Saturday, Jul 21, 2018

Freezer Chicken Pot Pie

Dinner tonight was a hit! The best part about it is that all I had to do was take it out of the freezer and put it in the oven. I made several Chicken Pot Pie’s months ago and I was relieved to one in our freezer this afternoon.  I have been cleaning the house all day among other things and had to take the kids to gymnastics from 5-6:30 p.m.  

This recipe is one of our family favorites and I have a family of VERY picky eaters, so you know it is good when I say they loved it.

Chicken Pot Pie

Yield: 2 pot pies (6 to 8 servings each)


4 cups cubed cooked chicken (ham, shredded beef or turkey)

4 medium potatoes, peeled and diced

2 cups sliced carrots

1 medium onion, chopped

1 cup butter or margarine

1 cup flour

2 1/2  teaspoons salt

1 teaspoon dried thyme

1 teaspoon pepper

3 cups chicken broth

1½ cups milk

1 cup frozen peas

1 cup frozen corn

pastry for two double-crust 9-inch pies, or use biscuit/baking mix to make crust I buy the ready made cursts (2 in a box) for $2.00 from Walmart.


Boil potatoes and carrots in a large stockpot. In another pot, boil cubed chicken for 8 minutes. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes. Drain vegetables and chicken and set aside.


In a large skillet, sauté onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat.


Crust option 1: Line two 9-inch pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and style the edges. Bake one pot pie at 425ºF for 35 to 40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.


Crust option 2: Mix together 2 cups biscuit/baking mix, 1¼ cups milk, 1 teaspoon garlic salt, ½ teaspoons celery seed. (Mixture will be thin.) Sprinkle over top of chicken pot pie. Bake at 350ºF for 30 to 35 minutes or until crust is golden brown. Cover and freeze remaining pot pie for up to 4 months.


To serve frozen pie: Cover edges of frozen piecrust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70 to 80 minutes longer, or until crust is golden brown.


  1. I am soooo excited that I googled freezer meals and came across your blog, you were actually the first to pop up. I have been trying to set our family on a budget friendly monthly plan, and I know that freezer meals help a lot, especially having a little one and being halfway through my pregnancy. I grew up in a family of 10, and am still learning to cook for our small family. I was glancing through your posts for the last couple years, and I loved the tips on the tin foil pans! Thanks! I also noticed that you emailed people Cafe Rio recipes, I would LOVE LOVE LOVE any that you have! I live in Denver, and they are finally putting one Cafe Rio here, but I would love any and all recipes that you have! I crave CAfe Rio each pregnancy and contemplate driving out to Utah just to get some:) Thanks for all your hard work, so people like me can figure out how to freeze and cook on budget a lot easier! I can't wait to get your new book!

    Hilary Biddulph

  2. I’ve loved all the recipes I’ve tried so far. This one got a thumbs up from the in-laws and that’s saying alot!

    My husband and I had the “fresh” pie and loved it. I was nervous about serving the frozen pie to the in-laws since I hadn’t tried it yet from the freezer. Everyone loved it!

    Thanks again…my book arrives tomorrow! Can’t wait!


    1. Beth, I’m so glad you have been loving the recipes! It’s so scary to try out a new recipe (or any recipe) on the in-laws. I’m glad this one worked out for you and they gave you a thumbs up. Please keep in touch and let me know about your successes and failures. I hope you recieved your book by now and that you are enjoying it. Happy Cooking! – Jenny

  3. I am excited to make this when the weather cools off so I can bake again.
    I have some questions:
    How long do you boil the potatoes and carrots?
    Do you add the peas and corn to simmer? or just at the end and bake them?
    Is the chicken broth from the liquid the chicken is boiled in?
    Do you use the drained cooking liquids to make the “gravy” for the pie?

    Also, in reference to Hilary’s post: what foil pan tips? where is your Blog? Where are the Café Rio recipes?

    Thanks a million for the great recipes!

    1. Sorry for the delay in getting back with you Peggy. I’ve been on vacation, school started, I taught a cooking class and I was on t.v. this morning. Phew, glad that is all over with. Now I can breath again. 😉

      How long do you boil the potatoes and carrots?
      Please see the recipe. This is the first paragraph in the directions: In a large stockpot, sauté onion in butter until tender add the 3 cups chicken broth and the vegetables and bring to a boil. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes.
      Do you add the peas and corn to simmer? or just at the end and bake them? All together, or toss the in at the end, either way. The veggies will bake in the pie for 45 min. They will be cooked perfectly when you pull out the baked pie.
      Is the chicken broth from the liquid the chicken is boiled in? You can use the liquid from cooking your chicken, or chicken broth or stock from a can.
      Do you use the drained cooking liquids to make the “gravy” for the pie? The liquids will come together with startch from the potatoes and it thickens like a “gravy” No need to use drained cooking liquids. Just follow the directions.

      Also, in reference to Hilary’s post: what foil pan tips? where is your Blog? Where are the Café Rio recipes?

      If you do a search for “foil pans” or “Cafe Rio recipes” in the search bar (upper-right hand corner on my blog you will find what Hilary’s post mentioned. Thank you for stopping by!

  4. I am loving your site. I am part of a church group doing freezer meals, each one of us make 8 of one recipe and then exchange. I am going to make this one next time. If I was going to make 8 would I just Quadruple the recipe? Can I only bake one pie at a time? Do I have to pre-bake the pie or can I just assemble it and then freeze it? Any tips you would give me? Could you let me know what you think about these questions, we are meeting on Sept. 9th.
    Thanks, love your Website!

    1. Hi Camilla, thank you for your post. You made my day. I kind of blew it on my t.v. appearance this morning, so it is nice to hear that someone thinks my recipes are great. Thank you. What a great idea for a recipe exchange. These pot pies are so good. My family just loves them. An easy way to do this is to quadruple the recipe (wow that is going to be a lot of chopping) and then pour the gravy veggetable mixture as you make it into foil pie pans. If you are going to use store bought pie crust, you could buy a box of 2 crusts ($2 at Walmart) and unroll one on the top of each pie, (leaving off the bottom crust cuts half the fat out and will save you money. I also have a great pie crust recipe in my book you can make in a food processor so it is fast, easy and more affordable. I hardly notice if the crust is there or not on the bottom, it is the top crust that is the best part. Once the crust is on the pie, flute and press in the crust around the edges, cut a few slits in the top and wrap the pie in layers of plastic wrap. Label on the plastic with a permanent marker: Cook defrosted pie 425 degrees 40 minutes. Very easy! Let me know if you have any more questions and good luck.

  5. I am so excited to have stumbled across you today 🙂 I have 2 friends and myself getting together to make freezer meals and they will all be from you, they seem so easy and yummy 🙂 my question about the pies is do you cook them then freeze them or leave the crusts or biscuit mixture raw to freeze? sorry just not getting it lol Thank you in advance for answering and for doing this for people like me and my friends xoxo

    1. With crust option #1 (my favorite) you freeze the crust unbaked ( If you are looking in your book, it looks like my editor accidentally combined the final instructions for crust option #1 with crust option #2.) You bake one assembled pie and freeze the second pie. I thought having a publisher take over my book meant that it would be perfect. I’m still finding a few errors here and there. Sorry. You can also bake the pie completely with the crust on top, let it cool and then freeze it. This will make serving it next time even faster. Just defrost, pop it back in the oven for 15 min at 425 so the crust will be crunchy again (watch it to make sure it doesn’t burn.)

      Sometimes when I’ve made these pies I’ve been short on time, so I will just freeze the pot pie filling in two plastic lined pie dishes with no crust. After 1 hour, the filling should be frozen. I take it out of my pie dishes, wrap the frozen disks in plastic and store them in zip top bags. When I’m ready to serve a pot pie, I remove a frozen disk from the freezer, remove the plastic wrap and I line the pie with crust (or just top it to cut down on the fat). I place the frozen filling in the pie dish and then top it with raw slightly defrosted pie crust.

      Also, I’ve used both home made pie crust (see the recipe in your book) kept in the freezer, or it is usually only $2 for a box of 2 store bought pie crusts at Wal-mart. You can stock up on the store bought pie crusts and freeze them as well.

      Biscuit Mixture Crust question: I would make the chicken pot pie, freeze the biscuit mixture uncooked and then when you are ready to serve the pot pie, put it in the oven and bake it.

      One more tip: Lately I’ve been using canned chicken and it cuts out a lot of work and the chicken is moist, flavorful and delicious!

      Hope this helps and that you enjoy this recipe. We LOVE these home made chicken pot pies. Thanks for leaving a comment and for stopping by.

      Happy cooking!

  6. Does the dough get yucky if it’s frozen without baking? So excited to try this out. Turkey pot pie is my favorite “left over” meal after Thanksgiving!

    1. The dough does not get yucky when frozen. Pie crust freezes well, just be sure not to melt it in the microwave when you get it out of the freezer. Let it defrost on it’s own or warm it just a few seconds.

  7. I’ve tried a roux based sauce and have had problems with it separating, has anyone else had this problem?

  8. Hello! I have a quick question! I bought the frozen pie crusts and I was reading option 1 for crust however, I am confused: do i put the chicken and ingredients in the pie crust and top it with raw crust and then freeze? or bake it first for the 40 minutes and let it cool and freeze it baked?

    1. You can freeze it with raw dough. That’s what I do. Or you can bake it, cool it and then freeze it. It would be faster to defrost and eat. Just depends on what you want. Hope you enjoy, it is a family favorite!

  9. JennyI was going to make this for a freezer meal in the upcoming week but was told by a friend that when you unfreeze the pie crust wouldn’t work out well. Is there one way better than the other to do this to make sure the crust stays good? I would like to have it completely assembled but won’t do that if that makes the crust soggy. Also, if you just use the top crust is it a lot messier to cut and serve?

    Great question Kristi, I have had great luck with pie crust as long as you don’t take it out of the freezer and melt it in the microwave. When making pie crust, I’ve been taught to keep everything cold. Flour from the freezer, cold butter, etc.. Pie crust actually does better really cold. It turns out great if you remove it from the freezer and let it set on the counter for 10 min before use. I’ve had good luck with homemade crust and store bought crust. If you don’t have time to wait, you can pop it in the microwave for 5 seconds at a time until it is pliable, but it is tricky to not melt it or get hot spots from the microwave in it.

    Using half the crust does not make it messier, just half the calories. I feel like unless Chicken Pot Pie is served cold (which would be nasty) it is going to be a little messy with warm sauce. The crust stays on top, or you can do a double crust. I like my crust crunchy and golden brown and to me, the bottom crust never really gets that way. It’s more just a little soggy so I eliminate the bottom crust.

    Hope this helps, sorry for the delayed response. I hosted a house full of people this past weekend and we are remodeling the entire house…so it’s been hard to sit down check my email.


  10. Hi! Thanks for the great recipe! I just made this and had plenty of filling to make an extra “filling disk” like you suggested above. I love when a recipe goes further than expected especially when filling my freezer! Anyways, when you use the frozen pie filling on the unfrozen pie crust, how do you bake it (temp & time, please!). My first thought was as if it was all frozen but I wonder if that would burn the crust.

    Thanks so much!

  11. Want to make sure I bake/freeze/reheat correctly.

    I am making these pies for some families who need a little extra help for one reason or another.

    I’ve decided to freeze an already baked pie so that it will be EXTRA fast and easy for them.

    I will use crust option #1. Please let me know if the following is right or correct me if I have misread-
    Bake fresh pie at 425 for 35-40min or until crust is browned.
    Let Cool.
    (now here comes my question)
    Can the family take the pie directly from freezer to oven? (if so would the 425 for 15min still apply or would it take a different temp/time combo) or do they need to let it thaw? (if so what is recommended thaw time and then temp/time in oven) Basically, where do they go from here (or what do i write on the foil)? Thanks!

    1. Yes, your pie is baked so now is a matter of defrosting and warming. They can set Frozen pie in fridge overnight then warm in oven the next day at 350 degrees 20 min. Or if pie is fully baked and frozen, place in a 350 degree oven for 30 min, possibly 40. If you are worried about crust burning simply cover crust with aluminum foil. This will prevent any further browning.

      I would write (on plastic wrap…several layers of plastic wrap these instructions: if Frozen bake covered 350 degrees 40 min. If thawed bake 350, 20 min.

      The rule on how to bake frozen food is usually just double the baking time.
      Hope this helps.

  12. This was great!

    the best part is i have one on the freezer for later!
    i did add a a few things for a little more flavor, i added parsley, garlic and onion powders and a little more salt and pepper.

    next time im going to add about half a cup more of each veggies and a little more milk to make three pies. my two pies were stuffed to the brim and o had extra filling.

    hubby was super happy with it! i look forward to making this part of our regular rotation.

  13. Turned our great! Thank you!

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