Chicken Pot Pie - freezable

I've been meal prepping every week with a friend and this was a winner for both our families. So very good!!

HOMEMADE CHICKEN POT PIE--MAKE AHEAD AND FREEZABLE!

Author: Meal Planning Magic

Recipe type: Dinner

Prep time:  30 mins

Total time:  30 mins

Serves: 16

 

A healthier, homemade version of the classic comfort food, chicken pot pie. This recipe includes instructions for making and baking right away or making ahead and freezing and baking later. NOTE: This recipe makes 2 whole pies. Make one to enjoy now and freeze another for later!

INGREDIENTS

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• ⅓ cup butter or margarine
• ½ cup all-purpose flour, sifted
• 2 cups chicken broth
• 1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!)
• 2 cups chicken, cooked, chopped
• 1 cup frozen peas, thawed
• 1 tsp. salt
• ½ tsp. pepper
• 4 unbaked pie crusts (homemade or store-bought)

INSTRUCTIONS

TO MAKE FILLING

1. Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.
2. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!

FREEZING INSTRUCTIONS:

1. At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
2. Or you may also assemble the whole pie and freeze whole.
3. To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
4. Cover with foil, label and freeze. See below for preparation instructions

TO PREPARE POT PIE FROM FRESH

1. Preheat oven to 375 degrees.
2. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
3. Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.

TO PREPARE POT PIE FROM FROZEN

1. Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
2. To do so, preheat oven to 375 degrees.
3. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).
4. Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!

Pesto Alfredo Chicken Casserole

Pesto AND alfredo?! Are you kidding me?! AMAZING!!!! Just try it and see!!

Ingredients

• 1 package (16 ounces) penne pasta
• 2 cups cubed chicken, cooked
• 2 cups (8 ounces) shredded Italian cheese blend, divided
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (8.1 ounces) prepared pesto
• Alfredo Sauce:
• ½ cup butter
• 1 pint heavy whipping cream (2 cups)
• 4 ounces cream cheese
• ½ teaspoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated parmesan cheese
• Topping:
• ¼ cup seasoned bread crumbs
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.
2. To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
3. Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole. In a small bowl, combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
4. Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.
5. * If you are freezing, Cover and freeze one casserole for up to 3 months. Take out the night before to thaw before baking.

Chicken Bacon Garlic Alfredo Roll ups

This is SOOOO GOOD! Not too healthy but oh boy can you say comfort food party in your mouth?! I think I could use less butter and it would still be amazing! We made this and then froze it, like most alfredo sauces the sauce seperated but still delish!

Chicken, Bacon, and cheese all rolled up into perfect portions and topped with the BEST homemade garlic alfredo sauce! One of the best meals that you will make!

Serves: 8

Ingredients

• 8 Lasagne noodles
• 2 cups cooked and shredded chicken (I used rotisserie)
• 1 pound bacon, cooked and crumbled
• 2 cups shredded mozzarella cheese
• Garlic Alfredo Sauce:
• ½ cup butter
• 1 pint heavy whipping cream (2 cups)
• 4 ounces cream cheese
• ½ teaspoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated parmesan cheese

Instructions

1. Preheat oven to 350 degrees. Spray an 9x13 inch pan with cooking spray and set aside.
2. Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
3. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.
4. Spread 2 Tbs of the alfredo sauce over each noodle. Take ⅛th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagne noodle and place seam side down in your 9×13 prepared pan. Repeat.
5. Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Slow cooker Lettuce wraps

My family prefers topping it with the sauce from our regular lettuce wraps (found on here) but loved that this was a crockpot version! I whipped up both sauces and the boys used their favorite

Ingredients:

2 pounds uncooked ground chicken breast (You can use whole chicken, just shred at the end)
3 green onions
8 ounce can water chestnuts, drained and chopped
1 cup shredded carrots (2 Medium)
1 cup frozen sweet soybeans
4 teaspoons reduced sodium soy sauce
1 tablespoon Chinese style hot mustard
2 teaspoons reduced sodium teriyaki sauce
1 teaspoon rice vinegar
1/2 teaspoon ground black pepper
1 14 1/2 ounce can reduced sodium chicken broth
2 Tablespoons hoisen sauce
12 leaves butterhead or iceburg lettuce
Optional for topping
Asian Chili Sauce
Sesame seeds

Soy Peanut Dipping Sauce

1/4 cup soy sauce 

1/4 cup rice vinegar 

1/2 T sweet chili sauce 

1 T creamy peanut butter 

1 T water

1.  In your slow cooker, add the chicken, white parts of the green onions, water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper.  Pour broth over all.

2.  Cook on low for 4-5 hours or high 2-2 1/2 hours.

3.  Strain the mixture and shred the chicken.  Stir in hoisen sauce and the green onion slivers.

4.  Serve with lettuce.  Serve with asian chili sauce or soy peanut dipping sauce.

Recipe from Better Homes and Gardens

Soy Peanut Sauce from The Baker Upstairs