Chicken Pot Pie (Freezer recipe)

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Chicken Pot Pie
3 chicken breasts (boiled and chopped)
1 large onion (chopped)
2 9” deep dish pie crusts
2 9” pie crusts (refrigerator section, for top)
2 16 oz bags frozen mixed veggies
2/3 bag  hash browned potatoes
2 cans cream of chicken soup
2 t. parsley
1/2 c. milk
salt and pepper to taste.
Assembly Directions:
Combine all ingredients, pour into pie crust.
Freezing Directions:
Wrap in foil.
Serving Directions:
Top with second crust. Cut four slits in top crust, bake at 350 degrees for an hour, or until the top crust is light brown and bubbly inside.

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Comments

    • Sidetracked Sarah says

      Yes, I normally have it sitting out throughout the day, but I don’t think that you’d have to. If you didn’t, you’d want to increase your cooking time of course.

  1. Amy says

    Sarah,

    Does this recipe make two pies or just one? It calls for two pie crusts and two bottom pie crusts. I am preparing for surgery and want to make it easy on my husband. A couple missionaries from church are coming to help me put it all together tomorrow. Also, how large should my crockpot be for these recipes?

    Thanks,
    Amy

    • Sidetracked Sarah says

      I'm so sorry I didn't get this answered in time for you! Somehow I missed it! To answer your question though ( in case anyone else is curious), it makes 2 pot pies. For the rest of the recipes, I generally use a 5 quart crockpot I think, because I have a big family.

    • Sidetracked Sarah says

      I would say you would need less cream soups as the hashbrowns will absorb some of that. I've never tried it that way though, so I'm really not sure.

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