We have lasagne in the freezer. That was super easy.
I decided that pot pie would be easy to make. HA!
It wasn't complicated, but it was messy.
Thank goodness the end result was AMAZING.
I used Williams Sonoma Pie Crust recipe (leaving the sugar in). I have made many versions of pie crust, and this was spectacular. Spectacular. But, I had to add WAY more water than the recipe called for. I was really insecure about my dough getting too warm, blah, blah, but it stayed out a long time, the kitchen got hot, and it was still amazing.
Triple the recipe to fill 8 mini loaf pans. A mini loaf pan can serve 2 people.
To make the filling, I roasted some chickens using Thomas Keller's Favorite Chicken Recipe a few days before.
Chopped up the chicken breast (2 breasts).
Then I made a simple roux:
A cube of butter, melted in a pot, then sprinkle flour in (about a 1/4-1/2 a cup). Whisk it good. It should turn pasty and smooth.
Then slowly add chicken broth (2.5 boxes is fine) whisking it in.
It should get thicker - let it boil.
I added 7 diced (unevenly diced) tiny organic white skinned potatoes.
Add them to the boiling broth/roux mixture for about 10 minutes.
Then I added a whole bag of organic peas, carrots, and green beans (TJ's carries them).
Let this cook up a bit.
For my test batch, I put crust on the bottom of the mini loaf pan, baked it at 450 until it was brown and bubbly, poured in the vegi/chicken/stock goo, then put another piece of crust on top (just lay it on the goo).
I think the bottom crust was too much. More crust than goo - overwhelming.
So, for our other batches, I just spooned the goo into the loaf pans, put a layer of crust on top, brushed with egg and froze.
I was able to fit 6 mini loaf pans in the freezer.
I'm too lazy to take them out and individually freeze them. Hopefully some time today.
Oh - best pot pie I've ever had. I wouldn't substitute the crust for store bought. The crust was too good.