Freezing Chicken Pot Pies with Red Potatoes and Vegetables
Ingredients for Freezing Chicken Pot Pies with Red Potatoes:
2 free range chickens cooked with skin and bones removed and torn into bite sized chunks
4 carrots diced, about 3 cups
4 stalks of celery diced, about 3 cups
1 large onion diced, about 1 1/2 cups
3 medium red potatoes diced, about 2 cups
1 pound bag of frozen peas , about 3 cups
1 stick of butter
2 quarts chicken stock
1/2 C. flour
2 t. salt
1 t. pepper
2-4 chicken bouillon cubes to fortify stock to taste
1 recipe pastry for 5 pie crusts (freeze any remaining for later use if needed)
4 C. all purpose flour
1 1/2 sticks (3/4 cup) very cold butter cut into dice size pieces
1/2 C. Crisco
1 t. salt
1 T. sugar (optional)
1/2 C. ice water
Whisk the dry ingredients together and add the cold butter and shortening using a pastry cutter until the mixture is well combines and the lumps are about the size of peas. Using a fork beat the egg into the water and add the vinegar. Pour into a well you have made in the center of the bowl of flour. Stir together until combined then flour your hand and knead until the pastry forms a ball. Divide the dough into fourths or fifths and pat into smooth, round, flat disks. Wrap each disk with waxed paper or plastic wrap and drop all of the disks into a plastic bag and refrigerate for at least 30 minutes or up to 3 days or freeze.
Add the stock and stir and cook until thickened. Add salt, pepper, and bouillon stirring to dissolve in the mixture. Add the chicken and peas and heat through. Make any adjustments as needed in the seasoning. Ladle the filling into freezer/oven safe dishes and fill. Roll pastry and cover. At this stage you can cut slashes in the crust for the steam to escape or wait and do before you bake them. Wrap in heavy duty foil and quickly freeze.
To serve remove from the foil and place dish on a baking tray place in a preheated 400 degree oven for 1 hour for individual serving dishes. For larger dishes add more time to ensure the dish is cooked through at the center. Just check and adjust baking times.
I like to use large handled soup mugs and it makes a nice portion for an easy dinner on a cold winters night! Enjoy! I am ready for the cold wind to blow now.