Chicken Pot Pie

The ultimate comfort food, chicken pot pie is surprisingly easy to make, and it freezes well!  Here's the recipe I'm in the process of making and freezing right now, it serves our family of 2 adults and 3 young children - you may need to adjust the size and quantity for your family accordingly:

For the filling:
2 cups chopped cooked chicken
2 potatoes, peeled and diced
2 carrots, peeled and diced
1/2 cup of fresh or frozen cut green beans
1/4 cup finely chopped onion, or substitute 2 tsp of the dried.

Mix all together in a gallon ziplock freezer bag, then make the sauce.

Melt 4 tbsp butter in a heavy saucepan, add 1/4 cup flour and cook for 30 seconds.  Whisk in 2-1/2 cups of milk.  Add 1 heaping tsp of instant chicken bouillon and salt and pepper to taste.  When mixture thickens, allow it to cool and pour into the bag with the chicken and vegetables.  Squeeze out the air, label and freeze.

When you're ready to make the pie, thaw the filling thoroughly and pour it into a 9" deep dish pie plate lined with a pie crust.  Top with the second crust, seal, slice a few vent holes in the top, and bake at 375 degrees for 1 hour.  You may need 1-1/4 hours if the veggies didn't get thawed enough.

I'll be putting four of these in the freezer, saving myself a lot of time later on when it's time to make dinner.  I may even have time to try making my own pie crust instead of using the refrigerator store-bought stuff, that's something I've always wanted to do.  With the filling ready to go, I can do that!