These little guys are just amazing for when it’s the middle of the night (or day for that matter) and you want something yummy and comforting.
I swear, every bite I took- my body let out a contented sigh – it was that perfect.
Here’s my little guy going from freezer to oven –
The original recipe for this, is called Creamy Garlic Lemon Dill Chicken Pot Pies, from Rebecca at Foodie with Family.
I am posting the recipe here also, altered with how I made it, and notes as to my experiences with the recipe. My notes are in bold, excepting where I bolded the part about making sure the filling isn’t too tall for the jar to be closed.
Creamy Garlic Lemon Dill Chicken Pot Pies
- 3/4 cup (12 ounces by weight) butter
- 1 cup (4-1/4 ounces) all-purpose flour
- 9 cups whole milk
- 8 cups diced or shredded cooked chicken (I prefer a mix of white and dark meat for best flavor and texture.)
- 1 medium onion, peeled and minced
- 5 garlic cloves, peeled and minced
- 2 cups frozen peas
- 4 leftover large baked potatoes (or the equivalent thereof of cooked potatoes. For these pies I used leftover Hasselback potatoes.) You can opt to use the peels or not, but either way, cut the potatoes into small cubes.
I used Idaho Potatoes, peeled and boiled.
- 5 tablespoons fresh lemon juice (or good quality bottled lemon juice)
- 2 teaspoons kosher salt
- 1-1/2 teaspoons dried dill weed (or 3 Tablespoons fresh, minced dill)
- 1/8 teaspoon celery seed
- freshly ground black pepper to taste
Preheat oven to 375°F.
Take one pie crust and unfold it into the pie plate. Spoon the filling into the prepared dough in the pie plate so that it is slightly mounded.
Take the other pie crust and unfold the dough to cover the filling. Crimp the lower and upper crusts together.
- To make these, you need 12 wide-mouth 1/2-pint (8 ounce capacity) canning jars. Do not use jars that are not heat-proof.
- Take one Western Family pie crust and use the screw-top ring from a wide-mouth jar to cut rounds. Pull away the excess dough and break off pieces to begin lining the jars. First, cover the inside bottom of the jar, using your fingers to squish seams together. Continue grabbing pieces of dough to line up the insides of the jars to within about a 1/4-inch from the upper rim. When you run out of rolled pieces,use another pie crust and line the remaining jars, plus make more rounds if you need to and fill them as well.
- Spoon filling into the dough lined jars to within 1/4-inch of the top of the dough (not the top of the jars!). Cut vent holes into the pre-cut discs and lay gently on the filling in the jars. Use your fingers or a fork to crimp the lower dough to the upper disc. If you plan to freeze the pies before cooking, be certain to keep the dough and filling fully below the rim of the jar.
- To Freeze Individual Pies:
- Refrigerate the filled jars, unbaked and uncovered, until chilled through. Fix two-piece canning lids onto the jars, label and freeze.
- To bake from frozen, remove the two piece lids and place on a rimmed baking sheet and into a cold oven.Set the oven for 375°F and let it come up to temperature. Bake for 30 minutes after the oven reaches temperature or or until the edges of the upper crust are deep golden brown and the top is lightly browned. The crust inside the jars should look a very pale gold and the filling should be visibly bubbling when you look into the vent holes.