Freezer meals are a great way to save time at dinner! In this house, they are absolutely a staple. If you think that it takes a long time to prepare freezer meals, allow me to help convert you. With easy recipes like these chicken pot pie minis, you’ll have a freezer full of quick meals in no time.
- ½ Cup of Butter or Margarine
- 1 Medium Onion, diced
- ½ – 1 Cup of Flour
- 3 Cups of Milk
- 12 Oz Bag of Frozen Corn
- 8 Oz Bag of Frozen Edamame
- 3 Cooked Chicken Breasts
- Italian Seasoning to taste
- 4 Premade Pie Crusts (or, if you’re feeling ambitious you can make your own)
In a large pot, melt butter and sauté onions over medium heat until onions are translucent.
Stir in flour.
- The mixture should be very sticky and dough-like.
Add in milk all at once. Simmer over medium heat until the mixture begins to thicken.
**In case you’re curious, steps 1-3 are considered making a roux. Just a little fun jargon for you, but don’t worry, there won’t be a test.
While sauce is cooking, chop up your chicken breasts into small pieces.
Add chicken, corn, and edamame to sauce and reduce heat. Continue to simmer, stirring occasionally.
Prepare your pie crusts by cutting out circles and placing in your muffin tins.
- If you don’t have a circle cookie cutter (or just couldn’t find it, like me) a cup will also work.
- You want to be sure that your circles are slightly larger than the opening of your muffin tins. Just think about the overlap on a regular sized pie pan.
Fill each crust until it is just slightly below the rim with your chicken and sauce mixture.
- The mixture will bubble up when baking so be sure not to overfill your crusts.
After each crust is filled, cut additional circles out of your remaining pie crust and place on top of each pie. Bake at 350 degrees for 1 hour or until crust is lightly browned.
Allow to cool before serving and then dig in.
Allow pot pies to cool completely. Remove from tins and place in a freezer bag or freezer-safe container. To reheat, remove desired amount of pies and place on a flat baking sheet. Bake at 250 degrees for 30-45 minutes.
Check back next week for more incredible bagged chicken recipes!
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