Ingredients
- 1 1/2 cups cooked and cubed chicken breast, boneless
- 2 potatoes, diced
- 3 carrots, diced
- 1/4 cup margarine
- 1/2 cup flour
- 2 teaspoons of chicken bouillon
- 2 cups of water
- 1/2 cup frozen peas
- Biscuits or pie crust to top
- Freezer bag gallon size
Directions
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Combine water and bouillon to make broth, set aside.
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Melt margarine in sauce pan and add flour.
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Whisk in broth and stir over medium low heat until thickened.
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Steam carrots and potatoes in microwave, until soft; add, together with chicken pieces and peas, to sauce.
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Mix together, cool, and freeze.
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If you are using store bought crust you can staple it to the freezer bag contents.
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Thaw overnight in refrigerator.
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Put in a pie tin, individual containers, or casserole dish.
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Bake at 350 degrees for 20 to 30 minutes or until hot and then drop biscuits by spoonfuls evenly over surface or top with pie crust.
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Raise oven temperature to 450 degrees.
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Bake about 15 minutes or until biscuits are browned.