Chiken Pot Pie
Submitted by industrialboi
A freezer-friendly chicken pot pie with pre-cooked chicken, mixed vegetables, and cream of mushroom soup in a flaky double crust. Make ahead and bake straight from frozen.
YIELD
4 servingsPREP
60 minCOOK
120 minREADY
180 minThis is the make-ahead chicken pot pie that saves you on busy weeks.
Pre-cooked chicken, canned mixed vegetables, and cream of mushroom soup get stirred together with a splash of milk for a creamy, no-fuss filling.
Pour it into a pie crust, seal it up with a top crust, and stash the whole thing in the freezer until you need it.
Pop it in the oven straight from frozen and dinner handles itself while you do literally anything else.
Pro Tips
- Prick the top crust with a fork in several spots so steam can escape. Skip this and you risk a soggy, swollen top.
- If baking from frozen, tent the pie with foil for the first hour to prevent the crust from browning too fast while the filling heats through.
- Swap cream of chicken soup for cream of mushroom if that’s what you have. Both work equally well as the gravy base.
Ingredients
Directions
Mix all ingredeients in a bowl.
Pour into pie crust, add more milk so it makes more gravy.
Freeze uncooked Put on a top pie crust. Prick with fork to make steam vents. Cook 350℉ (180℃) for 2 hours if taken directly from freezer. 1 hour to bake if thawed.
Comments
