Chicken Pot Pie

This is one of my go to recipes! I love it because you make it once and you’ve got dinner for 2 nights! (Unless you have a large family!) It’s our quick and easy, freezer friendly, $5 Chicken Pot Pie Casserole!

Chicken Pot Pie

Ingredients:

Extra-Virgin Olive Oil

Onion

Celery

Carrot

Frozen vegetables

Flour

Heavy Cream

Rotisserie Chicken or Shredded Chicken

Parsley

Pie Crust or Italian Bread

Parmesan Cheese

Recipe:

1. Take the meat off the chicken. This is always a popular job at my house that I always find a helper or two! They like to taste test. Also, if you are using fresh veggies now is the time to chop them.
2. Heat olive oil in a pan. Add your frozen veggies and cook until crisp-tender.
3. Add the chicken, parsley and a little bit of water. Then sprinkle with flour and add cream until desired thickness. The amounts are up to you and your family’s preference. Some people like a lot of creaminess in their pot pies some don’t like very much. If it’s not thick enough add a little flour and if it’s too thick add water.
4. Add a layer of parmesan cheese, and sprinkle with salt and pepper to taste; mix.

Now this is enough to easily serve 8 adults. Waaay to much in my house so I spoon only half of the mixture into a baking pan. Then, cut slices of bread and lay on top. Brush lightly with olive oil, sprinkle with Parmesan and parsley and bake at 400 for 15 minutes or until bread is toasted.

For our family this makes enough pot pie mixture for 2 dinners. I just put half of it in a Ziploc bag and freeze it. When we are ready to use it, just thaw, place in baking dish. Bake for 10 minutes in a 400 F oven. Take it out and add bread slices. Top with the olive oil, Parmesan and parsley and cook for 15 more minutes. EASY!!