Mini Freezer Chicken Pot Pies

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!

Course Entrees

Cuisine American

Keyword chicken pot pie, pot pie

Prep Time 20

Cook Time 35

Total Time 55

Servings pies

Calories 687kcal

Author Wendie

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. 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