A Different Chicken Pot Pie For The Freezer

Make and freeze for a busy night or have it tonight. Comfort food!! From canadian living mag.


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'.


boneless skinless chicken breasts, chicken stock, button mushrooms, onion, carrots, garlic, bay leaves, salt, pepper, nutmeg, frozen peas, dijon mustard, lemon juice, all-purpose flour, yukon gold potatoes, milk, cream cheese, butter