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. For more ideas, see my leftover turkey recipes.
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.
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 🙂
Hi Wendy, thanks for sharing your recipe, I love pot pies and I can't wait to try this one, I'll let u kno how it turn out I think one day I will try usig beef just to see how it turns out
You totally made my night Em! So sweet of you to come here and tell me that 🙂 I hope you love the pot pies and your kiddo lol. Have a fantastic weekend 🙂
Love this, and love the comment above where she said she made it using rotisserie chkn! I buy those every so often bc they are good, but I always end up tossing too much left over bc no one wants chicken sandwiches, etc.. And most recipes I've found for chkn pot pie has other things added that my picky child won't eat! I think this is comfort food simple and he'll love it! Adding the ingredients to my shopping list now! I found you on a "sponsored" FB post. Figured I'd let you know someone in the states saw your post, lol, I know how expensive they can be, and not knowing if they really work, or if real people see them, and not just FB click farms bought and paid for by advertising firms (or FB, lol!). Glad I took the chance too, to see if it was a free recipe, bc at first I thought Ok, what do I have to do to actually get the recipe?! Lol! Thanks so much for not making me join a recipe grp, etc... Can't wait to try this one out!
There is a pinch of salt but not much. Hope you love them Darrell 🙂
My favorite dish is chicken pot pie but I like eating healthy and most chicken pot pies are like licking a salt block. I no longer use salt in my food. I noticed that you didn't add any salt to your recipe thank you. I'm just a single baby boomer trying to make it and live healthy.
No, it will take to long to microwave and not sure how the crust will turn out. And the foil tins wouldn't work for that.
Can you bake it then freeze it, so that a child could take it and micro for lunch?
Oh Yay Becky! I do the same thing for my daughter. I know what you mean about potatoes, but I don't notice the potatoes having a change in taste in these. I think because they are diced small. Hope this helps 🙂