Modified from Fix, Freeze, Feast
1 two pack (8-10 lbs) whole chickens
4 tbsp butter
2 cups sliced carrots
1/2 cup diced onion
2/3 cup flour
2 tbsp poultry seasoning
2 tsp salt
3 cups chicken juices (from cooking)
3 cups half and half
1 (10 oz) pkg of frozen peas
Clean and cook the chickens (we roasted it in a roasting pan, turned out really well!). Cool and pull meat from bones. Discard skins and bones. Reserve 3 cups of cooking juices. Cut into bite size pieces.
Melt better in stockpot. Add carrots and cook, stirring for 7 minutes. Add onion, cook, stirring for 3 more minutes. Stir in flour, poultry seasonings, and salt. Gradually add reserved juices and half and half. Stir until it thickens up. Add chicken and peas and cool.
Seal and freeze in bags.
Cook an Entree
Completely thaw one entree. Reheat on stovepot, but do not boil.
To make the potpies, they have you preheat to 350 and place bread rounds (just regular sandwich bread) into greased 12 cup muffin tin to cover sides and bottom. Toast for 8-10 minutes. Fill with hot sauce.
I just served with rolls, but this definitely needs bread, just not sure on their method.