Recipe Chicken Pot Pies - Freezer Friendly

Here is our Chicken Pot Pie recipe. It's for one 9 x 13 pan.

Chicken Pot Pie Freezer Cooking recipe
2 packages (16oz) of frozen mixed veggies
4-4.5 cups cooked cubed chicken
2 cups frozen pearl onions (or 1 cup fresh onion chopped)
1/2 cup butter/marg.
1/2 cup flour
2 cans (14 1/2 oz) chicken broth or enough bouillon and water to make 29 oz broth
2 prepared pie crusts (pinched together to make larger pie crust…could get by with 1.5 prepared crusts)

In a greased 9 x 13 pan, layer the vegetables, chicken, and onions; set aside. In a small saucepan, melt butter. Stir in the flour until smooth. Gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Pour over vegetable mixture. Roll out pastry to fit top of dish. Place over filling; trim and flute edges. Cut slits in top.

Cool and freeze until ready to eat.

When ready to eat it: Thaw and bake at 450 degrees for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting.
Yield: 6-8 servings.

Here are some pics of Heidi layering the goodies in the 9 x 13 pan. We like to make 4 - 9x13 pans of Chicken Pot Pie (so you'd have to quadruple the recipe above). And as we learned...boiling the sauce makes it ggrRROOWW! So, choose your pot more carefully than we did.