Individual Freezer Chicken Pot Pies

This is a recipe I remembered seeing in a Cook's Country magazine and found the recipe posted online. I haven't tried these yet because they are supposed to be completely frozen when you cook them. The filling is quite runny so they don't suggest baking a pie before freezing it. I can tell you, though, that this was completely labor intensive and had me questioning why I was going to so much trouble preparing a freezer meal ... I definitely could have had a nice fresh meal prepared in the amount of time these took to prepare. Catch the actual taste review later this month!

Update: We made these from frozen last week. I have mixed feelings. The taste was incredible but the filling was still pretty runny even though it said the freezing would make it firm up. Also I had some issues with the crust sticking to the tin foil and the crust (which is my favorite part) turned out to be a disaster. However, i didn't follow the crust directions exactly. If you are going to follow the directions they give and double up the crust then you need to buy 2 (15 oz) Pillsbury Ready made crust boxes (total of 4 ready made crusts) not just one. I think this is an error in the recipe.

Second Update: We tried these again this week and it worked a lot better for the crust to flip/flop the baking instructions. I, first, removed the plastic and foil and baked it uncovered for 35 minutes. Next, I covered it with foil and baked it for 40 minutes longer. The crust stayed intact. Also, I didn't bother doing the egg wash on the crust before baking this time.