Mini Freezer Chicken Pot Pies
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These Mini Freezer Chicken Pot Pies have a creamy from-scratch filling — chicken, potatoes, carrots, peas and corn in a thick gravy — under a flaky store-bought crust, baked in individual pie tins. One batch makes fourteen, and they go into the freezer wrapped and ready, so dinner on a busy night is a pie on a baking sheet and nothing else. It's the same idea as my Easy Leftover Turkey Shepherd's Pie for using up holiday turkey.
Make them with rotisserie chicken any week of the year, or with leftover Slow Cooker Turkey Breast with Gravy after Thanksgiving. They bake straight from frozen, no thawing, and a pan of Green Beans with Bacon on the side makes it a full dinner.
Quick Look: Mini Freezer Chicken Pot Pies
- ⏱️ Prep Time: 20 minutes
- 🕒 Total Time: 55 minutes
- 👨👩👧👦 Servings: 14 mini pies
- 📊 Calories: 687 kcal per serving
- 🥣 Ingredients: Butter, onion, carrots, celery, garlic, flour, chicken broth, russet potatoes, cooked chicken, frozen corn, frozen peas, thyme, rosemary, heavy cream, refrigerated pie crust, egg white
- ⭐ Difficulty: Easy — one pot of filling, store-bought crust, and a biscuit cutter
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Why You'll Love This Recipe
Made to Freeze. Wrap them, freeze up to three months, and bake straight from frozen. No thawing.
From-Scratch Filling, Shortcut Crust. The gravy is homemade. The crust comes out of a box.
Fourteen Dinners From One Pot. One batch of filling, two boxes of crust. Leftover chicken, rotisserie or holiday turkey all work.
Need cooked chicken to start? My Slow Cooker Whole Garlic Butter Chicken or Brined Herb Chicken Breasts both work.
Ingredients Needed
- Vegetables: Onion, carrots, celery, russet potatoes, frozen corn and frozen peas. Russets break down a little and help thicken the filling.
- Herbs and spices: Garlic, fresh thyme, fresh rosemary, salt and black pepper.
- Heavy cream: Whole milk works if that's what you have. Chicken: Cooked and chopped. Rotisserie chicken is the shortcut; leftover turkey works the same way.
- Pie crust: Two boxes of refrigerated crust, four crusts total. If you'd rather make your own, use my Homemade Pie Crust. Egg white: Brushed on top so the crust browns.
How to Make Freezer Chicken Pot Pies
- Step 1: Melt the butter in a deep skillet or large pot.
- Step 2: Add the onions, carrots, celery and garlic and cook until soft.
- Step 3: Add the flour and stir.
- Step 4: Add the chicken broth and potatoes, bring to a low boil, then simmer until the potatoes soften.
- Step 5: Add the heavy cream, cooked chicken, corn, peas, rosemary, thyme, salt and pepper.
- Step 6: Simmer until thick and bubbly, then take it off the heat and let it cool.
- Step 7: Roll out the pie crust and cut the bottoms and tops with two sizes of biscuit cutter.
- Step 8: Lay the smaller crust in each tin and spoon in the cooled filling.
- Step 9: Set the top crust on the mini pies.
- Step 10: Using a fork, press the edges down to form a seal.
- Step 11: Brush the egg wash over the top.
- Step 12: Using the tip of a knife, add 2 slits in the top to allow the air to release while baking.
- Step 13: Add a small piece of parchment paper or plastic wrap on top of the pot pie.
- Step 14: Wrap each pot pie with aluminum foil and freeze.
Recipe Tips
- Cool the filling before it goes in the crust. Warm filling softens the bottom crust and steams under the lid. Room temperature is the target if you're freezing.
- I get 14 pies out of 4 crusts using a 3.5-inch cutter for the bottom and a 5-inch cutter for the top, in 5-inch pie tins. The number of pies changes if you make them larger or smaller.
- Use a rotisserie chicken — always my go-to when I don't have leftover chicken. Leftover Thanksgiving turkey works too.
- Switch up the vegetables to whatever you have on hand. Green beans are a good addition.
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.
No. Take off the foil and parchment, set the frozen pies on a baking sheet and bake at 425°F for 15 minutes, then reduce to 375°F for another 40–45 minutes.
5-inch tins, with a 3.5-inch cutter for the bottom crust and a 5-inch cutter for the top. Bigger or smaller tins change how many pies you get.
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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
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Instructions
- Melt butter in a large pot on medium heat, and 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.
Sure you can freeze them after baking but you will have to thaw them overnight and remove from the disposable tin to reheat in the microwave or else warm in an oven on a low temperature until heated through.
Can this be frozen after baking? If so for how long & what is the temperature & baking time when reheating?
It will make one 8-9 inch pie Double the filling for two.
This looks really good, but would the filling be enough to make just 2 pies, 8 or 9 inches? That would be better for us.
And thanks for sending the recipe!
Debbie
Yes the filling can sit in the fridge for a few days no problem 🙂