New Recipe: Chicken Pot Pie

About 6 months ago, I used this Chicken Pot Pie recipe and thoroughly enjoyed it. This time around, I decided that I wanted to multiply the recipe filling to have it ready as a "freezer" meal. What I did was grab my biggest pot to get started (trust me on this one: you'll need it!). Now, I put more veggies in than called for, so I used 3 chicken breasts, multiplied everything else except the onions—which are left out—and veggies by 4 (1 1/3 cup butter, 1 1/3 cup flour, 2 teaspoons salt, 1 teaspoon pepper, 7 cups chicken broth, and 2 cups milk), and then added 2ish cups each of frozen (from our garden—yum!) carrots, beans, and peas. It ended up making enough total for 4 1/2 pies (I'm going to take my bag for 1 1/2 pies and add parboiled potatoes next time I make it, which should give me two pies). I think I'll add parboiled potatoes from now on just to get more out of it, but it turned out positively delicious! I only needed one pie for this dinner, so I let the filling cool completely and then added it to gallon sized freezer bags and froze flat. You might be able to use a smaller bag, but I liked that it could lay completely flat and that there was extra room for everything to freeze up nicely. They are each about an inch thick frozen. I 'll just either take it out the night before to thaw in the fridge and put it in to warm on the stove or thaw it in the microwave the next time I want to use it before putting it in a pie crust to cook. Keep in mind, if you are multiplying, it'll take an extra 10-15 minutes for everything to thicken up, but it's so worth it to just have it ready to go the next time around. I mean, who doesn't want yummy Pot Pie in less than an hour on any giving day?

Ingredients 3 chicken breasts 1 1/3 cup butter 1 1/3 cup flour 2 teaspoons salt 1 teaspoon pepper 7 cups chicken broth 2 cups milk 1 bag each of three veggies as you wish (I like carrots, peas, and green beans) 2-3 cups parboiled potatoes (optional) pie crust (store bought or your favorite one), enough for 4-5 pies *note, you could assemble completely and freeze if you want, but I've always been concerned about having a soggy crust, hence why I just freeze the filling.