– Salted butter
– Yellow onion
– All-purpose flour
– Salt and pepper
– Cream cheese
– Peas and carrots
– Cooked chicken
– Double crust recipe Pie Crust
– Egg wash
Prepare the ingredients by dicing the onion, dicing the cooked chicken, softening the cream chicken at room temperature, and preheating the oven.
In a skillet, melt the butter and saute the onion until tender and translucent. Add the flour and seasoning and cook until the mixture browns. Add the milk and broth and cook until the mixture thickens, making sure to stir constantly.
Combine the liquid mixture with diced cooked chicken, cream cheese, frozen peas, and carrots in a large bowl.
Prepare the bottom pie crust by pressing it into the pie pan with edges hanging over for crimping. To measure to top crust, turn the foil container upside down against the flattened crust dough and use a sharp knife to draw around it.
Cut the top pie crust out and make slits for venting.
Pour the pie filling into each container and add the pie crust top. Crimp the edges of the pie crust. Brush the top of each pie crust top with the egg mixture.
Bake the Freezer Chicken Pot Pie/s for 15 minutes at 450F. After 15 minutes, if the pie top has browned to your liking, cover it with aluminum foil and continue to bake for an additional 15 minutes. Cool for 15 minutes before serving.