Mini Freezer Chicken Pot Pies

ByWendie Williams Updated on
85 Comments

Jump to Recipe Jump to Video

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read our disclosure policy

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.

Chicken pot pie with a bite out of it.

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

Summarize & Save This Content On

Chat GPT
Google Gemini
Claude
Add us as a Google Trusted Source

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

A photo of all of the ingredients needed for these chicken pot pies.
  • 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

Butter melted in a skillet followed but the vegetables, and flour. Then the stock and potatoes added in.
  • 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.
Peas, corn, chicken and cream added into the skillet. Pie crust with circles being cut out.
  • 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.
mini freezer pot pies assembled in mini pie tins.
  • 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.
Mini pot pies covered in foil.
  • 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.


Individual chicken pot pies on a cutting board.

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.
A spoon scooping out a bite of chicken pot pie.

Recipe FAQ's

How do I freeze these chicken pot pies?

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.

What else can I add to these chicken pot pies?

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.

How do I store leftovers?

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.

Do I need to thaw them before baking?

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.

What size pie tins do you use?

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.

More Delicious Chicken Dinner Recipes

Let’s stay connected! 🍴
Follow Butter Your Biscuit for cozy comfort food inspiration

FacebookPinterestInstagram
Chicken pot pie with a bite out of it.

Mini Freezer Chicken Pot Pies

4.40 from 73 votes
Written By: Wendie Williams
Mini Freezer Chicken Pot Pie is so easy to make, with a buttery flaky crust and loaded with tender chicken, potatoes, and lots of veggies. A true family classic!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 14 pies
Calories 687
Print
Pin
Save

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

Would you like to save this?

We'll email this post to you, so you can come back to it later!

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.

Video

Notes

I get 14 pies out of 4 crusts using a 3.5 cutter for the bottom and a 5" cutter for the top crust and in a 5-inch pie tin. The amount of pies will change if you make them larger or smaller.
If freezing cool 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 foil. freeze up to three months.
For frozen pies, Remove the foil and parchment paper. Place on a baking sheet to catch any spilling filling that may spill out. Bake at 425 for 15 minutes, then reduce heat to 375 for another 40-45 minutes.

Nutrition

Serving: 1pieCalories: 687kcalCarbohydrates: 86gProtein: 41gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 134mgSodium: 784mgFiber: 8gSugar: 9g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Entrees
Cuisine American

4.40 from 73 votes (62 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




85 Comments

  1. How would you recommend storing and reheating the pies if you’re not freezing them but plan to eat them throughout the week? I’m scared it will get soggy!

  2. I love this recipe! I made this recipe last year and have saved it again for this year. Eat some fresh then freeze some. 🙂

  3. This recipe is for single-serving mini pot pies. I get 5 mini pies (5-inch tins) out of one box of pie crusts. You can actually get about 10 mini pies if you only put on a top crust. Hope this helps 🙂

  4. I love chicken pot pies. I can't understand how you can get five 5" pies out of a box with two regular sized pie crusts in it. I would only be able to get one. Please explain this to me.

    Thank you.

  5. Sounds really good. But if you want to go a little further, before you put the top crust on, sprinkle a little celery seed on it and roll it in. Then place on top. Makes for a more savory taste.

  6. Depends on the size of your baking tins. If you're using a 5 inch pie tin. Then I would use a glass to cut the crust for the bottom. About a 5 inch bowl to do the crust for top. Hope that helps Sandra 🙂

  9. How does the bottom crust come out? I used to love the frozen chicken pot pies from Swanson. I would bake them and then turn them out Ina a bowl. The bottom and top crusts were sooo good.