March 8, 2024
Review RecipeFreezer Chicken Pot Pies
Take a traditional pot pie with its tender chicken, creamy filling and flaky crust and turn it into freezer chicken pot pies. These are savory pies that are perfect for busy weeknights.
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When life gets busy, it’s easier when you have a meal ready to pop in the oven and these freezer chicken pot pies are the answer. The classic pot pie filling is so easy and quick to throw together using cream soup, frozen veggies, and tender chicken and the flaky pie crust on top is the perfect way to finish this dish.
For more chicken recipes, check out our creamy chicken and dumplings and our tasty chicken pot pie recipes.
Freezer Chicken Pot Pies Ingredients
You’ll need:
- 1 large yellow onion, diced
- 3 cups diced celery
- 2-3 tablespoons of olive oil
- 42 ounces of cream of chicken soup
- 10.5-ounces cream of celery soup
- 5 cups whole milk
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 5 cups of diced, cooked chicken
- 2 (16-ounce) bags of frozen peas and carrots
- 2 boxes of Pillsbury refrigerated pie crusts (you will need 3 rolls of pie crust, there are 2 in each box)
- 6 tin disposable loaf pans
Substitutions And Additions
CHICKEN: I like to use rotisserie chicken for my pre-cooked chicken – it is super tender and flavorful. You could also cook up boneless skinless chicken breasts or use other leftover chicken for this recipe.
VEGETABLES: Frozen peas and carrots work well but if you would prefer to add a larger variety of veggies, you could pick a frozen mix that also includes corn or green beans.
How To Make This Freezer Chicken Pot Pies Recipe
PRO TIP:
If your family devours these pies up, you could make a double batch and pull out a couple from the freezer for each meal.
STEP ONE: Remove refrigerated pie crusts and set them out on the counter (leave in their wrappers) to warm to room temperature.
STEP TWO: In a large skillet, saute onions and celery in olive oil over medium heat. Cook, occasionally stirring, until onions are soft and translucent (8 to 10 minutes).
STEP THREE: In a large mixing bowl, whisk together soups, milk, pepper, onion, garlic powders, and dried parsley.
STEP FOUR: Stir in cooked onion/celery mixture, chicken, frozen peas, and frozen carrots.
STEP FIVE: Divide chicken pot pie filling between 6 foil loaf pan containers.
STEP SIX: Unroll one pie crust at a time. Use the lid of each pan (or an unfilled inverted pan) and press an outline into the piece of dough. Position the markings so that you can fit two cutouts on each pie crust. Use a knife to trace the outline and cut out “lids” for each pot pie.
STEP SEVEN: Cut two slits in the top center of each crust.
STEP EIGHT: Place a crust on top of each filled pie and seal the crust by pressing it against the sides of the pan.
STEP NINE: Wrap pie pan in both plastic wrap and aluminum foil and freeze pot pies for up to 3 months.
PRO TIP:
If you do want to bake the pot pies right from frozen, preheat the oven to 375°F and bake for 1 hour and 45 minutes.
STEP TEN: To bake, thaw the pot pies overnight in the fridge. Preheat the oven to 375°F. Remove plastic wrap, but leave aluminum covering the top of the pot pie.
PRO TIP:
When baking, put your foil pot pie dish on a rimmed baking sheet to make it easier to take it in and out of the oven.
STEP ELEVEN: Bake, covered with aluminum foil, for 45 minutes. Remove the top and bake for another 30 to 40 minutes until the top crust is golden brown and flaky and the pot pie is bubbly up through the slits in the center of the crust.
PRO TIP:
It’s important to watch for the filling bubbling up through the center slits in the crust. Everything is already cooked, but you do want your pot pie piping hot all the way through. It will also start bubbling around the edges, but that center is the last thing that will be heated through.
How To Serve
Chicken pot pies are classic comfort food, and adding a loaf of crusty bread or fluffy dinner rolls and a Caesar salad will make your meal even more cozy. These are a great choice for busy nights when everyone is on the go or when you want to make meal prep easy.
MORE CHICKEN POT PIE RECIPES
Storage
IN THE FRIDGE: Store leftovers of baked pot pie in the refrigerator for 2 to 3 days.
IN THE FREEZER: Freeze meat pies, wrapped well, for up to 3 months. Pull out a frozen pot pie or two any time you need a quick meal. Thaw the pot pies overnight in the fridge before baking.
Having a freezer meal that you can quickly thaw and pop in the oven is a game changer and I’m always looking for great ideas for new meals. This has so much flavor, and the sauteed vegetables, spices, and milk give these pot pies a homemade flavor with the ease of using cream soups for the base.
FREQUENTLY ASKED QUESTIONS
How long will this pot pie last in the freezer?
This homemade chicken pot pie recipe will keep in the freezer for up to three months.
Can I use a homemade crust?
If you prefer, you can use homemade crust for this easy chicken pot pie. Either use your favorite recipe or check out our homemade pie crust recipe.
Does this chicken pot pie freezer meal have pie crust on the bottom of the foil dish?
This great recipe only uses the pie crust on top of the pie. Just pour the filling into the bottom of the dish and top with the pie crust.
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Freezer Chicken Pot Pies
Take a traditional pot pie with its tender chicken, creamy filling and flaky crust and turn it into freezer chicken pot pies. These are savory pies that are perfect for busy weeknights.
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 18
Equipment
- 6 tin disposable loaf pans
Ingredients
- 1 large yellow onion diced
- 3 cups celery diced
- 2 to 3 tablespoons olive oil
- 42 ounces cream of chicken soup
- 10.5 ounces cream of celery soup
- 5 cups whole milk
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 5 cups chicken diced and cooked
- 32 ounces frozen peas and carrots
- 2 boxes Pillsbury refrigerated pie crusts you will need 3 rolls of pie crust, there are 2 in each box
Instructions
- Remove refrigerated pie crusts and set them out on the counter (leave in their wrappers) to warm to room temperature.
- In a large skillet, saute onions and celery in olive oil over medium heat. Cook, occasionally stirring, until onions are soft and translucent (8 to 10 minutes).
- In a large mixing bowl whisk together soups, milk, pepper, onion, garlic powders, and dried parsley.
- Stir in cooked onion/celery mixture, chicken, frozen peas, and frozen carrots.
- Divide soup mixture between 6 foil loaf pan containers.
- Unroll one pie crust at a time. Use the lid of each pan (or an unfilled inverted pan) and press an outline into the pie crust. Position the markings so that you can fit two cutouts on each pie crust. Use a knife to trace the outline and cut out “lids” for each pot pie.
- Cut two slits in the top center of each crust.
- Place a crust on top of each filled pie and seal the crust by pressing it against the sides of the pan.
- Wrap in both plastic wrap and aluminum foil and freeze pot pies for up to 3 months.
- To bake, thaw the pot pies overnight in the fridge. Preheat the oven to 375°F. Remove plastic wrap, but leave aluminum covering the top of the pot pie.
- Bake, covered with aluminum foil, for 45 minutes. Remove the top and bake for another 30 to 40 minutes until the top crust is golden and flaky and the pot pie is bubbly up through the slits in the center of the crust.
Notes
- If your family devours these pies up, you could make a double batch and pull out a couple from the freezer for each meal.
- If you do want to bake the pot pies right from frozen, preheat the oven to 375°F and bake for 1 hour and 45 minutes.
- When baking, put your foil pot pie dish on a rimmed baking sheet to make it easier to take it in and out of the oven.
- It’s important to watch for the filling bubbling up through the center slits in the crust. Everything is already cooked, but you do want your pot pie piping hot all the way through. It will also start bubbling around the edges, but that center is the last thing that will be heated through.
Nutrition
Calories: 396kcal | Carbohydrates: 38g | Protein: 11g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 825mg | Potassium: 368mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5161IU | Vitamin C: 7mg | Calcium: 125mg | Iron: 3mg
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Comments
Gloria says
This is such a simple and delicious pot pie recipe!
Cassidy says
So quick and easy! My husband said it would have been better with more crust (and I kind of agree), so I just baked up the excess that was trimmed off to reduce waste. We scooped our servings into bowls and added the excess crust trimmings and it was delicious. Great flavor, and I like that they’re able to freeze well. Will make this recipe again!
Tim Sauerbrey says
This looks really good. I was wondering if you used full size loaf pans or the smaller size? Thank you Tim.
Layne Kangas says
Hi, Tim – we used pans that are 8 x 3.75 x 2.38, they come in a pack of three at our grocery store, so we got two packages for this recipe. Enjoy!
Victoria says
Hi I’m from Canada and we use ml here instead of oz, how many cans of soup should I use? Our cans of cream of chicken and cream of celery come in 284ml cans
Layne Kangas says
Hi, Victoria – Google is telling me that 284ml is 9.6 ounces so I’d do one can of cream of celery and five cans of cream of chicken based on that conversion. Enjoy!
Paige says
Could you potentially make these with mini loaf pans for individual servings? If so, could you post the half recipe? Just to make sure proportions are right. It looks amazing and Iโm excited to try it!!
Layne Kangas says
Hi, Paige – we haven’t tried muffin size for these. We do have this mini chicken pot pie recipe that you could use, enjoy!
Dinah Love says
Both families l gave this to, loved it. Easy to make and cook.