recipes

Freezer-Friendly Chicken Pot Pie Recipe

Name: Freezer Friendly Chicken Pot Pies
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6-8,
Ingredients: 3 tablespoons olive oil and/or butter; 1 small onion, diced; 4 cloves garlic, minced; 4 medium carrots, diced; 3 celery ribs, diced; 1/2 cup all-purpose flour; 1 tablespoon poultry seasoning.; 6 cups chicken broth; 1 tablespoon Dijon mustard; 2 pounds boneless, skinless chicken breasts; 1 ½ cups frozen peas; 1/2 cup heavy cream (optional); 2 store-bought pie crusts or phyllo; 1 large egg, beaten

by Stephanie Todd | August 24, 2022

Table of Contents

Freezer-friendly Chicken Pot Pie is a perfect way to have a classic comfort dish ready to go directly from the freezer to your oven rack.

This quick prep recipe is ultra simple and freezes perfectly!

Jump to the recipe

Not all chicken pot pie recipes will freeze well - but we have done the testing and the hard work to bring you a simple, freezer-friendly version of this absolutely delicious classic dish.

What you need:

Chicken pot pie ingredients displayed in Souper Cubes and on a kitchen table.

Diced carrots
Diced celery
Diced onion
Minced garlic
Frozen peas
Pie crust
Olive oil
Poultry seasoning
Flour
Dijon mustard
Chicken broth
Boneless skinless chicken breasts
Cream (optional)

Why Our Frozen Chicken Pot Pie Recipe is Unique

Our homemade frozen pot pie recipe skips potatoes which you will see in many versions of Chicken Pot Pie. Potatoes absorb liquid when frozen and can be mealy when reheated. Instead of potatoes, we loaded up our version with vegetables to keep this recipe lighter and with perfect texture.
Pie crust vs. biscuits vs. phyllo - we go with a pre-made pie crust here, but it's all about preference. Feel free to sub store-bought pie crusts with biscuits, phyllo pastry, or homemade!
Boneless skinless chicken breasts are what we like to use, but you can use boneless skinless chicken thighs just as easily here.
Cream or no cream - your choice. Adding cream makes the pot pie luscious and delicious. You can freeze your chicken pot pie filling if you use cream (use greater than 18% so it doesn't separate).

How to prepare chicken pot pie for the freezer:

Steps 1 to 4 on how to make chicken pot pie.

Start with cooking down your aromatics and then adding the flour. It will be clumpy and dry in the pot. That is ok!
You then deglaze your pie pan with chicken stock.
Add the chicken breasts whole! Once the chicken is cooked, you remove it with tongs, shred it, and send it back to the pot!
You can stir in cream at this point if you want a creamier, more savory pot pie. If you add cream, make sure you are stirring constantly.
The mixture can then be transferred to your desired Souper Cubes tray. Before you freeze chicken pot pie, always allow it to cool fully.

Steps 5 to 8 on how to make and properly freeze chicken pot pie with Souper Cubes.

Frequently Asked Questions

If you think this recipe sounds delicious but have additional questions about freezing it, we’re here to help! We have answered some of the most common questions we receive about our chicken pot pie freezer meal.

Can I freeze the pot pies with the crust?

You can, but....

You are most likely placing your pot pie into a separate baking dish to bake (although you can bake in your trays), and you want the pie crust to drape over that baking dish, which isn’t easy with frozen crusts.
When we froze the pot pies with the pie crust, they didn't stay on top of the chicken pot pie filling very well.
We highly suggest you add the pie crust topping when you go to reheat/bake your pot pies.

Do I bake first and then freeze? or Can I just freeze unbaked?

We suggest freezing your chicken pot pie filling unbaked. You can pre-cook it and then freeze and then re-bake to reheat, but if you do that, you may want to under-bake your pie crust just a little before you freeze.

To make this for dinner, do I thaw and bake or bake right from frozen?

You can do either! Here are some reheat estimates:

2 cup cube baked from frozen - will take close to an hour.
1 cup cube baked from frozen - 30-40 minutes.
Thawed and baked- 15 -20 minutes.

How many mini pot pies will this recipe make?

This recipe yields about 8 cups of chicken pot pie filling. You can freeze in the 1 cup and get about 7-8 portions, or 2 cup trays and get 3-4 pot pies.

Dishing out chicken pot pie into Souper Cubes for freezer-friendly freezing.

We love this delicious freezer chicken pot pie recipe and can’t wait for you to try it out! Be sure to check out our other freezer meal recipes for more homemade freezer meals!

Freezer Friendly Chicken Pot Pies

Servings

6-8, 1 cup servings

Prep Time

10 minutes

Cook Time

60 minutes

Freezer Friendly Chicken Pot Pies are a perfect way to have a classic comfort dish ready to go directly from the freezer to oven!

This quick prep recipe is ultra simple, and freezes perfectly!

Image of Freezer Friendly Chicken Pot Pies

Ingredients

3 tablespoons olive oil and/or butter
1 small onion, diced
4 cloves garlic, minced
4 medium carrots, diced
3 celery ribs, diced
1/2 cup all-purpose flour
1 tablespoon poultry seasoning.
6 cups chicken broth
1 tablespoon Dijon mustard
2 pounds boneless, skinless chicken breasts
1 ½ cups frozen peas
1/2 cup heavy cream (optional)
2 store-bought pie crusts or phyllo
1 large egg, beaten

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Directions

Filling Directions

Heat 3 tablespoons oil (or butter) in a large pot or Dutch oven over medium-high heat.
Add the diced onion and minced garlic. Cook, stirring occasionally, until soft and translucent, about 2 minutes.
Add the carrots and celery. Cook, stirring occasionally, until tender, 2 to 3 minutes.
Add 1/2 cup of flour and poultry seasoning. This will be a clumpy dry mixture. That is what you want. Give it all a good stir and then slowly add the 6 cups of broth.
Stir in the Dijon mustard.
Add in the chicken breasts. Bring pot to a boil, then reduce to a simmer and allow the chicken breasts to cook for 20 minutes or until cooked throughout.
Remove the chicken breasts from the pot to a plate or cutting board. Using 2 forks, shred into bite-sized pieces. Return the shredded chicken to the pot.
Stir in the frozen peas and cream, if using.
Transfer the pie filling to Souper Cubes trays and allow to fully cool before transferring to the freezer. Note: the crust topping is not frozen with the filling.

Baking Directions

Preheat oven to 400F
If baking from frozen cubes, place the filling in a baking dish, such as the Souper Cubes stoneware. Reheat in the microwave or place in the oven, uncovered, until the filling thaws.
If baking using thawed cubes, transfer the filling into your desired baking dish.
Cut your pie crusts into the shape of your baking dish. Make sure you leave it a bit larger than the baking dish so it hangs over the edges of your dish. Carefully place the pie crust on top of the baking dish. Cut a few slits into the pastry, brush with the beaten egg and send back to the oven until the crust is brown and cooked, 15 to 20 minutes.
Baking time will vary depending on baking dish used, and if you are baking from frozen or thawed.
- 2 cup cube baked from frozen - will take close to an hour.
- 1 cup cube baked from frozen - 30-40 minutes.
- Thawed and baked- 15-20 minutes.