A Different Chicken Pot Pie (for the freezer)

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 6mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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