A Different Chicken Pot Pie (For The Freezer)

Name: A Different Chicken Pot Pie (For The Freezer)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Topping; 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

Servings: persons

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
Topping
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

1
Topping: Peel potatoes and cut into 1/2 inch chunks.
2
In a large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes; drain and return to pot.
3
Add milk, cheese, butter, salt and pepper; mash until smooth, set aside.
4
Meanwhile, cut chicken into 1/2 inch chunks.
5
In a separate large saucepan, bring stock to boil.
6
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.
7
Stir in peas, mustard and lemon juice.
8
In a small bowl, whisk flour with 1/3 cup cold water; whisk into stock mixture and bring to boil.
9
Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.
10
Combine chicken/veggie mixture with stock mixture.
11
Make ahead Meal: Ladle into four 2 cup ovenproof or foil dishes.
12
Spoon or pipe potato mixture over top.
13
Let cool for 30 minutes.
14
Refrigerate until cold.
15
Cover with foil and overwrap with heavy duty foil; freeze for up to 1 month.
16
Thaw in refrigerator; remove heavy duty foil.
17
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.
18
Uncover and broil until golden, about 3 minutes.
19
OR FOR DINNER TONIGHT: Scrape chicken mixture into 10 cup casserole dish, spoon or pipe potato mixture over top.
20
Cover and bake in 400f degree oven until hot, 20 minutes.
21
Uncover and broil until golden, 3 minutes.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, A Different Chicken Pot Pie (For The Freezer) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!