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Classic Chicken Pot Pie Recipe
There’s something incredibly comforting about a warm chicken pot pie fresh from the oven, isn’t there? This recipe combines tender chicken, vibrant vegetables, and a creamy sauce, all encased in a flaky, golden crust. It’s the perfect dish for family dinners or cozy nights in.
For a cheesy twist, try baked pasta casserole.
A fantastic prep idea is to assemble the pot pies in individual portions or one large dish. Cover tightly and freeze them. When you’re ready for a delicious meal, simply bake directly from frozen at 200°C (400°F) until golden brown. It’s a simple way to have a home-cooked meal ready at a moment’s notice!
Experiment with enchiladas for a flavor-packed dinner.
The Ultimate Comfort Food – Chicken Pot Pie
Classic Chicken Pot Pie Recipe
Course: Freezer-Friendly RecipesCuisine: American, Comfort FoodDifficulty: Easy6
servings20
minutes35
minutes350
kcalThis classic chicken pot pie is a hearty and satisfying dish, featuring a rich filling of chicken, carrots, peas, and celery in a creamy sauce, all hugged by a buttery, flaky crust. The taste is a delightful balance of savory and rich, with a touch of sweetness from the vegetables.
Ingredients
2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup celery, diced
1/2 cup onions, chopped
1/3 cup butter
1/3 cup all-purpose flour
1 cup chicken broth
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 package refrigerated pie crusts (2 crusts)
Directions
- Preheat oven to 425°F (220°C).
- In a large saucepan, melt the butter over medium heat. Add onions, celery, and carrots; cook until softened, about 5 minutes.
- Stir in flour, salt, pepper, and thyme. Gradually add chicken broth and milk, stirring constantly until thickened.
- Add shredded chicken and peas to the mixture, stirring until well combined.
- Place one pie crust in a pie dish. Pour the chicken filling into the crust. Top with the second crust, sealing the edges. Cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown. Let cool slightly before serving.
Key Prep Tips
- Use Pre-Cooked Chicken: Shred or dice leftover roasted chicken or rotisserie chicken for a time-saving shortcut.
- Thicken the Filling: Cook the sauce until it’s thick enough to coat the back of a spoon to prevent a soggy pie.
- Cool Before Assembling: Let the filling cool slightly before adding it to the crust to maintain its texture.
- Use a Store-Bought Crust: For convenience, use a pre-made pie crust or puff pastry if short on time.
Suggested Variations
- Vegetable Mix: Include frozen peas, carrots, green beans, or corn for convenience.
- Dairy-Free Option: Use plant-based milk and butter for the filling to accommodate dietary needs.
- Spice It Up: Add a pinch of thyme, rosemary, or smoked paprika for an elevated flavor.
- Individual Servings: Make mini pot pies in ramekins for portion-controlled meals.
Freezing Instructions
- Before Baking: Assemble the pot pie, cover tightly with aluminum foil, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time.
- After Baking: Cool completely before wrapping and freezing. Reheat in the oven until warmed through.
Serving Suggestions
- As a Comfort Meal: Pair with a side salad or roasted vegetables for a balanced dinner.
- For Guests: Serve on a platter with the crust golden and flaky for an elegant presentation.
- Beverages: Pair with a crisp white wine, iced tea, or sparkling water with lemon.
- Presentation: Garnish with fresh parsley or thyme for a polished, inviting look.