We all love homemade Chicken Pot Pie --
I decided to make SEVERAL pies -- so I needed to add more stuff to the soup, and thicken it.
I chopped a bunch of carrots, celery and onions and sauteed them in a separate pan. I added them to the soup, along with a can of corn, and a can of condensed cream of chicken soup. It was a REALLY BIG POT of deliciousness now -- but still a little thin for a pie filling. So I added a flour/water slurry to thicken it.
It tasted great....and it's nice and thick. But now -- it doesn't have enough chicken.
So, I shredded an entire rotisserie chicken into the gigantic pot of deliciousness.
I declared the filling PERFECT.
As the filling was cooling -- I rolled out four pie crusts (Pillsbury refrigerated pie crusts) and blind baked them for 10 minutes. Lilly loves to put the parchment paper in, then add the marbles/rocks to keep the crust from bubbling up.
If I add the top crust -- it will make them very fragile in my freezer. So, I covered the one-crust pies with plastic wrap and placed them in the freezer overnight (in a single layer). The next morning, I was able to stack them neatly in a corner. (and I double-bagged them)
|I ended up with such a LARGE POT of filling -- I made FOUR huge pot pies for the freezer!!|
I put the frozen pot pie (covered with foil) in a 375 oven for an hour. I took it out, made sure the filling was completely hot...then replaced the foil with a newly-rolled-out-top crust and popped it back in the oven. The top crust was golden brown in about 15 minutes...
AND THE CHICKEN POT PIE was perfect.
|...with a little help from my friends...|