Pie Crust : Part 2

Since I blogged about pie crusts it got me to thinking. How about sharing other great freezer recipes using pie crusts? Oh yeah.

Wanna know a great one? Chicken Pot Pies.

You can make these and throw them in the freezer. Pot Pie is a recipe I usually "wing" so I am including a recipe that is not of my own making. This recipe is taken from the Pillsbury Website. I am going to try it this week. Feel free to leave comments if you give it a try.

Chicken Pot Pie
makes 2, 9" pies



2 c. diced cooked chicken (I use a cooked rotisserie chicken. Easy and it's cheap!)
2 c. diced potatoes
1 c. diced onion
2 c. frozen pea and carrot medley
2 small celery ribs sliced 1/4" thick
1/2 c. sour cream
1 jar (12 oz) turkey gravy
1/4 tsp. dried sage leaves
2 tsp. dried parsley
2 refrigerated pie crusts for tops only or 4 crusts if you want a bottom crust as well.

2 disposable aluminum pie plates


Directions
1. Heat oven to 375°F. Spray 3-quart casserole with cooking spray. In large bowl, mix all ingredients; spoon mixture into casserole.

2. Unroll pie crust on work surface. Fit bottom into pie plate if making a two crust pie. For a top crust only pie spray bottom of pie plate with cooking spray before filling. Fill with filling and cover with top crust. Cut 4 slit into top of crust.

3. Cover twice tightly with plastic wrap, label and store in freezer.


To Bake
Unwrap plastic. Place pie onto foil lined baking sheet. Bake at 375* on very bottom rack of oven.
Thawed: 40-50 min.
Frozen: 1 hr 15 min-1 hr 45 min.