Blogger Angie McGowan of Eclectic Recipes makes a simple, homey pot pie that you can bake right away or freeze for later.
SAVE ON THIS RECIPE!
You can omit the wine and increase the amount of chicken broth to 1 cup.
Place the foil-wrapped pot pie in a resealable freezer plastic bag; seal tightly. Label and include the date so you know how long you can store it.
Refrigerated pie crust can be frozen up to 2 months; or if planning to make the pot pie ahead, wait to purchase the refrigerated crust until ready to bake.
Prepare recipe as directed—except do not cover with crust. Pour chicken mixture into pie plate. Cover tightly with foil; freeze 2 to 3 months. Freeze pie crust separately. Before baking, thaw overnight in refrigerator. Heat oven to 400°F. Place pie crust over chicken mixture as directed. Bake as directed, adding 5 to 10 minutes to baking time.
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