I shared one of my favorite recipes for Lil Cheddar Meatloaves and I am plowing ahead with more freezer cooking. I'm trying to cook one beef and one chicken meal a week for storage, so last week I made a second freezer meal: Chicken Pot Pie.
I think Chicken Pot Pie is a definite comfort food. I prefer mine with a biscuit topping, but Ian likes it with pie crust, so, this time, pie crust it was!
The ingredients are very simple:
(ingredients are for a double batch, one for that night, one for freezing!)
- 2/3 cup butter
- 2/3 cup flour
- 2/3 finely diced onion (about one medium onion)
- 1 tsp salt
- 1/2 tsp pepper
- 3 and 1/2 cup chicken broth
- 1 and 1/3 cup milk
- 6 cups boiled chicken, shredded (I love it finely shredded, so I use my food processor)
- 2 cans of peas and carrots, drained
- Pie Crust or biscuit topping
1.) Melt butter in large pot
2.) Add flour, onion, salt, and pepper
3.) Cook over medium heat for 2-3 minutes, stirring occasionally. until mixture turns a deep yellow/light brown.
4.) Pour in broth and milk and let entire pot come to a boil for 2-3 minutes
5.) Mix in chicken and peas/carrots.
6.) Pour mixture into two separate casserole dishes- 8x8 or 9x9
7.) Top with your choice of pie crust or biscuit topping
8.) Bake, one dish at a time, in an oven for 35 minutes at 425 degrees.
(bake only 20 minutes for your freezer meal.)
Enjoy! It really is a simple meal, especially if you are using boiled shredded chicken in several other dishes that week. I tend to make this in the same week I am making chicken enchiladas or bar b que pulled chicken, so that I can just buy a GIANT bag of frozen, skinless, chicken breasts, boil for 20 minutes, and shred it all in one go.
Recipe originally from Betty Crocker