Freeze & Bake Chicken Pot Pies

Whip up these delightful Freeze & Bake Chicken Pot Pies for a cozy and comforting meal any day of the week. With a flaky crust and a creamy, savory filling, these pot pies are perfect for meal prep or a family dinner.

Instructions

1. 1

   In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.

2. 2

   Pour in the flour, and mix in well.

3. 3

   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.

4. 4

   Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.

5. 5

   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.)

6. 6

   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.

7. 7

   Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.

8. 8

   Cover each pot pie with foil and freeze for up to 2 months.

9. 9

   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.

10. 10

    Enjoy!

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