Freezer Chicken Pot Pie

I love having oven-ready meals in my freezer, don't you? I decided to see if I could make chicken pot pie and freeze it. Well, it worked perfectly! I adapted the recipe I found in the Better Homes and Garden's Cook Book, and I got the freezing instructions from the same book. So without further ado, freezer chicken pot pie!

Ingredients

1 package of prepared pie crust (or one recipe you love)

1/2 cup frozen peas

1/2 cup frozen carrots

1/2 cup frozen corn

1 small onion, chopped

1/2 stick butter

1/3 cup all purpose flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

1 tsp dried parsley

2 cups chicken broth

3/4 cup milk

1 large chicken breast

Cook chicken (use your preferred method, I boiled mine because it was easy to monitor while making the filling). While chicken is cooking, melt butter in saucepan and cook onion until translucent. Add in flour, salt, pepper, thyme, and parsley, stirring constantly. Cook for 1 minute. Add broth and milk, cook and stir until thickened and bubbly. Add in peas, carrots, and corn. Stir. Shred or cube chicken and add into sauce.

Pour your filling into your desired container(s)*. Let cool. Cut the pie crust to an appropriate size and shape to fit and place on top of the filling. Cut slits in crust. Cover with plastic wrap, pressing it directly on top of the crust. Cover with foil and freeze.

To bake from frozen: Remove plastic wrap and foil. Bake at 450 for 15 minutes , then lower the temperature to 375 and continue to bake for 45 minutes. Let stand and cool for 5-10 minutes, and enjoy!

*At this point if you'd like to bake it right away, top with crust and bake at 450 for 12 to 15 minutes, or until golden brown.