Freezer Chicken Pot Pie Recipe
Description
Who doesn’t love a delicious Chicken Pot Pie? This freezer Chicken Pot Pie is a classic comfort food recipe that’s made with a creamy chicken and vegetable mix, all tucked inside a buttery and flaky pie crust. This recipe can be prepped ahead of time and stored in the freezer for up to 3 months. Whenever you’re ready to have it, just thaw it and pop it in the oven for a delicious and comforting meal.
Prep Time
To prepare this freezer Chicken Pot Pie, you’ll need about 30 minutes. This includes prepping the filling, rolling out the dough, and assembling the pot pies. Once you’ve assembled them, you can freeze them for up to 3 months.
Cook Time
When you’re ready to cook the pot pies, you’ll need about 30 minutes in the oven. Be sure to preheat your oven to 375F before baking.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1/2 cup milk
- 2 pie crusts
Instructions
1. Start by prepping the filling. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes, until it’s cooked through. Transfer the chicken to a plate and set aside.
2. In the same skillet, add the onion, garlic, carrots, and celery. Cook for about 5 minutes, until the vegetables are softened. Add the frozen peas and cook for another 2 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Pour in the chicken broth and stir to combine. Add the oregano, thyme, salt, and pepper, and stir to combine.
4. Add the butter to the skillet and stir until it’s melted. Pour in the milk and stir to combine. Add the cooked chicken back into the skillet and stir to combine.
5. Preheat your oven to 375F. Divide the filling between 4 individual ramekins. Place the ramekins on a baking sheet.
6. Place a pie crust over the top of each ramekin. Trim off the excess dough and crimp the edges to seal them.
7. Cut a few vents in the top of each pie to allow the steam to escape. Bake for 30 minutes, or until the crusts are golden brown.
8. Let the pies cool for at least 10 minutes before serving.
Equipment
- Large skillet
- Measuring cups and spoons
- 4 individual ramekins
- Baking sheet
- Rolling pin
Notes
If you don’t want to use individual ramekins, you can assemble the pot pies in a 9x13 inch baking dish. The baking time may need to be adjusted, so keep an eye on them as they bake.
Nutrition: Per Serving
- Calories: 467 kcal
- Carbohydrates: 35g
- Protein: 25g
- Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 68mg
- Sodium: 641mg
- Potassium: 476mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 3127IU
- Vitamin C: 13mg
- Calcium: 53mg
- Iron: 2mg
Recipe Tips
To make this Freezer Chicken Pot Pie even easier, you can use pre-cooked chicken. You can also use pre-made pie crusts to save time. If you’d like to make homemade pie crusts, you can find a great recipe here.
If you’re not a fan of peas, feel free to substitute them with another vegetable. Broccoli, mushrooms, and corn all work well in this recipe.
To reheat the pot pies, thaw them overnight in the refrigerator. Preheat your oven to 375F and bake the pies for about 20 minutes, or until they’re heated through.
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