6 disposable foil pot pie pans, or ceramic ramekins
Nutrition Info
Calories 754
Fat 41g
Carbs 75g
Fiber 4g
Sugar 8g
Protein 23g
How to Make It
1. Step
In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
2. Step
Pour in the flour, and mix in well.
3. Step
Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
4. Step
Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
5. Step
Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
6. Step
Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
7. Step
Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
8. Step
Cover each pot pie with foil and freeze for up to 2 months.
9. Step
To bake from frozen, preheat oven to 400˚F (200˚C),and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
