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Serve Later



Serve Later

One Now, One Later Chicken Potpies

One of the smartest things the busy cook can do is to make double portions and freeze one for later.  This chicken pot pie recipe is designed with that idea in mind.  Make one of the pies in an aluminum or other freezable pie pan, pop it in the freezer and you have dinner for another busy day.  This takes no extra time during the initial preparations and will come in very handy later.  There is no need to buy expensive “quick” meals when you can make your own.  This is not only a “busy cook” idea but also a great way to cut back on your food budget.

ONE NOW, ONE LATER CHICKEN POTPIES

1 cup cooked chicken, cubed

4 cups frozen mixed vegetables, thawed

1 can (18.5 oz) ready-to-serve creamy chicken soup

1 can (18.5 oz) ready-to-serve cream of potato soup

1 pkg (15 oz) refrigerated pie pastry

Preheat oven to 400 degrees.

In a large mixing bowl, combine the chicken, vegetables, and soups.  Pour half the mixture into a nine-inch pie plate; repeat with the other half in another pie plate.  Roll out the pastry to fit the tops of the pies.  Cut “breathing” slits in the pastry sheets.  Fit pastry over the tops of the filling.  Trim and seal edges.  Bake at 400 degrees for 25 to 30 minutes or until golden brown.

NOTE:  If you want, you can put one of the pies in an aluminum or other freezer-proof pie pan.  Before baking, cover pie well and freeze for up to three months.  To cook the frozen pie remove from the freezer 30 minutes before baking.  Do NOT completely thaw.  Cover the edges of the crust loosely with aluminum foil.  Place pie on a baking sheet and bake at 425 degrees for 30 minutes.  Reduce heat to 350 degrees and remove the foil.  Bake 60 to 65 minutes more until golden brown.

Enjoy! (twice)

About the Author

For more of Linda’s recipes and writings go to http://diabeticenjoyingfood.blogspot.com

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