Make-Ahead Chicken Pot Pie

Like most people, there have been times when I made a meal that end with leftovers of some kind. Me being a cheapskate, I don't like to put anything to waste, especially meat. After any meal I'll take leftovers and store them in zip-lock bags in the freezer until I'll have enough to make another meal with them. Since my family doesn't like outright leftovers I tend to repurpose the food into a new dish so they're fooled into thinking it's not leftovers. Chicken pot pies is one of those dishes. I use leftover chicken and leftover fried potatoes from the morning meals, my family absolutely loves it. This recipe makes two pies, I'll use one of the pies for dinner on the day I make it and the other one I'll freeze for a lazy day where I can't be bothered to cook. Make sure you label the pies with the cooking instructions before you freeze them.


                                          Chicken Pot Pies 
                                                   2 pies

                                      2 cups of fried potatoes
                                      4 cups of cubed chicken
                                      1 (16oz) bag of mixed vegetables
                                      1 cup of butter (2 sticks)
                                      1/4 cup of diced onion
                                      1 cup flour
                                      2 cups of milk
                                      2 cups of chicken broth
                                     1 tsp of thyme
                                     1 tsp of basil
                                     1 tsp of oregano                                                                                       1 tsp of freshly ground pepper
                                      2 pie crust 

              In a large bowl mix together potatoes, chicken and vegetables and set aside. In a large sauce pan melt butter with the onions on medium low heat. Once the butter is melted, turn the heat  to low and whisk flour into the melted butter until no lumps are present. Slowly incorporate milk, broth, thyme, basil, oregano and black pepper into the flour mixture and continue to whisk until thickened. Pour milk mixture into the large bowl and mix with the potato mixture until fully incorporated. Divide the filling into two pie plates and cover with pie crust, don't forget to cut a small hole in the center of the crust for the steam to release. 

To cook a unfrozen pie:  

Place pie in a preheated oven at 425* and bake for 35 to 40 minutes or until the crust is golden brown and filling is bubbling hot.


To cook a frozen pie:

DO NOT THAW. Place foil around the edge of the pie to prevent burning of the edges. Place the pie into a cold oven, and turn the heat to 425*.  Bake for 35 minutes. Reduce the heat to 350* and bake for an additional 75 minutes or until the crust is a golden brown and the filling is bubbling hot.

** For individual servings you can use custard cups and adjust your cooking times. Since I never made it like that, I'm unsure of the cooking times or how many it will make...BUT it can be done.




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