Chicken Pot Pie Freezer Meal in the Air Fryer
Homemade Frozen Chicken Pot Pies
Homemade Frozen Chicken Pot PiesChicken pot pie is a classic comfort food that brings warmth to the table. It combines tender chicken, hearty vegetables, and a creamy, savory sauce, all enveloped in a flaky, golden crust. This dish is perfect for family dinners, especially on chilly evenings when a warm, satisfying meal is just what everyone needs. Whether made fresh or prepared as a freezer meal for later, chicken pot pie is a versatile and timeless dish that everyone can enjoy.
Ingredients and Supplies for Homemade Chicken Pot Pies in the Air Fryer
Ingredients
Chicken and Filling:
- Chicken
- Low-sodium chicken broth
- Olive oil
- Onion, chopped fine
- Carrots, peeled and sliced
- Celery, chopped
- Frozen peas
- Salt and pepper
- Butter
- All-purpose flour
- Milk
Crust and Topping:
- Refrigerated pie crust or homemade crust
- Egg for brushing
Ingredient Variations and Additions
- Different Kinds of Crust: Use puff pastry for a flakier crust, or try biscuit dough for a more rustic texture.
- Veggie Variations: Substitute or add vegetables like corn, green beans, mushrooms, or bell peppers.
- Precooked Chicken: Save time by using rotisserie chicken instead of cooking raw chicken. You can also use leftover turkey or chicken.
Supplies
- Stock pot
- Sharp knife and cutting board
- Forks for shredding chicken
- Rolling pin
- Air fryer cake barrel or an oven-safe deep dish that fits in your air fryer basket
- Air fryer
How to Make Homemade Chicken Pot Pie Crust
For this homemade chicken pot pie, you can make your own crust or use store-bought refrigerated pie crust. Here are some variations you can try:
- Homemade Pie Crust: To make 2 pie crusts from scratch, combine 2½ cups all-purpose flour, ½ tsp. salt, 2 sticks of cold butter, ½ Tbsp. of sugar and 7 Tbsp. of ice cold water until a dough forms. Chill the dough for at least 30 minutes before rolling it out.
- Different Kinds of Crust: For a unique texture, you can use puff pastry, biscuit dough, or even phyllo dough.
- Pre-made Crust: Store-bought pie crust is a convenient option that works great. Consider only putting the crust on top if you prefer a simpler approach. You don’t need a bottom crust, but you can add one if you prefer a heartier pie. If using a bottom crust, pre-bake it slightly to avoid sogginess.
Easy Chicken Pot Pie Recipe in the Air Fryer
Step 1: Prepare the Vegetables
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and peas. Season with salt and pepper. Cook for about 5 minutes until the vegetables are tender. Transfer the vegetables to a bowl and set aside.
Step 2: Prepare the Chicken
Cook the chicken on the stovetop. Shred the chicken and allow everything to cool to room temperature before assembling the pie. Here are a few other methods for cooking the chicken:
- Precooked chicken: Double this Rosemary Ranch Chicken recipe and use the leftovers for your Chicken Pot Pie.
- Air Fryer: Follow this recipe for cooking PERFECT chicken breasts in the air fryer!
- Slow cooker: Place the chicken and 2 cups of broth in a slow cooker and cook on high for 3 hours or low for 5 hours.
- Instant Pot: Place the chicken and 1 cup of broth in instant pot liner. Cook frozen chicken on high pressure for 30 minutes and let natural release. If cooking thawed chicken, cook on high pressure for 15 minutes and let natural release.
Step 3: Prepare the Sauce
In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk, and simmer until the sauce thickens (about 5 minutes). Stir in the cooked chicken and vegetables.
Step 4: Assemble the Pie
Roll out the pie crust and cut it to fit the size of your air fryer pan or basket. Spoon the chicken pot pie filling into a disposable aluminum pan or directly into an air fryer-safe dish. Place the crust on top and use a fork to crimp the edges. Cut 3 steam vent slits in the crust.
Step 3: Air Fry
Preheat the air fryer to 350°F (175°C). Place the assembled pot pie into the air fryer basket. Cook for 20-25 minutes, or until the crust is golden brown and the filling is heated through. If the crust begins to brown too quickly, cover the edges with foil.
How to Freeze Homemade Chicken Pot Pie
- Assemble: After making the filling and rolling out the crust, assemble the pot pies in disposable aluminum pans.
- Wrap: Wrap each pie tightly in two layers of plastic wrap, followed by a layer of aluminum foil. Label each pie with the date it was made.
- Freeze: Freeze the pot pies for up to 2 months.
Preparing Frozen Chicken Pot Pie in the Air Fryer
- Thaw: For best results, thaw the chicken pot pie in the refrigerator overnight.
- Cook: Preheat the air fryer to 350°F (175°C). Unwrap the pie and cut small slits in the top. Place it in the air fryer basket and brush the top with the egg wash. Cover the edges with foil if needed to prevent over-browning. Cook for 30-35 minutes or until the crust is golden and the filling is bubbling.
Frequently Asked Questions
Why don’t you use a bottom crust for chicken pot pie?
A bottom crust can be used if desired, but it’s not always necessary. Many prefer just a top crust for simplicity and to reduce calories. If using a bottom crust, pre-bake it slightly before adding the filling to prevent it from becoming soggy.
Will homemade pie filling thicken as it cools?
Yes, the filling will thicken as it cools due to the starches in the flour continuing to set. Allow the pie to cool for about 10-15 minutes before serving to ensure the filling is thick and not too runny.
Final Thoughts
This is a healthy and delicious recipe that your family will love! This recipe is full of flavor, hearty, and adaptable. If there are vegetables you don’t like, switch it for something else. For example, if you aren’t a fan of peas, just add some extra carrots and celery instead.
Did you love this Chicken Pot Pie Recipe? Leave a comment below and check out some of our other favorite recipes! 👇
More Freezer Meal Recipes:
- Garlic Pork Stir Fry Freezer Meal
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- Tasty Steak Fajita Freezer Meal in the Air Fryer
- Crockpot Beef Enchilada Soup Recipe
More Delicious and Tender Chicken Recipes:
- Crunchy and Healthy Air Fryer Popcorn Chicken
- Copycat Chili’s Cajun Chicken Pasta Recipe
- Air Fryer Chicken Bites and Veggies
- Shepherd’s Pie in the Air Fryer
Freezer Meal Recipes: Homemade Chicken Pot Pie
Equipment
- 2 9" Pie Containers
- 2-3 Disposable aluminum pans (depends on the size and depth)
Ingredients
Chicken and Filling:
- 1 ½ pounds chicken
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil for cooking
- 1 onion chopped fine (about 1 cup)
- 4-5 carrots peeled and sliced (about 1.5 cup)
- 2-3 large stalks celery chopped (about 1 cup)
- ¾ cup frozen peas
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons butter
- ½ cup all-purpose flour
- 1 cup milk
The Rest:
- 2 boxes refrigerated pre-made pie crust 4 crusts
- 1 large egg for brushing on crust prior to baking
Instructions
Chicken
- Cook the chicken using your preferred method (stovetop, slow cooker, or Instant Pot). Shred or chop the cooked chicken into bite-sized pieces.
Make the Filling
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and peas. Season with salt and pepper. Cook for about 5 minutes until the vegetables are tender. Transfer the vegetables to a bowl and set aside.
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk, and simmer until the sauce thickens (about 5 minutes).
- Stir in the cooked chicken and vegetables.
Chill the Filling
- If freezing, let the filling cool completely before assembling the pies.
Prepare the Crust
- Roll out the pie crust and cut it to fit the size of your air fryer pan. Place the filling in a disposable aluminum pan or air fryer oven-safe dish.
- Top with the crust and use a fork to seal the edges. Cut 3 steam vents in the crust.
To Assemble:
- Divide mixture among the number of disposable aluminum loaf pans you have. Top with pastry and use fork to seal edges.
Cooking in the Air Fryer
- Preheat the air fryer to 350°F (175°C).
- Place the assembled pot pie into the air fryer basket. Cook for 20-25 minutes, or until the crust is golden brown and filling is heated through. If the crust begins to brown too quickly, cover the edges with foil.
Freezing the Pie
- Wrap each assembled pie in two layers of plastic wrap and one layer of aluminum foil. Label and freeze for up to 2 months.
Cooking from Frozen
- Thaw the pie in the refrigerator overnight.
- Preheat the air fryer to 350°F (175°C).
- Unwrap the pie, brush the top with beaten egg, and cook for 30-35 minutes, or until the crust is golden and the filling is bubbling.
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Can you explain what you mean by glueing 2 crusts together? Do you mean put them end to end, or put one crust on top of another?
Brush some beaten egg over the surface of one crust, then place the other crust on top. So, the crust is double thick. 🙂
Why do you do that? It looks like you are making a total of 6 pot pies and in the picture I only see a total of 6 shells but you need 12 for top & bottom of 6 pies don’t you?
You can actually read in this article why it is better to make the crust thicker than the store-bought ones – https://www.americastestkitchenfeed.com/recipe-bootcamp/2012/02/shaping-up-freezer-chicken-pot-pie/
There isn’t a crust on the bottom of these pies, just the top. Hope this helps answer your questions, Allison!
What oven temp and baking time would you use if you are not freezing it first?
I would bake at the same temp (400) and reduce the covered baking time, until the filling is warmed through. The uncovered baking time should stay the same.
Great recipe! Made them a couple of weeks ago, froze ’em, and enjoying the first one hot out of the oven right now. Thanks so much for the great recipe.
Silly question: given that these bake for more than an hour at 400 degrees — obviously boiling the interior for most of the time — why bother cooking the chicken ahead of time? I can understand sweating the veg, but it’s not like we’re caramelizing the chicken or something like that; all we end up doing is cooking it twice. Is it just a question of safety?
You know what, I’m not sure. If you went that route with raw chicken, you would probably need to bake the pie longer to ensure that the chicken is done enough. You know, for safety reasons. 🙂 Also, I wonder if the chicken might release liquid while baking in the pie, possibly making the pie more runny.
Glad you like the recipe, Scott! Thanks!
LOVE your recipes. Being a senior, I buy a LOT of frozen bagged vegis and can use exactly what we 2 need. I use a bag of frozen mixed vegis in the chicken pot pie recipe. My hubs loves the variety of vegis! I use a packet of chicken gravy seasoning as it thickens everything and seasons it just right. I have also used Pillsbury crescents for the crusts. These are a few short cuts I use. BTW…if we have left over roast, I sometimes sub the beef for the chicken for beef pot pies!!! Keep up your excellent website!
Yum! Great ideas, Linda. Thanks.
Do you add the chicken gravy to the flour mixture or just make the chicken gravy instead??
I’m guessing she skips the flour mixture and just makes the chicken gravy according to the packet directions, then adds the chicken and veggies to it. 🙂
I’ve always made my chicken pot pie with a crust on the bottom and the top. Would that be ok for the frozen version?
I haven’t tried it that way before so I am not sure. Let me know how it turns out if you try it, Michelle! I love a good crust and more of it, if possible!
I just reheated this recipe with a pie crust I use from my Laura Secord cookbook and it came out great! I baked it for the 40 minutes at 400 and then for 29 minutes uncovered but then I reduced the heat to 350 for another probably 15-20 minutes until the top crust looked golden to me. The only change I would make it making a thicker sauce because of the added moisture when freezing it but it still was delicious and I’m definitely making this again!!
Thanks for the review — and that is a fab tip on thicker sauce when freezing. We are so glad you enjoyed this recipe.
I was do happy when I saw that you are not a pea person either lol. I loathe them myself. Your pot pie looks good enough to eat through the picture, so I imagine it’s really scrumptious I’m person. I can’t wait to try this recipe out sometime. Thanks for sharing 🙂
Thanks! I hope you try it soon and love it! (sans peas, of course) 😉
Thank you for this recipe..could you clarify something for me please? Do I cook the top crust before I freeze it or? I will be using puff pastry for the top and no bottom crust. Thanks you!
Hi, Vikki! I do not cook the crust before freezing. Hope it turns out well for you!
Love this so much. I have made it several times now for home and our church dinners. Wednesday we will be making 54 of these for a church dinner. I don’t freeze them though. Just make them the day we want them. LOL.
You go girl! So glad to hear you love this recipe!
I tripled this recipe and it came out great! Just added in some garlic and lots more salt, and some parsley at the end. I feel like this is a great basic pot pie recipe that can benefit from a lot of deviation and personalization.
I’m glad it turned out great with your adaptations, Kelly! Sounds delicious! Thank you for the review.
you can also use Puff Pastry instead of pie dough 🙂 also brush the puff pastry with an egg wash before baking!
Great idea! Thanks, Shelley!
Because I have to be gluten free I was wondering if I could use gf stuffing mix on the top instead of pie crust. Actually putting it on top when ready to bake. Thanks for your help on this.
Great question, Darlynn. I haven’t tried that before, so I can’t say for sure. That idea reminds me of this recipe though: https://fabulesslyfrugal.com/recipes/chicken-pot-pie-crumble-recipe/ Same filling, but different topping. If you already have a great gf flour substitute, then maybe the pot pie crumble recipe is the way to go!
I know this is an older post but I wondered how this would work in a bigger pan? I ask because I have bigger pans and would like to use them. I’m also making this for a family of 6. Thanks
I haven’t tried it this way before, but I think it might work! Please let us know how it goes if you try it!
Amazing recipe! I just finished making the filling and took a taste! Wow! This recipe is a winner!
The only difference for me was this: I cooked the chicken covered in the slow cooker with the 2 cups chicken broth on high for 3 hours as instructed. When I put the broth from the slow cooker through the sieve I found I had just under one cup left which makes sense. I made the gravy as instructed but it was super thick so I ended up adding an additional 1 cup of chicken broth bringing the total cups of chicken broth to 3.
I will definitely be making this again.
Also, the Perdue perfect portion chicken breasts that come in a bag are 1.5 pounds and are cut thin. The chicken was cooked just right and easy to shred and cut due to the size of the breasts.
Excellent, Danette! Thank you for sharing what worked for you and for your great review!
What would your thoughts be on a smaller serving size than a 9 inch pan? Would it just be reduced cooking time? (I’m thinking more of an individual serving, or better suited for 2 people)
Hi, I would adjust the time down, and be checking for sage internal temp to pull it out. Hope this helps!
I have made this recipe 3 times now. It is so delicious!!! It makes 5 small bread loaf pan pot pies for me. I use more chicken broth than called for which is great as it adds to the final amount. I leave out the celery and increase the carrots and peas as I don’t care for cooked celery. I have passed this recipe onto others and it is always a hit. Thank you so much for sharing this recipe.
We are so glad you love it, and appreciate your notes on how you modified it and your yield— and THANK YOU for sharing the recipe with others.
What are the oven instructions for cooking right away and for freezing? I can’t find them anywhere..