Chicken Pot Pie

 This recipe is for 2 chicken pot pies.
If you do not need 2 for dinner tonight, you can put one in the freezer to make another night!  The complete recipe is at the bottom of this post for easy printing.

Mix together:
4 cups cubed, cooked chicken
4 cups frozen veggies, thawed
I used only cubed potatoes and thawed them in the microwave.
2 cans cream of chicken soup
1/2 cup of milk
1 teaspoon dried chopped onion
1/2 teaspoon black pepper
dash salt

Divide the filling mixture between two 9 in. pie tins.

Cover the filling with a pie crust.  (I used a ready-to-go refrigerate one)   Trim the crust and using a fork press the tines around the edges.  Poke the crust with the fork in several places.

Bake the pies at 400°F for 25-30 minutes or until golden brown.

 

Cover the filling with a pie crust.  (I used a ready-to-go refrigerate one)   Trim the crust and using a fork press the tines around the edges.  Poke the crust with the fork in several places.

Bake the pies at 400°F for 25-30 minutes or until golden brown.

**Here are the instructions for freezing/baking a chicken pot pie.  Please note, I cooked both of my pies so I am not sure how well this works.  I would just check the pie often toward the end to make sure it isn’t overcooking:

Cover the pot pie well and place in the freezer for up to 3 months.  When ready to use, remove from the freezer 30 minutes before baking but DO NOT thaw the pot pie!  Cover the edges of the crust loosely with foil and place the pie on a baking sheet.  Bake at 425°F for 30 minutes, remove foil, reduce heat to 350°F and bake an additional 60-65 minutes or until golden brown.