Stouffers Chicken Pot Pieingredients
Keep frozen until ready to use. Cook thoroughly.
Do not prepare in toaster oven.Do not re-use paper tray. Since appliances vary, cooking times may need adjustment.
For food safety and quality, follow these cooking instructions: Cook to a minimum internal temperature of 165°F .
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Savory Chicken Pocket Pies
Makes: 10 / Preparation time: 20 minutes / Total time: 2 hours, 20 minutes
1 heaping cup of shredded chicken from 1 chicken freeze remainder for other recipes
2 tablespoons unsalted butter
1/3 cup chopped carrot
1/2 teaspoon coarse salt
11/2 cups chicken broth
1/4 cup grated Parmesan cheese
1 recipe Cream Cheese Pastry
1 large egg, for egg wash
Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce heat and simmer for 50 minutes. Skim and discard any foam as it rises to the surface. Remove the chicken to cool. Continue to boil the broth to reduce to about 1 quart. Remove the meat from the chicken and shred.
To make the filling, in a medium hot skillet, melt the butter and add the onion, celery and carrot. Sauté over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
Preheat the oven to 375 degrees. Butter or line a baking sheet.
Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.
Costco Chicken Pot Pie Ingredients
Costco chicken pot pie such as is made of cooked chicken breast, Flour, Corn Starch, carrot, peans, Potatoes, and other oil and acids.
These the whole list of Costco chicken pot pies ingredients:
WATER, ENRICHED FLOUR , COOKED CHICKEN BREAST , INTERESTERIFIED SOYBEAN OIL, CARROTS, PEAS, CONTAINS 2% OR LESS OF: CREAM, RENDERED CHICKEN FAT, MODIFIED CORN STARCH, CHICKEN BROTH, SALT, FLAVORS, DISODIUM INOSINATE & DISODIUM GUANYLATE, POLYSORBATE 60, XANTHAN GUM, SOYBEAN OIL, NONFAT DRY MILK, MALTODEXTRIN, MODIFIED WHEY, MODIFIED VEGETABLE GUM, SUGAR, CARAMEL COLOR, POTASSIUM CHLORIDE, SEA SALT, GUAR GUM, TURMERIC, AND BETA CAROTENE , WHEAT FLOUR.
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Make Ahead Chicken Pot Pie
Can you refrigerate Chicken Pot Pie before baking?Yes! Simply make as directed including adding the pie crust. Cover with plastic wrap or foil and store in the fridge for up to 5 days. When you are ready to bake it, preheat your oven, remove from the fridge, and add the egg wash . Bake at 400°F for 20 minutes covered with foil, then remove foil and bake an additional 35-40 minutes until crust is golden brown and sauce bubbling inside.
Convection On Baking Sheet
- Temperature: 325°F
- Cook Time: 35 minutes
The Results: Because the pie was directly on the pan it cooked faster than any of the other pies . After the rack collapse, I was a little worried the pie might leak or fall apart but it stayed intact just fine. The top crust and filling looked and tasted like the one cooked in the pie pan. The only noticeable difference was the bottom which was nicely browned.
This ended up being our favorite pot pie out of the 5. Im not sure this would work for every kind of frozen personal pot pie but Id definitely try it again.
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More About Chicken Pot Pie With Frozen Pie Crust Recipes
THE BEST CHICKEN POT PIE WITH HOMEMADE PIE CRUST
- Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the celery, carrots, and onion and sauté until softened, about 8 minutes. Add the garlic and sauté 1 minute more.
- Sprinkle flour over the vegetables and stir until evenly coated. Add the chicken broth a splash at a time, whisking after each addition, until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
- Add the salt and pepper, and increase the heat to medium-high. Allow the mixture to simmer, stirring often, about 5 minutes or until slightly thickened. Stir in the peas and the diced chicken, and set aside until ready to use.
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Homemade Frozen Chicken Pot Pies
Chicken Pot Pie is a hearty and warm winter dinner that your family can enjoy this season. And this particular chicken pot pie recipe is very flavorful and pretty easy to whip together, if you decide to make one for dinner, this recipe makes a little extra so you can make it into a freezer meal and store it for later.
To help you have the most success with your freezer meal, here are some helpful Chicken Pot Pie tips!
How Many Pie Containers:
- This recipe yields two 9 pies.
- Double this recipe if you want to make multiple containers for freezing.
- A 9×6 square foil pan will work as well!
- This recipe is pretty flexible depending on how deep your container is .
- Consider how much filling to crust ratio your family likes, and this will help guide you on what container to get.
Easy Chicken Pot Pie Crust:
You can totally use refrigerated pie crusts for this recipe. They work great and are such a good shortcut option! If you want to make the box of crusts go further, consider only putting the crust on top, and not the bottom, as pictured above.
What Kind Of Pie Crust Should Be Used
My homemade chicken pot pie recipe calls for a homemade or refrigerated pie crust because I find that they are easiest. Our preference is to have a top and bottom crust although I know some people just use a top crust.
You could also buy frozen pie crust but that is usually just a bottom crust. One of our local grocery stores carries a frozen dough puck which is basically a mound of pie crust in a little bag and available in the frozen section. To me they are like a happy medium between fresh and pre-formed frozen because all you do is thaw the dough, roll it out and place it in the pie pan.
Chicken Pot Pie In A Convection Oven Recipe
Provided by ligibbs
|3 cups cooked chicken, chopped|
|1 pkg frozen peas and carrots-thawed|
|1 can whole kernel corn-drained, can use 8-ounces of frozen corn|
|1 jar sliced pimento–drained|
|1/2 teaspoon thyme|
|Pastry for 2-crust pie|
- In 2-quart casserole, place onion, celery and oil. Microwave on HIGH 2-3 minutes ntil vegetables are crisp-tender. Add flour, stirring until smooth. Add chicken broth. Microwave on HIGH for 5-7 minutes until thickened, stirring every 2 minutes. Add chicken, peas, carrots, corn, pimento, thyme, salt, and pepper. Spoon filling evenly into an 11x7x2 inch GLASS baking dish. Top with pastry, crimping edges of pastry around inside of dish. Vent crust to allow steam to escape, by making a few slits on the top of the crust. Brush pastry lightly with milk, if desired. Place metal accessory rack on turntable. Preheat convection oven to 400°F. Cook on COMBINATION 30-35 minutes until golden brown, about 30 to 35 minutes.
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Can I Put A Frozen Pie In The Oven
Preheat the oven to 425 °F and place the pie on a foil-lined baking sheet. However, its best to play it safe and use a disposable metal pie pan when baking a frozen pie. Some people suggest thawing the pie for about 25 minutes before you place it in the oven because it helps the pastry flour cook better.
Why Arent There Potatoes In This Pot Pie Recipe
You can see from the ratings and comments on this post over the years that it is a very popular and delicious recipe! Sometimes people will share their own variations and that often includes adding potatoes.
Since the original recipe never included potatoes, I left them out of my modified version. I think its just a matter of preference. If you want to include diced potatoes, go for it! Id probably add one to two cups. I would also suggest using frozen potatoes such as diced hash brown potatoes that can be found in the frozen section of the grocery store.
Potatoes can be kind of finicky when it comes to freezing them and its best to use a parboiled potato. Since the other vegetables in this chicken pot pie recipe are also sautéed, stirring in frozen potatoes just before filling the pie crust would work best.
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Ask The Test Kitchen: Freezing Chicken Pot Pie Is A Breeze
QUESTION: When freezing chicken pot pie, should you make and freeze or make, bake and freeze? Catherine McQuade, Canton
ANSWER: Chicken pot pie is one of those true comfort foods. The flaky crust paired with the creamy chicken and vegetable filling is one hearty meal. And most people I know agree: When it comes to pot pie, the crust is the best part.
If you want to make your own chicken pot pie, there are several ways to make and freeze so you dont end up with a soggy crust or too thin a filling.
When you want to make it and freeze, think of it like lasagna. You can make, bake, cool and freeze. Or you can make, assemble and freeze. Either way when youre ready to cook, theres no need to thaw just add a good 15-20 minutes of extra baking time.
Another way is to just make the filling, cool it and store in freezer-quality bags. This way, you can make several batches of filling and place the bags flat in the freezer. And if you make your own dough for the crust, you can make it, shape it into a disk and freeze it, too. Thaw the filling and dough overnight. You can roll out the dough for the bottom crust, add the filling and then the top crust in the time it takes to preheat the oven.
How To Bake A Frozen Chicken Pot Pie
Ninety minutes before serving, preheat the oven to 450degrees. Remove the pie from the freezer and unwrap, saving thefoil. Save the plastic cover for leftovers, if any. Do not thaw thepie.
Tear the foil into 2- to 3-inch-wide strips. Loosely cover theedges of the pie with foil to prevent excessive browning.
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Tips For Making Air Fryer Frozen Chicken Pot Pie
- You can make any kind of savory pie in the air fryer using this recipe it doesnt have to specifically be a chicken pie.
- If you are serving this to children, make sure to break the pie open to cool down for 10 to 15 minutes to avoid burnt mouths!
- You can use this same method to create delicious frozen sweet pies! Just decrease the time slightly as berry pies take less time to cook through.
Cooking Instructions For Frozen Pot Pie
And no, the answer is not, “Just check what Banquet printed on the box!” )
Thanks to other posters here, I’ve decided on the meals I’m taking to a friend whose family is going through a rough patch right now. One of them has me a little stumped. I made two 9″ deep dish chicken pot pies, which I’d normally just bake at 400 for about half an hour till the pastry is brown and the filling is bubbling.
But to deliver them, I’m freezing the pot pies. How long and at what temperature should I instruct the family to cook them? Should they thaw during the day, then bake as normal, or is there a rule of thumb for what to do with frozen items like this?
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Should I Freeze Apple Pie Before Or After Baking
Yes, you can freeze apple pie. It is best to freeze apple pie before baking, but you can freeze it after baking as well. Both baked and unbaked apple pie will last for up to 6 months in the freezer. If you freeze the apple pie filling by itself, it will remain fresh in the freezer for up to 12 months.
Freezer Chicken Pot Pies Ingredients
- 1 large yellow onion, diced
- 3 cups diced celery
- 2-3 tablespoons of olive oil
- 42-ounces cream of chicken soup
- 10.5-ounces cream of celery soup
- 5 cups whole milk
- 5 cups of diced, cooked chicken
- 2 bags of frozen peas and carrots
- 2 boxes of Pillsbury refrigerated pie crusts
- 6 tin disposable loaf pans
SUBSTITUTIONS AND ADDITIONS
CHICKEN: I like to use rotisserie chicken for my pre-cooked chicken it is super tender and flavorful. You could also cook up boneless skinless chicken breasts or use other leftover chicken for this recipe.
VEGETABLES: Frozen peas and carrots work well but if you would prefer to add a larger variety of veggies, you could pick a frozen mix that also includes corn or green beans.
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