Freezer Chicken Pot Pie is a convenient comforting dish made with a creamy chicken pot pie filling and flaky crust that can be prepped ahead of time and stored in the freezer for a quick and easy meal on busy weeknights!
2boxes of Pillsbury refrigerated pie crustsyou will need 3 rolls of pie crust, there are 2 in each box (substitute two double crust recipes of homemade pie crust)
6disposable loaf pansWe used a 1 lb. size
Instructions
Remove refrigerated pie crusts and set them out on the counter (leave in their wrappers) to warm to room temperature.
In a large skillet, saute onions and celery in olive oil over medium heat. Cook, occasionally stirring, until onions are soft and translucent (8-10 minutes).
In a large mixing bowl, whisk together soups, milk, pepper, onion and garlic powders, and dried parsley.
Stir in cooked onion/celery mixture, chicken, and frozen peas and carrots.
Divide soup mixture between 6 foil loaf pan containers.
Unroll one pie crust at a time. Use the lid of each pan (or an unfilled inverted pan) and press an outline into the pie crust. Position the markings so that you can fit two cutouts on each pie crust. Use a knife to trace the outline and cut out “lids” for each pot pie.
Cut two slits in the top center of each crust.
Place a crust on top of each filled pie and seal the crust by pressing it against the sides of the pan.
Wrap in both plastic wrap and aluminum foil and freeze pot pies for up to 3 months.
To bake, preheat the oven to 375°F. Remove plastic wrap, but leave aluminum covering the top of the pot pie.
Bake, covered with aluminum foil, for 45 minutes. Remove the top and bake for another 30-40 minutes until the top crust is golden and flaky and the filling is bubbling up through the slits in the center of the crust.
Notes
This has so much flavor, and the sauteed vegetables, spices, and milk give these pot pies a homemade flavor with the ease of using cream soups for the base.It’s important to watch for the filling bubbling up through the center slits in the crust. Everything is already cooked, but you do want your pot pie piping hot all the way through. It will also start bubbling around the edges, but that center is the last thing that will be heated through.I like to use rotisserie chicken for my pre-cooked chicken - it is super tender and flavorful.