Last night, while I was serving dinner, Jarrod told me this, "I'm really glad you found this recipe and tweaked it. Not meth tweak, but made it your own tweaked it."
Seriously. Thanks for the clarification. ;)
Anywho, here is the recipe as promised. :)
6 CHICKEN BREASTS
6 CELERY STALKS
4 TBS. BUTTER
3 CANS SWEET PEAS (drained)
3 CANS CREAM OF CHICKEN
3 PILLSBURY PIE CRUSTS (each box contains 2 crusts and is good for one pie)
1.) Put chicken breasts in a pot of water and cook on medium-high for 30 minutes (or until chicken is fully cooked.
2.) Chop onions, carrots, and celery.
3.) Melt butter in a large sauce pot and add all chopped veggies.
4.) While the veggies are sautéing, shred the cooked chicken breast and set aside.
5.) After about 5 minutes, add chicken broth to the pot with veggies and let simmer over medium-high heat until reduced by half.
6.) When chicken broth has reduced by half with veggies, stir in chicken, peas, and cream of chicken.
1.) Divide pie fillings among three gallon size freezer bags.
2.) Remove all air and lay flat to freeze (it thaws quicker this way).
3.) Freeze pie crusts in box.
1.) Take out pie filling and crust, and thaw 24 hours in fridge (or you can do like me and run it under hot water for 5-10 minutes).
2.) Spray pie plate with
and line with one crust.
3.) Put in one bag of filling.
4.) Cover with second pie crust, cut three vents in top with a sharp knife.
5.) Bake for 45 minutes on 350 degrees (or until golden and bubbly).
This is one of husband's favorite freezer meals, and he requests it often. One problem we've found is that it's a bit bland, so we just add a bit of Tony's.
I hope you enjoy it as much as we do, and I'll be posting more recipes soon!
Until next time...
j squared and e squared