A Different Chicken Pot Pie For The Freezer Recipe

Ingredients for A Different Chicken Pot Pie For The Freezer

• Boneless Skinless Chicken Breasts
• Chicken Stock
• Button Mushrooms
• 1/2 cup chopped onion
• 1 cup chopped carrots
• 2 cloves minced garlic
• 2 bay leaves
• 1 teaspoon salt (plus additional for boiling water)
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• Frozen Peas
• Dijon Mustard
• 1 tablespoon lemon juice
• All Purpose Flour
• Yukon Gold Potatoes
• 1 cup milk
• Cream Cheese
• 2 tablespoons butter

How to Make A Different Chicken Pot Pie For The Freezer

1. **Prepare the Potato Topping:** Peel 2 lbs potatoes and cut into 1/2-inch chunks.
2. Boil potatoes: In a large saucepan, boil the potatoes in 4 cups of salted water until tender (about 15 minutes).
3. Drain the potatoes and return them to the pot.
4. Mash the potatoes: Add 1 cup milk, 1/2 cup shredded cheddar cheese, 2 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash until smooth and set aside.
5. **Prepare the Chicken Filling:** Cut 1.5 lbs cooked chicken breast into 1/2-inch chunks (or use rotisserie chicken).
6. In a large saucepan, bring 2 cups chicken broth to a boil.
7. Add the chicken, 8 oz sliced mushrooms, 1/2 cup chopped onion, 1 cup chopped carrots, 2 cloves minced garlic, 2 bay leaves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg.
8. Reduce heat, cover, and simmer until chicken is heated through (about 6 minutes).
9. Stir in 1 cup frozen peas, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice.
10. Thicken the sauce: In a small bowl, whisk together 2 tablespoons all-purpose flour with 1/3 cup cold water until smooth. Whisk into the chicken mixture and bring to a boil. Reduce heat and cook, stirring constantly, until thickened (about 5 minutes).
11. **Combine and Assemble:** Combine the chicken and vegetable mixture with the thickened sauce.
12. **For Freezing:** Ladle the mixture into four 2-cup oven-safe dishes or foil containers. Spoon or pipe the potato mixture over the top. Let cool completely (at least 30 minutes), then refrigerate until cold. Cover tightly with foil, then wrap again with heavy-duty foil. Freeze for up to 1 month.
13. **To Bake from Frozen:** Thaw overnight in the refrigerator. Remove the heavy-duty foil. Bake on a rimmed baking sheet in a 400°F (200°C) oven or toaster oven until a knife inserted into the center feels hot (about 25 minutes). Uncover and broil for 3 minutes until golden brown.
14. **For Immediate Baking:** Scrape the chicken mixture into a 10-cup casserole dish. Spoon or pipe the potato mixture over the top. Cover and bake in a 400°F (200°C) oven until heated through (about 20 minutes). Uncover and broil for 3 minutes until golden brown.