HOW TO MAKE CHICKEN POT PIE STEP BY STEP // FILL YOUR FREEZER CHALLENGE / BATCH COOKING FROM SCRATCH

Ingredients

• 2 pieces Chicken Breast (boiled until cooked through, then diced)
• 2 pieces Bay Leaf (added to boiling water for flavor)
• 1 tsp Poultry Seasoning (added to boiling water)
• 0.5 lb Mushrooms (mix of baby bella and white mushrooms, sliced)
• 3 medium Carrots (peeled and diced small)
• 2 small Red‑Skin Potatoes (skin left on, diced small)
• 3 stalks Celery Stalks (halved lengthwise then diced fine)
• 2 large Onion (peeled and diced)
• 3 pieces Garlic Clove (minced)
• 2 tbsp Fresh Thyme (chopped)
• 1 tbsp Olive Oil (for coating pot)
• 3 tbsp Unsalted Butter (melted, then foamy)
• 3 tbsp All‑Purpose Flour (sprinkled to thicken, cooked 1 min)
• 0.5 cup White Wine (reduced by half)
• 1 cup Chicken Stock (low‑sodium)
• 0.33 cup Heavy Cream (adds richness)
• 0.33 cup White Cheddar Cheese (shredded)
• 1 cup Frozen Peas (added at end)
• 2 tbsp Dijon Mustard (adds depth, not strong mustard flavor)
• 1 large Egg (beaten with splash of water for egg wash)
• 1 tube (8 rolls) Crescent Roll Dough (rolled out and sealed as crust)
• to taste Salt (seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Boil Chicken

   Place chicken breasts in a pot of cold water, add bay leaves and poultry seasoning, bring to a boil and simmer for about 20 minutes until fully cooked. Remove, let cool, then dice into bite‑size pieces.

   Time: PT20M

   Temperature: 100°C

2. Prep Vegetables

   While the chicken cooks, slice ½ lb mushrooms, peel and dice 3 carrots, dice 2 red‑skin potatoes (skin on), slice and dice 3 celery stalks, dice 2 large onions, mince 3 garlic cloves, and chop 2 tbsp fresh thyme.

   Time: PT30M

3. Sauté Mushrooms

   Heat a large pot, coat with 1 tbsp olive oil, add 3 tbsp butter and melt until foamy. Add sliced mushrooms and sauté for 7–8 minutes until browned.

   Time: PT8M

   Temperature: medium heat

4. Cook Vegetables

   Add carrots, celery, potatoes, onions, garlic, and thyme to the pot. Stir and cook for about 10 minutes until vegetables begin to soften.

   Time: PT10M

   Temperature: medium heat

5. Season

   Generously season with salt and freshly ground black pepper, tasting as you go.

   Time: PT1M

6. Thicken with Flour

   Sprinkle 3 tbsp all‑purpose flour over the vegetables, stir to coat, and cook for 1 minute to eliminate raw flour taste.

   Time: PT1M

   Temperature: medium heat

7. Add Wine and Reduce

   Pour in ½ cup white wine, stir, and let it reduce by half (about 5 minutes).

   Time: PT5M

   Temperature: medium heat

8. Add Stock and Simmer

   Stir in 1 cup chicken stock, bring to a gentle simmer and cook for 5 minutes until the sauce thickens.

   Time: PT5M

   Temperature: medium heat

9. Finish Filling

   Stir in ⅓ cup heavy cream, ⅓ cup shredded white cheddar, 1 cup frozen peas, 2 tbsp Dijon mustard, and the diced chicken. Heat through for 2 minutes, then remove from heat.

   Time: PT2M

   Temperature: low heat

10. Cool Filling

    Transfer the filling to a bowl and let it cool to room temperature (about 5 minutes) before assembling the pies.

    Time: PT5M

11. Prepare Crust

    Unroll one tube of crescent roll dough, gently press the seams together, and roll out into a sheet large enough to cover the baking dish. Trim excess and set aside.

    Time: PT10M

12. Assemble Pies

    Divide the cooled filling among four disposable aluminum trays, then place the rolled‑out dough on top, sealing the edges. Brush the crust with beaten egg mixed with a splash of water.

    Time: PT10M

13. Bake

    Bake in a pre‑heated oven at 375°F for 40–45 minutes, or until the crust is golden brown. If the crust browns too quickly, cover loosely with foil for the last 10 minutes.

    Time: PT45M

    Temperature: 375°F

14. Cool and Freeze

    Allow the pies to cool completely, then label and place them in the freezer. Reheat directly from frozen at 350°F for 30‑35 minutes or until heated through.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

4g