Meal Prep 7 Days of Chicken Pot Pie
Meal Prep 7 Days of Chicken Pot Pie is a medium American recipe that serves 6. 518 calories per serving. Recipe by Meal Prep with Ariana on YouTube.
Prep: 55 min | Cook: 1 hr 45 min | Total: 3 hrs
Cost: $48.57 total, $8.10 per serving
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
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
Preheat Oven for Chicken
Set the oven to 350°F and allow it to fully preheat.
Time: PT10M
Temperature: 350°F
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
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
Chop Vegetables
Dice 7 carrots, 7 potatoes, 7 celery stalks, 4 onions, and mince 14 garlic cloves.
Time: PT20M
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
Drain & Set Aside
Drain the vegetables in a colander, transfer to a large bowl, and set aside.
Time: PT2M
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
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
Make the Roux
Stir in 2½ cups of flour, mixing continuously for 2 minutes to form a smooth roux.
Time: PT2M
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
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
Thicken the Sauce
Reduce heat to low and simmer, stirring frequently, until the sauce thickens, about 10 minutes.
Time: PT10M
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
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
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
Preheat Oven for Pie
Set oven to 425°F and allow it to preheat.
Time: PT10M
Temperature: 425°F
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
Bake the Pot Pie
Bake for 30‑35 minutes, covering with foil halfway through to avoid over‑browning.
Time: PT35M
Temperature: 425°F
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
Dietary info: High protein, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Egg
Ingredient Substitutions
- Instead of Chicken Broth: Vegetable broth, Homemade chicken stock
- Instead of Whole Milk: Almond milk (will change flavor)
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Carrots: Parsnips
- Instead of Yellow Onions: White onion
- Instead of Garlic Cloves: Garlic powder
- Instead of Russet Potatoes: Gold potatoes, Sweet potatoes
- Instead of Celery Stalks: Celery hearts
- Instead of Canned Green Peas: Frozen peas
- Instead of Canned Corn: Frozen corn
- Instead of Garlic Powder: Fresh garlic
- Instead of Onion Powder: Onion flakes
- Instead of Celery Seed: Dried celery flakes
- Instead of Chicken Thighs: Chicken breast
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Egg: Milk wash
- Instead of Pre‑made Pie Crust: Homemade crust
Equipment Needed
- Knife
- Cutting Board
- Large Mixing Bowl
- Large Stock Pot
- Sheet Pan
- Instant Pot (optional)
- Measuring Cups and Spoons
- Wooden Spoon
- Whisk
- Can Opener
- Bag Holders (optional)
- Freezer‑Safe Gallon Bags
- Oven
- 9‑inch Pie Dish
- Fork
- Pastry Brush
Critical Steps — Do Not Skip
- Bake chicken thighs to an internal temperature of 165°F.
- Shred the cooked chicken while still warm.
- Thicken the sauce to a coat‑the‑spoon consistency.
- Remove air bubbles when sealing each freezer bag.
- Bake the assembled pot pie until the crust is golden and the filling is bubbling.
Chef Tips from the Video
- Use a stand mixer to shred chicken quickly and uniformly.
- For extra flavor, roast the carrots and celery with a little olive oil before adding to the sauce.
- Season the sauce with a splash of fresh thyme or rosemary for an aromatic twist.
Troubleshooting
Sauce is too thin after simmering.
Mix 1‑2 tbsp of flour with cold water to make a slurry and whisk it into the sauce; simmer a few more minutes.
Bag leaks or bursts during freezing.
Ensure the bag is completely sealed and remove excess air; double‑bag if the bag material is thin.
Crust becomes soggy after baking.
Brush the bottom crust with a thin layer of melted butter before adding filling, or pre‑bake the bottom crust 5 minutes.
Storage
Refrigerator: Thawed pie filling can be kept 3‑4 days before baking.
Freezer: Uncooked, sealed bags last up to 3 months; baked pies freeze 2 months.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Bake and shred the chicken a day ahead; store in an airtight container.
- Prepare the roux and sauce, then cool and freeze in portioned containers.
- Pre‑portion and freeze all veggies; they thaw quickly with the bag.
Frequently Asked Questions
What is the cultural significance and history of chicken pot pie in American cuisine?
Chicken pot pie is a classic American comfort food that dates back to colonial times when settlers combined European pastry techniques with locally available chicken and vegetables. It became a staple during the Great Depression as a hearty, economical way to stretch protein and produce.
What regional variations of chicken pot pie exist within the United States?
In the Midwest, corn and peas are often added for sweetness, while Southern versions may feature a biscuit topping instead of pastry. Some New England recipes use a flaky puff pastry and add herbs like thyme and sage.
How is chicken pot pie traditionally served in American households?
It is typically served hot from the oven, often accompanied by a simple green salad or steamed green beans. Leftovers are reheated for lunch or dinner the next day, making it a versatile family meal.
During which occasions is chicken pot pie commonly prepared in American culture?
Chicken pot pie is popular for family gatherings, holiday meals like Thanksgiving leftovers, and as a comforting weekday dinner. Its freezer‑friendly nature also makes it a go‑to dish for busy workweeks.
What makes chicken pot pie a unique dish in American comfort food cuisine?
The combination of a buttery flaky crust with a creamy, vegetable‑laden filling creates a balance of textures and flavors that is both nostalgic and satisfying. Its ability to incorporate seasonal produce keeps it adaptable year after year.
What are the most common mistakes to avoid when making chicken pot pie for meal prep?
Common errors include overcooking the chicken (it becomes dry), under‑seasoning the sauce, and not removing enough air from the freezer bags, which can cause freezer burn. Also, using too much liquid can make the crust soggy.
Why does this recipe use a roux and milk instead of a simple cornstarch slurry for thickening?
A roux with butter and flour creates a richer, velvety texture that complements the buttery crust, while milk adds creaminess. Cornstarch would give a glossy but thinner finish that doesn’t hold up as well during freezing and reheating.
Can I make the chicken pot pie filling ahead of time and how should I store it?
Yes, the filling can be prepared fully, portioned into gallon freezer bags, and frozen for up to three months. Thaw overnight in the refrigerator before assembling the pie, or submerge the sealed bag in cold water for quicker thawing.
What texture and appearance should I look for when the sauce is properly thickened?
The sauce should coat the back of a spoon and have a smooth, glossy surface without lumps. It should be thick enough that it barely moves when the pot is tilted.
What does the YouTube channel Meal Prep with Ariana specialize in?
The YouTube channel Meal Prep with Ariana specializes in budget‑friendly, high‑protein meal‑prepping tutorials that focus on batch cooking, freezer storage, and macro‑tracking for busy home cooks.
How does the YouTube channel Meal Prep with Ariana's approach to American comfort food differ from other meal‑prep channels?
Meal Prep with Ariana emphasizes detailed cost breakdowns, macro calculations, and time‑saving hacks like using bag holders and stand‑mixers, whereas many other channels focus mainly on recipe demonstration without the budgeting and efficiency focus.
Last updated: August 30, 2026
