When I used to make freezer meals, these were always the first to go. They are incredibly tasty and equally easy to make. I always made 2, 4, or 6 at a time! Here is the recipe for 2 – You can make one for now, and one for the freezer!
Shred 2 rotisserie chickens and place in a large mixing bowl. Add the following: corn from 4 boiled cobs, 1 can sweet peas (drained), 2 small (or 1 large) cans Veg-All (drained), 4 cans Cream of Potato soup, can of sliced mushrooms (optional), 1 cup of milk, and LOTS of ground pepper. Stir to combine.
Fill 2 frozen pie crusts.
Top with 2 refrigerated roll-out pie crusts. Trim the edges with a serrated knife and cut 3 slits on the top. Crinkle the edges of the top and bottom crusts together.
Wrap 1 up tight with foil for your freezer. Brush the other with egg wash and bake at 375 for 40-45 minutes until it becomes golden brown and flaky.
This is a meal your whole family will actually eat! Even my son who doesn’t eat anything goes back for seconds. Enjoy!😛