Chicken Pot Pie

Chicken Pot Pie Prepared by Amber Coglianese

SUGGESTIONS: Corn Bread and/or Salad

TO PREPARE: Thaw completely. Roll out bottom piecrust and place in 9-inch pie pan. Place chicken mixture in pie dish; top with upper crust. Bake in pie shell in 400- degree oven for 25-30 minutes or until golden brown.

INGREDIENTS:
2 cups package frozen peas and carrots
½ cup onion, chopped
½ cup mushrooms, chopped
¼ cup butter
1/3 cup flour
½ t. salt
¼ t. sage
1/8 t. pepper
2 cups water
¾ cup milk
1 T. chicken bouillon
3 cups cooked chicken
¼ cup chopped pimiento
¼ cup snipped parsley
Double piecrust

DIRECTIONS:
Cook peas and carrots according to package directions; drain. 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 more. Stir in drained cooked vegetables, chicken, pimiento, and parsley; heat until bubbly. Freeze, using freezer bag method.

NOTES:
This recipe came from Don’t Panic- Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead by: Susie Martinez, Vanda Howell & Bonnie Garcia