I'm on a freezer cooking kick right now. I'm obsessed with recipes that I can make for dinner and then freeze half of it for another week. Seriously, I've been a pinning fool! Usually I like to try a recipe first before making it a freezer recipe, just to be sure we like it. Didn't need to do that here. I knew the minute I saw this one, it would be a hit around here. I was absolutely right! Make it in a 9x13 pan for your larger family, or do what I did and split it between two smaller baking dishes and freeze one for later. Easy, filling, and yummy!
Poppin' Ranch Chicken Pot Pie
from Picky Palate
3-4 chicken breasts, cooked and shredded
1 packet ranch dressing mix, divided
2 10oz cans cream of chicken soup
10oz can cheddar cheese soup
1 cup chicken broth
1 cup milk
15oz can corn, drained
15oz can sliced carrots, drained
1 1/2 cup shredded cheddar, divided
1 can Grands biscuits
1 teaspoon garlic salt
salt & pepper
Mix together soups, chicken broth, and milk in a large bowl until well combined. Stir in shredded chicken, ranch seasoning (reserve 1/2 tsp for topping), salt and pepper. Spread chicken mixture into a 9x13 pan, or two smaller baking dishes if freezing. Sprinkle 1 cup shredded cheddar over chicken. Cut Grands biscuits into 8 small triangles and place biscuits over cheddar in dish. Top biscuits with reserved ranch seasoning, garlic salt, and remaining 1/2 cup cheddar. Bake at 350 for 40 minutes or until biscuits are cooked through (check a few in the center to make sure they're done). You may need to put foil over dish towards the last 10 minutes of cooking to prevent over-browning.
Freezer directions: Prepare dish as directed above before baking. Cover tightly with foil and freeze. When ready to eat, thaw completely and bake at 350 for 40-50 minutes or until biscuits are done.
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