When I pull this magazine out of my mailbox, my eyes light up like a kid in a candy store! I love to see what new recipes I’ll find in the newest issue! And you know what else I love? They have a cooking show called Cook’s Country on PBS! Have you ever seen it? They also put out another great magazine called Cook’s Illustrated and they have another great cooking show called America’s Test Kitchen. Their magazines and shows are so informative. I’ve been a fan for many years. Cook’s Country magazine usually has one make-ahead recipe in each issue.
This recipe does take quite a bit of time to prepare, so it’s best to do it on the weekend when you’re not in a rush. This is one of our favorite “make-ahead” meals. I have even given these chicken pot pies away to family and friends when they were going through tough times and could use an easy meal to pop in the oven. This recipe makes 6 mini chicken pot pies. Yes, I eat one of them all by myself. You will too after you have a bite!
Make-Ahead Mini Chicken Pot Pies
- 1 3/4 lbs. boneless, chicken breasts
- salt and pepper
- 1 tablespoon canola oil
- 48 oz. light & fat free chicken broth
- 2 tablespoons butter
- 1 1/3 cup sliced carrots
- 1 1/3 cup finely diced celery
- 1 shallot, finely diced (optional)
- 1/2 cup flour
- 1/4 cup milk (1% is fine)
- 1 1/2 cups frozen petite peas
- 15. oz. box Pillsbury Ready to Roll Pie Crust
- 1 egg (for egg wash)
1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Rinse the chicken under cold water and pat dry with paper towels. Season the chicken with salt and pepper. Brown the chicken on both sides. Add the broth and bring to a boil. Cover and simmer over medium-low heat for 8 minutes. Remove the chicken to a plate and set aside to cool. Pour the broth into a large bowl and set aside.
2. Melt the butter in the empty Dutch oven over medium heat. Add the carrots, celery, and shallot. Stir occasionally and cook until lightly browned. Add the flour to the vegetables and whisk for 1 minute. Add the broth and milk and whisk until it thickens, about 5 minutes or so. Set the sauce aside to cool.
3. Using a fork, shred the chicken into bite-sized pieces. Add the chicken to the sauce, season with salt and pepper, and mix well. Cover and refrigerate until completely cooled.
4. Remove the 2 wrapped pie crust rolls from the box. Let the wrapped crust rolls sit out on the counter for 15 minutes or so. Unwrap one pie crust, unroll it on a flour dusted counter. Turn an empty mini loaf pan over on the pie dough and cut around it 3 times to get 3 pie crusts. Repeat with the 2nd pie dough. Cut 3 steam vents in each crust.
5. Remove the vegetable/sauce mixture from the refrigerator. Uncover the bowl and mix in the frozen peas.
8. Wrap well in plastic wrap and aluminum foil. Label each chicken pot pie. Freeze up to 2 months. I made these little Heating Direction cards on the computer. Click on the picture to enlarge it. All you have to do is tape them on with a little packaging tape.
1. No need to thaw out the chicken pot pie! Unwrap the pot pies. Place them on a sheet pan. If you want to brush the tops with egg wash, do it now. (Egg wash: whisk one egg in a small bowl)