Chicken and Mashed Potato Pie

Freezer Meals Cookbook

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Step 1

Pie Crust In a food processor, combine flour and salt. Add shortening and pulse until mixture has a mealy texture. Add 3 tablespoons water to mixture and pulse about 5 times. Check consistency by pinching together the mixture with your fingers. If it holds together, you have the right amount of water. If it doesn't hold together, continue to add water until it does. Roll dough into a ball. On a floured surface, roll dough into a 12" circle. Place rolled out dough into the aluminum pie tin. Crimp outside edge of crust by pinching crust all the way around so it forms a wavy line. As an alternative to crimping, use a fork and press down outside edge of pie into side of pan, leaving tine marks along the edge. Wrap well with plastic wrap and freeze.

Step 2

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 ₩ 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.

Step 3

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.