Last week I kicked off the Make It Ahead Monday series with Chicken & Cabbage Potstickers recipe. What a great response there was on Facebook, Twitter and here!
This week’s installment is actually one that I’ve been wanting to do for awhile. Did you know that this Wednesday is Pi Day? You know, mathematically 3.14 so 3/14? Celebrated by foodies as Pie Day I thought it would be fun to feature a pie post in honor of it! For real, click on that link and you’ll see it’s been named a real “holiday” (who knew? I didn’t!)
When I was younger I used to LOVE a frozen pot pie. You know, the kind that comes in a little red box in the frozen food section? Loved them. But as I got older I realized they were full of calories and fat! Yikes! And some preservatives I didn’t really want either.
So a couple of years ago I went searching for a recipe that I could make at home. I found this one in the 30 Day Gourmet Big Book of Freezer Cooking cookbook and I knew it would be a winner since everything I’d ever made from that book we always loved.
Awhile back I made this for my freezer meal exchange group and they raved about it. Just about everyone wanted a copy of the recipe because their families loved it too! It came in handy too for some friends of ours whose daughter was in the hospital and needed some support during that time (she’s fine now thankfully!)
I love that it uses all fresh ingredients too! It was a cinch to put together and totally worth it because it’s great to be able to pull it out of the freezer and bake it up. Wow! I’m getting hungry just thinking about it—I need to make this again soon!
COUNTRY CHICKEN POT PIE
Makes 2 pies
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter or margarine
1/2 cup all-purpose flour, sifted
2 cups chicken broth
1 cup half & half or evaporated milk *
2 cups chicken, cooked, chopped
1 cup frozen peas, thawed
1 tsp. salt
1/2 tsp. pepper
4 unbaked pie crusts
Preheat oven to 375 degrees.
Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover.
Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.
Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!
Pour into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies–if you’re just making one pie it will just serve 8).
An alternative to making 2 pies is to make one and freeze the other half of the filling in a Ziploc bag for another time. Freezes very well separately or fully prepared in the crust.