Freezing chicken pot pies-
I have googled this site and a few others and have found what look to be good recipes of cpp (chicken pot pie). I have 2 questions to add to my find.
In the past, when I made chicken pot pies the chicken was always too dry. How do I avoid this? Ok, ok, I am sure that I am overcooking it...what method should i use? and how long should I cook it? Which part of the chicky should I use?
I would like, if possible, to freeze them so that I can eat them later. Should I cook them first? or put them in the vacuum sealed bag and then cook then right before I want them?