Freezer Chicken Pot Pies

Updated at: Thu, 17 Aug 2023 03:02:16 GMT

Step 1

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 min per side. Add broth and bring to a boil, Cover and simmer over low heat until chicken is cooked through, 6-8 minutes. Transfer chicken to large plate and strain broth into bowl

Step 2

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, 8-10 minutes. Reduce heat to medium, add flower, and cook 1 minute. Whisk in reserved broth, milk, and thyme and simmer until sauce thickens, about 10 minutes.

Step 3

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 an hour

Step 4

Unwrap and unroll pie crusts onto lightly floured work surface. Brush pie crust with beaten egg, place second crust over egg-washed dough. Cut out 3 toppings from dough. Repeat. Stir frozen peas into cold filling and divide the mixture among six 2-cup disposable aluminum loaf pans. Top with pastry and use fork to seal edges. Make 3 steam vents in each crust

Step 5

TO STORE: tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of aluminium foil

Step 6

TO SERVE: adjust oven rack to middle position and preheat to 400 degrees. Unwrap frozen pies and arrange on rimmed baking sheet. Brush crusts with second beaten egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 35 minutes. Let rest 10 minutes before serving.

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