Freezer Find Chicken and Mixed Veggie Pot Pie

• 1 pie crust, store-bought or homemade
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mixed frozen vegetables (carrots, peas, corn)
• 2 cups cooked and shredded chicken
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Roll out pie crust and place in a 9-inch pie dish.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
4. 4 Stir in flour, then gradually add chicken broth, whisking until smooth.
5. 5 Add mixed vegetables, cooked chicken, thyme, salt, and pepper. Simmer until vegetables are tender.
6. 6 Pour filling into prepared pie crust.
7. 7 Brush beaten egg over the top crust for a golden finish.
8. 8 Bake for 45 minutes or until crust is golden brown.
9. 9 Let cool for 10 minutes before serving.

Equipment

• 9-inch pie dish
• skillet
• pie weights (if pre-baking crust)

Variations

• Add a splash of white wine to the filling for extra flavor.
• Use a lattice crust for a decorative touch.

Substitutions

• Substitute chicken with tofu for a vegetarian option.
• Use almond flour for a gluten-free crust.

Pairings

• Perfect with a crisp Chardonnay.
• Great with a glass of iced tea.

Nutrition

Tips

• For freezer storage, let the assembled pot pie cool completely, wrap tightly with foil, and freeze for up to 3 months.
• If using frozen pie crust, thaw according to package instructions before use.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot and bubbly.

Serving Suggestions

• Pair with a fresh garden salad.
• Serve with a side of garlic bread.

FAQ