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Freezer Ready Chicken Pot Pie Recipe

A close up of food, with Pot pie
This easy, simple delicious CHICKEN POT PIE is the perfect comfort food. Enjoy the amazing flavor and seasoning with this hearty meal now!
Jump to Recipe
Table of Contents
  1. Chicken Pot Pie Ingredients
  2. Substitutions & Additions
  3. How to Make Chicken Pot Pie
  4. FREEZER READY
  5. JUMP TO RECIPE

This delicious homemade chicken pot pie is filled with a rich, creamy sauce, tender chicken, crisp veggies, and then topped with a flaky crust. It’s hearty comfort food at it’s best, perfect for any meal. 

Try our Chicken and Rice Casserole or Easy Chicken and Dumplings for more crowd-pleasing dinner ideas. Plus, we have our ever-popular chicken pot pie casserole that is a great spin on this traditional recipe.

Freezer Ready Chicken Pot Pie Recipe


MORE MEALS TO LOVE

Baked Ziti with Chicken | Chicken Parmesan | Chicken Casserole 


Chicken Pot Pie Ingredients

You’ll need…

  • 2 leeks
  • 3 cloves of garlic
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • ½ cup flour
  • ¼ cup white wine
  • 4 cups shredded chicken
  • 4 cups frozen peas and carrots thawed
  • 32 ounces chicken broth
  • ½ cup half and half
  • 4 roll-out pie crusts
  • 2 pie tins
  • 1 egg
  • 1 tablespoon water

Substitutions & Additions

TURKEY: You could also use leftover turkey breast in this recipe! I love making Instant Pot turkey breast and then using the meat throughout the week in other meals as well. 

ROTISSERIE: If you don’t have time to bake chicken, feel free to pick up a couple of rotisserie chickens at the store and use that!

VEGGIES: You could add potato, onion, celery, mushrooms, or corn to the mix. 

SEASONING: Thyme, parsley, or rosemary are all great options for addition seasonings! 

How to Make Chicken Pot Pie

STEP ONE: Cut whites and dark green parts off the leeks. Cut in half and then cut into small half-moon shapes. Place in a colander and rinse well. Pat dry with a paper towel before adding to the pan. Chop garlic.

STEP TWO: In large skillet, heat olive oil and two tablespoons of butter. Add leeks and chopped garlic to the skillet and saute for 3-5 minutes. Add one additional tablespoon of butter and flour. Stir flour into the butter, making sure all the flour has been stirred in.

STEP THREE: Add wine to flour mixture, stirring.

STEP FOUR: Slowly add 32 ounces of chicken broth; whisk until thick with no lumps. When thickened, stir in half and half.

STEP FIVE: Add chicken, peas, and carrots; stir. Remove from heat.

STEP SIX: Roll out pie dough; place in pie pan. Pour half of the mixture into the crust. Roll out the second crust and place on top. Roll the edges of top crust over the edges of the bottom crust and pinch edges together. Cut 4 slits on top of the pie.

STEP SEVEN: Repeat with second pie.

STEP EIGHT: Wrap edges of the crust with foil. Bake at 325 for 45 minutes. Make an egg wash by whisking 1 egg and 1 tablespoon of water together. Remove pot pie from oven, take off the foil and brush pot pie with egg wash. Return to oven and bake for another 5-10 minutes until golden brown.

FREEZER READY

You can make this chicken pot pie up until step eight and then cover well and store in a freezer-safe bag or container to thaw and bake later. It will keep for two to three months in the freezer. I would suggest thawing overnight in the fridge when you’re ready to enjoy them. 

TRY THESE FAVORITE RECIPES

Chicken Enchiladas | Chicken Alfredo Bake | Chicken Sliders

Baked Mac and Cheese | Buffalo Chicken Mac and Cheese

With a flaky crust, tender chicken, a rich, creamy sauce, and plenty of delicious veggies, this homemade chicken pot pie is a favorite classic for a reason! 

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A close up of food, with Pot pie

CHICKEN POT PIE

5 from 2 votes
This easy, simple delicious CHICKEN POT PIE is the perfect comfort food. Enjoy the amazing flavor and seasoning with this hearty meal now!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients
  

  • 2 leeks
  • 3 cloves of garlic
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • ½ cup flour
  • ¼ cup white wine
  • 4 cups shredded chicken
  • 4 cups frozen peas and carrots thawed
  • 32 ounces chicken broth
  • ½ cup half and half
  • 4 roll-out pie crusts
  • 2 pie tins
  • 1 egg
  • 1 tablespoon water

Instructions
 

  • Cut whites and dark green parts off leeks. Cut in half and then cut into small half-moon shapes. Place in colander and rinse well. Pat dry with paper towel before adding to pan. Chop garlic.
  • In large skillet, heat olive oil and two tablespoons of butter. Add leeks and chopped garlic to the skillet and saute for 3-5 minutes. Add one additional tablespoon of butter and flour. Stir flour into the butter, making sure all the flour has been stirred in.
  • Add wine to flour mixture, stirring.
  • Slowly add 32 ounces of chicken broth; whisk until thick with no lumps. When thickened, stir in half and half.
  • Add chicken, peas, and carrots; stir. Remove from heat.
  • Roll out pie dough; place in pie pan. Pour half of mixture into the crust. Roll out second crust and place on top. Roll the edges of top crust over the edges of the bottom crust and pinch edges together. Cut 4 slits on top of pie.
  • Repeat with second pie.
  • Wrap edges of the crust with foil. Bake at 325 for 45 minutes. Make an egg wash by whisking 1 egg and 1 tablespoon of water together. Remove pot pie from oven, take off the foil and brush pot pie with egg wash. Return to oven and bake for another 5-10 minutes until golden brown.

Video

Notes

From frozen

  • Partially thaw pot pie on the counter (4-5 hours).
  • Cover with foil and bake at 325 for 45 minutes.
  • Uncover and continue baking another 15-20 minutes until crust starts to brown.
  • Remove from oven and brush with egg wash.
  • Return to over for another 5-10 minutes until golden brown.

Nutrition

Calories: 1500kcal | Carbohydrates: 1466g | Protein: 344g | Fat: 650g | Saturated Fat: 178g | Polyunsaturated Fat: 434g | Trans Fat: 1g | Cholesterol: 798mg | Sodium: 16233mg | Sugar: 59g
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Proudly Prepared by the Spaceships Kitchen

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