The absolute best way to freeze pot pie is to assemble the filling, precook the liquid part, mix it into the filling, and then dump the whole thing in a gallon ziplock bag and freeze flat for convenient freezer storage. When you're ready to make the pie, just prepare the bottom crust, thaw the filling & dump it in the crust, top with a top crust, and bake! This is a huge time saver!
Here's my recipe - see if it gives you any ideas for freezing your own recipe!
Makes:
1-9" deep dish pie
Prep Time: 20 minutes
Cook Time: 1 hour
Ready In: 1 hour 20 minutes
Servings: 6
Ingredients:
2 refrigerated pie crusts
4 tbsp. butter
4 tbsp. flour
2-1/2 c. milk
1 tsp. granulated chicken bouillion
salt & pepper to taste
1/4 cup finely chopped onion
2 potatoes, peeled & diced
2 carrots, peeled & sliced
1/2 cup frozen cut green beans
2 cups chopped cooked chicken
Directions:
Place bottom pie crust in a deep 9" round pie plate. Put potatoes, carrots, green beans, chicken and onion in pie plate and mix up a bit.
Melt butter in 2-qt. saucepan. Add flour & cook for 1 minute. Add milk, chicken bouillion, salt and pepper. Heat and stir until thickened. Pour sauce all over pie filling. Top with 2nd crust and seal edges. Cut slits in the top to vent, and bake at 375 degrees for 1 hour.
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