Is there anything more comforting and satisfying on a chilly day than freshly baked Freezer Chicken Pot Pie?! I think not! The creamy chicken-packed pie filling and freshly baked flaky pie crust, it’s enough to get my mouth watering.
Chicken pot pie freezer meals are hearty and comforting, loaded with wholesome ingredients and veggies that even picky eaters will be excited to eat! The pie filling is easy to make but you could even thicken leftover Creamy Chicken Stew instead of making the pot pie filling from scratch! While I’ve used a Double Pie Crust for this freezer chicken pot pie, you could also use Oil Pie Crust or Butter Pie Crust.
Enjoy a serving of Freezer Chicken Pot Pie with Pull Apart Garlic Bread, Air Fryer Roasted Vegetables, or Chopped Asparagus Salad with Lemon Vinaigrette.
- Salted butter – You can use unsalted butter to reduce the sodium in this recipe.
- Yellow onion – Diced so that you don’t have large chunky pieces of onion in the filling.
- All-purpose flour – Used to thicken the chicken pot pie filling. Cornstarch can be used instead.
- Salt and pepper
- Liquids – Whole milk and chicken broth provide flavor and a base for the filling ingredients. You could also use vegetable broth.
- Cream cheese – This adds to the creamy consistency of the filling. Heavy cream can also be used. Cutting the cream cheese into pieces will help mix it evenly and easily with the rest of the filling mixture.
- Peas and carrots – Frozen vegetables are best so that they don’t become mushy by the time the entire pie has baked.
- Cooked chicken – Cook your chicken the night before or dice rotisserie chicken.
- Double crust recipe Pie Crust – Store-bought or homemade.
- Egg wash – Beat one egg yolk with 1 Teaspoon of water to brush over the top pie crust before baking the pot pie.
Disposable foil food containers are great to assemble this Freezer Chicken Pot Pie, saving you from having to use your ceramic dishes with no additional clean-up either.
Variations and Substitutions:
- Mini Pies: Easily make mini Chicken Pot Pies by dividing your pie filling and using mini pie dishes, disposable pie tins, or even ramekins. These would be ideal for lunchboxes, picnics, or single-serving purposes. Just note that the baking time may need to be reduced for mini pies so keep an eye on them.
- Pie Dough Crusts – Use premade refrigerated pie crusts for convenience or make your own from scratch like this Oil Pie Crust recipe or Butter Pie Crust recipe.
- Pie Filling- Add vegetables to the filling such as potato, fresh green beans, or corn. Any hardy type of vegetables added to the filling mixture should first be sauteed to ensure adequate softness by the time the pie has baked. Leftover turkey from Thanksgiving would also be great in this pot pie recipe.
- Pie Top Crust: If you don’t feel like making or assembling a pie crust top for your Freezer Chicken Pot Pie, you could easily sprinkle crushed buttery crackers over the pie filling.
PREP: Prepare the ingredients by dicing the onion, dicing the cooked chicken, softening the cream chicken at room temperature, and preheating the oven.
Step 1: In a skillet, melt the butter and saute the onion until tender and translucent. Add the flour and seasoning and cook until the mixture browns. Add the milk and broth and cook until the mixture thickens, making sure to stir constantly.
Step 2: Combine the liquid mixture with diced cooked chicken, cream cheese, frozen peas, and carrots in a large bowl.
Step 3: Stir to mix evenly and set aside.
Step 4: Prepare the bottom pie crust by pressing it into the pie pan with edges hanging over for crimping. To measure to top crust, turn the foil container upside down against the flattened crust dough and use a sharp knife to draw around it.
Step 5: Cut the top pie crust out and make slits for venting.
Step 6: Pour the pie filling into each container and add the pie crust top. Crimp the edges of the pie crust. Brush the top of each pie crust top with the egg mixture.
BAKE AND SERVE: Bake the Freezer Chicken Pot Pie/s for 15 minutes at 450F. After 15 minutes, if the pie top has browned to your liking, cover it with aluminum foil and continue to bake for an additional 15 minutes. Cool for 15 minutes before serving.
- The cream cheese listed in the ingredients is optional but it provides such a great dose of extra creaminess to the pie filling that I wouldn’t omit it! Of course, the pie filling is still rich and thick enough without the cream cheese to enable it to set well, so it’s really up to you!
- You can make a double batch of the Chicken Pot Pie filling and store half for quick and easy use later on when needing a freshly baked pie with minimal effort or time required. Then all you need to do is make your pie crust or assemble your pie using store-bought pie crust.
- Label the freezer chicken pot pie with the date and contents, so you know when it was made and what’s inside.
- When ready for a frozen chicken pot pie, remove the pot pie from the freezer and thaw it in the refrigerator overnight. Bake as directed in the recipe, adding a few extra minutes to the cooking time if needed.
Chicken pot pie is believed to have originated in medieval England, where it was a popular dish among the wealthy. At the time, it was made with a variety of meats such as fowl, rabbit, and even peacock, and was often served in a pastry crust. The dish eventually made its way to America, where it became a staple comfort food, typically made with chicken and vegetables in a flaky pastry crust.
Store any leftovers in an airtight container or in a pie dish wrapped with plastic wrap in the refrigerator for 2-3 days.
You can also make this pie a few days ahead of time and then bake it just prior to serving or heat it up in the oven if you previously baked it.
Absolutely! You can freeze your baked Freezer Chicken Pot Pie for up to 3 months. Allow it to completely cool and then wrap it in plastic wrap in an airtight container or with an extra layer of aluminum foil to prevent possible freezer burn.
This Chicken Pot Pie is hearty enough to be enjoyed alone or you could add a fresh leafy green side salad or a serving of your favorite roast veggies for an extra dose of vitamins and minerals!
More Comforting Chicken Meals
Freezer Chicken Pot Pie
- 4 tablespoons salted butter melted
- ½ cup diced yellow onion
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ cups whole milk
- 1 cup chicken broth or 1 cup water + 1 ½ teaspoons chicken bouillon
- 2 oz. cream cheese cut into pieces
- 1 cup peas and carrots
- 2 cups diced cooked chicken
- Double crust pie crust
- 1 egg yolk
- 1 teaspoon water beaten
- Preheat the oven to 450°F.
- In a medium saucepan, melt butter over medium heat. Add diced onions and saute until onion is translucent (3-4 minutes).
- Add flour, salt, and pepper. Cook, stirring constantly, until flour mixture begins to brown (3-4 minutes).
- Slowly stir or whisk chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture.
- Continue cooking over medium heat, stirring constantly to ensure milk does not burn on the bottom of the pan, Cook until mixture begins to bubble and thicken slightly (about 5 minutes). Remove from heat.
- Stir in cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly. Set aside.
- Prepare pie crusts, fitting the bottom crust into a 9” pie plate with edges hanging over for crimping in the next step.
- Spoon chicken pot pie filling into the pie crust, spreading evenly. Place top crust over the filling.
- Fold under the overhanging edges so that the top and bottom crusts come together and seal at the edges. Crimp.
- Brush the top of the pie with egg yolk mixture and slit the top in a few places for venting.
- Bake for 15 minutes in the 450°F oven. Check pie for a deep golden brown. When it is browned to your preference, cover with aluminum foil and continue baking 15 minutes longer until bottom crust is also cooked and filling is bubbling up under the crust.
- Cool for at least 15 minutes before cutting and serving.
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