The November 2001 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

November 2001

Country Chicken/Turkey Pot Pie

from the 30 Day Gourmet Message Boards - Kim

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Servings:	6	12	18	24	30	36
Makes:	(2 pies)	(4 pies)	(6 pies)	(8 pies)	(10 pies)	(12 pies)
Ingredients:
Onions, chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Celery, chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Carrots, chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Butter/margarine, melted	1/3 C.	2/3 C.	1 C.	1 1/3 C.	1 2/3 C.	2 C.
Flour	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Chicken broth	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Evaporated milk	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Chicken, cooked & chopped	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Frozen peas, thawed	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Salt	1 1/2 t.	1 T.	1 T. + 1 1/2 t.	2 T.	2 T. + 1 1/2 t.	3 T.
Pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1 1/4 t.	1 1/2 t.
Pie crusts; folded Pillsbury type	4	8	12	16	20	24

Assembly Directions:

Sauté onions, celery and carrots in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt and pepper.

Freezing and Cooking Directions:

Cool and divide filling in half. Freeze in one gallon freezer bags. Keep frozen pie crusts on hand.

To serve: Thaw filling. Bring pie crusts to room temperature. Shape bottom pie crust/s. Add filling. Cover with top crust. Pinch the edges of the two crusts together and then flute or crimp. Make a few slits in the top crust for the steam to escape.

Bake uncovered for 30 minutes at 350°. Then bake covered with foil for 30 more minutes. Let stand 10 minutes before serving.

Kim’s Comments: This recipe is a family favorite and freezes beautifully. I bag up the filling and keep the pie crusts (calls for 2 each pie – makes 2 pot pies) in the freezer. I cheat and use the Pillsbury kind.

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