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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 POT PIES
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)
For more of Linda's vintage recipe collection visit
http://grandmasvintagerecipes.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
Reader commment: I have a slight twist on your chicken pot pie recipe. I make both chicken and beef pies with the cubed cooked meat, frozen vegetables, but instead of the potato soup, I use the frozen hash brown potatoes. (They are just cubed potatoes and make it seem more like the "ready made" pot pies). The other difference is, I have found a packaged gravy mix that makes 3 cups from one pouch in both the chicken and beef flavors. It works just as well as the canned soups. My family loves them and I usually make two of each all at one time and freeze the extras like you suggested and we then have two dinners plus leftovers for school and work lunches...Becky
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