Frozen Beef Pot Pie

If using a disposable dish, be sure to bake on
a cookie sheet to support the bottom.

        In an earlier post I went over making a beef pot pie. When I made that one, I went ahead and made a second one into a disposable aluminum dish. This was my first attempt at freezing a pot pie to have later. The process was the same as mentioned in my earlier post. In this particular one I also added potatoes. I had some leftover potatoes from a pot roast the night before. I've done raw potatoes in a pie before but they always seem to come out crunchy. I recommend using cooked or half way cooked potatoes if you want to add them to your pie. Then, after I sealed the edges and vented the crust, I covered the whole thing with aluminum foil and put it into the freezer.

        Then to cook it, I put it into the oven and set it to 425 degrees F and set the timer for thirty minutes. After the timer went off, I removed the foil and baked for another thirty minutes. I'm not sure why I thought doubling the bake time would be enough. It wasn't. It wasn't even close. After that first hour, the pie was still frozen in the center! Well, we let it bake for about another hour and forty-five minutes with the foil on, and another fifteen with it off. The pie was finally done. We gave it about ten minutes to cool before eating. 

So for a frozen pie I suggest placing it in the oven and set for 425 degrees Fahrenheit. 

Bake for 2 hours 40 minutes covered with foil and another 20 to 30 minutes without the foil.

        Other than having to wait three times as long as I had originally hoped, the pie was just as great as the fresh one. The filling had a good flavor and smooth consistency. The crust was golden and flaky. Overall, a very good pot pie. I had hoped that this could be one of those meals I could keep in the freezer and just have for dinner when not wanting to make something. However, a freezer pie like this will need some prior thought and planning as it will take about three hours to bake. That said, it will still be a convenient way to make a pot pie. I could spend an hour or so on a day off and make a few to freeze. Then later, it would only be a matter of minutes to get it started. Kind of a set it and don't worry about it for a while. It would allow my family to enjoy one on those days that I don't have the time to devote to the whole process. I can see this as a positive thing for my family, as we do really enjoy them, because we could have them more often. Still we will have to decide on what to have for dinner at least three hours before we will want to eat.

Chicken Pot Pie

        A while back I did a post on a Beef Pot Pie that I had made. Well, pot pies are somewhat of a
regular occurrence for dinner at my house so here is a follow up post about a Chicken Pot Pie.
Much like the beef pie, a chicken pie consists mainly of meat gravy and pastry. I am also partial
to having vegetables mixed in as well and this is no exception. This one featured peas and carrots, which I find go really nicely in this recipe. I hope your family enjoys it as much as my family does.




prep time for pastry and pie: 30 - 40 minutes

cook time: 35 minutes with an additional 10 - 15 to set

• 1 & 1/2 batches of your favorite pastry recipe
• 3 chicken breasts
• 1 medium onion
• 1 tablespoon minced garlic
• 4 tablespoons butter - I've used olive oil with great results too
• 1/2 cup flour
• 2 cans of chicken broth (about 3 & 1/2 cups)
• 1/2 cup powdered parmesan cheese
• salt and pepper to taste
• 1 (12 to 16 ounce) bag of frozen vegetables

bake for about 35 minutes at 425 F and let sit for about 10 minutes before serving.

        The first thing that I start on is the pastry. Make 1 and 1/2 batches of your favorite two crust pastry recipe. I do 150% of my recipe because this will make a pretty deep pie and I like to have a thicker crust. You may find that your recipe is enough as it is. I divide the pastry dough into two parts (one slightly larger than the other), wrap in plastic wrap and put into the refrigerator until I've got the filling made.

         For the filling, I start after I get the pastry in the fridge to cool a little. Start by cutting the chicken and onion. I find it easiest to cut chicken while it is still a little frozen. Then after the onion and chicken is cut, I brown them. If needed, and this will depend on how lean your meat is, I add some extra virgin olive oil. About half way before the chicken is done cooking, add the garlic and salt and pepper to taste. As soon as the chicken and onions are done, I transfer everything into a suitable bowl to wait until the gravy is started.

        To start the gravy heat the butter in the saucepan. I like butter for the chicken pot pie because I think it compliments the other flavors really well. I have used extra virgin olive oil as well and that does a great job as well. After the butter has melted and is hot, add the flour and mix with a whisk to get all the lumps out. Heat the mixture for at least a minute, stirring often. Then add the broth or stock and parmesan cheese. Then mix with the whisk to get all the lumps out. Heat to a boil, then add the chicken and onion mixture that you saved. Again, heat to boiling. Add water until you get the consistency just a little bit thinner than you want the filling to be. Heat to boiling then turn the burner down as far as it will go. About half way through this process I preheat my oven to 425 degrees Fahrenheit.

        At this point I roll out the pastry and line an appropriate pie plate. A 9 inch deep dish pie plate will work great. I happen to use my 9" x 9" square stoneware pan. It's a little more difficult to line the pastry into the pan but it works. As soon as you have the pie plate lined, mix the veggies into the filling and then transfer into the pastry. Now roll out and cover the pie, making sure to seal the edges well. Cut some slits into the top to vent and into the oven it goes. Place it on the middle rack and bake for about 35 minutes. Let sit for about 10 to 15 Minutes. You might not need to let it sit for a long as me because my stoneware pan keeps the heat really well.

        Using myfitnesspal.com as a reference, again, I estimate each 1/6th pie serving has:

• 835 calories
• 67 carbs
• 44 fat
• 41 protein

        I usually use a  big spoon to serve it with. I'm not really as concerned with cutting nice slices as I am getting a good mix of crust and filling, and my family has never seemed to be bothered by it. My kids love it and eat it right up. If I am fortunate enough to have leftovers they are great reheated up the next day for lunch. Enjoy ....

Beef Pot Pie

I didn't seal the edges the best and the
gravy leaked out the sides a bit.

        I love pot pies. My family loves them too. That's why anytime I have some extra time to make a meal, a pot pie is usually at the top of the list. To be perfectly honest I love pies in general. A pie that I can have for dinner that doesn't call in some guilt for having sweets as a meal, what's not to love? Well recently my wonderful wife was trying to decide on something yummy to do with some frozen stew beef that we had. Almost immediately my mouth started watering for a beef pot pie.

        I've long since abandoned the recipes that got me through the first few pies like this that I made. For me it's one of those things that I've practiced enough that I just feel my way through and change things up every time to gauge the results. This time was no different. Not only do I kind of wing it when I make a pot pie, I prefer to use my own broth or stock. I collect and strain the dripping off of any roasting that I do, provided of course that I didn't use it for gravy. I freeze it in zip-top bags in about two cup amounts. This helps to assure that I have some on hand when I need some. Also, I make my own pastry. I think I'll go more into my favorite Pastry recipe in a future post. Now on to what I did.

Prep time for pastry and pie : 30 - 45 minutes

• 1 and 1/2 batches of your favorite two crust pie crust recipe
• at least 1 pound of beef, chopped into chunks- I used stew beef. I've used roast, steak and stew meat, all with great result
• 1 medium onion chopped
• 1 teaspoon minced garlic
• 1 teaspoon liquid smoke
• pepper and seasoned salt
• about 3 tablespoons of oil - I used extra virgin olive oil with a little vegetable oil. I've also used butter or shortening with great results.
• 1/2 cup flour
• about 2 cups beef broth or stock
• 1 to 2 teaspoonfuls seasoned salt depending on how salty your broth or stock is
• 1 to 2 cups water
• 1 package frozen mixed vegetables - I use the one that has green beans, carrots and corn, use whatever you like
  

  

  I find it easier to roll the pastry between
  two pieces of waxed paper

  
  Bake for about 35 minutes at 425 F.
  Let sit for about 10 minutes.
  
  

        First make 1 and 1/2 batches of your favorite two crust pastry recipe. I do 150% of my recipe because this will make a pretty deep pie and I like to have a thicker crust. You may find that your recipe is enough as it is. I divide the pastry dough into two parts (one slightly larger than the other), wrap in plastic wrap and put into the refrigerator until I've got the filling made.

This is going to be tasty. 

        For the filling, I start after I get the pastry in the fridge to cool a little. Start by browning the beef and onion. If needed, and this will depend on how lean your meat is, I add some extra virgin olive oil. Add the liquid smoke. About half way before the beef is all the way browned, add the garlic and salt and pepper to taste. As soon as the beef is browned I transfer everything into a suitable bowl to wait until the gravy is started.

        To start the gravy heat the oil in the saucepan. After the oil is hot add the flour and mix with a whisk to get all the lumps out. Heat the mixture for at least a minute, stirring often. Then add the broth or stock and mix with the whisk to get all the lumps out. Heat to a boil, then add the Beef mixture that you saved. Again, heat to boiling. Add water until you get the consistency just a little bit thinner than you want the filling to be. Heat to boiling then turn the burner down as far as it will go. About half way through this process I preheat my oven to 425 degrees Fahrenheit.

I know it's not pretty, I only flute the edges
when I'm taking the pie out somewhere
 people will see. It tastes the same anyway.

        At this point I roll out the pastry and line an appropriate pie plate. A 9 inch deep dish pie plate will work great. I happen to use my 9" x 9" square stoneware pan. It's a little more difficult to line the pastry into the pan but it works. As soon as you have the pie plate lined, mix the veggies into the filling and then transfer into the pastry. Now roll out and cover the pie, making sure to seal the edges well. Cut some slits into the top to vent and into the oven it goes. Place it on the middle rack and bake for about 35 minutes. Let sit for about 10 Minutes. You might not need to let it sit for a long as me because my stoneware pan keeps the heat really well.

        I usually use a spoon to serve it with. I'm not really as concerned with cutting nice slices as I am getting a good mix of crust and filling, and my family has never seemed to be bothered by it. My kids love it and eat it right up. If I am fortunate enough to have leftovers they are great reheated up the next day for lunch. Enjoy ....