Chicken Pot Pie/Chicken Soup/Chicken and Dumplings Base (I make 4-5 Gallons of this at a time)
Cook chicken in water until done. Cube or shred chicken setting aside to add back in later. Into resulting broth add frozen or fresh chopped veggies of your choice (onions, carrots, corn, green beans, etc.)and cook until boiling. Thicken the sauce to pot pie consistency with either cornstarch or flour paste. Season to taste. I use salt, pepper, thyme, sage, garlic powder. Add chicken back in and mix well. Allow to cool and then bag into freezer bags and label. By using freezer bags they can be stacked neatly after frozen.
To Use: For Chicken and Veggie Soup - add some broth and thin down to your preferred thinness for soups, heat and serve.
For Chicken and Dumplings - add some broth and heat to boiling. Add in your dumplings (either biscuit style or noodle style), cover and cook until done. This takes 15-20 minutes for biscuit style.
For Chicken Pot Pie - Make your crusts, thaw and heat (I use the microwave) the filling until hot throughout. Put into crust, top with another crust and bake at 425 degrees until golden brown.