Freezer Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Freezer Chicken Pot Pie calories by ingredient


Introduction

I make this ahead and freeze for nights when I don't have time to cook... makes two 8x8 pans. I make this ahead and freeze for nights when I don't have time to cook... makes two 8x8 pans.
Number of Servings: 18

Ingredients

    6 cups cubed cooked chicken
    3 cans (10 ¾ oz each) cream of chicken soup
    2 pkgs (16 oz each) frozen mixed vegetables, thawed
    1½ tsp poultry seasoning
    1 pkg (15 oz) refrigerated pie crusts

Directions

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.