I have a good recipe for you today! This one has several things going for it. First - it's really good. Bob gave it two thumbs up. Second - it's so easy to make. Last, but not least - it makes 2 pies and it freezes well, so you can eat one and put one in the freezer for later. You can't beat that!
For more recipes, visit Sandra at Diary of a SAHM.
Freezable Chicken Pot Pie
2 packages refrigerated pie crust (or you can make your own)
2 - 12 ounce cans chicken chunks
2 - 14 ounce cans mixed vegetables, drained
1 can cream of potato soup
1 can cream of celery soup
1 can cream of mushroom soup
Place pie crust in bottom of 2 pie plates.
Mix all ingredients and place half into each pie shell.
Cover each with pie crust, trim edges, roll and crimp.
Cut slits into top and bake at 350 for 35- 40 minutes.
To freeze, place in 2 gallon ziploc bag. When ready to use, thaw completely and bake as directed. Can put pie in oven slightly frozen and add a little cooking time.