A Different Chicken Pot Pie For The Freezer

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

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Steps

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Topping: peel potatoes and cut into 1 / 2 inch chunks.

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In a large saucepan of boiling salted water , cover and cook potatoes until tender , 15 minutes.

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Drain and return to pot.

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Add milk , cheese , butter , salt and pepper.

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Mash until smooth , set aside.

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Meanwhile , cut chicken into 1 / 2 inch chunks.

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In a separate large saucepan , bring stock to boil.

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Add chicken , mushrooms , onion , carrots , garlic , bay leaves , salt , pepper and nutmeg.

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Reduce heat , cover and simmer until chicken is no longer pink inside , about 6 minutes.

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Stir in peas , mustard and lemon juice.

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In a small bowl , whisk flour with 1 / 3 cup cold water.

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Whisk into stock mixture and bring to boil.

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Reduce heat and cook , stirring often , until thick enough to coat back of spoon , about 5 minutes.

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Combine chicken / veggie mixture with stock mixture.

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Make ahead meal: ladle into four 2 cup ovenproof or foil dishes.

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Spoon or pipe potato mixture over top.

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Let cool for 30 minutes.

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Refrigerate until cold'.

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Ingredients

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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