Monday, March 30, 2015

Make-Ahead Chicken Pot Pie

It's been awhile!  I have been a little busy the past few months (okay, more than a little), but I have still managed to find time to try some new recipes.  I'm experimenting this week with prepping all my meals ahead of time and simply warming them up for dinner.  Night one = success!  Try this delicious chicken pot pie which requires hardly any preparation if you buy jarred gravy.  I used this recipe to also make one for a friend who just had a baby.  I hope you enjoy!

  • 2 cups cooked shredded chicken (I used a rotisserie chicken)
  • Homemade gravy made from homemade chicken stock (I followed this recipe- doubled) or use (2) Campbells chicken/turkey gravy in jar
  • (2) Top & Bottom piece Pie Crust (I purchased pre-made ones in the tins for my freezer cooking, but you can make this homemade too)
  • Frozen Hashbrowns (diced) 16 oz. bag
  • Frozen Peas & Carrots combination 12 oz. bag
  • Onion, ¼ cup diced small (optional )
  • salt & pepper to taste

  1. Preheat oven to 350 degrees.
  1. Take pie crusts out of package. If you have purchased the ones in the tins take one tin out and thaw on counter. Turn the second tin upside down as it thaws.
  1. While that it thawing mix together in a large bowl the shredded chicken, hashbrowns, peas & carrots, onion (opt) and gravy.
  1. Add salt & pepper to taste.
  1. When pie crust has thawed (15 minutes usually) add pot pie ingredients into pie tin with crust.
  1. Then take the upside down crust and gently place it on top of the pie carefully. Spread it out and pinch the two pie crusts together on the seams.
  1. Poke a few holes with a knife or fork on top of pie.
  1. Cover and FREEZE if you want this as a freezer meal, or place in oven at 350 degrees and cook for 35-45 minutes until top is golden brown and you can hear the inside is bubbling.

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