Chicken Pot Pie Freezer Meal

This is probably my all time favorite freezer meal to fix. A large version of one of our favorite quick to go meals. This one is very inexpensive to make and will go along way. It's one of those stick to your ribs kind of meals that will not leave anyone hungry!

The original recipe I found said this yielded 2 pies per recipe, but I get 4 pies out of each batch!

What you'll need:
4 cups cooked chicken, cubed
4 medium potatoes, peeled and diced
2 cups carrots, sliced
1 medium onion, chopped
1 cup butter
1 cup flour
1 1/2 tsp. salt
1 tsp dried thyme
1 tsp pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas or green beans
1 cup frozen corn
Pie crust for 4 9" double crust pies. (I use 4 deep dish frozen crusts for the bottoms and the already made pie crust from the dairy section for my top crusts.)

Directions:
Boil potatoes and carrots in large stockpot. In another pot, boil chicken for 8 minutes or until done. Drain vegetables and chicken and set aside.
In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil and stir for 2 minutes until thickened.  Add chicken, peas (or beans), corn, potatoes, and carrots. Remove from heat.

Add 1/4 mixture to each bottom crust. Top with top crust and trim and seal. I then use my seal a meal to individually wrap each pie. You can use a gallon size zip lock bag for each one if you do not have a seal a meal system.

To cook: Bake one pie at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand for about 15 minutes before slicing.

Add in a nice side salad and some fruit for a well balanced meal.

What is your favorite pot pie meal/recipe? Leave me a comment below!


Until next post, Have a very blessed day,

Shelly