Freezer Meal Recipes: Chicken Pot Pies

4.8 / 5 (5 reviews) 30 Comments

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.

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:

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

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Freezer Meal Recipes: Chicken Pot Pies

4.8 / 5 (5 reviews)
Prep Time: 45mins | Cook Time: 1hr 15mins
Serves: 6 individual pot pies


  • Chicken and Filling:

  • 1 1/2 pounds chicken
  • 2 cups low-sodium chicken broth
  • 1 tablespoon olive oil, for cooking
  • 1 onion, chopped fine (about 1 cup)
  • 3-4 carrots, peeled and sliced (about 1 cup)
  • 2-3 stalks celery, chopped (about Β½ cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons butter
  • 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)
  • 2 large eggs (one for crust and one for baking)
  • 6 two-cup disposable aluminum mini loaf pans


  1. Chicken

  2. 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.
  3. 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.
  4. 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).
  5. Filling

  6. 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.
  7. 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 (if freezing the pies and not cooking immediately).
  8. Crusts:

  9. 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.
  10. To Assemble:

  11. 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.
  12. Preparing For the Freezer:

  13. Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to 2 months.
  14. Prepare after Freezing:

  15. 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 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.
Ingredients: All-purpose flour, Butter, Carrots, Celery, Chicken, Chicken Broth, Milk, Olive Oil, Onion, Peas, Pepper, Salt
Meal Type: Main Dish
Categories: Meat and Poultry, Pie, Make Ahead/Freezer Meal, Oven

Comments & Reviews

  • 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?

  • What oven temp and baking time would you use if you are not freezing it first?

  • 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. πŸ™‚ 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!

  • 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 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 πŸ™‚

  • 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!

  • 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.

  • 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.

  • you can also use Puff Pastry instead of pie dough πŸ™‚ also brush the puff pastry with an egg wash before baking!

  • 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.

  • 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

  • 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.

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