Freezer Pot Pie with Fresh Herb Crust
- 2 1/2 cup flour, all-purpose
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoon rosemary, fresh
- 1 cup butter, unsalted
- 8 tablespoon water
- 1/2 pound chicken breast
- 1 tablespoon olive oil
- 3 medium carrot
- 1 medium onion
- 4 stalk celery
- 1 medium russet potato
- 1 cup green peas, frozen
- 1 cup green beans
- 1 medium zucchini
- 1/2 cup flour, all-purpose
- 4 cup chicken broth, low-sodium
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper, ground
- 1 teaspoon thyme, dried
- 1/2 cup milk
Combine flour, salt, and sugar in a food processor; pulse to mix.
Add rosemary and pulse a few more times.
Add butter and pulse 6 to 8 times, until mixture resembles small pebbles.
Add water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Too much water will make the crust tough and too sticky to work with.
Remove dough from machine and place in a mound on a clean surface. Split the dough into 2 and form into a 'disk' shape.
Sprinkle flour on a plate, wrap each disk in plastic wrap and refrigerate while you are making your pie filling.
When you are ready to roll it out, let the dough sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Place on top of your pie.
Cook and cube or shred chicken. (3 cups)
Dice your veggies and saute in olive oil until softened.
Add your chicken and sprinkle with flour, mix together. Pour chicken broth over top and stir. Add salt and pepper to taste and dried thyme. Simmer together for 3-5 minutes until thickened. Add milk and simmer for a minute more. Pour filling into your baking dish. This will make enough filling for 2 pot pies.
To Bake: Bake at 375 degrees for 30-40 minutes or until the top is golden brown.
Baking from Frozen: Get your pie out of the freezer 30 minutes before you are ready to bake. Preheat your oven to 425 degrees and bake covered for 20 minutes. Reduce heat to 375 degrees F and bake for an additional 30-40 minutes or until the top is golden brown and the filling is bubbly.
Calories: 687kcal | Carbohydrates: 69g | Protein: 22g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 111mg | Sodium: 841mg | Fiber: 6g | Sugar: 7g