Newlywed in the Kitchen {2016} Recipe #14: Kylee's Chicken Pot Pie

**Quick reminder:  This is your LAST DAY to enter the Pink Blush Giveaway!**

In an attempt to keep the family fed after LL arrives, I have decided to start making some meals I can freeze. The Boy from Texas' cousin, Kylee, suggested chicken pot pie and gave me her recipe.  I modified slightly to fit my spice cabinet and it turned out delicious!  I just doubled the recipe and froze half of the filling.  All I will have to do is thaw it and put it in a pie crust and we'll have dinner.

I thought it turned out really tasty and honestly can't wait to have the batch in the freezer! BB liked the chicken and the crust but picked out the veggies.  The Boy from Texas was grumpy so I think he ate cereal that night.  Ha!

Kylee's Chicken Pot Pie

Olive oil

1 pound chicken

3 stalks celery

4 carrots

Minced onion (she uses real onion)

1C frozen peas 

1C frozen green beans

Seasoning (His cousin uses thyme, salt, pepper. I used celery salt, parsley, bay leaves, Rosemary, oregano, salt, pepper, garlic powder.)

1 can cream of chicken soup (she uses cream of mushroom)

Frozen crust (She uses a Pillsbury one that is square. I could not find that so I just used a generic brand deep dish crust.  You want the one with two crusts so you have one for the top.)

Cook chicken in olive oil until browned. Put aside in large bowl. 

Sauté chopped carrots, celery, onion covered in olive oil until soft.  Add frozen veggies and sauté until thawed.  Add seasoning.  Put all veggies into bowl with chicken.

Add soup to bowl and mix well. 

Place filling into pie crust.  Cover with other pie crust.  Bake as instructed.

{To make this freezer friendly, all I did was prep the filling as listed above and then put it into a freezer bag instead of into the crust.  When I'm ready to use it, I'll just need to thaw, pour the filling into a pie crust, and bake.}