Here’s another freezer meal that can be used in a variety of ways once it is thawed. My cook book lists it as “Country Chicken Pot Pie” however, we use it as a pot pie filling only about half the time. The other half we heat up the filling and pour it over biscuits. I’m pretty sure our family prefers it that way.
This recipe will make filling for 6-9″ pies, or “gravy” for my family of 6 with no leftovers. The original recipe (without my tweaks) is found in The Freezer Cooking Manual from 30 Day Gourmet:
6 Pot Pie Fillings:
3 cups chopped onions
3 cups chopped celery
3 cups chopped carrots
1 cup butter
1 1/2 cup flour
3 cups evaporated milk
6 cups chicken broth (I STRONGLY recommend homemade broth)
5 lbs chicken breast, chopped and cooked
3 cups frozen peas
1 T salt
1 tsp pepper
Have on hand ingredients for pie crusts (I like to use my favorite pie crust recipe, substituting in whole wheat pastry flour for regular flour to give it a more “wholesome” taste and nutritional value…plus more filling) or simply buy some pre-made pie crusts, or ingredients for biscuits/biscuit mix.
Saute the first 3 ingredients in butter for a few minutes. Add flour and cook about 1 minute. Add remaining ingredients, peas last.
Equally divide the mixture into 6- gallon sized ziploc freezer bags. Label and freeze.
To cook as gravy, thaw and heat. Pour over your favorite bread.
To cook as pie, thaw, make pie crust, pour filling in, add pie crust to top, and bake uncovered for 30 minutes at 350 degrees, then 30 more minutes with it covered with foil.
momof4 says
October 20, 2012 at 3:47 pmI have that freezer cookbook too and I love it! My favorite part is that it doesn’t call for any “weird” ingredients that you wouldn’t have on hand.