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Freezer Chicken Pot Pies
Make-ahead chicken pot pies that will fulfill a hankering, whenever they strike.
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Chicken Pot Pie With Savory Crumble Topping
Do you really want to spend hours cooking chicken, sautéing vegetables, and making pastry dough—even for the best of results? Neither did we.
from: AmericasTestKitchen.com
Episode: Old-Fashioned Sunday Dinners Season 11
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Sounds good, but we need the photos in Step 4, or else explicit instructions!
Hi wisekaren, hope you find the photos helpful. Let us know how your pot pies come out!
Aha! Perfect, thanks! This looks like a good school vacation week project.
Do you really need to double the dough crust?
What size loaf pans are you using for this recipe? (Looks like the mini loaf pans but can you confirm?)
jeaniebeans, Here’s your answer from your original question of Do you really need to double the dough crust?:
“But our first full run-throughs revealed a problem: The crust was absorbing sauce on either side of the freezer, so by the time the individual pies (which thawed and cooked faster), emerged from the oven, the filling was dry and the pastry was charred. The solution was to go against our common culinary sensibilities and add what looked like too much sauce to each pie. This way, by the time they were frozen and then baked, the consistency was just right. And to make sure the crust browned more slowly (thus giving the filling time to heat up), we covered the pot pies for some of their cooking time.”
Hi rhymeswithspoon, the recipe specifies six 2-cup disposable aluminum loaf pans. Cheers, Christine
Thanks! I caught that bit after I posted my comment. I’m not used to seeing the pans specified by volume, but rather by measurements (e.g. 9.5×8). Can’t wait to give these a try!
Just tried this recipe and I’m happy to report that it turned out awesome! The perfect amount of pot pie, since I tire easily of leftovers. I can enjoy the rest later now!
good & yummy
You left out of the instructions the method for packaging, freezing, and baking from frozen state.
I made this recipe and my husband and I loved it. I wanted to make the same filling to bake right away, instead of freezing. Should I reduce the amout of liquid?
mmmm. I have leftover cooked chicken and some pie crust in my fridge/freezer even as we speak. . . . I think I know what may be for dinner. (or in the freezer! )
how many calories in a pie?