Chicken Pot Pie

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 tsp dried chopped onion
1/2 tsp 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.

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.