Hey, y'all! Southern food can be a labor of love - but, it can also be an easy meal prep option! I'm excited to share the recipe for my Freezer Chicken Pot Pie with y'all today. Freeze now, bake later... it doesn't get easier than that!

Freezer Chicken Pot Pie

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Freezer Chicken Pot Pie Ingredients

• 4 c. shredded cooked chicken
• 4 tbsp. butter
• 1 c. diced celery
• 1 c. diced onion
• 12 oz. frozen mixed vegetables
• ½ c. all-purpose flour
• 3 ½  c. chicken broth
• 1 c. heavy cream
• ½ tsp. salt
• ½ tsp. ground pepper
• 1 tsp. fresh thyme, minced
• 1 tbsp. fresh parsley, minced
• 15 oz. package refrigerated pie dough
• 4 small disposable aluminum pans

How to Make Freezer Chicken Pot Pie

1. In a medium sized pan, melt butter over medium heat.  Add celery and onion, sauté for 8-10 minutes, stirring occasionally.
2. Stir in flour and thyme until flour is absorbed by the liquid in the pan, continue to cook flour for 2-3 minutes, stirring occasionally.
3. Add chicken broth, stirring until all flour lumps have dissolved, turn heat up to medium high, add salt, pepper, mixed vegetables, and cream.  Bring mixture to a low boil for 2-3 minutes to cook vegetables and thicken sauce.
4. Add chicken and parsley, stir until combined, cook 2-3 minutes.  Remove pan from heat and allow to cool at room temperature for 10-15 minutes.
5. On a lightly floured surface unroll pie dough, invert pan onto pie dough and press gently to make an imprint of the top of pan.  If two pie tops cannot be made from one pie dough round, dough may need to be rolled slightly with a rolling pin to ensure both pan tops can be made from one round.  Use a knife to finish cutting dough to make 4 tops to the pies.
6. Divide filling evenly between the 4 pans, about 2 cups of filling per pan.
7. Place cut dough tops on top of filling, make a decorative crimp around the edge with the tines of a fork.  Cut 2 or 3 slits in the top to allow for venting.
8. Cover with aluminum foil.  Wrap pan in a double layer of plastic wrap and freeze for up to 2 months.
9. To bake pie, preheat oven to 400 degrees.  Add 1 tablespoon of water to egg and whisk until thoroughly combined.  Unwrap pies, remove foil, brush tops with egg wash.  Replace foil, and place on a rimmed baking sheet allowing for 2 inches of space between each pie.
10. Bake for 1 hour, remove foil and bake an additional 30 minutes or until crust browns and filling is heated through.  If using a thermometer, test for doneness by inserting a thermometer in the center (should read at least 165 degrees).
11. Remove from oven and cool for 10 minutes.

Pro Tips For Making This Recipe

1. Pies can be thawed in the fridge the night before baking.  To bake, preheat oven to 375 degrees.  Remove plastic and foil, brush tops with egg wash, replace foil.  Place pies on a rimmed baking sheet, 2” apart.  Bake for 45 minutes, remove foil and bake an additional 30 minutes.
2. Baked leftovers can be stored in the refrigerator for 3-4 days.
3. Rotisserie chicken works great for this recipe. 
4. Homemade pie crust can used in place of store bought.
5. Frozen peas and carrots can be used in place of mixed vegetables. 

Other Recipes You'll Love

1. Best Ever Chicken Casserole
2. Crockpot Chicken Pot Pie
3. Southern Chicken Salad

Freezer Chicken Pot Pie

Freezer Chicken Pot Pie

JC Phelps

Experience comfort in minutes with my Freezer Chicken Pot Pie — a blend of chicken, veggies, and herbs wrapped in golden crust. Freeze now, bake later — a perfect solution for busy days.

5 from 31 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine American, Southern

Servings 8 servings

Calories 651 kcal

Ingredients

  

1x2x3x

• 4 c. shredded cooked chicken
• 4 tbsp. butter
• 1 c. diced celery
• 1 c. diced onion
• 12 oz. frozen mixed vegetables
• ½ c. all-purpose flour
• 3 ½ c. chicken broth
• 1 c. heavy cream
• ½ tsp. salt
• ½ tsp. ground pepper
• 1 tsp. fresh thyme minced
• 1 tbsp. fresh parsley minced
• 15 oz. package refrigerated pie dough
• 4 small disposable aluminum pans

Instructions

 

• In a medium sized pan, melt butter over medium heat.  Add celery and onion, sauté for 8-10 minutes, stirring occasionally.
• Stir in flour and thyme until flour is absorbed by the liquid in the pan, continue to cook flour for 2-3 minutes, stirring occasionally.
• Add chicken broth, stirring until all flour lumps have dissolved, turn heat up to medium high, add salt, pepper, mixed vegetables, and cream.  Bring mixture to a low boil for 2-3 minutes to cook vegetables and thicken sauce.
• Add chicken and parsley, stir until combined, cook 2-3 minutes.  Remove pan from heat and allow to cool at room temperature for 10-15 minutes.
• On a lightly floured surface unroll pie dough, invert pan onto pie dough and press gently to make an imprint of the top of pan.  If two pie tops cannot be made from one pie dough round, dough may need to be rolled slightly with a rolling pin to ensure both pan tops can be made from one round.  Use a knife to finish cutting dough to make 4 tops to the pies.
• Divide filling evenly between the 4 pans, about 2 cups of filling per pan.
• Place cut dough tops on top of filling, make a decorative crimp around the edge with the tines of a fork.  Cut 2 or 3 slits in the top to allow for venting.
• Cover with aluminum foil.  Wrap pan in a double layer of plastic wrap and freeze for up to 2 months.
• To bake pie, preheat oven to 400 degrees.  Add 1 tablespoon of water to egg and whisk until thoroughly combined.  Unwrap pies, remove foil, brush tops with egg wash.  Replace foil, and place on a rimmed baking sheet allowing for 2 inches of space between each pie.
• Bake for 1 hour, remove foil and bake an additional 30 minutes or until crust browns and filling is heated through.  If using a thermometer, test for doneness by inserting a thermometer in the center (should read at least 165 degrees).
• Remove from oven and cool for 10 minutes.

Notes

• Pies can be thawed in the fridge the night before baking. 
• To bake, preheat oven to 375 degrees.  Remove plastic and foil, brush tops with egg wash, replace foil.  Place pies on a rimmed baking sheet, 2” apart.  Bake for 45 minutes, remove foil and bake an additional 30 minutes. Baked leftovers can be stored in the refrigerator for 3-4 days.
• Rotisserie chicken works great for this recipe. 
• Homemade pie crust can used in place of store bought.
• Frozen peas and carrots can be used in place of mixed vegetables.

Nutrition

Calories: 651kcalCarbohydrates: 49gProtein: 38gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 125mgSodium: 872mgPotassium: 623mgFiber: 5gSugar: 3gVitamin A: 2977IUVitamin C: 11mgCalcium: 94mgIron: 4mg

Keyword chicken pot pie, freezer chicken pot pie

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Y'all come back now, ya hear?

My best,

JC