Freezer Chicken Pot Pie Filling
Creamy chicken pot pie filling ready to freeze and bake whenever you need a comforting dinner. Make it for the week or stash for later.
PROTEIN 28g
CALORIES 350
P:E RATIO 8.0
TIME 35m
YIELD 6
P:E 8.0
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs cooked chicken, shredded 28G PROTEIN
2 cups frozen mixed vegetables FLAVOR
1 can cream of chicken soup 28G PROTEIN
1/2 cup chicken broth 28G PROTEIN
1/2 cup milk DAIRY
2 tbsp butter DAIRY
2 tbsp flour FLAVOR
1/2 tsp thyme FLAVOR
1/2 tsp salt FLAVOR
Puff pastry or biscuits for topping FLAVOR
MEAL PREP LOGISTICS
- Storage: Freeze filling for up to 3 months. Thaw overnight in fridge before baking.
- Batching: Use leftover rotisserie chicken for the fastest prep.
- Reheat: Bake thawed filling with pastry topping at 400°F for 25 minutes until bubbly and golden.
EXECUTION STEPS
01
HIGH HEAT SEAR
Melt butter in a pot, whisk in flour to make a roux. Cook 1 minute.
02
VEGGIE STEAM-SAUTÉ
Gradually add broth and milk, stirring until thickened.
03
VEGGIE STEAM-SAUTÉ
Stir in cream of chicken soup, thyme, and salt.
04
VEGGIE STEAM-SAUTÉ
Fold in shredded chicken and frozen vegetables.
05
STEP 5
Let cool completely. Portion into freezer-safe containers or bags.
06
STEP 6
To bake: thaw filling, pour into a baking dish, top with puff pastry, and bake at 400°F for 25 minutes.