Freezer Chicken Pot Pie
- Number of Servings: 18
Ingredients
6 cups cubed cooked chicken3 cans (10 ¾ oz each) cream of chicken soup2 pkgs (16 oz each) frozen mixed vegetables, thawed1½ tsp poultry seasoning1 pkg (15 oz) refrigerated pie crusts
Line two 8x8x2 inch baking pans with heavy duty aluminum foil. In large bowl, combine chicken, soup, vegetables and seasoning; mix well. Spoon into baking pans.
Soften pie crusts following package directions. Using a small cookie cutter, make cut outs in pie crust or cut slits in top of crust to vent steam. Place one crust on top of each filling. Fold edges of pie crust under slightly to fit pan; flute, if desired.
To serve now, bake one casserole at 425 degrees for 40 to 45 minutes or until crust is golden brown.
To freeze, cover the casserole with a sheet of foil. Fold edges of bottom and top foil sheet together to make a packet; freeze. When frozen solid, remove baking pan from freezer.
Number of Servings: 18
Recipe submitted by SparkPeople user KASTENB.
Soften pie crusts following package directions. Using a small cookie cutter, make cut outs in pie crust or cut slits in top of crust to vent steam. Place one crust on top of each filling. Fold edges of pie crust under slightly to fit pan; flute, if desired.
To serve now, bake one casserole at 425 degrees for 40 to 45 minutes or until crust is golden brown.
To freeze, cover the casserole with a sheet of foil. Fold edges of bottom and top foil sheet together to make a packet; freeze. When frozen solid, remove baking pan from freezer.
Number of Servings: 18
Recipe submitted by SparkPeople user KASTENB.
Nutritional Info Amount Per Serving
- Calories: 280.4
- Total Fat: 11.9 g
- Cholesterol: 47.9 mg
- Sodium: 557.1 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.1 g
- Protein: 21.3 g
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