How to Make Kid Friendly Chicken And Gravy Over Mashed Potatoes From The Freezer

Prep Your Freezer Components

Line a 12-cup muffin tin with plastic wrap. Spoon ½ cup mashed potatoes into each cup, press level, freeze solid, then pop out and store in a labeled zip bag. Meanwhile, portion 2 cups shredded chicken and 1½ cups gravy into separate quart freezer bags. Press out all air, label with date and contents, and freeze flat for fastest thaw.

Make the Base Gravy (if not using store-bought)

In a cold saucepan whisk 2 Tbsp butter, 2 Tbsp flour, 1 tsp onion powder, ½ tsp garlic powder, and ½ tsp salt until paste forms. Gradually whisk in 1¾ cup low-sodium chicken stock and 1 jar carrot-potato baby food. Bring to a gentle boil, reduce to a simmer 5 minutes, stirring, until thick enough to coat a spoon. Cool completely before freezing.

Reheat Potatoes

Place 4 potato “muffins” in a nonstick skillet with ¼ cup milk. Cover and heat over medium-low 5 minutes, stirring once. The steam will defrost them quickly; mash gently with a spatula to return to creamy texture. Reduce heat to low and cover to keep warm while you heat the chicken and gravy.

Warm Chicken & Gravy Together

Transfer frozen chicken and gravy to the same skillet (no need to rinse). Add ⅓ cup water, cover, and set over medium. In 6–7 minutes the gravy loosens; stir, breaking up icy chunks. Reduce heat to low and simmer 3 more minutes until chicken is piping hot (165 °F). If gravy seems thick, splash in another tablespoon of water or milk.

Combine & Finish

Return mashed potatoes to the skillet, folding gently so they stay fluffy but absorb some gravy. Taste and adjust salt; kids often like an extra pat of butter stirred in at the end for gloss. Serve immediately, spooning extra gravy over each portion.

Portion for Little Appetites

For toddlers, scoop ½ cup potato and ¼ cup chicken mixture into a shallow bowl; stir to cool quickly. For older kids, keep components separate—mashed potatoes shaped into a mountain with a gravy “lava flow” is universally popular. Garnish with a single frozen pea on top for whimsy.

Cool & Store Leftovers

If you somehow have leftovers, spread mixture into a shallow container, press plastic wrap directly onto surface, refrigerate up to 3 days. Reheat gently with a splash of milk; do not microwave on high or potatoes become gluey.

Scale for Batches

Need to feed a crowd? Triple the recipe and reheat in a Dutch oven. Add ½ cup extra liquid and stir every 3 minutes to prevent scorching. You can also transfer the hot mixture to a slow cooker on warm for potlucks.

Expert Tips

Low & Slow is Key

High heat turns potatoes gummy and chicken stringy. Keep the burner just high enough for gentle bubbling; if you see rapid boiling, lower the heat immediately.

Add Liquid Gradually

You can always thin the gravy, but you can’t un-thicken it. Start with the recommended water and adjust by tablespoons until you reach spoon-coating consistency.

Label Everything

Include date and reheating instructions right on the freezer bag. Future-you will thank present-you when the babysitter can handle dinner without a phone call.

Make it Dairy-Free

Swap butter for olive oil and use unsweetened oat milk. The flavor changes slightly, but the creamy texture remains kid-approved.

Double-Batch Strategy

Prep two complete recipe sets while your hands are messy. You’ll use the same cutting board and skillet, saving 15 minutes of future cleanup.

Color Pop Veggies

Stir in frozen peas or corn during the last minute of reheating. They add color and nutrition without extra prep time.

Variations to Try

Turkey Twist: Swap shredded leftover turkey and add a pinch of dried sage to the gravy for post-Thanksgiving ease.
Cheesy Ranch: Stir in ½ cup shredded cheddar and 1 tsp ranch seasoning for a dip-style flavor older kids love.
Sweet Potato Upgrade: Replace half the mashed potatoes with frozen sweet potato cubes; they reheat at the same rate and add vitamin A.
Herbed Adult Version: After you plate the kids’ mild servings, whisk 1 tsp fresh thyme and a crack of black pepper into the remaining gravy for the grown-ups.
Gluten-Free: Replace flour with 1 Tbsp cornstarch slurry; heat to bubbling so the cornstarch activates.