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Chicken pot pie is the classic comfort food. When you make your own, you can load up on the vegetables and chicken,
limit salt and control the amount and type of fat. Making individual frozen pot pies lets you do the mixing and cleaning up
when you have time, not when you’re hurrying to prepare a meal.
I’ve added directions for using an instant-read thermometer, for food safety reasons, as well as, preventing overcooked
foods. Digital instant-read thermometers work especially well as they give a fast reading and the oven doesn’t stay open as
long and lose heat.
- 1-1/2 pounds boneless, skinless chicken breasts (TIP: Amount need not be exact. You also can use 4 to 6 cups of diced, cooked store-bought rotisserie chicken. Leftover Thanksgiving turkey works well, too!)
- 3 tablespoons extra virgin olive oil, divided
- Freshly ground black pepper (TIP: Regular pepper also works, but is slightly less flavorful.)
- Salt, optional
- 1 medium yellow onion, chopped
- 2 cups chopped carrots
- 2 celery stalks, sliced
- 5 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour (TIP: If you don’t use flour much at your house, buy a small container of Wondra flour, which is used mostly for making sauces and gravies as it is not likely to form lumps when mixed with liquids.)
- 1/4 cup milk
- 2 teaspoons minced, fresh thyme leaves (TIP: 3/4 teaspoon dried thyme may be substituted for fresh thyme.)
- 1 (15-ounce, approximately) box Pillsbury Ready to Roll Pie Crust (found in refrigerator case) or other pie crust of your choosing.
- 2 cups frozen peas
- When you’re ready to bake the pies: Beat 1 egg with 1 tablespoon water to make an egg wash for brushing on the crust. (TIP: If baking just a few pies at a time, store any extra egg wash in the refrigerator and use in making scrambled eggs within a day or two.)
NOTE: Bake in 6 2-cup capacity foil or other oven-proof baking containers (check that glass or ceramic containers are also suitable for freezer storage).
- Preheat oven to 350° F with a rack placed in the middle position for baking. Place chicken breasts on a rimmed baking sheet and coat with 2 tablespoons of the oil. (I like to do this with a silicone pastry brush so I don’t touch the chicken with my hands.) Sprinkle with salt (if desired) and pepper. Roast for 20-30 minutes or until cooked through (food
A dishwasher-safe silicon pastry
brush makes easy work of coating
chicken breasts with oil.