![]() Wow! I’m getting hungry just thinking about it-I need to make this again soon! This recipe makes enough for two pot pies and is totally worth it because it’s great to be able to pull it out of the freezer and bake one up when we want some good comfort food any time. With only 10 ingredients, it was a cinch to put together. I love that this recipe uses all fresh ingredients too. I also like to have extra on hand in my own freezer for when we want a delicious comfort meal that is easy! Made with All-Natural Ingredients + Tips Just about everyone wanted a copy of the recipe because their families loved it too! It has since been my go to recipe for friends in need after having a baby, going through treatment for an illness or injury or loss of a family member. When I made this for my freezer meal exchange group years ago, they raved about it. The best part about this Homemade Chicken Pot Pie Recipe is that it is easily freezable! I have made it in a variety of different combinations. I tweaked the original recipe to make it my own and it has been a regular part of our menu rotation ever since. You can read my review of the book by clicking here. I found this one in the 30 Day Gourmet Big Book of Freezer Cooking cookbook and I knew it would be a winner since everything I’d ever made from that book we always loved. So, years ago I went searching for a frozen chicken pot pie recipe that I could make at home. You know, the kind that comes in a little red box in the frozen food section? Loved them.īut as I got older, I realized they were full of extra calories and fat! Yikes! And some preservatives I didn’t really want either. When I was younger, I used to LOVE a frozen pot pie. Homemade Chicken Pot Pie–Make Ahead and Freezable!.Is This Chicken Pot Pie Freezer Friendly?.Why Aren’t There Potatoes in This Pot Pie Recipe?.Made with All-Natural Ingredients + Tips.With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn. Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live." In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure." Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating. Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve.
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