Friday, October 11, 2013

Chicken Pot Pie

This is probably THE best chicken pot pie I've had! Great freezer meal!!
One package of Pie crust (we like it both on bottom and top) 
1 12 oz frozen mixed vegs
1-2 cups boiled diced potatoes
2-3 cups cubed cooked chicken (you can use a slow-cooked whole chicken or rotisserie chicken too)
2 cans cream of chicken soup
1 cup milk (you can add more depending on how saucy you would like it)
Any seasoning you care to add...garlic, pepper, Morton Nature Seasoning (it contains salt, so not too much). The trick is to make sure the chicken is seasoned well, so it's not bland. 

Mix all together, add to pie crust in a round pie dish or a 9x13, put an additional crust on top and you are ready to go. Remember to add 
vents to the top crust. (Harmony cut out 3 big stars on top). Freeze at this point if you want, otherwise 
continue.
Loosely cover edges with foil. Bake at 425 degrees for 25 minutes, then at 350 degrees for 50-55 minutes, or 
until golden brown. Enjoy!