Mini Freezer Chicken Pot Pies

By lihui

10 Person

60 Minutes

0 Calories

These chicken pot pies will warm you from the inside out on a cold day. Ultimate comfort food! These chicken pot pies have a buttery flaky crust and loaded with tender chicken, potatoes and lots of veggies. A true family classic! It's a great way to use leftover turkey for Thanksgiving! Whether you use chicken or turkey I suggest making a bunch because they won't last long!

Ingredients

2 Egg whites
2 kg Refrigerated pie crust
1/4 tsp. Pepper
1/2 tsp. Salt
1 tsp. Fresh rosemary
2 tsp. Fresh thyme
2/3 cup Flour
1/3 cup Butter
1/2 cup Heavy cream
4 cups Chicken broth
2 Large russet potatoes diced
1/2 cup Frozen corn
1/2 cup Frozen peas
2 Celery stalks chopped
3 Carrots peeled and diced
1 Medium onion diced
2 cloves Garlic finely diced
3 cups Cooked chicken breasts chopped

Method

01

Melt butter in a large skillet or pot on medium heat, add onions, carrots, celery and garlic. Cook until they start to soften about 3 minutes. Add flour and whisk until combined and cook another minute. Add chicken broth and whisk until combined. Add the potatoes and bring to a low boil, reduce heat and simmer 7-8 minutes to soften potatoes. Add chicken, corn, peas, rosemary, thyme, salt and pepper and cream. Simmer for another 5-6 minutes until it becomes thick and bubbly. Remove from heat and let cool, the sauce will thicken. If you are freezing the pot pies bring the mixture to room temperature before filling the pies and freezing.
02

Preheat oven to 400 degrees F. Cut the circles for the bottoms and tops of your pies. Place the bottom crusts in the tins and spoon in the mixture. Then top with the second crust. You should be able to get 5 mini 5" pies out of one box of pie crust. Then seal edges with a fork. Make 3 slits in the middle of the top to let the steam release.
03

Whisk egg white with 1 tablespoon water brush over top of the crust. Bake for 30-35 minutes or until crust is golden brown.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Pot Pie Recipes

Dinner Recipes

Pie Recipes

Lunch Recipes

Mini Freezer Chicken Pot Pies

4.2

( By lihui )

01 Information

Grade easy
Serving 10 servings
Cook Time 60 Mins
Total Time 60 Mins

02 Ingredients

2 Egg whites

2 kg Refrigerated pie crust

1/4 tsp. Pepper

1/2 tsp. Salt

1 tsp. Fresh rosemary

2 tsp. Fresh thyme

2/3 cup Flour

1/3 cup Butter

1/2 cup Heavy cream

4 cups Chicken broth

2 Large russet potatoes diced

1/2 cup Frozen corn

1/2 cup Frozen peas

2 Celery stalks chopped

3 Carrots peeled and diced

1 Medium onion diced

2 cloves Garlic finely diced

3 cups Cooked chicken breasts chopped

03 Method

Step 1

Melt butter in a large skillet or pot on medium heat, add onions, carrots, celery and garlic. Cook until they start to soften about 3 minutes. Add flour and whisk until combined and cook another minute. Add chicken broth and whisk until combined. Add the potatoes and bring to a low boil, reduce heat and simmer 7-8 minutes to soften potatoes. Add chicken, corn, peas, rosemary, thyme, salt and pepper and cream. Simmer for another 5-6 minutes until it becomes thick and bubbly. Remove from heat and let cool, the sauce will thicken. If you are freezing the pot pies bring the mixture to room temperature before filling the pies and freezing.

Step 2

Preheat oven to 400 degrees F. Cut the circles for the bottoms and tops of your pies. Place the bottom crusts in the tins and spoon in the mixture. Then top with the second crust. You should be able to get 5 mini 5" pies out of one box of pie crust. Then seal edges with a fork. Make 3 slits in the middle of the top to let the steam release.

Step 3

Whisk egg white with 1 tablespoon water brush over top of the crust. Bake for 30-35 minutes or until crust is golden brown.

04 Author