Another easy, homemade meal! Once defrosted, there's about 5 minutes of prep before dinner goes in the oven.
Chicken Pot Pie
4 c. chicken, cooked and chopped into 1” pieces
1 can cream of chicken soup
1 can chicken broth
½ tsp. tarragon
16 oz. frozen carrots and peas (or 1 c. fresh sliced carrots and 1 c. frozen peas)
Mix all ingredients in a large bowl. Spoon into a labeled gallon ziptop bag. On cooking day, pour contents into a lightly greased 9x9 pan. Top with a biscuit topping (1 can refrigerated biscuits or 1 c. Bisquick mixed with an egg and ½ c. milk). Bake at 350 degrees for 1 hour or until crust is golden brown and filling is bubbling.
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