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Freezable Chicken Pot Pie Filling

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Freezable Chicken Pot Pie Filling
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Makes: 12 servings adjust
Classic Chicken pot pie filling for the freezer!! This recipe makes enough filling for 2 pies. I stockpile the ingredients until I have everything to make enough for 6 pies. Divide the leftover filling and freeze the extra in gallon size ziplock freezer bag (1 pie per bag). Pull it out of the freezer the night before you plan to use it and let it defrost in the fridge, then use it with your favorite pie crust.

Directions

Ingredients

  • 1 cup Onion, Chopped
  • 1 cup Carrots, chopped
  • 1 cup Celery, Chopped
  • 13 cup Butter, melted

Step 1

In large skillet, over medium heat, Saute onion, celery and carrots in butter until veggies are tender.

Ingredients

  • 12 cup Flour

Step 2

Add flour and stir until smooth. Cook 1 minute, stirring constantly.

Ingredients

  • 1 cup Evaporated Milk
  • 2 cups Chicken Broth

Step 3

Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly.

Ingredients

  • 1 cup Frozen Sweet Peas, thawed
  • 4 cups Chicken, Cooked & Chopped
  • 14 teaspoon Black Pepper
  • 1 12 teaspoons Salt

Step 4

Add remaining ingredients and stir to combine.
 

Step 5

If freezing: Allow to cool completely. Divide recipe between 2 one-gallon freezer bags. Label & Freeze. When ready to use, allow to thaw in fridge completely before putting into your pie crust. (I pull it out of the freezer the night before I plan to use it to defrost in the fridge)
 

Step 6

If making pies immediately: Prepare your pie crust according to package instructions. The full recipe makes 2 pies. You need a top and bottom crust for each pie you plan to make. Put bottom in pie plate, add 1/2 of filling from this recipe, cover with top crust and seal the edges. Cut 2-3 small slits in top crust for venting. Bake uncovered for 30 minutes at 350F, then bake covered with foil for 30 minutes more. Let stand 10 minutes before cutting.
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