Chicken Pot Pie

Another frozen meal I made for my mom was a chicken pot pie. I usually make the Bisquick version but decided that the crust would be really soggy and might not work well frozen.

I usually am a purist and like to make everything from scratch. I have tried many pie crust recipies but simply never get the amazing flaky and delicious results of store bought crusts. So this time, I decided to try the Krusteaz Pie Crust mix where you just add water. LOVE IT! It was inexpensive and the crust was grand. Jeff and I liked it much better than the Bisquick filling which gets soggy. Plus it was really easy.

Okay, here is my recipe:

1-2 Cups Cooked, Cubed chicken (depending on how big of a dish you are making)
2 Cups of frozen vegetables, thawed (or fresh if you have them on hand)
1 Can cream of chicken soup
1 pie crust

Mix the first three ingredients and put in casserole dish. Cover with the pie crust. Bake at 450 degrees for 30-35 minutes or until crust is golden brown.

To freeze: Freeze before baking for one hour. Remove from freezer and wrap with freezer wrap. When ready to eat, remove from freezer one and a half hours before cooking time to thaw. Cover edges of pie crust with foil to prevent over browning. Bake at 450 degrees for 1 hour and 15 min or until crust is brown and mixture inside is hot.

*note: if using potatoes in pie, do not freeze. Texture will be unpleasant.*

This is a great quick meal you can prepare any day. On days when you have more time and/or produce, use the fresh stuff because if takes the pie to a whole new level.