Cook Time: 80 minutes
Make Again: Yes
Recipe Source: Make Ahead Cook (book)
This recipe is very similar, but not exactly the same as the recipe I reviewed previously from the magazine. The topping is the same, but there are some differences in the filling. I'm not sure why. Probably to allow for making two casseroles instead of one that serves 6?
There are actually two Chicken Pot pie recipes in the book. Both have the exact same filling. This one has a crumble topping and is from the Oven Ready Casserole chapter. The other one has a pie crust topping and is found in the Freezer chapter.
I decided to experiment and do both with this one. I made one casserole for cooking later that day and 3 others for freezing. (Since I'm only making this for two people, I used disposable loaf pans instead of 8x8 pans and made 4 instead of 2 casseroles.) I used the instructions from both recipes on preparing the casserole. The crumble topping worked fine in both ways as I expected. I kept the topping in a separate baggie when frozen.
This is a delicious recipe and having 3 more in the freezer to make later was great. As I've found with all of the other freezer recipes, these casseroles take a very long time to reheat, even with my smaller portions, so you do need to make sure you give it enough time.
I made the same adjustments to this recipe as I did the original from the magazine. I used less butter in the sauce, milk instead of cream and used chicken breasts instead of thighs. It still was rich and delicious. I left the crumble topping alone.