Freezer Meal Recipes: Chicken Pot Pies

January 12, 2014 10 Comments | Disclosure

Homemade Frozen Chicken Pot Pies

delicious freezer chicken pot pies

I like Chicken Pot Pie Crumble so much that I wanted to be able to use it as a freezer meal. Changing up the “crust” made it possible! I took some of these to a friend after she had a baby and it got a big thumbs up.

Use rotisserie chicken or cook and shred your chicken in advance to cut down on prep time.

preparing frozen chicken pot pies

I’m not a fan of peas, so I just add some extra carrots and celery instead.

frozen chicken pot pies

Using refrigerated pie crusts works well for this recipe. Gotta love good shortcuts!

freezing chicken pot pies 1

This isn’t one of the quickest freezer meal recipes to put together, but it sure is delicious! Chopping the veggies or buying pre-cut veggies and also preparing the shredded chicken ahead of time will help move things along.

Freezer Meal Recipes: Chicken Pot Pies

Yield: 6 individual pot pies

Ingredients

    Chicken and Filling:
  • 1 1/2 pounds chicken
  • 2 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 onion, chopped fine (about 1 c)
  • 3-4 carrots, peeled and sliced (about 1 c)
  • 2-3 stalks celery, chopped (about ½ c)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons butter (1/2 stick)
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 3/4 cup frozen peas
  • The Rest:
  • 2 boxes refrigerated pre-made pie crust (4 crusts)
  • 1 large egg, beaten (plus another large egg, beaten, for baking)
  • 6 two-cup disposable aluminum mini loaf pans

Instructions

    Chicken
  1. Stovetop: Place the chicken and 2 cups broth in a large pot or Dutch oven and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. If the chicken pieces are large, you may need to pound them or cut them in half so they will cook more quickly.
  2. Slow Cooker: Or you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours.
  3. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash it).
  4. Filling
  5. Heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, and celery. Add salt and pepper to taste, if desired. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred or chop the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
  6. Over medium heat, melt the 4 Tbsp butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 tsp salt and 1/2 tsp pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce. Transfer to medium bowl, cover with plastic wrap and refrigerate until chilled, about an hour.
  7. Crusts:
  8. Unwrap and unroll pie crusts onto lightly floured surface. Glue 2 crusts together using 1 beaten egg. Repeat with remaining 2 crusts. Cut out 6 pastry toppings by cutting around the edge of an overturned pan.
  9. To Assemble:
  10. Stir frozen peas into cold filling and divide mixture among six 2-cup disposable aluminum loaf pans. Top with pastry and use fork to seal edges. Using paring knife, make 3 steam vents in each crust.
  11. Preparing For the Freezer:
  12. Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to 2 months.
  13. Prepare after Freezing:
  14. Adjust oven rack to middle position and heat oven to 400. Unwrap frozen pot pies and arrange on a rimmed baking sheet. Brush crust with some beaten egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving.
http://fabulesslyfrugal.com/freezer-meal-recipes-chicken-pot-pies/

Adapted from Chicken Pot Pie Crumble recipe and America’s Test Kitchen

If you want an even simpler recipe that might be better for making larger amounts, check out this freezer meal chicken pot pie recipe for up to 6 families.

Learn more about Freezer Meal Cooking:

 

Comments

  1. Diane Alexander says:

    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. :)

  2. 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.

  3. 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!

  4. Linda Arney says:

    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!

  5. Michelle Diaz says:

    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!

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