Originally posted Sept 2011
http://frozenmamas.blogspot.com/2011/09/chickem-pot-pie.html
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Tuesday, December 11, 2012
Tuesday, September 13, 2011
Chicken Pot Pie
This recipe was from a Parents January 2004 article about making recipes that give you a meal now and extra to freeze for later
Serve: Chicken Potpie
Freeze: Potpie Filling
4 refrigerated piecrusts (2 15 oz pkgs), divided
4 carrots, peeled and sliced
1 pkg (32 oz) reduced-sodium chicken broth, divided
1 TBSP vegetable oil
1 Cup chopped onion
1 pkg (8 oz) sliced mushrooms
5 TBSP butter
½ Cup all-purpose flour
½ tsp poultry seasoning
½ Cup half-and-half
4 Cups cubed cooked chicken
1 Cup frozen peas
1 egg white
1. Heat oven to 400F. Unwrap 1 piecrust; place remaining 3 crusts in freezer. In glass bowl, combine carrots and ¼ cup chicken broth. Cover and microwave for 5 minutes. In skillet, heat oil over high heat. Add onion and cook 5 minutes. Add mushrooms and cook 5 minutes more, stirring.
2. Meanwhile, in large saucepan, melt butter over medium heat. Stir in flour and poultry seasoning. Cook, stirring, for 3 minutes. Whisk in remaining broth, plus half-and-half. Bring to a boil, whisking constantly, and cook for 3 minutes more. Stir in cooked carrots, onion mixture, chicken, and peas.
3. Using slotted spoon, transfer 4 cups of mixture to a container. Let cool, then freeze up to 2 months.
4. Place remaining mixture in 1-qt baking dish. Cut piecrust into 8 wedges. Place wedges in spoke-wheel design on top of potpie mixture. In bowl, whisk together egg white and 1 tsp water. Brush egg mixture over crust. Bake 30 minutes. Makes 6 servings.
Nutrition per serving: 360 cal; 17g protein; 20g fat; 27g carb; 33mg calcium; 2g fiber
Potpie Packets
4 cups chicken potpie filling (above) thawed
3 piecrusts, thawed
Heat oven to 400F. Cut each piecrust into quarters. Fill each quarter with 1/3 cup potpie filling, seal edges, and crimp with tines of fork. Place on ungreased baking sheets. Bake 20 minutes. Makes 12 packets.
Nutrition per packet: 332 cal; 8g protein; 19g fat; 30g carb; 16mg calcium; 1g fiber
JEN’S VARIATION
1. I use the Martha Stewart Pie Crust Recipe
2. I make 2 big pies instead of 1 pie and potpie packets (the crust recipe makes enough for 2 pies)
3. I start with baby carrots to make the prep faster
4. I add broccoli and pre-cook it in the microwave about 3 ½ min using the same procedure used for the carrots, but I cook it separate from the carrots because of the different cooking times
5. I omit the mushrooms since a lot of people don’t like them
6. I substitute curry powder for the poultry seasoning
7. To get my cooked chicken, I bake frozen chicken breasts and then chop
8. I skip the egg wash
FROZEN MAMAS
Thaw,cook uncovered at 350 for 45min - 1hour until crust is done and filling is bubbly. If cooking from frozen increase cooking time.
Serve: Chicken Potpie
Freeze: Potpie Filling
4 refrigerated piecrusts (2 15 oz pkgs), divided
4 carrots, peeled and sliced
1 pkg (32 oz) reduced-sodium chicken broth, divided
1 TBSP vegetable oil
1 Cup chopped onion
1 pkg (8 oz) sliced mushrooms
5 TBSP butter
½ Cup all-purpose flour
½ tsp poultry seasoning
½ Cup half-and-half
4 Cups cubed cooked chicken
1 Cup frozen peas
1 egg white
1. Heat oven to 400F. Unwrap 1 piecrust; place remaining 3 crusts in freezer. In glass bowl, combine carrots and ¼ cup chicken broth. Cover and microwave for 5 minutes. In skillet, heat oil over high heat. Add onion and cook 5 minutes. Add mushrooms and cook 5 minutes more, stirring.
2. Meanwhile, in large saucepan, melt butter over medium heat. Stir in flour and poultry seasoning. Cook, stirring, for 3 minutes. Whisk in remaining broth, plus half-and-half. Bring to a boil, whisking constantly, and cook for 3 minutes more. Stir in cooked carrots, onion mixture, chicken, and peas.
3. Using slotted spoon, transfer 4 cups of mixture to a container. Let cool, then freeze up to 2 months.
4. Place remaining mixture in 1-qt baking dish. Cut piecrust into 8 wedges. Place wedges in spoke-wheel design on top of potpie mixture. In bowl, whisk together egg white and 1 tsp water. Brush egg mixture over crust. Bake 30 minutes. Makes 6 servings.
Nutrition per serving: 360 cal; 17g protein; 20g fat; 27g carb; 33mg calcium; 2g fiber
Potpie Packets
4 cups chicken potpie filling (above) thawed
3 piecrusts, thawed
Heat oven to 400F. Cut each piecrust into quarters. Fill each quarter with 1/3 cup potpie filling, seal edges, and crimp with tines of fork. Place on ungreased baking sheets. Bake 20 minutes. Makes 12 packets.
Nutrition per packet: 332 cal; 8g protein; 19g fat; 30g carb; 16mg calcium; 1g fiber
JEN’S VARIATION
1. I use the Martha Stewart Pie Crust Recipe
2. I make 2 big pies instead of 1 pie and potpie packets (the crust recipe makes enough for 2 pies)
3. I start with baby carrots to make the prep faster
4. I add broccoli and pre-cook it in the microwave about 3 ½ min using the same procedure used for the carrots, but I cook it separate from the carrots because of the different cooking times
5. I omit the mushrooms since a lot of people don’t like them
6. I substitute curry powder for the poultry seasoning
7. To get my cooked chicken, I bake frozen chicken breasts and then chop
8. I skip the egg wash
FROZEN MAMAS
Thaw,cook uncovered at 350 for 45min - 1hour until crust is done and filling is bubbly. If cooking from frozen increase cooking time.
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