I’ve been experimenting with freezer meals lately. Well, more like experimenting with filling the freezer with meals so I can have an evening off on occasion. This process has involved revisiting, converting and updating a few of my old go-to recipes… including this one! And it’s still a family favorite. I’ve made it with homemade crust and fresh veggies. I’ve made it with ground beef, leftover ham and even bacon. I’ve used whatever I had on hand. Still, the classic “chicken, frozen mixed veggies and refrigerator biscuits” is the most simple, delicious and *easy* combination ever.
It also freezes incredibly well.
The trick is not to freeze the biscuits but to add them later, once the “filling” has been thawed and heated through. I usually double the recipe so I can make one “pot pie” for dinner that night and freeze the second one. It’s still a quick and affordable meal either way. And you’ll be grateful for the biscuit “cheat” when you have a few extra minutes to make an amazing homemade gravy to combined with the juicy chicken and veggies. Your whole family will thank you.
1-2 chicken breast(s), cut into small bite-size pieces
2 tablespoons olive oil
4 tablespoons butter
1/2 cup flour
2 cups (or one 14.5 oz can) chicken broth
1 cup milk (or half and half)
1/2 teaspoon pepper
1 pinch ground nutmeg
1 pinch dried thyme
1/2 onion, finely chopped
1 package (10 oz) frozen mixed vegetables (I prefer corn, carrots, peas and green beans)
1 tube refrigerated biscuits (10 biscuits)
1. Preheat oven to 375 degrees and grease a 9″ x 13″ baking dish.
2. Spread frozen mixed veggies in prepared dish.
3. In a medium saucepan, sprinkle chicken with creole seasoning and cook in olive oil over medium-high heat until no longer pink in the middle.
4. Carefully scoop chicken out of the pan using a slotted spoon (so juices remain in the pan) and add the chicken to the frozen veggies in the baking dish. Gently toss them together to mix.
5. Melt the butter in the saucepan with the chicken juices. Add the onion and cook until just barely transparent. Turn heat down to medium-low and add flour. Continue cooking for one minute, stirring constantly.
6. While whisking, add the chicken broth, milk, pepper, nutmeg, and thyme. Increase heat to medium and continue whisking for 2 minutes, until gravy is smooth and slightly thick.
7. Pour gravy over the the chicken and vegetables.
8. Arrange biscuits in baking dish to cover surface of chicken pot pie filling.
9. Bake uncovered at 375 for 20-25 minutes, until biscuits are a dark golden brown.
10. Eat! Yum!
Follow steps 1 through 7. Do not add biscuits. Cover the baking dish of pot pie filling with foil and freeze. I like to use two sheets of foil so I can slip a 3″×5″ note card with cooking directions between the layers of foil. This is how I fill out the note cards:
Chicken and Biscuits Pot Pie
● Thaw overnight in fridge.
● Bake covered at 350 degrees for 15-20 minutes until heated through.
● Remove from oven, then turn heat up to 375 degrees.
● Cover surface of pot pie filling with refrigerator biscuits (located in fridge).
● Bake uncovered at 375 degrees for 20-25 until biscuits are dark golden brown.