CHICKEN POT PIE | FREEZER MEAL

Makes four 11×18 pans or 24 mini individual pies

5 lbs Frozen vegetable blend (peas, corn, carrots)
8 lbs chicken breasts
8 packs of premade pastry dough (or equivalent homemade) for two crust pies and 4 packs for one crust pies
4 cups (2 lbs) butter*
salt/pepper tt
4 cups flour*
12 cups chicken broth*
(Or, 5 cans of Cream of Chicken Soup)
1 tbsp thyme, parsley, Chicken Seasoning or a mixture
4 cups milk
4 (11x 18) aluminum pans or 24 mini aluminium pans for individual pies

Cook, drain, and shred the chicken.
In a large stock pot melt the butter, thyme, and salt/pepper
Once butter is fully melted, add in flour, stirring constantly
Add in the chicken broth and milk into the stockpot, stirring constantly and bring to boil. This will take a few minutes.
Once boiling add in the frozen vegetable blend.
Next, add in the shredded chicken.
Turn off heat and continue to stir the big massive pot pie mix until well blended.

If you want a bottom crust, layout premade pie crust in the bottom of your baking dish. If you use store-bought pie crusts, they will be circle shaped, and you'll be baking in a rectangle pan. Don’t let this scare you. The pot pie will still turn out wonderfully. For  the large pies, lay two pie crusts side by side in the bottom on your baking pan. If you just want a top crust, skip this step.

Fill the baking dishes 3/4 of the way full with the chicken pot pie mixture.

Top baking dish with premade pie crusts. As you’re able, pinch the edges of your crust together and cut pie slits. If you are making individual pies, turn one of the time over and trace around the pan. I got two top crusts from one circle, with plenty of leftover dough that can be rolled out for additional crusts. Cut 3 steam vents in each crust.

*5 cans of Cream of Chicken Soup may substitute for the 4 cups (2 lbs) butter,
4 cups flour and 12 cups chicken broth. Just mix the soup, milk, vegetables, chicken in a big mixing bowl or pan.

To Cook Now
To bake large pies, place in a preheated oven at 400F for 90 minutes.
To bake small pies, bake 350F until filling is starting to bubble, about 30- 40 minutes.

TO USE AS A FREEZER MEAL DO NOT PREBAKE
Label 3 (if you are baking one for dinner tonight) or 4 (if you are freezing them all) large freezer bags (2-2 1/2 gallon). Place the pans each in a freezer bag. Or wrap individual pot pies in foil and place into labeled plastic bags.

FREEZER MEAL COOKING DIRECTIONS: For large family meals, place your frozen chicken pot pie out of the freezer and into the refrigerator the day before you need it. When it’s close to dinner time, unwrap your dish and place it in the oven at 350 degrees for 90 minutes. Oven times may vary. You’re looking for your crust to be golden crisp and the filling to be hot and bubbly.

For Individual Pans, adjust oven rack to middle position and heat oven to 350 degrees F.  Arrange frozen pot pies on a rimmed baking sheet.  Bake until filling is starting to bubble, about 30- 40 minutes. Uncover pot pies and bake until crusts are golden brown, about 35 minutes. Let pot pies rest for 10 minutes before serving.

Source: Large Family Table

Gluten-Free and Dairy-Free Option:
To Make a Gluten free, Dairy free Option:
For each pie:

1 lb Frozen vegetable blend (peas, corn, carrots)
2 lbs chicken breasts
1 pack of premade gluten and dairy free pastry dough

2 Tablespoons dairy-free margarine
1 cup chicken broth
1/4 cup gluten-free flour
1 tea. each of any of the following Spices: salt, pepper, Poultry seasoning, garlic powder, onion powder

Cook, drain, and shred the chicken.
Melt margarine over medium heat in sauce pan, stirring constantly. Add thyme, and salt/pepper. Once margarine is fully melted, add in flour, stirring constantly
Quickly add in chicken broth and milk, then flour and desired spices.
Stirring constantly, bring to boil. This will take a few minutes.
Once boiling add in the frozen vegetable blend.
Next, add in the shredded chicken.
Turn off heat and continue to stir until well blended.