Easy Individual Chicken Pot Pies {Freezer-Friendly!}

Easy Individual Chicken Pot Pies {Freezer-Friendly!}

Pie Crusts:

• 3 cups flour
• 1-1/2 teaspoons salt
• 2 sticks butter, softened
• 10 Tablespoons water, room temperature

Filling:

• 9 Tablespoons butter
• 9 Tablespoons flour
• 3/4 teaspoon salt
• 3 cups milk
• 1 Tablespoon minced onion
• 1 package frozen mixed vegetables (16 ounces)
• 1 teaspoon Italian seasoning
• 1/8 teaspoon black pepper
• 3 cups cooked chicken, cubed

To prepare crusts:
Mix together flour and salt in a medium-sized bowl. Cut in butter with a pastry blender until mixture resembles course crumbs. Add water, and mix with a fork. Using your hands, press pastry together to form a ball. Set aside.

To prepare filling:
Melt butter in saucepan. Using a wire whisk, stir in flour and salt. Add milk. Cook until smooth and thickened, stirring continuously. Remove from heat, and stir in remaining filling ingredients.

To assemble pies:
Place 1 cup of filling into 6 mini greased pie pans. Roll pie crust to 1/8-1/4 thickness. Cut out 6 circles. (I divided the dough into thirds and cut two circles out at a time using a pan lid.) Place circles over filling. If desired, flute edges. Cut slits in pastry, and bake at 350 degrees for 30 minutes, uncovered. Let cool, cover pies securely with foil, and freeze.

To reheat:
Place frozen, covered pot pies into UN-preheated oven. Heat the oven to 350 degrees, and cook for 30 min to 1 hour or until heated through.

OR, you can also reheat them in the microwave! Pop a pie out of the foil pan, and place on a microwave-safe dish. (You may need to slightly thaw the pot pie if it won’t slip out of the pan.) Microwave on high for about 5 minutes or until hot and bubbly.

Note: For easier handing and to prevent oven spills, cook pot pies on a baking sheet.

Yields: 6 Mini Pot Pies

{Recipes for pie crust and white sauce adapted from Meta Given’s Modern Encyclopedia of Cooking and More-with-Less cookbooks.}