Mini Freezer Chicken Pot Pies
Mini Freezer Chicken Pot Pies have a buttery flaky crust and are loaded with tender chicken, potatoes, and lots of veggies. A true family classic and perfect for the freezer!
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It's a great way to use leftover turkey for Thanksgiving like my Turkey Shepherd's Pie! Whether you use chicken or turkey I suggest making a bunch because they won't last long!
Why This Recipe Works
It's a shortcut recipe using store-bought pie crusts, but the overall result is so delicious, you'd think the whole pot pie is homemade from scratch. The freezer chicken pot pie filling is hearty and belly-warming. It's a great place to add in more vegetables for the whole family.
Making extra pies helps with meal prep for future dinners as a family- just have to pull out and heat up a frozen pot pie. A great way to use up leftovers from my Slow Cooker Chicken or my Herb Brined Chicken Breast.
Ingredients needed
- Butter: Unsalted or salted is fine.
- Vegetables: Onion, carrots, celery, russet potatoes, frozen corn, and frozen peas.
- Flour: A thickening agent for the filling
- Herbs and spices: Garlic cloves, fresh thyme, fresh rosemary, salt, and black pepper.
- Chicken broth: Low sodium chicken stock.
- Heavy Cream: You can use whole milk if needed.
- Chicken: Cooked and chopped chicken breasts
- Egg white: For brushing on the pie crusts as an egg wash
How to make freezer chicken pot pies
- Step 1: In a deep skillet or large pot, melt butter over medium heat.
- Step 2: Add onions, carrots, celery, and garlic to the skillet and cook until soft.
- Step 3: Now, add flour and stir. Whisk and cook.
- Step 4: Then add chicken broth and potatoes. Whisk to combine. Bring to a low boil and then reduce to a simmer and cook until the potatoes soften.
- Step 5: Add heavy cream, cooked chicken, frozen corn and peas, rosemary, thyme, salt, and black pepper.
- Step 6: Simmer until the mixture becomes thick and bubbles. Then remove from the heat and let the mixture cool. if freezing the pies, let it come to room temperature before using.
- Step 7: Roll out your pie crust with a rolling pin and use two biscuit cutters to cut pie crust dough pieces in different sizes. Reroll the dough out until you get all of your crust circles cut out.
- Step 8: Place pie containers on parchment lined baking sheets and lay smaller crust on the bottom of the dish. Carefully spoon the cooled mixture into the pie tins.
- Step 9: Place the top pie crust on top of the filling.
- Step 10: Use a fork to seal the edges.
- Step 11: Whisk the egg white with water and use a pastry brush to brush the egg wash over the top crust.
- Step 12: Use a knife to make 2-3 small slits in the middle of the mini pot pies so steam can release as the pies bake. Bake the pot pies until the flaky pie crust is golden brown and enjoy.
Recipe Tips
- I get 14 pies out of 2 crusts using a 3.5 cutter for the bottom and a 5" cutter for the top crust and 5 inch pie tin. The amount of pies will change if you make them larger or smaller.
- Use a rotisserie chicken, always my go-to when I dont have any leftover chicken.
- Use leftovers from Thanksgiving instead of chicken.
- I use premade pie crust but if you want to make your own homemade pie crust try this Homemade Buttery Flaky Crust!
- Feel free to switch up the veggies to whatever you have on hand. Green beans would be a good addition to this homemade chicken pot pie recipe.
Recipe Faq's
Cool the pot pie filling down before spooning it into the pies, once assembled place a small piece of parchment paper over the top then wrap it in aluminum foil. Freeze up to three months.
To bake at 425 for 15 minutes then reduce heat to 375 for another 40-45 minutes.
You can swap out any of the vegetables, you can use green beans, small broccoli pieces, mushrooms and even cauliflower. Turkey can be used instead of chicken also.
Store leftover individual pot pies in an airtight container in the fridge for up to 2-3 days. Reheat leftovers in the microwave or in the oven until warmed through.
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Mini Freezer Chicken Pot Pies
Equipment
Ingredients
- 1/3 cup butter
- 1 medium onion diced
- 3 carrots peeled and diced
- 2 celery stalks chopped
- 4 cloves garlic finely diced
- 2/3 cup flour
- 4 cups chicken broth low sodium
- 2 large russet potatoes diced or 3 medium
- 3 cups cooked chicken breasts chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- 3/4 cup heavy cream
- 2 boxes refrigerated pie crust 4 crusts See notes
- 1 egg white
Instructions
- Melt butter in a large skillet or pot on medium heat, add onions, carrots, celery, and garlic. Cook until they start to soften about 3 minutes.
- Add flour and whisk until combined and cook another minute. Add chicken broth and whisk until combined.
- Add the potatoes and bring to a low boil, reduce heat and simmer for 7-8 minutes to soften potatoes.
- Add chicken, corn, peas, rosemary, thyme, salt and pepper, and cream. Simmer for another 5-6 minutes until it becomes thick and bubbly.
- Remove from heat and let cool, the sauce will thicken. If you are freezing the pot pies bring the mixture to room temperature before filling the pies and freezing.
- Preheat the oven to 425 degrees
- Roll out your pie crust and cut the circles out using a biscuit cutter or glass. Re-roll the dough until you get all the circles cut.
- Place the bottom crusts into the tins and spoon the mixture to the top. Then top with the second crust.
- Then seal the edges with a fork.
- Whisk egg white with 1 tablespoon water brush over top of crust.
- Make 2-3 slits in the middle of the top to let the steam release.
- Place the pies on a baking sheet lined with aluminum foil in case they spill over. Place on the center oven rack and bake for 30-35 minutes or until the crust is golden brown.
it was alot of prep work, cutting up garlic & carrots & potatoes & celery & onion & chicken, but I didn't mind because these were being home made by me & not pre made frozen store bought pot pies .Cutting the rolled out pie dough into 3.5inch circles for the bottom crust & 5 inch circles for the top crust with biscuit cutters was kinda fun .and I enjoyed the progress from carrots celery onions & garlic in butter, then whisking in the flour & adding the chicken broth & then the potatoes & next step adding in chicken & fresh rosemary & thyme, heavy cream ,& frozen green beans & corn & s-n- p, after cooking all that in a big pot, you cool it down off the stove ,then ladel it into the mini pot pie tins with the cut out dough in the bottoms then place the cut out dough on top. & seal the edges with a fork, then brush the top with a egg white & cut a couple slits into the crust & then bake them in the oven for 30 minutes & enjoy😋...when the filling cooled down I made the remaining pot pies to freeze, I cut out parchment paper
& placed on top of the pies, then I wrapped them.up.in tinfoil to freeze , it was rewarding to see it all come together & it was a very tasty chicken pot pie meal made by me 🤗
Woohoo Robin! So happy you love them 🙂
Made this several times and we love them! They freeze incredibly well, too. It’s a keeper! Thanks!😋😋😋
Woohoo Amber 🙂
Made these for the first time and we loved it. Will be keeping this recipe for sure.
Happy you enjoyed them Erin, we love them too and always have some in the freezer! The nutritional info is for one 5 inch pie.
Hello! These are excellent. Thanks so much for the recipe. Just wondering if nutritional info is for one small 5 inch pie or if it’s for the larger one?
Thanks so much!
Erin