Post by Loupy on Nov 13, 2016 14:18:45 GMT -7
Tips for Freezer Pot Pie
From: Jessica @ goodcheapeats.com/
What says cozy, cold-weather dinner than a chicken pot pie? I’m not sure there is anything more comforting. Flaky pie crust, creamy sauce, succulent chicken and veggies – what could be better?
But I’ll tell you a secret. Chicken Pot Pie, can be very labor-intensive if you’re making it all from scratch just for one dinner pie. The homemade sauce, the freshly cooked veggies and chicken, the delectable pie crust — they are must-makes, but they do take some time.
I have two pet strategies that will allow you to enjoy Pot Pie all winter long.
Make many chicken pot pies at once.
You knew you could freeze chicken pot pie, right? It’s great for freezing. Make several at one time so that your time investment is well served. Make a large batch of Homemade Cream of Chicken Soup, cook up a bulk batch of potatoes and chicken, and get to sauteing the mirepoix and mushrooms.
Chill the filling and then assemble several pies to freeze.
Be sure to use red potatoes for best texture after freezing.
Plan for leftovers.
Another great strategy for making Pot Pie is to plan for leftovers the next time you roast a chicken or turkey.
Ding. ding. ding. Think about the upcoming Thanksgiving dinner. You’re likely already cooking potatoes, roasting turkey, chopping vegetables, and rolling out pie crust. Slip the different components of this dish into your Thanksgiving Prep.
Chop extra onions, celery, carrots, and mushrooms when you’re making other dishes.
Set aside enough cooked potatoes before you mash the rest.
Chop up some turkey when you’re putting away the leftovers.
Serve Homemade Cream of Chicken Soup for Cooking as your gravy and be sure to make lots! (Secret’s out. It really is just a creamy gravy.) Or you can just use leftover gravy instead of my creamy sauce.
Make extra pie crust and stash it in the fridge while you’re making your other pies.
See? Make your pot pie indulgences easy peasy.
How to make it good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
Stock up on ingredients when they are on sale.
For instance, when I see a great price on veggies or chicken stock, I’ll buy lots of them and plan my meals around them.
Use a whole chicken!
Cooking a whole chicken (or buying one that Costco roasted for you) can be more economical than buying chicken pieces. Plus, you can use the carcass to make homemade stock.
Use up leftovers.
It doesn’t matter what kind of veggies you throw in. They add great flavor and nothing goes to waste. Feel free to adapt this basic pie recipes to use whatever meats or veggies you have on hand.
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
Plastic cutting boards – I have blue boards for veggies and white boards for meat.
Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
my favorite skillet – I love this size and style. It’s perfect for a quite saute of veggies. I have two!
9×13-inch pan with secure lid – I love Pyrex ones.
I hope these tips have been helpful to you.
From: Jessica @ goodcheapeats.com/
What says cozy, cold-weather dinner than a chicken pot pie? I’m not sure there is anything more comforting. Flaky pie crust, creamy sauce, succulent chicken and veggies – what could be better?
But I’ll tell you a secret. Chicken Pot Pie, can be very labor-intensive if you’re making it all from scratch just for one dinner pie. The homemade sauce, the freshly cooked veggies and chicken, the delectable pie crust — they are must-makes, but they do take some time.
I have two pet strategies that will allow you to enjoy Pot Pie all winter long.
Make many chicken pot pies at once.
You knew you could freeze chicken pot pie, right? It’s great for freezing. Make several at one time so that your time investment is well served. Make a large batch of Homemade Cream of Chicken Soup, cook up a bulk batch of potatoes and chicken, and get to sauteing the mirepoix and mushrooms.
Chill the filling and then assemble several pies to freeze.
Be sure to use red potatoes for best texture after freezing.
Plan for leftovers.
Another great strategy for making Pot Pie is to plan for leftovers the next time you roast a chicken or turkey.
Ding. ding. ding. Think about the upcoming Thanksgiving dinner. You’re likely already cooking potatoes, roasting turkey, chopping vegetables, and rolling out pie crust. Slip the different components of this dish into your Thanksgiving Prep.
Chop extra onions, celery, carrots, and mushrooms when you’re making other dishes.
Set aside enough cooked potatoes before you mash the rest.
Chop up some turkey when you’re putting away the leftovers.
Serve Homemade Cream of Chicken Soup for Cooking as your gravy and be sure to make lots! (Secret’s out. It really is just a creamy gravy.) Or you can just use leftover gravy instead of my creamy sauce.
Make extra pie crust and stash it in the fridge while you’re making your other pies.
See? Make your pot pie indulgences easy peasy.
How to make it good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
Stock up on ingredients when they are on sale.
For instance, when I see a great price on veggies or chicken stock, I’ll buy lots of them and plan my meals around them.
Use a whole chicken!
Cooking a whole chicken (or buying one that Costco roasted for you) can be more economical than buying chicken pieces. Plus, you can use the carcass to make homemade stock.
Use up leftovers.
It doesn’t matter what kind of veggies you throw in. They add great flavor and nothing goes to waste. Feel free to adapt this basic pie recipes to use whatever meats or veggies you have on hand.
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
Plastic cutting boards – I have blue boards for veggies and white boards for meat.
Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
my favorite skillet – I love this size and style. It’s perfect for a quite saute of veggies. I have two!
9×13-inch pan with secure lid – I love Pyrex ones.
I hope these tips have been helpful to you.
