Freezer Chicken Pot Pies

Name: Freezer Chicken Pot Pies
Yield: Serves 6
Ingredients: 1 1/2 pounds, boneless, skinless chicken breasts; 2 tablespoons, vegetable oil; 5 1/2 cups, low-sodium chicken broth; 2 tablespoon, unsalted butter; 1 , medium onion, chopped fine; 3 , medium carrots, peeled and chopped; 1 , celery rib, chopped fine; 1/2 cup, all-purpose flour; 1/4 cup, milk; 2 teaspoons, minced fresh thyme leaves; 2 tablespoons, lemon juice; 2 , (15-ounce) boxes Pillsbury Ready to Roll Pie Crust; 1 , large egg, plus one large egg, beaten, for baking; 1 1/2 cups, frozen peas

62 comments

Appears in Cook's Country February/March 2007

We set out for a streamlined pie that could be frozen and baked as the craving struck. A saucy filling and double-thick crust are the secrets to a pot pie that can be successfully frozen before baking.

SERVES6

TIME1¼ hours, plus 1 hour chilling

WHY THIS RECIPE WORKS

We love chicken pot pies, but preparing them can take hours. For a streamlined Chicken Pot Pie recipe that we could freeze and pull out whenever we craved comfort food, we made a crust by “gluing" two pieces of store-bought dough toget...

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