Shelly's Recipe

FREEZER CHICKEN POT PIES

Category: Casseroles - Chicken and Turkey

1 1/2 lbs boneless, skinless chicken breasts
2 tbsp vegetable oil
5 1/2 cups low-sodium chicken broth
2 tbsp unsalted butter
1 medium onion, chopped fine
3 medium carrots, peeled and chopped
1 celery rib, chopped fine
1/2 cup all-purpose flour
1/4 cup milk
2 tsp minced fresh thyme leaves
2 tbsp lemon juice
2 (15-oz) boxes refrigerated pie crust
1 large egg, plus one large egg, beaten, for baking
1 1/2 cups frozen peas, unthawed

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large Dutch oven over high heat until just smoking. Cook chicken until well browned, about 2 1/2 minutes per side. Add broth and bring to boil. Cover and simmer over low heat until chicken is cooked through, 6 to 8 minutes. Transfer chicken to large plate and strain broth into bowl.

Melt butter with remaining 1 tbsp oil in now-empty Dutch oven over medium-high heat. Cook onion, carrots, celery, and 1/4 tsp salt until lightly browned and softened, 8 to 10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk, and thyme and simmer until sauce thickens, about 10 minutes.

Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Off heat, add chicken and lemon juice to sauce and season with salt and pepper. Transfer filling to medium bowl and cool until just warm. Cover with plastic wrap and refrigerate until well chilled, about 1 hour.

Unwrap and unroll pie crusts onto lightly floured counter. Glue 2 crusts together using 1 beaten egg. Repeat with remaining 2 crusts. Cut out 6 pastry toppings. Stir frozen peas into cold filling and divide mixture among six 2-cup disposable aluminum loaf pans. Top with pastry and use fork to seal edges. Using paring knife, make 3 steam vents in each crust. Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze for up to 2 months.

When ready to serve: Adjust oven rack to middle position and heat oven to 400. Unwrap frozen pot pies and arrange on rimmed baking sheet. Brush crusts with egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving. Serves 6