Cooking Instructions: Chicken Pot Pie Filling

  DINNER/REGULAR

Chicken Pot Pie Filling

Ready in 25 minutes

Makes 6 servings

Calories 419

Ingredients for Day of Cooking

• 2 Tbsp. butter

• 2 Tbsp. flour

• 1 cup milk

• 1 recipe of Biscuits OR double pie crust

Cooking Instructions

1. Thaw.

2. Melt 2 Tbsp. butter in skillet. Add 2 Tbsp. flour. Cook for 1-2 min.

3. Slowly add 1 cup milk to skillet, stirring constantly. Add contents of bag. Bring to boil and allow to thicken.

4. Add the butter and flour and stir. When well mixed in, slowly pour in the milk.

5. Heat for another 3-5 minutes until the sauce has thickened slightly.

6. Transfer the chicken pot pie filling to an oven-safe casserole dish.

7. Top with the biscuits or put in pie crust

8. Bake at 400° for 18-20 minutes or until outside is golden brown.

Make It: Chicken Pot Pie Filling

 DINNER/REGULAR

Chicken Pot Pie Filling

Ready in 25 minutes

Makes 6 servings

Calories 419

Ingredients

• 3 chicken breasts boneless and skinless, cooked and cubed

• 2 cups frozen mixed vegetables

• 1 onion chopped

• 1 stalk celery, chopped

• 2 Tbsp. butter

• 1/2 tsp. Salt

• ¼ teaspoon pepper

• 1/4 tsp. marjoram

• 1/4 tsp. Thyme

• 1 gallon freezer bag 

Preparation Instructions

1. Cook and cube chicken. Allow it to cool.

2. Chop onion and celery. In a saucepan, melt butter over medium heat. Add onion and celery; cook for 2 minutes, stirring frequently, until tender. Let cool.

3. Add the chicken, onion, celery and mixed vegetables to a large resealable plastic bag. Add in the seasonings and give it a quick shake. Remove the excess air from the bag and seal before freezing.

4. Take tray or bag out of the freezer. Thaw.

5. Preheat oven to 350°.

6. Bake in an oven-safe baking dish for 20 minutes or until golden brown.

7. Serve.