Chicken Pot Pie

Recipes:

 

 

 

 

 

 

 

1 pie

2 pies

3 pies

4 pies

5 pies

10 pies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

 

 

 

 

 

 

Small Onion, chopped

1

2

3

4

5

10

Cooked Chicken, chopped (2-3 breasts per pie)

2

5

7

10

13

25 chicken breasts

9 inch Deep Dish Pie Crust in Aluminum Pan

1

2

3

4

5

10

9 inch Pie Crust (no pan for top crust)

1

2

3

4

5

10

16 oz bag Frozen Mixed Veggies (peas, carrots, green beans, corn, etc)

1

2

3

4

5

10

1/3 of a small bag  of Hash Brown Potatoes (square shaped kind)

1/3 bag

2/3 bag

1 bag

1 1/3 bag

1 2/3 bag

3 1/3 bag

Small can (10 oz) of Cream of Mushroom OR Cream of Chicken soup

1

2

3

4

5

10

Parsley Flakes

1 tsp

2 tsp

1 Tbl

4 tsp

5 tsp

3 Tbl, 1 tsp.

Milk (approximate to moisten)

¼ cup

½ cup

¾ cup

1 cup

1 ¼ cup

2 ½ cups

Salt and pepper (to taste*)

taste

taste

taste

taste

taste

taste

 

 

 

 

 

 

 

Assembly Directions:

Combine all ingredients, pour into pie crust.

Freezing Directions:

Wrap in foil. 

Serving Directions:

Top with second crust.  Cut four slits in top crust, bake at 350 degrees for an hour, or until the top crust is light brown and bubbly inside.

 

Want more freezer recipes?  See

About the Author

Malia M. Russell Malia Russell is the blessed wife to Duncan, thankful mother to five children, ages newborn to 19 and an author, conference speaker and director of www.homemaking911.com. Visit her site for inspiration, encouragement and practical help in your roles as a godly wife, mother, homemaker or home educator.

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