Freezer-Friendly Chicken Pot Pie

Instructions

1. 01

   Bring chicken broth to a boil, in a large pot. Add the chicken to the large saucepot and simmer until the chicken is fully cooked and registers 165F on an instant read thermometer, about 20 minutes. Remove chicken breasts from the pot and transfer onto a plate or cutting board. Using 2 forks, shred into bite sized pieces and return the chicken. Set aside the broth and the pieces of chicken.

2. 02

   Meanwhile, heat butter until melted, on medium-high, in a large pot or Dutch Oven. Add onion to the pot and cook, until translucent, stirring occasionally, about 3 minutes. Stir in carrots and celery, until tender, about 4 minutes. Stir in garlic, flour, poultry seasoning, Dijon, salt and pepper until aromatic, about 1 minute.

3. 03

   Slowly add the reserved chicken broth, making sure to scrape up any browned bits on the bottom of the pan. Turn up the heat to high, and bring to a boil, then turn down to a simmer, until thickened, about 2 minutes. Stir in reserved chicken, peas and heavy cream.

4. 04

   Lightly dust your work surface with flour, place one sheet puff pastry down. Roll the sheet to 10”x10”. Cut in 4 equal pieces that are 5” x 5” inches and place on a parchment lined baking sheet; cover and freeze until ready to bake. Repeat with the 2nd sheet (which you will only need 2 pieces from it).

5. 05

   Place filling up to the fill line into the wells of your Souper Cubes 2-cup trays. For this recipe you will need three Souper Cubes 2-cup trays, which will give you 6 portions. Note: the crusts should be reserved for when you are ready to bake.

6. 06

   Place the trays with labeled lids in the freezer overnight to fully freeze.

7. 07

   Allow the trays to stand on the counter for 5 minutes before removing the lid and pop out the frozen cubes. This will allow the cubes to pop out much easier for you.

8. 08

   Place the cube in the Souper Cubes 5" Ceramic Baking Dish and place the reserved crust on top. Mix egg and water to create an egg wash, then brush the top with the egg wash before baking (see below for specific instructions).

9. 09

   Optional: Pop-out the cubes and transfer them to freezer-safe bags. Label and return back to the freezer.

10. 10

    In the oven: The best way to cook this recipe is in the oven after freezing the filling. Remove from the freezer and place your frozen filling in a Souper Cubes 5-inch Baking Dish. Either thaw overnight in the refrigerator or pull from the freezer and bake from frozen. If you choose to thaw overnight, heat the oven to 350F and place puff pastry on top of the filling, egg wash the top and place in the oven, uncovered, until the sides are bubbling and the top is golden brown, 40-50 minutes. If you choose to bake from frozen, we suggest placing the baking dish, covered in the microwave on 50% until softened, about 5 minutes. Preheat the oven 350F. Place puff pastry on top of the filling, egg wash the top and place in the oven, uncovered, until the sides are bubbling and the top is golden brown, about 50 minutes.

11. 11

    In the microwave: The microwave is great for if you baked the pot pie with the puff pastry on top before freezing. We would suggest pulling from the freezer as frozen, placing in the baking dish and heat on 50% in the microwave for about 3 minutes. Then on HIGH for about 3 minutes until warmed throughout and bubbling.