Freeze and Bake Chicken Pot Pies

Special equipment: 6 disposable foil pot pie pans or large ceramic ramekins

Ingredients

• 1/3 cup butter
• 1 onion, diced
• 3 stalks celery, diced
• 3 large carrots, diced
• 1 cup milk
• 2 cups chicken broth
• 1/2 cup flour
• 1 rotisserie chicken, shredded
• 1 cup frozen peas
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 refrigerated pie crusts

Instructions

1. In a deep skillet, melt the butter and cook the celery, carrots, and onion until tender.
2. Stir in the flour and mix well.
3. Gradually add the milk and chicken broth, alternating between the two while stirring constantly. Bring to a boil and cook until thickened.
4. Add the shredded chicken, peas, salt, and pepper. Mix well and remove from heat. Allow to cool.
5. Roll out the pie crusts and use a pot pie dish or ramekin to cut dough: one piece about an inch wider than the dish for the base, and one piece the size of the rim for the top.
6. Place the larger dough round in the bottom of each dish, fill with the cooled mixture, and top with the smaller dough round. Seal edges.
7. Cover each pie with foil and freeze for up to 2 months.
8. To bake from frozen, preheat oven to 200°C. Bake with foil for 30 minutes, then remove foil and bake for another 30 minutes or until golden brown.