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Category: Main Course
Chicken Pot Pie - TastyPlanner.com
FREEZER Meal for busy families.
Mixing bowls, measuring cups & spoons, foil pan, aluminum foil, 2 gallon zip lock bag
Recipe Source: Friend
1 1/2 c half and half or heavy cream
1 T corn starch
2 cans cream of chicken soup
1 cans cream of celery soup
3 c frozen veggies
4 1/2 c cooked chicken, diced
3 T garlic, minced
1-2 frozen puff pastry sheets
1 egg, beaten, for brushing pastry sheet
Mix all ingredients in large mixing bowl. Pour mixture into gallon size zip lock bag.
Place sheet of puff pastry into second zip lock bag, and put both bags into a 3rd bag, label, seal and freeze.
COOKING INSTRUCTIONS: Preheat oven to 350.
Defrost in fridge overnight. Pour filling mixture into a greased casserole dish. Roll out puff pastry to fit the top of the casserole. Use a second sheet if necessary.
Brush the top of pie crust with beaten egg, cover with foil. Bake, covered, for 35 minutes. Remove foil and bake an additional 10-15 minutes until crust is golden brown and filling is bubbling.
VARIATIONS: Turkey or tuna make a great pot pie! Can also use this recipe in individual pie pans or ramekins.