Veggie Pot Pie OAMC

I made this for Freezer Tag 2008. First, this was a very tasty recipe - simple "comfort food" for sure! I did use Healthy Substitute for Cream of Chicken Soup along with a cut up cooked potato instead of a can of cream soup (I don't usually keep cream soups in the house), and it worked out just fine. I did have to "tweek" it a bit to freeze, based on other freezer pot pie directions I've seen. To freeze: First, instead of 1 large pie, I made 4 individual pies, using mini-loaf pans from the supermarket. Then, I added an extra 1/2 cup of broth (chicken in my case, but vegetable broth would work just fine), for a very liquid-y filling. Instead of a top and bottom crust, I left the bottom crust off and doubled the top crust - the double crust helped soak up the extra liquid of the filling and, since it was double, still had a chance to get nice and flaky on top, besides. For the double crust: lay out one crust, brush with beaten egg, and place the second crust over it. Trace the tins - you can just fit 4 tins on the prepared pie crust; then cut out and cover each individual pie, slash, then brush tops with egg. Double-wrap with plastic wrap, then place the individual pies in a zip-top freezer bag. To cook: Bake directly from frozen on a sheet pan - 40 minutes covered with foil at 375, then uncover and bake an additional half hour. Let rest 10 minutes before serving. Very good recipe; we will likely make again. Thank you.

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Everyone in the family loved this dish. I had to use a roll out pie dough for the top because the other pie crust wasn't working, but it worked very well. I recommend either tossing in just the bottom crust or the entire pot pie without the top crust for about 10 minutes before adding the top or the bottom won't be cooked fully and it might taste doughy. My mother and I added a sprinkle of shredded cheese on top of our pieces. Good recipe... thank you.

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