A Different Chicken Pot Pie (for the freezer)

May 11, 2023May 11, 20230 11
A Different Chicken Pot Pie for the Freezer
in Comfort

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
2 cups chicken stock
2 cups button mushrooms , quartered
1 onion , chopped
2 carrots , chopped
2 cloves garlic , smashed
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch nutmeg
1 cup frozen peas
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/2 cup all-purpose flour
6 yukon gold potatoes
1/2 cup milk
1/2 cup cream cheese ( light )
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

Nutrision Information

Servings Per Recipe
6
Calories
550
Sugar
8g
Fat
29g
Chicken pot pie is a classic comfort food that's perfect for cold days or when you need a pick-me-up. This recipe puts a twist on the traditional version by making individual portions for the freezer. By doing so, it allows you to have a homemade meal ready whenever you're craving for a comforting bite. This recipe also adds a layer of mashed potatoes on top, bringing the classic mash and pie combo together. The result is a scrumptious meal that's filling and satisfying.

Instructions

1.Preheat oven to 400 degrees F.
2.In a large pot, add chicken, chicken stock, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper, and nutmeg. Bring to a boil over high heat.
3.Reduce heat and let simmer for 20 minutes, until chicken is cooked through and vegetables are tender.
4.Remove chicken and vegetables with a slotted spoon, and place in a 9x13 inch baking dish.
5.Discard bay leaves and keep the broth mixture in the pot over medium heat.
6.Whisk in Dijon mustard and lemon juice into the broth.
7.In a separate bowl, stir together flour and 1/4 cup of cold water until smooth.
8.Gradually pour the flour mixture into the hot chicken broth while whisking constantly, until thickened.
9.Pour the chicken broth over the chicken and vegetables in the baking dish.
10.In a large mixing bowl, mash cooked potatoes, milk, cream cheese, butter, salt, and pepper until smooth.
11.Spread the mashed potatoes evenly over the chicken mixture in the baking dish.
12.Bake for 25-30 minutes, until the top is golden brown.

PROS

This chicken pot pie freezes well, making it a great meal prep option.

It’s hearty and comforting, perfect for a cozy night in.

It’s a great way to use up leftover chicken and vegetables in the fridge.

CONS

This recipe takes some time and effort to put together, but the end result is worth it.

It’s not a low-calorie or low-fat option, so it should be enjoyed in moderation.

The recipe requires cooking the filling and the topping separately, which can be time-consuming.

HEALTH & BENEFITS

This recipe offers a good source of protein from the lean chicken and it’s packed with veggies for added nutrition.
The peas contain fiber and vitamins, while the mushrooms have been linked to boosting immunity and fighting inflammation.
Potatoes are a good source of potassium, which can help regulate blood pressure levels.

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