Make Ahead Chicken Pot Pie
These mini pot pies are freezer-friendly, or you can bake them for dinner tonight!
Servings: 2 (per pot pie)
Equipment
- 2 disposable 9x5 aluminum loaf pans
- Knife
- can opener
- foil
- Plastic wrap
- Large mixing bowl
- Basting Brush
Ingredients
- 1 refrigerated pie crust
- 1 (10.5 ounce) can of condensed cream of chicken
- 1 (10.5 ounce) can of condensed cream of celery
- 1 cup milk
- 3 cups chicken, cooked and shredded
- 3 (15 ounce ounce) cans of peas and carrots, drained (or your favorite variety of canned vegetables)
- 1 egg
- 1 tablespoon water
Instructions
- Combine all ingredients in a large bowl (except the pie crust and egg, the egg is used for the egg wash before baking), and stir until well combined.
- Trim the pie crust to make two tops to fit the loaf pans.
- Portion the filling between the loaf pans.
- Top with the cut crust.
- Cut slits in the top pie crust to allow steam to escape.
To Make the Egg Wash
- Whisk together 1 egg with 1 tablespoon of water.
To Bake Immediately:
- Brush the top of the pot pie crusts with egg wash
- Bake for 30 minutes or until heated through and golden brown
To Freeze:
- To freeze: wrap with tin foil, followed by plastic wrap.
- When ready to bake, preheat the oven to 400F and bake unwrapped for 1 hour.
- Egg wash the top pie crust the last 15 minutes if desired for browning.