So last week I quick threw together a random casserole for my family, and my husband loved it and said it would make awesome chicken pot pie filling, so I did! And it was so yum!
now.. MareMare started a Bulk Cooking Club the other day which I jumped on and joined, and thought this recipe would be perfect for it! So here is the recipe, and 3 meals for you!
This is best for leftovers, cause the night it is cooked the sauce tends to slide, but when you cut it onto your plate the next day, it really seems to "pie up"
Chicken Pot Pie x2 (or 3 depending on your pie pan size, mine were small so I got 3)
2 or 3 pie pans
4 half boneless skinless chicken breasts boiled then shredded
2 cans cream of mushroom
1 2lb bag of frozen mixed veggies(I used VIP) cooked
Pilsbury refridgerated pie crust, 2 or 1 rolls(I used 2 the first time for top and bottom, after that started just using 1 for top.. saves $$ and calories)
pepper to taste
a couple shakes of minced onion
2 cups vegetable or chicken broth
Preheat oven to 350 degrees
mix all ingredients except pie crust in a large bowl.
If using crust on bottom place in pie pans according to directions on box
Scoop mix into all pans evenly.
Cover with top crust according to directions.
Cook 1 pie:
Put tinfoil over edges of crust for first 15 minutes
Take off tinfoil and place back into oven for another 25 minutes
Freeze other 2 pies by wrapping in plastic wrap and then placing in freezer bag.
Defrost for 1 day before cooking.