Chicken Pot Pie

This is really good! I made one change to the recipe when I made it. I reduced the amount of peas and carrots and added 2-3 cubed & boiled potatoes to it because I love potatoes. I don’t think potatoes freeze well so I will just add fresh potatoes when I am whipping up a potpie from the freezer.

*Original recipe yields 1 deep dish or 2 standard 9 inch pies.

Cooking Day Instructions

Cook peas and carrots according to package directions; drain. Cook onion in butter until tender but not brown. Stir in flour, salt sage, and pepper. Add water, milk and bouillon granules. Stir constantly with a wire wisk until thickened and bubbly.

Stir in drained cooked vegetables, chicken, pimiento and parsley; heat until bubbly. Freeze in gallon size baggies. About 3 ½ cups of mixture per bag.

TIP: Pre-measure your dry ingredients and mix in a bowl. Pre-measure your wet ingredients and mix in a bowl. You’ll need to more quickly one you have mixed in the flour mixture. Add a little bit of the liquid at a time and stir till mixed. Continue until all the liquid is in the pan.

Serving Day Instructions

Thaw completely. OPT. Boil 2-3 diced potatoes to add to the mixture.  Roll out bottom pie crust and place in 9inch pie pan. Place chicken mixture in pie dish; top with upper crust. Bake in pie shell in 400 degree oven for 25-30 minute or until golden brown.