Meal Prep 7 Days of Chicken Pot Pie

Ingredients

• 12 cups Chicken Broth (low‑sodium if preferred)
• 4 cups Whole Milk (2% or whole milk)
• 2.5 cups All-Purpose Flour (sifted)
• 4.5 sticks Unsalted Butter (cut into cubes, softened)
• 7 large Carrots (peeled and diced)
• 4 large Yellow Onions (diced)
• 14 cloves Garlic Cloves (minced)
• 7 large Russet Potatoes (peeled and diced)
• 7 stalks Celery Stalks (chopped)
• 2 cans Canned Green Peas (drained)
• 2 cans Canned Corn (drained)
• 7 tablespoons Garlic Powder
• 7 tablespoons Onion Powder
• 4 teaspoons Celery Seed
• 2 teaspoons Salt (or to taste)
• 1 teaspoon Black Pepper (freshly ground)
• 7 lb Chicken Thighs (bone‑in, skinless preferred)
• 2 tablespoons Olive Oil (for drizzling on chicken)
• 1 Egg (beaten for egg wash)
• 2 Pre‑made Pie Crust (9‑inch crusts, top and bottom)

Instructions

1. Clean Workspace & Gather Supplies

   Clear the countertop, wipe down surfaces, and lay out all knives, cutting board, bowls, pot, sheet pan, measuring tools, and bag holders.

   Time: PT5M

2. Preheat Oven for Chicken

   Set the oven to 350°F and allow it to fully preheat.

   Time: PT10M

   Temperature: 350°F

3. Bake Chicken Thighs

   Place the 7 lb of chicken thighs on a sheet pan, drizzle with olive oil, season with salt and pepper, and bake for about 30 minutes, or until the internal temperature reaches 165°F.

   Time: PT30M

   Temperature: 350°F

4. Label Freezer Bags

   While the chicken bakes, write the recipe name and prep date on each gallon bag with a permanent marker (or dry‑erase marker for silicone bags).

   Time: PT5M

5. Chop Vegetables

   Dice 7 carrots, 7 potatoes, 7 celery stalks, 4 onions, and mince 14 garlic cloves.

   Time: PT20M

6. Par‑boil Veggies

   Add the chopped carrots, potatoes, and celery to a large pot of boiling water, cover, and simmer for 15 minutes.

   Time: PT15M

   Temperature: 100°C

7. Drain & Set Aside

   Drain the vegetables in a colander, transfer to a large bowl, and set aside.

   Time: PT2M

8. Shred Cooked Chicken

   Remove the baked chicken from the pan, let rest 5 minutes, then shred using a stand mixer with the paddle attachment or by hand.

   Time: PT5M

9. Sauté Aromatics

   In the same large pot, melt butter over medium‑high heat, add the diced onions and minced garlic, and cook until translucent, about 5 minutes.

   Time: PT5M

10. Make the Roux

    Stir in 2½ cups of flour, mixing continuously for 2 minutes to form a smooth roux.

    Time: PT2M

11. Add Milk and Stock

    Gradually whisk in 4 cups of whole milk, then pour in up to 4 cups of chicken broth (or as much as fits without overflowing).

    Time: PT5M

12. Season the Sauce

    Stir in 7 Tbsp garlic powder, 7 Tbsp onion powder, 4 tsp celery seed, salt, and pepper. Whisk until fully incorporated.

    Time: PT2M

13. Thicken the Sauce

    Reduce heat to low and simmer, stirring frequently, until the sauce thickens, about 10 minutes.

    Time: PT10M

14. Assemble Freezer Bags

    To each labeled bag add ½ cup corn, ½ can peas, ~2 cups of the mixed veggies, ~2 cups shredded chicken, and 1½‑3½ cups sauce (depending on how much stock you had). Squish to combine and lay flat to release air bubbles.

    Time: PT10M

15. Freeze the Bags

    Seal the bags, place them in a freezer‑safe container or directly on a shelf, and freeze solid (up to 3 months).

    Time: PT5M

16. Thaw Before Baking

    When ready to serve, thaw a bag overnight in the refrigerator or submerge in room‑temperature water for faster thawing.

    Time: PT0M

17. Preheat Oven for Pie

    Set oven to 425°F and allow it to preheat.

    Time: PT10M

    Temperature: 425°F

18. Prepare Pie Crust & Fill

    Fit one pre‑made crust into a 9‑inch pie dish, spoon in the thawed filling, top with the second crust, crimp edges with a fork, cut 1‑inch slits on top, and brush with beaten egg.

    Time: PT10M

19. Bake the Pot Pie

    Bake for 30‑35 minutes, covering with foil halfway through to avoid over‑browning.

    Time: PT35M

    Temperature: 425°F

20. Rest & Serve

    Remove the pie from the oven and let it rest 5‑10 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

518

Protein

20 g

Carbohydrates

39 g

Fat

31 g

Fiber

5 g