Chicken Pot Pie

By Admin · June 23, 2010 · Leave a comment

4 chicken breasts cooked and diced

1 can chicken broth

1 can cream of chicken soup

1 bag of mixed vegetables

½ bag cubed hash browns

2 pkgs. Pie Crusts

If Making it Fresh:

Combine soup and broth in stove top pot, mix well. Add veggies, potatoes and chicken.  Put pie crust in bottom of pie tin, add chicken mixture. Seal additional pie crust on top of the pie, cut a few slices in top so steam can escape. Bake at 400 for 35 minutes or until golden brown.

If Making it to Freeze:

Combine soup, broth, veggies, potatoes and chicken.  Put pie crust in bottom of pie tin, add chicken mixture. Seal additional pie crust on top of the pie, cut a few slices in top so steam can escape. Cover with Tin Foil, Label and freeze.

To Bake:

Pull out the day before and let thaw in fridge. If Thawed cook at 400 for 35 minutes, or until golden brown.

If still frozen in pan cook at 300 for 3 hours.