Wednesday, February 24, 2010

Chicken Pot Pie

1-10 oz frozen peas and carrots
1/2 C. onion, chopped
1/2 C. mushrooms, chopped
1/4 C. butter or margarine
1/3 C. flour
1/2 tsp. salt
1/4 tsp. sage
1/8 tsp. pepper
2 C. water
3/4 C. milk
1 T. chicken bouillon
3 C. cooked chicken
1/4 C. chopped pimiento
1/4 C. snipped parsley

Serving day
double pie crust

Cooking Day Instructions
cook onion and mushrooms in butter until tender, but not brown. Stir in flour, salt, sage, and pepper. Add water, milk and bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes longer. Stir in cooked, drained veggies, chicken, pimiento and parsley. Heat until bubbly, freeze using freezer bag method.

Serving Day Instructions
Thaw mixture completely. Roll out bottom pie crust and place in a pie dish. Place chicken mixture in dish and top with upper crust, Bake at 400-degrees for 30-40 minutes until golden brown.

*recipe taken from Don't Panic- Dinner's in the Freezer

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