PrintMake-Ahead Chicken Pot Pie
Freeze this in a freezer-safe, oven-safe, 13-by-9-inch baking dish or in a disposable aluminum foil pan.
Ingredients:
3 to 4 cups of diced, cooked chicken, from 1 rotisserie chicken
5 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 medium onion, chopped fine
1 medium carrot, peeled and chopped fine
1 celery rib, chopped fine
1/4 teaspoon kosher salt, plus extra
1/4 teaspoon ground white pepper
1/2 cup all-purpose flour
1/4 cup milk
2 teaspoons minced fresh thyme leaves
2 tablespoons fresh lemon juice
1-1/2 cups frozen peas
1-1/2 cups frozen corn kernels
1 15-ounce box Pillsbury Ready to Roll Pie Crust (or homemade pie crust)
1 egg, beaten
Directions:
In a dutch oven or other large saucepan, melt butter with oil over medium-high heat. Cook the onion, carrot, celery, 1/4 teaspoon salt, and pepper for 8 to 10 minutes, until the vegetables are soft and lightly browned. Lower the heat to medium, add the flour, and cook for one minute, stirring continuously. Stir in the broth and milk, and simmer for 10 minutes, or until the sauce thickens.
Remove from heat and stir in the diced chicken and lemon juice. Season with additional salt and pepper, to taste. Transfer to a bowl and cool until warm. Cover tightly and refrigerate until chilled, about an hour. Once chilled, stir in the peas and corn kernels.
Unwrap and unroll the pie crusts onto a lightly floured counter. FINISH THESE INSTRUCTIONS
When ready to serve, place oven rack in middle position and heat oven to 400 degrees. Unwrap frozen pot pie and place on a rimmed baking sheet. Brush the pie crust with egg, cover with aluminum foil, and bake for 40 minutes. Remove the foil covering and bake until the crusts are golden brown, about 35 minutes. Let cool for about 10 minutes before serving.
Adapted from a recipe from the Feb/March 2007 issue of Cook's Country.
