Chicken Pot Pie Freezer Recipe
This Chicken Pot Pie is a Freezer recipe and not a slow cooker recipe. This is one of the only ones that I use that does not use the slow cooker. Try it though! It’s yummy!
- 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 16 oz bag Hash Browned Potatoes
- 2 10 oz 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.
Chicken Pot Pie Freezer Recipe
This Chicken Pot Pie is a Freezer recipe and not a slow cooker recipe. This is one of the only ones that I use that does not use the slow cooker. Try it though! It’s yummy!
Servings 6
Calories 860kcal
Ingredients
- 3 Chicken Breasts boiled and chopped
- 1 large onion chopped
- 2 9" deep pie crusts
- 2 9" pie crusts in refrigerator section, for top
- 32 oz frozen mixed vegetables (2) 16 oz bags
- ⅔ 16 oz bag hash browned potatoes
- 2 10 oz cans cream of chicken soup
- 2 tsp parsley
- ½ c milk
- salt and pepper to taste
Instructions
Assembly Instructions
- 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.
Nutrition
Calories: 860kcal | Carbohydrates: 87g | Protein: 38g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 1100mg | Potassium: 925mg | Fiber: 9g | Sugar: 2g | Vitamin A: 7745IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 5mg
