Supper sWitches: October - Chicken Pot Pie

Friday, September 24, 2010

October - Chicken Pot Pie

2 c chicken
garlic and onion to taste
1/2 c sour cream
1/3 c mayo
1/2-3/4 c milk
salt and pepper to taste
1 c cooked, diced potatoes
steamed bag or two of mixed veggies
homemade crust

Saute first three ingredients. Combine remaining ingredients (except crust). Pour into 8 x 8 pan. Freeze.
Freeze crust separately. Defrost, top pie filling with crust, bake at 375 degrees for about 30 minutes or until filling is bubbly around edges.

4 comments:

SandyOctober 9, 2010 at 7:14 PM
This good, Jenna!
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KimberlyOctober 18, 2010 at 10:01 PM
Totally yummy! Lily loved it and had thirds! She even ate the chicken!
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KimberlyOctober 18, 2010 at 10:16 PM
Oh and I've always been proud of my crust recipe but I really think yours is better, so please share!
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Rachel and SteveJanuary 14, 2011 at 9:13 PM
We all enjoyed this very much! WE finally had it for dinner:) I kept forgetting that it was int he freezer;)
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Some Guidelines

Give us an idea of what you're bringing by commenting on next month's "Menu" post.

Entrees should feed 4 adults.

Package your meal either in freezer bags or disposable aluminum pans. Push out as much air as possible and freeze bags flat; cover pans with plastic wrap and foil. Include what you would need to complete the entree if it's not in the main body (i.e. noodles for spagetti sauce, tortillas for tacos, buns for Sloppy Joes) but don't provide side dishes.

Label: 1) what the meal is, 2) preparation instructions, 3) date it was frozen (You can do this by writing on the package (before it's filled!) with permanent marker or including a slip of paper)

Do your best to bring meals frozen as it can be cumbersome and messy to handle a number of soft meal packages. However, if you just couldn't get to the kitchen until the day of the meeting we'd rather carry your dinner sloshing around in the cooler than not have it at all!