This is my recipe with directions from Taste of Home magazine on how to cook from frozen. This does take longer to cook than most of our dishes, but it DOES NOT need to be defrosted first.
Ingredients: 2 c. shredded cooked chicken
1 can cream of potato soup
1 can cream of chicken or celery
1 can mixed vegetables, drained
1/2 c. milk
1/4 t. thyme
1/2 t. pepper
1 refrigerated pie crust
1 egg, slightly beaten
Mix 1st 7 ingredients together and pour into a deep dish pie pan. Roll out pastry to fit top. Brush bottom with egg. Place over filling, egg side down. Cut slits and flute edges. Brush top with egg. Cover and bake or freeze.
To bake that day: Cover and bake at 400 for 35-40 minutes or until brown.
To bake from frozen: Cover edges with foil: place on a baking sheet. Bake at 425 for 30 min. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden.