Fabuless Freezer Cooking: Chicken Pot Pie
Ingredients
1 Family
1 small pkg frozen peas & carrots
1/3 cup chopped onions
1 cup frozen cubed potatoes
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
2 frozen piecrusts
6 Families
6 small pkgs frozen peas & carrots
2 c. chopped onions
6 c. frozen cubed potatoes
12 c. cooked & cut-up chicken pieces
12 c. chicken gravy
12 frozen piecrusts
To Freeze
Combine all ingredients and pour into freezer bag. Â Keep pie crusts frozen.
To Prepare
Thaw. Place filling in crust and cover with second pie crust. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes
before cutting and serving.
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Have you tried the bisquick chicken pot pie?
I am making this tonight, except I am using fresh veggies I have in the fridge! I hope it is a fabulous as the French dip!
When it says two cups of chicken gravy, what exactly is that? Does it come canned, frozen, powdered, fresh, or do you make it yourselves? Just trying to figure out how to do all of this with what I have. Maybe could I do thickened chicken broth?
I was wondering the same. I typically use Cream of Chicken Soup when making it fresh. Can I still use the same?
There is chicken gravy that comes in a can along with beef and turkey. It is really good. you can also use Cream of Chicken soup to make the gravy.
I have used thickened chicken broth or even chicken bouillon when I don’t have any broth left from cooking my chicken and it works just fine! You will want to taste the gravy before seasoning it if you’re using the bouillon since it can be salty!
You can make the gravy almost from scratch using low/no salt chicken broth, stock or bouillon. I try to limit salt as much as possible. I don’t care for canned gravy but the one in the jar isn’t too bad and would probably work well in chicken pie. I just finished making two chicken pies , one for the freezer and one is in the fridge waiting to go into the oven in a while for dinner.
Thanks for the feedback!
I have made the cream of chicken soup version of this a lot. I typically just mix everything together (veggies, cream of chicken soup with about 1/2 can of milk, and chicken) and put it in a freezer bag. I use either bisquick or I have the Missourri Mix recipe (it’s basically bisquick from scratch) that I use to whip up a fast batch of drop biscuits and plop them on top. It is WWAAAYYYYY faster than putting it in the pie crusts. It only takes about 20 minutes to bake.
There has never been a better time to dig out your recipe box or whip up a new version of an old
favorite. In all these times, the food is cooked as per the requirements and tastes
of family members. Offering cuisines that were prepared
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I am part of a freezer meal swap group and we try to swap meals that need no additional prep before heating and serving. Do you think this recipe would work if the filling was chilled and put into the pie crusts and then frozen, and then reheated and served by the recipients? I would love to try it for my swap but only if I can provide simple “heat and serve” directions for them.
You may want to try this one: https://fabulesslyfrugal.com/freezer-meal-recipes-chicken-pot-pies/
I want to try this for six families. Could I use refrigerated pie crusts, fill them with the filling, and freeze instead of having the filling separate?
Hmmm, I’m not sure if your crust will bake soggy or not?
I’m not sure what the refrigerated pie crust recipes recommend… do they say you should bake first prior to filling the crust? If so, then I worry your crust might get soggy when you thaw it out and bake it.