The other night I was making chicken a la king and had an epiphany. The basic recipe, up to a certain point, is the same thing I do when I make chicken pot pie. Hmmm... Why not save time by making a double batch of the basic recipe and freezing half for later in the week? Brilliant!
This makes enough for a 4-serving chicken pot pie and 4 servings of a la king, which I recommend serving over Southern Girl's cornbread.
3-4 cups cooked chicken, chopped
2 cups chicken broth (4 tsp chicken bouillon + 2 cups warm water)
2 tsp butter
1 small onion, chopped
4 carrots, peeled and sliced thinly
2-3 ribs celery, chopped
1/2 tsp thyme
1/4 tsp rosemary
2 pinches ground nutmeg
salt and pepper
2 Tbsp flour
3 cups frozen sliced mushrooms, thawed
2 cups peas
In a large saucepan, melt butter. Heat to med-high and add onions, celery and carrots. Cook until carrots are brightly colored and just starting to soften. Stir frequently. If the veggies begin to stick to the pan, add a few spoonfuls of chicken bouillon. Sprinkle flour over top. Stir until evenly blended.
Stir in chicken, seasonings, mushrooms, peas and remaining broth.
The Brilliant chicken is finished! You can divide it and freeze half in Ziploc bag for later. Now the big question: Do you want to make chicken pot pie or chicken a la king?