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. Bake for 30-35 minutes or until the crust is golden brown.
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 ?
Wendie
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
Kelly
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?
Wendie
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 🙂
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.
Wendie
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.
Stevielyn
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!
Wendie
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.
Sarah Ajani
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?
Wendie
Oh yay Kayla I'm so glad they were an easy meal for your friend. Yes I usually cool the mixture down before freezing. 🙂