I’m a big fan of meals that I can make a double batch and freeze half for dinner weeks later. What I usually do is prepare meals like this during breakfast-time on a Sunday, so I still get to spend time with everyone plus get dinner accomplished for the coming week. The ingredients are incredibly simple, but tastes fantastic – I guess simple always is better! The ingredients below are for a single serving (approx. 2-quart baking dish), so if you’d like, you can double it and freeze half of the filling to use later. I got this recipe out of Martha Stewart’s Everyday Food, but changed it a little bit.
Daddy Rating: 5 (he must have been hungry!)
For the crust:
– Pillsbury Pre-made crust…no, no we’re not making crust from scratch.
For the filling:
– 5 tablespoons unsalted butter
– 1 medium yellow onion, diced small
– 4 medium carrots, diced small (about 2 cups)
– 2 cloves minced garlic
– ½ cup all-purpose flour
– 4 cups low sodium chicken broth
– 1 cup frozen peas
– ¼ teaspoon poultry seasoning
– 3 cups shredded cooked chicken (I use a roasted chicken)
In a large pot, melt butter of med-high heat. Add onion, carrots and poultry seasoning and cook until softened (approx. 8 min). Add garlic and cook until fragrant (30 seconds). Add flour and stir to coat vegetables. Slowly add broth whisking constantly until sauce is smooth. Bring to a boil, reduce heat and simmer until thickened (5-7 minutes). Stir in peas. Season with salt/pepper, then stir in chicken.
Unroll pre-made crust and lay in a 2-quart baking dish so it goes up and over the sides. Prick the bottom with a fork. Pour in filling and then just fold the sides of the crust over the top of the filling. It won’t cover completely, but will give a nice rustic look.
I covered this with Saran wrap and then when I got home from work popped it in a 375* oven for 45 min.