Stovetop to freezer: the ultimate chicken pot pie recipe for busy days

Are you craving a comforting and delicious meal that can also be conveniently stored for later? Look no further than this exceptional chicken pot pie recipe, designed specifically for freezing. With its rich, flavorful filling and flaky, golden crust, this dish is a culinary masterpiece that will warm your soul and save you precious time.

Ingredients

For the Filling:

• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/4 cup butter
• 3 cups chicken broth
• 1 cup milk
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 cup cooked chicken, shredded
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/2 cup ice water

Instructions

For the Filling:

1. In a large saucepan, melt the butter over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute more.
4. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
5. Gradually whisk in the chicken broth and milk until smooth.
6. Bring to a boil, then reduce heat and simmer for 10 minutes, or until thickened.
7. Stir in the peas, corn, chicken, thyme, rosemary, salt, and pepper.

For the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To Assemble the Pie:

1. Preheat oven to 375°F (190°C).
2. Divide the dough in half. Roll out one half and line a 9-inch pie plate.
3. Pour the filling into the crust.
4. Roll out the remaining dough and cover the pie.
5. Crimp the edges to seal.
6. Brush the crust with milk and sprinkle with salt.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Freezing Instructions

1. Let the pie cool completely.
2. Wrap the pie tightly in plastic wrap.
3. Place the wrapped pie in a freezer-safe container.
4. Freeze for up to 3 months.

Reheating Instructions

1. Remove the pie from the freezer and let it thaw overnight in the refrigerator.
2. Preheat oven to 350°F (175°C).
3. Bake the pie for 30-45 minutes, or until heated through.

Variations

• Vegetable Pot Pie: Omit the chicken and add your favorite vegetables, such as broccoli, zucchini, or mushrooms.
• Seafood Pot Pie: Replace the chicken with cooked shrimp, scallops, or crab.
• Cheesy Pot Pie: Add 1 cup of shredded cheese to the filling.

Tips

• For a richer flavor, use homemade chicken broth.
• To prevent the crust from burning, cover the edges with aluminum foil during the last 15 minutes of baking.
• If you don’t have a pie plate, you can use an 8×8-inch baking dish.

Information You Need to Know

Q: How long can I freeze the chicken pot pie?
A: The chicken pot pie can be frozen for up to 3 months.

Q: Can I freeze the chicken pot pie before baking it?
A: Yes, you can freeze the unbaked pie. Just make sure to wrap it tightly in plastic wrap before placing it in the freezer.

Q: How do I reheat the frozen chicken pot pie?
A: Thaw the pie overnight in the refrigerator and then bake it at 350°F (175°C) for 30-45 minutes, or until heated through.