Chicken Pot Pie (for freezer meals)

I grew up eating commercial varieties of chicken pot pie, and have recently had delicious homemade versions which opened my eyes to this hearty dish. So I sought out a few recipes to reference, including this and this. And then I did what I wanted.

Make pastry, or purchase puff pastry/phyllo dough
If making dough, use this recipe and roll into 1/8 inch thick and cut to fit the pan or use round cookie cutters.

Make filling:
Saute 1 diced yellow onion and 4 cloves diced garlic in butter or olive oil until softened.

Add 2 TB flour, 1/2 tea oregano, 1.5 tea tarragon, 1/2 tea black pepper and cook on medium low until the flour toasts a little in the oil (for the roux).


Now add 2-3 C liquid (chicken stock and pan drippings) and veggies:
diced or cubed carrot
diced or sliced celery
cubed potato
optional: other hard veggies

Cook the veggies in the liquid until softened (or pressure cook).

Now add soft veggies like frozen peas or mushrooms and cooked chicken pieces. Stir to combine and take off heat.  Season with salt if needed.  (Optional seasonings thyme, celery seed, parsley etc.)

Spoon filling into casserole dish, pie pan or individual ramekins. Top with pastry.

Bake at 350 F for 30-45 minutes or until golden on top and filling is bubbly (like photo at top).



To Freeze for later:

To make potpies ahead of time, let the filling cool, then freeze in muffin cups. Once frozen, remove to a freezer bag. Meanwhile, bake rounds of pastry in 350 F oven for approx 10-20 minutes or until crispy and golden.  When ready to eat, assemble and heat in microwave.