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Chicken Pot Pie

This is one of my favorite freeze ahead recipes. I adapted my mom's Chicken Pot Pie recipe. If you want to make ahead to freeze for a weeknight meal later on, cover well and freeze after you put the pie crust on top and before you bake.

2 10 ounce cans Chicken Breast, drained (or 20 ounces cooked Chicken Breast, shredded)
2 cans mixed vegetables (I used peas, corn, green beans, and Lima beans), drained
1 can diced potatoes, drained
1 can chicken broth
1/4 c melted butter
2 T flour
1 T dried tarragon or rosemary
1 t black pepper
1 egg yolk
1 box Pillsbury pie crust (makes two crusts)

In a large sauce pan, whisk together the butter and flour until there are no lumps. Add broth and simmer over medium for 4-5 minutes until sauce begins to thicken. Add vegetables, potatoes, chicken, and spices. Stir together and simmer another 4-5 minutes as sauce begins to thicken.

Pour mixture into a lightly greased baking dish. To make ahead, I split this recipe between two 9x9" pans. You can alternatively use one large pan if you are cooking for a group. The total recipe serves 8.

To prepare the crust, pour the entire box of mix into a mixing bowl with 1/3 c of water per box instructions. Either roll into one large sheet or two smaller sheets, depending on how you are preparing the dish. Brush with egg yolk.

Bake at 350 degrees for 25 minutes, until crust is golden brown.


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