Description
Everything you love about chicken pot pie—creamy filling, tender chicken, hearty veggies—minus the crust and baked right into your weekly meal prep. These comforting bowls are rich, satisfying, and freezer-friendly, with double the servings and flavor-boosting twists to keep lunch anything but boring.
Ingredients
4 lbs (1.8 kg) boneless skinless chicken breast, cubed or shredded
6 medium carrots (500g), diced
6 celery stalks (400g), chopped
10 garlic cloves (44g), minced
2 medium onions (200g), chopped
3⅓ lbs (1.5 kg) Yukon gold potatoes, diced
1 lb (454g) frozen peas
64 oz (1.8 L) chicken broth
1½ cups (360g) milk
½ cup (120 ml) heavy cream (for richness)
4 tbsp (56g) butter
6 tbsp (48g) cornstarch
4 tbsp (60g) cold water
4 tbsp (60g) olive oil
4 tsp (16g) granulated chicken bouillon
1 tsp dried thyme
1 tsp garlic powder (extra flavor boost)
Salt and pepper, to taste
Optional: puff pastry squares or biscuit croutons for topping
Instructions
Sauté Veggies: In a large pot, heat oil over medium. Add onions, garlic, carrots, and celery. Sauté 5–7 mins until fragrant and tender.
Cook Chicken: Add chicken, salt, pepper, bouillon, garlic powder, and thyme. Cook until just golden.
Add Broth & Potatoes: Stir in potatoes and chicken broth. Simmer 20–25 mins until potatoes are soft and chicken is cooked through.
Make it Creamy: In a small bowl, mix cornstarch and cold water. Add to pot along with butter, milk, and cream. Simmer until thickened (about 10 mins).
Finish with Peas: Stir in frozen peas and cook 5 more mins. Adjust seasoning.
Portion It Out: Divide into 8–10 airtight containers. Let cool before sealing. Optionally, top with puff pastry squares or biscuit croutons right before eating.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 400 / Bowl
- Fat: 18g / Bowl
- Carbohydrates: 30g / Bowl
- Protein: 35g / Bowl