Freezer Chicken Pot Pie Recipes
A DIFFERENT CHICKEN POT PIE (FOR THE FREEZER)
Make and share this A Different Chicken Pot Pie (for the freezer) recipe from Food.com.
Provided by Derf2440
Categories Savory Pies
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Topping: Peel potatoes and cut into 1/2 inch chunks.
- In a large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes; drain and return to pot.
- Add milk, cheese, butter, salt and pepper; mash until smooth, set aside.
- Meanwhile, cut chicken into 1/2 inch chunks.
- In a separate large saucepan, bring stock to boil.
- Add chicken, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper and nutmeg; reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes.
- Stir in peas, mustard and lemon juice.
- In a small bowl, whisk flour with 1/3 cup cold water; whisk into stock mixture and bring to boil.
- Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.
- Combine chicken/veggie mixture with stock mixture.
- Make ahead Meal: Ladle into four 2 cup ovenproof or foil dishes.
- Spoon or pipe potato mixture over top.
- Let cool for 30 minutes.
- Refrigerate until cold.
- Cover with foil and overwrap with heavy duty foil; freeze for up to 1 month.
- Thaw in refrigerator; remove heavy duty foil.
- Bake on rimmed baking sheet in 400f degree oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, 25 minutes.
- Uncover and broil until golden, about 3 minutes.
- OR FOR DINNER TONIGHT: Scrape chicken mixture into 10 cup casserole dish, spoon or pipe potato mixture over top.
- Cover and bake in 400f degree oven until hot, 20 minutes.
- Uncover and broil until golden, 3 minutes.
INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL)
Instant Pot Light Chicken Pot Pie (Freezer Meal) tastes like home, the country side, comfort...it has everything you need to lift your spirits, satisfy your cravings with less calories than traditional chicken pot pie. Also includes Slow Cooker instructions!
Provided by Chef Emanuela
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dice celery and puree onion.
- MAKE IT NOW.
- INSTANT POT: Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, corn starch, poultry seasoning and salt into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
- SLOWCOOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Add biscuits to the top, cover with lid and continue cooking 1 hour.
- MAKE IT A FREEZER MEAL.
- Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning and salt into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.
- THAW AND COOK.
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart.
- INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
- SLOW COOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Take two forks, shred chicken then stir to combine. Mix together cornstarch and 1/4 cup (60 mL) water with fork, stir into slow cooker. Add biscuits to the top, cover with lid and continue cooking 1 hour.
Nutrition Facts : Calories 346.4, Fat 14.2, SaturatedFat 4, Cholesterol 73.3, Sodium 561.1, Carbohydrate 25.9, Fiber 3.2, Sugar 2.5, Protein 27.6
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