These chicken pot pies will warm you from the inside out on a cold day. Ultimate comfort food!
These chicken pot pies have a buttery flaky crust and loaded with tender chicken, potatoes and lots of veggies. A true family classic!
It’s a great way to use left over turkey for Thanksgiving! Whether you use chicken or turkey I suggest make a bunch because they won’t last long!
I found these disposable 5″ mini pie tins on amazon, but I have seen them at the grocery store also. I just bought pie crust but you could totally make your own which would cut down the cost. The pans from amazon are 5″ across so they are perfect for single servings. I just used a small bowl and larger bowl to cut my circles out for the crust layers.
Add the filling
Place the top crust on and use a fork to pinch the edges to keep the filling from bubbling over to much. Cut three slits in the top to let the steam escape. Brush the egg wash over the top crust so it gets golden brown while baking.
Looking for more comfort food recipes?
- Beef Short Ribs Braised in Red Wine
- Parmesan Scalloped Potatoes and Ham
- Garlic Rosemary Roasted Pork Shoulder
- Garlic Brown Sugar Pork Chops
- Spicy Italian Baked Ziti
- Loaded potato Soup
Mini Freezer Chicken Pot Pies
Ingredients
- 3 cups cooked chicken breasts chopped
- 2 cloves garlic finely diced
- 1 medium onion diced
- 3 carrots peeled and diced
- 2 celery stalks chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 large russet potatoes diced or 3 medium
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup butter
- 2/3 cup flour
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- 2 pkgs refrigerated pie crust (See notes)
- 2 egg whites
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 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 oven to 400 degrees Cut the circles for the bottoms and tops of your pies. Place the bottom crusts in the tins and spoon in the mixture. Then top with the second crust. You should be able to get 5 mini 5" pies out of one box of pie crust. Then seal edges with a fork. Make 3 slits in the middle of the top to let the steam release.
- Whisk egg white with 1 tablespoon water brush over top of crust. Bake for 30-35 minutes or until crust is golden brown.
Recipe Notes
You could double the amount of pies this makes if you only use a crust on the top.
If freezing cool pot pie filling down before freezing, Once assembled place a small piece of parchment paper over the top then wrap in foil. freeze up to three months.
For frozen pies bake at 425 for 15 minutes then reduce heat to 375 for another 40-45 minutes.
Yes you can Geraldine. Dried herbs have a much more concentrated flavor. So the rule of thumb is use about 1/3 of what the recipe calls for. 🙂
i dont have any fresh thyme or rosemary but i have dry would i use the same amount or less
thanks
Yay Jeannel! It is one of my all time favorites to make after Thanksgiving. Thanks for the great review 🙂
Delicious. I have tried to make pot pies in the past but I found this recipe to be much better than others I have tried. The crust was homemade and it was nice and flaky. I use half butter and half lard for the shortening. This makes a difference in the flakiness factor. The only thing I thought was I needed more carrots and peas. Those pops of color make the pie more interesting looking! I also think I will add a little more salt and pepper next time. But all in all this is a recipe to make again and again.
I would do any type of green salad. Hope this helps Patricia 🙂
I would like to serve individual chicken pot pies for a company get together…….what do you suggest I serve with them? I’m trying to think about how to plate this dinner.
They taste much better fresh, in my opinion. You can keep the filling in the fridge for up to 3 days,if you don’t want to freeze the pies. Hope this helps Andra 🙂
If I don’t want to freeze the pies, how long will they last I. The refrigerator after baking them? Or should I wait to bake them ?
Assemble the pot pies and brush the egg wash on top and put the cuts in the top crust. Then wrap to freeze, make sure you place a piece of parchment paper on top or plastic wrap before wrapping in foil, or else the foil will stick to the crust. Then they are all ready to go for baking. Hope this helps Kelly…Sorry for your loss
I am making these for my brother, his wife just passed away. So, for him to freeze them, I make the filling and then add the pie crust on top after it cools. I do not bake them correct? I know he wont brush with the egg whites before baking them and I cant do that before freezing right?
The recipe states to freeze them before cooking. It its cooked and you remove it from the pie tin, then you can re-heat it in the microwave. Hope this helps Brianna 🙂
If you took one out the night before and left it in the fridge, I’m sure it would be okay in the microwave right? My boyfriend works 15 hour days and this recipe is great. Hopefully it’s not a bust when he goes to warm one up at work.
I don’t think that will work. From a frozen state it will take way to long to reheat and more than likely get overcooked.
Hello. My daughter loves pot pies so I’m looking to make them for her. I’m wondering if you could cook them before freezing them to minimize the cook period when wanting to eat one to be a warm up only. Thoughts?
Thank you!
Yay Sarah glad you liked it! Ive never made a full sized pie as the minis is what my family prefers. I’m sure it will work fine, I personally just prefers a fresh hot crust from the oven.
Great recipe! Question- can I fill and freeze a full sized pie, and later bake it whole and store it in the refrigerator to eat all week? Can chicken withstand that many temperature changes?
Oh yay Kayla I’m so glad they were an easy meal for your friend. Yes I usually cool the mixture down before freezing. 🙂
Thank you for sharing. My best friends husband just recently had emergency surgery and now has a colostomy, so is on a strict diet. I made these for him to freeze with some changes to meet the restrictions for his diet while he’s recovering for an easy meal and they turned out really great.
Do you cool the filling before filling the pies to freeze?
Oh beef would be delicious too. Yes let me know Davina 🙂