After a fun-filled once in a lifetime experience living in Ljubljana, Slovenia, the hubby and I are back in The States and have finally been reunited with our furry little guys. Life is starting to get back to normal as we get back into the daily grind of things.
Moving overseas is quite a task. We’ve been without our things for some time now, and for a long time we were without any dishes or cooking utensils. I admit, we ate out WAY too much, but there are some things I did ahead of time to try to eat healthier during this major change in our lives. One of these things was to freeze these pot pies in disposable bread pans so I could just pop them in the oven later, and enjoy a healthy homemade meal even when we didn’t have anything to cook on.
I hate wasting food. So every time we move (we’ve lived in four places over the last four years!) I go into crazy mode trying to use up everything we have so it doesn’t go to waste. I come up with some pretty funky things. Not all of them are good, I’ll be honest, but sometimes they end up being delicious and I make them over and over again, which brings us to this recipe.
I know that “Clean Out The Fridge Pot Pie” might not exactly sound like the most appetizing name for a recipe, but you’ll just have to trust me on this one. The name speaks for itself. Use up all those extra veggies you have laying around by tossing them into a comfort food pot pie and then just freeze it for later.
The great thing about this pot pie recipe is that you can use a variety of different vegetables, or even meats, that you may have on hand. I used a mixture of fresh carrots and frozen corn, peas, and green beans.
This month’s theme was Fantastic Freezer Meals.
Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!
- double pie crust (see recipe link below)
- ½ cup leftover shredded chicken (optional)
- 1 cup frozen or fresh vegetables, such as carrots, peas, corn, green beans, squash, etc, diced
- 1¼ cup homemade cream of chicken soup (see recipe link below)
- 1 cup ½ and ½
- 2 hardboiled eggs
- 4 pats butter
- Preheat oven to 400 degrees F.
- Scatter shredded chicken breast in the bottom of a pie crust.
- Layer with diced vegetables.
- Mix cream of chicken soup and ½ and ½ together, then pour over pie.
- Slice eggs and scatter on top.
- Add 4 pats of butter on top.
- Add top crust, trim, and seal edges with a fork or your fingers.
- Cut a few slits in the crust for steam to escape.
- Bake for about 45 minutes. If the crust starts to brown too quickly, cover with an aluminum foil tent.
Use 1 aluminum pie pan or 2 aluminum loaf pans.
Follow directions to assemble. Freeze. When ready to eat, preheat oven to 350 and bake covered, straight out of the freezer for about 1 hour, until center is hot and crust is browned. Remove covering about halfway through so crust can brown. Do not thaw beforehand.
Useful links for this recipe:
I absolutely love freezer meals. Check below for more ideas for healthy meals you can make now and freeze for later.