Happy Sunday Friends!

One of my favorite things about Winter  is taking a Sunday afternoon and cooking up a few freezer meals. One of my family’s favorite make-ahead meals is  Chicken Pot Pie.

Making a big batch of the Chicken Pot Pie filling and freezing it ahead of time is a big time saver for us too. I typically take the pie filling out of the freezer the night before we would like it for dinner and place it in the fridge for it to defrost overnight.

Chicken Pot Pie Filling ingredients:

2 cups of precooked Shredded Chicken
2 10.5 cans of Cream of Chicken Soup
1 – 1 lb bag of Frozen Vegetables
1 tablespoon of minced garlic
1 tablespoon of dried basil

Mix all the above ingredients together and place in a gallon freezer bag.
When you are ready to cook, defrost the pie filling and dump into a baking pan of your choice.
Cover the top of the pot pie with your choice of pie crust. I use a premade pie crust and  typically bake at 425 degrees for 35 mins. Once taken out of the oven I let the pie sit for about ten minutes before cutting into it.

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