Here is my recipe for Chicken potpie. It is kind of complicated to make, but we love it.
Here is what you need:
Step 1:
I cook my chicken in the crock pot with water all day, or overnight.and cube it before making the rest of the pie.
Step 2: Prepare the bottom of the pie crust and set aside.
Step 3: When ready to make the pie, I cook the peas and carrots according to the package directions. While the peas and carrots are cooking, I melt the margarine and cook the onions and mushrooms until they are tender. (If you do not add the onions and mushrooms, go directly to the next step.)
Step 4:
Next, I stir the flour, marjoram and pepper into the butter & vegetable (mushrooms and onion) mixture. It is thick. Then, I add the chicken broth and milk all at once. (I use the broth from my chicken, but you can buy cans of broth.) Cook and stir until the mixture is thickened and bubbly.
Step 5:
Finally, add the Drained peas and carrots, chicken and parsley to the sauce. Heat until the mixture is again bubbly.
Step 6:
Spoon the mixture into the pie crust. (I usually have some filling leftover that can be refrigerated and poured over biscuits for another several servings.)
You may bake the pie immediately in a 450 degree oven for 12 to 15 minutes, or you may freeze the pie for another day. If you choose to freezer your pie, a good way to store it is by placing it in a disposable tin pie plate and cover twice with foil. Then simply place in the freezer for another day!
To thaw frozen pie: Set the pie in the refrigerator in the morning. It will probably still be slightly frozen by dinner time. Bake in a 400 degree oven for 30 to 40 minutes, or until the crust is a golden brown and the sauce is bubbling. You may wish to cover the crust with foil or a pie crust cover after 15 minutes to keep the edges from burning.
Cut into slices, serve with mashed potatoes and enjoy!
The basic recipe for this potpie comes from my Better Homes and Gardens Cookbook, copyright 1989, but I did make some slight changes.
Thanks, Krista for this excellent freezer meal! Our family enjoyed Krista’s Chicken pot pie for dinner last night. With 3 adults and 2 toddlers, we only ate half of the pie, so it makes a lot. This is definitely a keeper recipe, one that should always be in the freezer and on the meal plan once a month. YUM! Try it out!
Do you have a favorite freezer meal you keep on hand at all times? We’d love to hear it, leave a comment and share!
- Pie Crust–You can make your own, but I buy a box at the store.
- 1 10 oz. bag frozen peas and carrots
- 1/2 cup chopped onion (optional)
- 1/2 cup chopped fresh mushrooms (optional)
- 1/4 cup margarine or butter
- 1/3 cup flour
- 1/2 teaspoon marjoram (you may substitute with thyme)
- 1/3 teaspoon pepper (I sprinkle in to taste)
- 2 cups chicken broth
- 3/4 cups milk
- 3 cups cubed chicken
- Sprinkle in parsley, as desired
- I cook my chicken in the crock pot with water all day, or overnight.and cube it before making the rest of the pie.
- Prepare the bottom of the pie crust and set aside.
- When ready to make the pie, I cook the peas and carrots according to the package directions. While the peas and carrots are cooking, I melt the margarine and cook the onions and mushrooms until they are tender. (If you do not add the onions and mushrooms, go directly to the next step.)
- Next, I stir the flour, marjoram and pepper into the butter & vegetable (mushrooms and onion) mixture. It is thick.
- Then, I add the chicken broth and milk all at once. (I use the broth from my chicken, but you can buy cans of broth.)
- Cook and stir until the mixture is thickened and bubbly.
- Finally, add the Drained peas and carrots, chicken and parsley to the sauce.
- Heat until the mixture is again bubbly.
- Spoon the mixture into the pie crust. (I usually have some filling leftover that can be refrigerated and poured over biscuits for another several servings.)
- You may bake the pie immediately in a 450 degree oven for 12 to 15 minutes, or you may freeze the pie for another day. If you choose to freezer your pie, a good way to store it is by placing it in a disposable tin pie plate and cover twice with foil. Then simply place in the freezer for another day!
- To thaw frozen pie: Set the pie in the refrigerator in the morning. It will probably still be slightly frozen by dinner time. Bake in a 400 degree oven for 30 to 40 minutes, or until the crust is a golden brown and the sauce is bubbling. You may wish to cover the crust with foil or a pie crust cover after 15 minutes to keep the edges from burning.
- Cut into slices, serve with mashed potatoes and enjoy!
What an awesome week of postings. Thanks. I do have a question though. I make, what my family thinks is a pretty good chicken pot pie, thanks to Southern Living. The problem is it makes so much. We’re only a family of three. I would love to make individual pot pies to freeze. I’ve found little tins. But I’m unsure of cook times, if they would need to thaw etc. Has anyone tried this before? If so I’d love to hear what worked/didn’t work for you. Thanks again.
I really love to find this type of recipe that does NOT contain canned soup. Thanks and I can’t wiat to try it.
Stephanie, here is a tip I learned from Menus4Moms.com: For cream soups you can substitute 2 Tablespoons butter, 2 Tablespoons flour, 1 cup milk, salt & pepper to taste or other spices/vegetables for flavor (mushrooms, celery, chicken bouillon, etc.).
Mix equal parts of butter & flour, stirring into a paste. Freeze in 1 T. balls or in the cubes of an ice tray. To make quick white sauce, simmer 2- T. cubes of the frozen butter & flour mixture w/ milk, then salt & pepper to taste.
This works well in “live” cooking. I am not certain if it would work well for freezing. You might have to make it in advance over heat and let it cool before adding it to your mixture.
Hope this helps.
My favourite once a month cooking recipe is for chicken pockets. Cream cheese and chives and chicken that once thawed is wrapped in crescent rolls and dipped in bread crumbs…mmmm…delicious! You can easily find the recipe with a quick google search. 🙂