This is a very nostalgic dinner for me because my grandma and mom would make it all the time during the winter months! It's creamy, easy to make, and oh so satisfying. Fit to feed a crowd, as they would say!
Yes! You can fully make the chicken pot pie, let cool completely, then cover tightly with foil to store in the fridge up to 2 days in advance. Reheat at 350F covered for 15 minutes, then uncovered for another 10-15 minutes, until warmed fully through.
Absolutely! We do this all the time, as it makes for amazing weeknight dinners when you crave something homemade without the effort LOL
Simply cover the unbaked pie tightly with plastic wrap, seal in a freezer-safe bag, and store in the freezer up to 2 months.
To cook, I recommend letting the pie thaw in the fridge the night before or just cover with foil to bake frozen an extra 20ish minutes.
Store leftovers in an airtight container in the fridge up to 3-4 days.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Looking for an easy, cozy winter’s dinner? I’ve got you covered!
Servings: 8
For the Herb Crust:
For the Chicken Pot Pie Filling:
For the Herb Crust:
For the Chicken Pot Pie Filling:
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