I don’t really remember having pot pie growing up. Actually, I think I remember having it once, and eating everything but the crust which for some reason back then used to gross me out. Kind of dumb right? I mean, who gives up pie crust? Especially when you get to have it for dinner. Since then I’ve heard of pie crust, biscuits, and rolls for pot pie but I think all are delicious. It’s just creamy goodness and bread so in my opinion it’s all delicious!
We made this Pot Pie the other day when we were super busy. It feels like a lot of our days are busy lately and so we are always looking for a new and easy recipe that doesn’t take a bunch of weird or special ingredients. Things we can just find hanging out in the pantry or freezer and still pull off an awesome meal. The hubby was in classes and taking tests all day and then as soon as he got home I had to work for 2 hours. I hate when we miss seeing each other but such is life sometimes. It had been snowing all day too and I wanted something quick, easy and warm. Not just hot dinner, but one that would warm us up from the inside out. I decided to do this pot pie from Paula Deen. While it’s not something that will be a staple in our home it is nice to have on a snowy, busy day.
Can Chicken Pot Pie Be Frozen Before Baking?
You can prepare the pot pie, wrap in plastic and foil, or place inside a heavy duty freezer bag, and freeze.
Pot pie can be frozen for up to 3 months.
To bake, remove from the freezer 30 minutes before baking.
Cover loosely with foil and bake.
How Do You Reheat Pot Pie?
Cover the edges of the pie with foil.
Bake in an oven that has been preheated to 350 degrees.
Bake for 15-25 minutes, or until hot clear through.
How Long Will Chicken Pot Pie Keep?
Chicken pot pie will keep for 3-5 days in the refrigerator.
It should be covered with plastic wrap or foil.
Recipe by Paula (We cut the recipe in half)
- 2 Cans Soup Cream of Chicken
- 1 Cup Sour Cream
- 1/2 Cup Milk
- 1/2 ts Parsley Dried, We used 1 Ts Fresh, chopped parsley
- 1/4 ts Salt
- 1/4 ts Pepper
- 1 pound Veggies, frozen, thawed (I used 1/2 cup corn, 1/2 cup chopped, partially cooked carrots, 1/2 cup frozen peas, beans and lima beans.
- 3 Cups Chicken Chopped, Cooked
- 1 1/2 Cups Bisquick Baking Mix
- 1/2 Cup Cheese Grated Sharp
- 1/2 Cup Milk
- Preheat to 350
- Stir the soup and next 6 ingredients together in a bowl and then add chicken and veggies.
- Pour into a greased 9x13 inch pan and set aside.
- Mix bisquick, milk and cheese and drop by heaping tablespoons evenly over the soup mixture.
- Place in oven to bake for 35-40 min or until browned and bubbly.