I don’t have a huge stockpile. I live in a small house with no pantry and very little cabinet space which means I don’t have a whole lot of room for food storage. And although I don’t have a whole room of my house devoted to my canned goods and toiletries, I’ve learned first hand how important it can be to have an emergency food supply.
Before you start asking for emergency preparedness advice, I should probably tell you my food supply is not for true emergencies. I don’t keep freeze dried food on hand, but having a few meals in the freezer and having the ingredients to throw together a quick meal has saved my sanity time and time again.
One of my favorite go-to quick and easy meals is chicken pot pie. It takes less than 5 minutes of prep time and then you can just throw it in the oven for 45-60 minutes.
Here’s what you’ll need to whip up a chicken pot pie.
- 2 cups chicken (I cook chicken in the crockpot and then I freeze it in 2 cup increments) You could also use rotisserie chicken if you’re pressed for time.
- 1 large can or 2 small cans Veg-All (drained) OR 1 bag frozen vegetables (if you use frozen vegetables, it may take longer to cook)
- 1 small can cream of chicken soup
- 1 small can cream of mushroom soup
- 1 package refrigerated pie crust (I always use Pillsbury)
Preheat oven to 350 degrees. Mix chicken, veggies, and soup together. Place pie crust in pie pan and fill with chicken mixture. Place second pie crust on top of chicken mixture and pinch edges of pie crusts together. Place slits in pie crust with a knife. Bake for 45 minutes to 60 minutes or until mixture begins to bubble.
Voila! You have a meal you can easily throw together in case of a dinner emergency!