Dinner

Chicken Pot Pies - Make Ahead is for Dinner.

Chicken Pot Pies - Make Ahead takes 90 minutes to prepare.

Chicken Pot Pies - Make Ahead takes 75 minutes to cook.

Chicken Pot Pies - Make Ahead makes 10 servings.

The ingredients for Chicken Pot Pies - Make Ahead are:

2 lbs boneless, chicken breasts
salt and pepper
1 tbsp olive oil
64 oz chicken broth
2 tbsp butter
2 cups carrots, sliced
2 cups celery, finely diced
1/2 cups onions, finely chopped
1/2 cup flour (used gluten free)
1/4 cup milk, skim
1 1/2 cup frozen peas
15 oz box Pillsbury Ready to Roll Pie Crust

Here is how you make Chicken Pot Pies - Make Ahead:

1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Rinse the chicken under cold water and pat dry with paper towels. Season the chicken with salt and pepper. Brown the chicken on both sides. 2. Add the broth and bring to a boil. Cover and simmer over medium-low heat for 8 minutes. Remove the chicken to a plate and set aside to cool. Pour the broth into a large bowl and set aside.3. Melt the butter in the empty Dutch oven over medium heat. Add the carrots, celery, and onions. Stir occasionally and cook until lightly browned. Add the flour to the vegetables and whisk for 1 minute. Add the broth and milk and whisk until it thickens, about 5 minutes or so. Set the sauce aside to cool.4. Cut chicken into bite-sized pieces. Add the chicken to the sauce, season with salt and pepper, and mix well. Cover and refrigerate until completely cooled.5. Remove the 2 wrapped pie crust rolls from the box. Let the wrapped crust rolls sit out on the counter for 15 minutes or so. Unwrap one pie crust, unroll it on a flour dusted counter. 6. Turn an empty mini loaf pan over on the pie dough and cut around it to get 2 crusts. Repeat with the 2nd pie dough. Cut 3 steam vents in each crust.7. Remove the vegetable/sauce mixture from the refrigerator. Uncover the bowl and mix in the frozen peas8. Spoon the mixture into the 4 loaf pans evenly.9. top each with a pie crust10. Wrap well in plastic wrap and aluminum foil. Label and freeze.Cooking Instructions:1. No need to thaw out the chicken pot pie! Unwrap the pot pies. Place them on a sheet pan. 2. Reuse the foil to cover the chicken pot pies (loosely). Cook at 400 degrees F for 40 minutes. Uncover and cook for 35 minutes.

The nutritional information for Chicken Pot Pies - Make Ahead is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 252.4

• Total Fat: 8.3 g
• Cholesterol: 50.3 mg
• Sodium: 783.1 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 2.8 g
• Protein: 22.5 g