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3 tablespoons olive oil and/or butter

1 small onion, diced 

4 cloves garlic, minced or 4 Tablespoons of shallots, minced

4 medium carrots, diced

3 celery ribs, diced

½ cup all-purpose flour

1 tablespoon poultry seasoning.

6 cups chicken broth

1 tablespoon Dijon mustard

2 pounds boneless, skinless chicken breasts

1 ½ cups frozen peas

½ cup heavy cream (optional)

2 store-bought pie crusts or phyllo

1 large egg, beaten

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1. Heat 3 tablespoons oil (or butter) in a large pot or Dutch oven over medium-high heat. 

2. Add the diced onion and minced garlic. Cook, stirring occasionally, until soft and translucent, about 2 minutes.

3. Add the carrots and celery. Cook, stirring occasionally, until tender, 2 to 3 minutes.

4. Add ½ cup of flour and poultry seasoning. This will be a clumpy dry mixture. That is what you want. Give it all a good stir and then slowly add the 6 cups of broth. 

5. Stir in the Dijon mustard.

6. Add in the chicken breasts. Bring pot to a boil, then reduce to a simmer and allow the chicken breasts to cook for 20 minutes or until cooked throughout.

7. Remove the chicken breasts from the pot to a plate or cutting board. Using 2 forks, shred into bite-sized pieces. Return the shredded chicken to the pot. 

8. Stir in the frozen peas and cream, if using. 

9. Transfer the pie filling to Souper Cubes trays and allow to fully cool before transferring to the freezer. Note: the crust topping is not frozen with the filling.  

10. Reheating notes

11. In the oven: The best way to cook this recipe is in the oven after freezing the filling. Remove from the freezer and place your frozen filling in a Souper Cubes 5-inch Baking Dish. Either thaw overnight in the refrigerator or pull from the freezer and bake from frozen. If you choose to thaw overnight, heat the oven to 350F and place puff pastry on top of the filling, egg wash the top and place in the oven, uncovered, until the sides are bubbling and the top is golden brown, 40-50 minutes. If you choose to bake from frozen, we suggest placing the baking dish, covered in the microwave on 50% until softened, about 5 minutes. Preheat the oven 350F. Place puff pastry on top of the filling, egg wash the top and place in the oven, uncovered, until the sides are bubbling and the top is golden brown, about 50 minutes.

12. In the microwave: The microwave is great for if you baked the pot pie with the puff pastry on top before freezing. We would suggest pulling from the freezer as frozen, placing in the baking dish and heat on 50% in the microwave for about 3 minutes. Then on HIGH for about 3 minutes until warmed throughout and bubbling.

Recipe Note

The crust topping can be any topping of your choice including biscuits, pie dough or phyllo dough. Be careful not to overcook the vegetables, keeping carrots and celery tender-crisp since they will continue to soften as the pie bakes. Finally, poaching the chicken directly in the broth is recommended because it not only cooks the meat but also significantly enriches the broth base, deepening the overall chicken flavor of the pot pie filling.

Want smaller portions? Freeze in our Souper Cubes 1-cup tray and reheat in our Souper Cubes 5" Rectangle Baking Dishes.