Chicken Pot Pie Filling (freezer meal)
Chicken pot pie is one of my all-time favorite comfort foods. For four years, I’ve been attempting to create a freezer chicken pot pie recipe. Every single attempt was a flop. Either the topping became too mushy or the sauce didn’t have the right texture once it was thawed and cooked. Then I decided to switch tactics.
The last time we made freezer meals, I took some of our leftover ingredients and made a chicken pot pie filling. I ensured that I wouldn’t have mushy topping or gross textured sauce by leaving those out. For the make-ahead portion of this, I only included the filling. 
It still saved a ton of time because all the chopping was done, the chicken was cooked, and the seasonings were there. On the day I served it, all I had to do was add a few ingredients to form the sauce, top with pre-made biscuits, and bake.
The best part is that it maintained its incredible flavor. It has the perfect crispness and the sauce was just right.
If you’re a fan of good chicken pot pie, you’re going to love how much easier this is. It allows you to make it anytime by pulling the filling out of your freezer anytime the craving hits!
I recommend that you make several bags of freezer chicken pot pie filling at once. This saves even more time.
Make-Ahead Chicken Pot Pie Filling:
- 3 chicken breasts, boneless and skinless, cooked and cubed
- 10 mushrooms, sliced
- 1 red pepper, chopped
- 3/4 cup frozen peas
- 1 onion, chopped
- 1/2 tsp. salt
- 1/2 tsp. ground sage
- 1/4 tsp. marjoram
- 1/4 tsp. thyme
On the day of cooking:
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup milk
- 340 g package Pillsbury Country Biscuits
Assembly instructions:
- Cook and cube chicken. Allow it to cool.
- Chop onion and red pepper and slice the mushrooms.
- Add the chicken, onions, red peppers, mushrooms, and peas to a large resealable plastic bag. Add in the seasonings and give it a quick shake. Remove the excess air from the bag and seal before freezing.
Cooking instructions:
- Take the filling out of the freezer to thaw. Dump the bag contents into a skillet over medium-high heat. Cook for 5 minutes.
- Add the butter and flour and stir. When well mixed in, slowly pour in the milk.
- Heat for another 3-5 minutes until the sauce has thickened slightly.
- Transfer the chicken pot pie filling to an oven-safe casserole dish.
- Top with the country biscuits.*
- Bake at 400° for 18-20 minutes and the biscuits are golden brown.
*I like to split the biscuits in half lengthwise so they are thinner and less doughy. I like more of a crispy texture, but if you prefer more of a dumpling texture, leave the biscuits whole when placing them on top.
Other freezer meals that may interest you:
Chicken Pasta Bake 
Tater Tot Pizza Casserole 
Chicken and Vegetable Casserole with Crispy Onion Topping 
- 3 chicken breasts boneless and skinless, cooked and cubed
- 10 mushrooms sliced
- 1 red pepper chopped
- 3/4 cup frozen peas
- 1 onion chopped
- 1/2 tsp. salt
- 1/2 tsp. ground sage
- 1/4 tsp. marjoram
- 1/4 tsp. thyme
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup milk
- 340 g package Pillsbury Country Biscuits
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Cook and cube chicken. Allow to cool.
-
Chop onion and red pepper and slice the mushrooms.
-
Add the chicken, onions, red peppers, mushrooms, and peas to a large resealable plastic bag. Add in the seasonings and give it a quick shake. Remove excess air from the bag, seal and freeze.
-
Take the filling out of the freezer to thaw. Dump the bag contents into a skillet over medium-high heat. Cook for 5 minutes.
-
Add the butter and flour and stir. When well mixed in, slowly pour in the milk.
-
Heat for another 3-5 minutes until sauce has thickened slightly.
-
Transfer the chicken pot pie filling to a casserole dish.
-
Top with the country biscuits.
-
Bake at 400° for 18-20 minutes and the biscuits are golden brown.
