We discussed what meals we could make that would freeze well and be generally healthy. We talked about how many meals to make and how many duplicates of each meal we should make. We decided that for us (two families with two young kids plus one infant), 16 meals for each family would be enough to get us through the month by eating leftovers occasionally and possibly making a non-pre-planned meal or two late in the month (it's our first time, so we'll see!). We each made four duplicates of four different meals. I chose spinach and ricotta stuffed shells, chicken pot pie (my own recipe), quiche, and crockpot vegetable beef soup. My sis made chicken enchiladas, chicken and corn chowder, red beans and rice with sausage, and baked ziti. We kept two of each dish that we made and swapped the other two, giving each family two of eight different meals for the month. Score!
Here are my recipes:
Broccoli Pesto Sundried Tomato Quiche
Crockpot Vegetable Beef Soup
Chicken Pot Pie (recipe below)
Southern Biscuit-Topped Chicken Pot Pie (Freezer-Friendly)
Prep Time: 20 min
Cook Time: 1 hour
Ingredients (6-12 adults)
- 1 1/4 cups milk
- 1 1/2 cups all purpose flour
- 6 Tbsp unsalted butter
- 3 tsp baking powder
- 1 tsp salt
- 1 lb. cooked and shredded chicken breasts
- 1/2 onion diced
- 2 cans unsalted mixed vegetables (or small bag frozen), (or fresh chopped and blanched veggies)
- 1 cup shredded sharp cheddar cheese (optional)
- salt and pepper
- Homemade condensed cream of chicken "soup" (recipe below)
- 1 1/2 cups chicken stock
- 3/4 cup milk
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. freshly-ground black pepper
- 1/4 tsp. onion powder
- 1/8 tsp. celery seed (optional)
- 1/8 tsp. dried thyme
Poach the chicken by bring it to a boil, then simmering for 15-20 minutes.
While the chicken is simmering, get your creamy "soup" going:
Add chicken stock to a large saucepan and bring to a boil over medium high heat.
In a separate bowl, whisk together milk and flour until the flour is dissolved.
Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Remove from heat. Set aside until ready to use.
Once the chicken is cooked through, let cool slightly, then shred to desired texture. (I use my paddle attachment in my stand mixer to shred the chicken- it's amazing!
If you plan to cook the pie immediately, go ahead and pre-heat your oven to 350°F.
In a large mixing bowl, stir together the shredded chicken, homemade soup, diced onion, and veggies. Add salt and pepper to taste. Pour mixture into a 9x13" casserole.
Sprinkle the shredded cheddar cheese on top of the chicken mixture. Rinse out the mixing bowl to use for biscuit dough.
Make the biscuit topping:
In the mixing bowl, whisk together the flour, baking powder and salt. Stir in the melted butter and milk just until combined.
Pour the biscuit dough evenly along the center of the chicken mixture and shredded cheese. Use a spatula to spread the dough evenly over the entire pie.
To freeze for later, wrap thoroughly in foil, and freeze.
Thaw in refrigerator the night BEFORE you plan to bake the pot pie.
Bake at 350°F for 1 hour.
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This pot pie is cold-weather comfort food at its finest! I also have an emotional attachment to this meal because my mom used to make a similar recipe when I was growing up. I hope you enjoy it too.
Check back for more recipes soon!