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

Chicken and Wild Rice Freezer Meal

This is one of my favorite meals to prep for the freezer. So simple and very delicious. I usually make 2-4 of these at one time so I have plenty on hand in the freezer for a quick dinner idea. Pair this with a favorite bread and a beautiful salad and you have a great meal.

You will want to double, triple or quadruple this recipe depending on how many you need to make. This recipe makes one casserole.

1 box wild rice with seasoning packet. (4.3 oz size)
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can of water
1 small can of mushrooms, drained
3 boneless, skinless chicken breasts (you can use thighs also if you like) uncooked

1. Mix rice, seasoning, soups, and water together in a bowl. Add mushrooms.
2. Pour this mixture into an 8x8 aluminum baking pan. Top with the chicken pieces.

Top with the lid, and if you like, double wrap in foil and label. Place in the freezer.

To cook: Thaw and bake uncovered at 350 for 1 hour or until chicken juices run clear.

Note: I have adapted this recipe from one found here.

If you try this let me know how you like it! Have you made changes that you just love? Leave me a comment below!

Have a Blessed day,

Shelly