This recipe is not difficult, but it does take a lot of time.  I usually divide the prep into two separate days.  I make the chicken and stock on the first day.  On the second day I make the mashed potatoes and use the stock  and chicken from the first day to create the creamy chicken vegetable mixture. Then I assemble the casseroles and freeze. It’s a major investment of time but it yields five 9×13 pans of delicious, quick dinners you can grab out of the freezer and throw in the oven for a yummy, hearty meal at the end of a long, hard day. Continue reading Bulk Chicken Pot Pie with Mashed Potato Crust →