Mini Freezer Chicken Pot Pies

Instructions

Part 1: Make the Filling

1. Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

2. Make the Roux: Sprinkle the flour over the vegetables and whisk constantly for 1 full minute to cook off the raw flour taste.

3. Add Broth & Potatoes: Gradually pour in the chicken broth while whisking continuously to avoid lumps. Add the diced potatoes. Bring the mixture to a low boil, then reduce the heat to a simmer. Cook for 7-8 minutes, or until the potatoes are just starting to become tender.

4. Finish the Filling: Stir in the cooked chicken, frozen corn, frozen peas, thyme, rosemary, salt, pepper, and heavy cream. Return to a simmer and cook for another 5-6 minutes, stirring occasionally, until the mixture is thick and bubbly.

5. Cool: Remove the pot from the heat and allow the filling to cool to room temperature. (This is crucial for freezing, as it prevents the crust from becoming soggy and ensures food safety.)

Part 2: Assemble the Pies

6. Prepare Crusts: Preheat your oven to 425°F (220°C). Roll out the pie crusts on a lightly floured surface. Using a biscuit cutter or upside-down glass, cut out circles about 1 inch larger in diameter than your muffin tin wells. Re-roll the scraps to cut out as many circles as possible.

7. Fill: Gently press the bottom crust circles into the wells of a greased muffin tin. Spoon the cooled filling into each crust, filling to the top.

8. Top & Seal: Place a top crust over each filled pie. Use a fork to press and crimp the edges together, sealing them well.

9. Vent & Glaze: Use a sharp knife to make 2-3 small slits in the top of each pie to allow steam to escape. In a small bowl, whisk the egg white with 1 tablespoon of water. Lightly brush this egg wash over the top of each crust.

Part 3: Bake or Freeze

To Bake Now:

• Place the muffin tin on a baking sheet (lined with foil for easy cleanup) to catch any potential spills.

• Bake on the center oven rack for 30-35 minutes, or until the crust is deep golden brown and the filling is bubbly.

• Let the pies cool in the tin for 10-15 minutes before carefully removing them with a spoon or offset spatula.

To Freeze for Later:

• After assembling and glazing, place the entire muffin tin in the freezer for 1-2 hours, or until the pies are completely solid.

• Pop the frozen pies out of the tin and transfer them to a labeled freezer-safe bag or airtight container. They can be frozen for up to 3 months.

• To Bake from Frozen: Preheat oven to 425°F (220°C). Place frozen pies on a parchment-lined baking sheet. Bake for 40-50 minutes, or until thoroughly heated and the crust is golden brown. You may need to cover the edges with foil halfway through to prevent over-browning.

Notes

• Pie Crust: If your muffin tin is standard size, you will likely get 4-5 bottom and top crusts from a single rolled-out pie crust.

• Make-Ahead: The filling can be made and refrigerated up to 2 days in advance before assembling the pies.

• Thawing: For slightly faster baking, you can thaw the frozen pies in the refrigerator overnight and then bake for 25-30 minutes at 425°F.