from Taste of Home’s Simple & Delicious
4 cups cubed cooked chicken
4 cups frozen mixed vegetables, thawed
2 cans (18-1/2 oz. each) ready-to-serve cream of potato soup
1 package (15 oz.) refrigerated pie pastry
In a large bowl, combine the chicken, vegetables and soup. Divide between two 9-in. pie plates. Roll out pastry to fit top of pies. Cut slits in pastry. Place over filling; trim, seal and flute edges.
Bake one potpie at 400* for 25-30 minutes or until golden. Cover and freeze remaining potpie for up to 3 months.
To use frozen potpie: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil or with a pie shield; place on a baking sheet. Bake at 425* for 30 minutes. Reduce heat to 350*; remove foil. Bake 60-65 minutes longer or until golden.
I made this last night and honestly, my husband thought it was better than the one I make that is from scratch. I’d bought boneless skinless chicken thighs the last time is was BOGO from Costco and it worked perfectly in this dish. I just diced it and cooked it and threw it in. Again, always nice to have something in the freezer. It may seem like it takes a long time to bake the frozen one but think of it this way, about 3 in the afternoon you start thinking about dinner. Go out to the freezer, throw it in the oven. Done. I like it!
