Now I couldn't leave out beef for pot pies. I swear my husband thinks there is no other meat than beef. This is as simple as the chicken pot pie meal and tastes just as good.
This recipe makes one pot pie, so you will want to double, triple, or even quadruple for your freezer cooking session.
You'll need:
1 pound sirloin steak (stew meat or cubed roast works well also)
salt and pepper to taste
1 can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen peas or green beans
1 cup frozen corn
1/3 cup water
Pie crusts (I use a deep dish frozen crust for the bottom and the pre-made crusts found in the dairy section for the top)
Directions:
In a saucepan over medium heat, brown the beef on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily, about 2-3 hours. Transfer to a large mixing bowl and shred slightly. Add salt and pepper to taste.
In another saucepan over medium heat, pour in broth and add carrots and potatoes. Cook until almost tender, about 15-20 minutes.
Transfer these to the mixing bowl with the beef, leaving the liquid in the pan. Add the peas (beans) and corn.
Dissolve the cornstarch with the 1/3 cup water. Pour into the sauce pan of beef broth, stirring constantly. Bring to a simmer and reduce heat, cook for 5 minutes.
Pour the gravy over the beef/vegetable mixture in the bowl.
Add this to your pie crust, top with top crust, trim, and seal.
Place in zip lock bag or seal with your seal a meal.
To bake:
Thaw in fridge for 24 hours. Bake in preheated oven at 350 degrees for about 25 minutes, until crust is golden brown. Let cool for 5 minutes before serving.
Add a salad and some crusty bread and you've got a wonderful hot, quick meal!
Until next post, Have a very blessed day,
Shelly
Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts
Wednesday, August 5, 2015
Chicken Pot Pie Freezer Meal
This is probably my all time favorite freezer meal to fix. A large version of one of our favorite quick to go meals. This one is very inexpensive to make and will go along way. It's one of those stick to your ribs kind of meals that will not leave anyone hungry!
The original recipe I found said this yielded 2 pies per recipe, but I get 4 pies out of each batch!
What you'll need:
4 cups cooked chicken, cubed
4 medium potatoes, peeled and diced
2 cups carrots, sliced
1 medium onion, chopped
1 cup butter
1 cup flour
1 1/2 tsp. salt
1 tsp dried thyme
1 tsp pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas or green beans
1 cup frozen corn
Pie crust for 4 9" double crust pies. (I use 4 deep dish frozen crusts for the bottoms and the already made pie crust from the dairy section for my top crusts.)
Directions:
Boil potatoes and carrots in large stockpot. In another pot, boil chicken for 8 minutes or until done. Drain vegetables and chicken and set aside.
In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil and stir for 2 minutes until thickened. Add chicken, peas (or beans), corn, potatoes, and carrots. Remove from heat.
Add 1/4 mixture to each bottom crust. Top with top crust and trim and seal. I then use my seal a meal to individually wrap each pie. You can use a gallon size zip lock bag for each one if you do not have a seal a meal system.
To cook: Bake one pie at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand for about 15 minutes before slicing.
Add in a nice side salad and some fruit for a well balanced meal.
What is your favorite pot pie meal/recipe? Leave me a comment below!
Until next post, Have a very blessed day,
Shelly
The original recipe I found said this yielded 2 pies per recipe, but I get 4 pies out of each batch!
What you'll need:
4 cups cooked chicken, cubed
4 medium potatoes, peeled and diced
2 cups carrots, sliced
1 medium onion, chopped
1 cup butter
1 cup flour
1 1/2 tsp. salt
1 tsp dried thyme
1 tsp pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas or green beans
1 cup frozen corn
Pie crust for 4 9" double crust pies. (I use 4 deep dish frozen crusts for the bottoms and the already made pie crust from the dairy section for my top crusts.)
Directions:
Boil potatoes and carrots in large stockpot. In another pot, boil chicken for 8 minutes or until done. Drain vegetables and chicken and set aside.
In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil and stir for 2 minutes until thickened. Add chicken, peas (or beans), corn, potatoes, and carrots. Remove from heat.
Add 1/4 mixture to each bottom crust. Top with top crust and trim and seal. I then use my seal a meal to individually wrap each pie. You can use a gallon size zip lock bag for each one if you do not have a seal a meal system.
To cook: Bake one pie at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand for about 15 minutes before slicing.
Add in a nice side salad and some fruit for a well balanced meal.
What is your favorite pot pie meal/recipe? Leave me a comment below!
Until next post, Have a very blessed day,
Shelly
Hearty Beef Stew Freezer Meal
We love to have a really good, thick, rich, and hearty beef stew on those very cold winter nights. This one I found has been a tremendous hit! (Shhh don't tell the hubs there is mushroom soup in here, he would refuse to eat it even though this is his favorite stew!)
Very simple to throw together and cook!
Recipe makes one stew:
1 pound stew beef (you can also take a nice rump roast and cube it up if you find a really great deal)
4 carrots, sliced
4 potatoes, cut into large cubes
1 pkg. dry onion soup mix
2 cans cream of mushroom soup
1 8 oz can of tomato sauce
1 pkg frozen green beans
1 pkg frozen corn
Directions:
Place all ingredients in a zip lock gallon size freezer bag. Mix in the bag. Label and freeze. When ready to cook, remove from freezer and thaw for 24 hours ( I've placed mine frozen in the crock pot same day and still have the same great results). Place in crock pot and cook on low for 7-10 hours or on high for 5-6 hours.
This is great when served with a nice crusty Italian or French bread along side!
I normally make 3-4 of these for my freezer.
Do you have a favorite beef stew, soup or other stew recipe? Leave me a comment and tell me all about it!
Until next post, Have a very blessed day,
Shelly
Very simple to throw together and cook!
Recipe makes one stew:
1 pound stew beef (you can also take a nice rump roast and cube it up if you find a really great deal)
4 carrots, sliced
4 potatoes, cut into large cubes
1 pkg. dry onion soup mix
2 cans cream of mushroom soup
1 8 oz can of tomato sauce
1 pkg frozen green beans
1 pkg frozen corn
Directions:
Place all ingredients in a zip lock gallon size freezer bag. Mix in the bag. Label and freeze. When ready to cook, remove from freezer and thaw for 24 hours ( I've placed mine frozen in the crock pot same day and still have the same great results). Place in crock pot and cook on low for 7-10 hours or on high for 5-6 hours.
This is great when served with a nice crusty Italian or French bread along side!
I normally make 3-4 of these for my freezer.
Do you have a favorite beef stew, soup or other stew recipe? Leave me a comment and tell me all about it!
Until next post, Have a very blessed day,
Shelly
Chicken and Wild Rice Freezer Meal
This is one of my favorite meals to prep for the freezer. So simple and very delicious. I usually make 2-4 of these at one time so I have plenty on hand in the freezer for a quick dinner idea. Pair this with a favorite bread and a beautiful salad and you have a great meal.
You will want to double, triple or quadruple this recipe depending on how many you need to make. This recipe makes one casserole.
1 box wild rice with seasoning packet. (4.3 oz size)
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can of water
1 small can of mushrooms, drained
3 boneless, skinless chicken breasts (you can use thighs also if you like) uncooked
1. Mix rice, seasoning, soups, and water together in a bowl. Add mushrooms.
2. Pour this mixture into an 8x8 aluminum baking pan. Top with the chicken pieces.
Top with the lid, and if you like, double wrap in foil and label. Place in the freezer.
To cook: Thaw and bake uncovered at 350 for 1 hour or until chicken juices run clear.
Note: I have adapted this recipe from one found here.
If you try this let me know how you like it! Have you made changes that you just love? Leave me a comment below!
Have a Blessed day,
Shelly
You will want to double, triple or quadruple this recipe depending on how many you need to make. This recipe makes one casserole.
1 box wild rice with seasoning packet. (4.3 oz size)
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can of water
1 small can of mushrooms, drained
3 boneless, skinless chicken breasts (you can use thighs also if you like) uncooked
1. Mix rice, seasoning, soups, and water together in a bowl. Add mushrooms.
2. Pour this mixture into an 8x8 aluminum baking pan. Top with the chicken pieces.
Top with the lid, and if you like, double wrap in foil and label. Place in the freezer.
To cook: Thaw and bake uncovered at 350 for 1 hour or until chicken juices run clear.
Note: I have adapted this recipe from one found here.
If you try this let me know how you like it! Have you made changes that you just love? Leave me a comment below!
Have a Blessed day,
Shelly
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