Chicken Pot Pie! One of the absolute classics & I would say the perfect freezer meal that is guaranteed to please in both taste and time.
What You Will Need: Cooked boneless skinless chicken breast, onion, carrots, celery, rosemary, butter, flour, chicken broth, pie crust, frozen peas & corn.
Start by heating up some olive oil and add in the carrots, celery & onions. Salt/pepper and sauté for 3-5 minutes. Add in the diced chicken & minced rosemary, stir and cook for another 2-3 minutes.
Sprinkle in a couple tablespoons of flour and allow time for the raw flour to cook. Add in your chicken broth, stir and bring to a boil. Check the thickness and adjust accordingly.
Throw in a handful of both the peas & corn, combine and remove from the heat. Allow the mixture to cool completely then spoon into the pie shell.
Top with the other crust and pinch together the edges to seal. I used a floured fork to seal then poked a couple air vent holes in the top.
Wrap several times with plastic wrap then a double coat of foil. Label & freeze.
To Serve: Thaw in the fridge then bake in a 400 degree oven for 40 minutes or until the crust is golden brown.
--------------
Enjoy & Always Cook with Love!
No comments:
Post a Comment