How to Reheat a Frozen Cooked Chicken Pot Pie
for 6 pot pies
- ⅓ cup butter ( 75 g )
- 1 onion , diced
- 3 stalks celery , diced
- 3 large carrots , diced
- 1 cup milk ( 240 mL )
- 2 cups chicken broth ( 480 mL )
- ½ cup flour ( 60 g )
- 1 rotisserie chicken , shredded
- 1 cup frozen peas ( 150 g )
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 refrigerated pie crusts
- 6 disposable foil pot pie pans , or ceramic ramekins
- In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
- Pour in the flour, and mix in well.
- Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
- Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
- Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
- Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
- Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
- Cover each pot pie with foil and freeze for up to 2 months.
- To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
- Enjoy!
for 6 pot pies
- ⅓ cup butter ( 75 g )
- 1 onion , diced
- 3 stalks celery , diced
- 3 large carrots , diced
- 1 cup milk ( 240 mL )
- 2 cups chicken broth ( 480 mL )
- ½ cup flour ( 60 g )
- 1 rotisserie chicken , shredded
- 1 cup frozen peas ( 150 g )
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 refrigerated pie crusts
- 6 disposable foil pot pie pans , or ceramic ramekins
- In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
- Pour in the flour, and mix in well.
- Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
- Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
- Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
- Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
- Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
- Cover each pot pie with foil and freeze for up to 2 months.
- To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
- Enjoy!
How to Reheat a Frozen Cooked Chicken Pot Pie
Source: https://tasty.co/recipe/freeze-bake-chicken-pot-pies
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