Chicken and Mashed Potato Pie
Flash freeze this dish before wrapping it. Place the pie on a baking sheet and put in freezer for 2–3 hours. Once frozen, wrap well with plastic wrap and remove plastic before defrosting. By following these tips, the potatoes will not stick to the plastic wrap.
INGREDIENTS | SERVES 6
- Easy Pie Crust
- Mashed Potatoes
- 2 pounds boneless chicken breast, cubed
- Poultry seasoning to taste
- 1 (10.75-ounce) can condensed cream of chicken soup
- ¼ cup milk
- 1 (14.5-ounce) can mixed vegetables, drained
- Salt and pepper to taste
- ½ cup freshly grated Parmesan cheese (used on reheating day)
Freezing Day
Prepare pie crust and mashed potatoes.
Put chicken in a large saucepan and cover with water. Add poultry seasoning to the water. Simmer for 30–40 minutes until fully cooked.
In bowl, mix cooked chicken, cream of chicken soup, milk, mixed vegetables, salt, and pepper. Add ¼ cup more milk if needed.
Put chicken and vegetables in the pie crust. Spoon mashed potatoes over the chicken and vegetables, covering completely. Flash freeze, then wrap well.
Reheating Instructions
Defrost fully in the refrigerator overnight. Bake at 375°F for 30–35 minutes until fully heated through. Sprinkle Parmesan cheese over pie during last 10 minutes of cooking.
PER SERVING
Calories: 443 | Fat: 17g | Protein: 42g | Sodium: 906mg | Carbohydrates: 27g | Fiber: 1g
