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Make & Freeze Meal Prep: Chicken Pot Pie Filling

Who says homemade pot pie has to take all day to make? Turn the classic comfort food into five quick and simple meals with this Chicken Pot Pie Filling batch recipe. Make ahead, freeze and you’ll have it ready to go when hunger strikes.



In a large skillet, cook onion, carrot, celery and butter over medium-high heat until veggies are softened, about 5-7 minutes. Add chicken breast. In a large bowl, whisk together chicken broth and cornstarch. Pour into skillet and stir until mixture begins to boil and thicken, about 5 minutes. Remove from heat, stir in salt and pepper to taste. Serve mixture immediately, or bring to room temperature and freeze for later use.


To Store:
Spoon cooled mixture into freezer bags or freezer-safe reusable containers. For best results, store 2 cups of the filling mixture (about 4 servings) in a quart-sized freezer bag, then place it flat in your freezer to create space-saving bags of ready-made filling!

To Thaw:
Place a package frozen filling from freezer 24 hours before using, or defrost on low until mixture softens,  about 10 minutes.

To Serve:
This one prep recipe makes 5 delicious dinners!

  1. Chicken Pot Pies- Cook mixture between premade pie crust at 350 degrees for 50-60 minutes
  2. Savory Chicken Shortcakes- Spoon hot filling between slices of flake Biscuits
  3. Chicken Haystacks- Serve mixture over rice. Top with chopped pineapple, toasted coconut, chow mein noodles, almonds, and scallions.
  4. Mashed Potatoes & Gravy- Serve hot filling over mashed potatoes.
  5. Cheese Chicken Shepherds Pie- Spoon filling into a 9×13” pan. Top with mashed potatoes and cheese. Bake at 350 degrees until cheese is melted and bubbly, about 30 minutes. Slice and enjoy!