Post by Loupy on Sept 7, 2016 2:32:07 GMT -7
Make-Ahead Mini Chicken Pot Pies
From: Lisa @ www.makeaheadmealsforbusymoms.com/
This recipe does take quite a bit of time to prepare, so it’s best to do it on the weekend when you’re not in a rush. This is one of our favorite “make-ahead” meals. I have even given these chicken pot pies away to family and friends when they were going through tough times and could use an easy meal to pop in the oven. This recipe makes 6 mini chicken pot pies. Yes, I eat one of them all by myself. You will too after you have a bite!
** PLEASE READ THROUGH THE RECIPE BEFORE YOU MAKE THIS. IF YOU COOK THE PIES THE SAME DAY THAT YOU MAKE THEM, THE SAUCE WILL COME OUT TOO THIN. IT IS MEANT TO BE FROZEN FIRST AND THEN COOKED STRAIGHT FROM THE FREEZER.**
Makes: 6 mini chicken pot pies
Ingredients
1 3/4 lbs. boneless, chicken breasts
salt and pepper
1 tablespoon canola oil
48 oz. light & fat free chicken broth
2 tablespoons butter
1 1/3 cup sliced carrots
1 1/3 cup finely diced celery
1 shallot, finely diced (optional)
1/2 cup flour
1/4 cup milk (1% is fine)
1 1/2 cups frozen petite peas
15. oz. box Pillsbury Ready to Roll Pie Crust
1 egg (for egg wash)
Make-Ahead Directions
1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat.
Rinse the chicken under cold water and pat dry with paper towels.
Season the chicken with salt and pepper.
Brown the chicken on both sides.
Add the broth and bring to a boil.
Cover and simmer over medium-low heat for 8 minutes.
Remove the chicken to a plate and set aside to cool.
Pour the broth into a large bowl and set aside.
2. Melt the butter in the empty Dutch oven over medium heat.
Add the carrots, celery, and shallot.
Stir occasionally and cook until lightly browned.
Add the flour to the vegetables and whisk for 1 minute.
Add the broth and milk and whisk until it thickens, about 5 minutes or so.
Set the sauce aside to cool.
3. Using a fork, shred the chicken into bite-sized pieces.
Add the chicken to the sauce, season with salt and pepper, and mix well.
Cover and refrigerate until completely cooled.
4. Remove the 2 wrapped pie crust rolls from the box.
Let the wrapped crust rolls sit out on the counter for 15 minutes or so.
Unwrap one pie crust, unroll it on a flour dusted counter.
Turn an empty mini loaf pan over on the pie dough and cut around it 3 times to get 3 pie crusts.
Repeat with the 2nd pie dough.
Cut 3 steam vents in each crust.
5. Remove the vegetable/sauce mixture from the refrigerator.
Uncover the bowl and mix in the frozen peas.
6. Spoon the mixture into 6 mini loaf tins evenly.
7. Top each with a pie crust.
8. Wrap well in plastic wrap and aluminum foil.
Label each chicken pot pie.
Freeze up to 2 months.
I made these little Heating Direction cards on the computer.
All you have to do is tape them on top with a little packaging tape.
LABEL SAYS:
Chicken Pot Pie Directions
Keeps in the freezer up to 2 months. Date made is:_________
Adjust oven rack to middle position and heat oven to 400 degrees. Unwrap frozen pot pie and arrange on rimmed baking sheet. Brush crusts with egg wash, cover with foil and bake 40 min. Uncover and bake until crusts are golden brown about 35 min. Let pot pies rest for 10 minutes before serving.
Cooking Directions
1. No need to thaw out the chicken pot pie!
Unwrap the pot pies. Place them on a sheet pan.
If you want to brush the tops with egg wash, do it now.
(Egg wash: whisk one egg in a small bowl)
2. Reuse the foil to cover the chicken pot pies (loosely).
Cook at 400 degrees F for 40 minutes.
Uncover and cook for 35 minutes.
If the center of the crust looks like it needs to be cooked longer, turn the oven to broil and watch it carefully for up to 1 minute as it will brown the crust quickly.
From: Lisa @ www.makeaheadmealsforbusymoms.com/
This recipe does take quite a bit of time to prepare, so it’s best to do it on the weekend when you’re not in a rush. This is one of our favorite “make-ahead” meals. I have even given these chicken pot pies away to family and friends when they were going through tough times and could use an easy meal to pop in the oven. This recipe makes 6 mini chicken pot pies. Yes, I eat one of them all by myself. You will too after you have a bite!
** PLEASE READ THROUGH THE RECIPE BEFORE YOU MAKE THIS. IF YOU COOK THE PIES THE SAME DAY THAT YOU MAKE THEM, THE SAUCE WILL COME OUT TOO THIN. IT IS MEANT TO BE FROZEN FIRST AND THEN COOKED STRAIGHT FROM THE FREEZER.**
Makes: 6 mini chicken pot pies
Ingredients
1 3/4 lbs. boneless, chicken breasts
salt and pepper
1 tablespoon canola oil
48 oz. light & fat free chicken broth
2 tablespoons butter
1 1/3 cup sliced carrots
1 1/3 cup finely diced celery
1 shallot, finely diced (optional)
1/2 cup flour
1/4 cup milk (1% is fine)
1 1/2 cups frozen petite peas
15. oz. box Pillsbury Ready to Roll Pie Crust
1 egg (for egg wash)
Make-Ahead Directions
1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat.
Rinse the chicken under cold water and pat dry with paper towels.
Season the chicken with salt and pepper.
Brown the chicken on both sides.
Add the broth and bring to a boil.
Cover and simmer over medium-low heat for 8 minutes.
Remove the chicken to a plate and set aside to cool.
Pour the broth into a large bowl and set aside.
2. Melt the butter in the empty Dutch oven over medium heat.
Add the carrots, celery, and shallot.
Stir occasionally and cook until lightly browned.
Add the flour to the vegetables and whisk for 1 minute.
Add the broth and milk and whisk until it thickens, about 5 minutes or so.
Set the sauce aside to cool.
3. Using a fork, shred the chicken into bite-sized pieces.
Add the chicken to the sauce, season with salt and pepper, and mix well.
Cover and refrigerate until completely cooled.
4. Remove the 2 wrapped pie crust rolls from the box.
Let the wrapped crust rolls sit out on the counter for 15 minutes or so.
Unwrap one pie crust, unroll it on a flour dusted counter.
Turn an empty mini loaf pan over on the pie dough and cut around it 3 times to get 3 pie crusts.
Repeat with the 2nd pie dough.
Cut 3 steam vents in each crust.
5. Remove the vegetable/sauce mixture from the refrigerator.
Uncover the bowl and mix in the frozen peas.
6. Spoon the mixture into 6 mini loaf tins evenly.
7. Top each with a pie crust.
8. Wrap well in plastic wrap and aluminum foil.
Label each chicken pot pie.
Freeze up to 2 months.
I made these little Heating Direction cards on the computer.
All you have to do is tape them on top with a little packaging tape.
LABEL SAYS:
Chicken Pot Pie Directions
Keeps in the freezer up to 2 months. Date made is:_________
Adjust oven rack to middle position and heat oven to 400 degrees. Unwrap frozen pot pie and arrange on rimmed baking sheet. Brush crusts with egg wash, cover with foil and bake 40 min. Uncover and bake until crusts are golden brown about 35 min. Let pot pies rest for 10 minutes before serving.
Cooking Directions
1. No need to thaw out the chicken pot pie!
Unwrap the pot pies. Place them on a sheet pan.
If you want to brush the tops with egg wash, do it now.
(Egg wash: whisk one egg in a small bowl)
2. Reuse the foil to cover the chicken pot pies (loosely).
Cook at 400 degrees F for 40 minutes.
Uncover and cook for 35 minutes.
If the center of the crust looks like it needs to be cooked longer, turn the oven to broil and watch it carefully for up to 1 minute as it will brown the crust quickly.
