Freezer Meal Recipes: Homemade Chicken Pot Pie
Servings: 12
Print Recipe
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.
Nutrition
Calories: 275kcal | Carbohydrates: 24g | Protein: 10g | Fat: 15g | Sodium: 283mg | Fiber: 2g | Sugar: 3g