked pies into the freezer for about 10 minutes uncovered to allow them to start freezing. Then I put them in a freezer bag with a piece of freezer paper on top to avoid freezer burn.

When cooking frozen pies, place them on a baking sheet and put in the oven at 425 for 30 minutes then lower the temperature to 350 degrees and bake for 70-80 minutes or until the crust is golden brown. remember to use foil to protect the edges from burning.

Visit http://www.sundaywithachanceofmeatballs.com for more recipes!

Ciao, Mike!