Last night we ate our chicken pot pie from our freezer cooking meals. My mom is here helping this week and I am so grateful. It has turned into a very busy week. I am eagerly trying to get rid of all the clothes that the children aren’t wearing anymore. I am doing back to back consignment sales and it has almost done me in. I am so T.I.R.E.D of these clothes!
I pulled out the chicken pot pie because Eric had a session meeting at 6 and we needed to eat a meal quickly. He can eat a plateful and get lots of vegetables and chicken too.
You will need: 1 can of cream of chicken soup, 1 can of cream of potato soup, 3 chicken breasts cooked, 1/4 cup sugar, 3 Tablespoons of parsley, 1 bag of frozen mixed vegetables, 2/3 cup milk, 1 teaspoon pepper, 1 medium potato boiled and cubed. Mix all this together in a bowl. At this point, we freeze in bags.
To cook, thaw. You will need a double pie crust to complete the recipe. Place the mixture in the pie crust. Place second pie crust on top. Pinch edges and cut slots on top. Cover edges of crust with foil. Bake at 375 for 50 minutes.
Everyone ate it- some more happily than others 🙂