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Chicken Pot Pie (Freezer)


I love pot pies, but find that the commercial freezer pies are really lacking in substance. This is a bit time consuming, but well worth the effort. Great for a weekend meal when you have 90 minutes for cooking time.

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Chicken Pot Pie (Freezer) 0 Picture


  • 1 1/2 lb. boneless,skinless chicken breasts
  • Table salt and ground black pepper
  • 2 T. vegetable oil
  • 5 1/2 c. low-sodium chicken broth
  • 2 T. unsalted butter
  • 1 medium onion, minced
  • 3 medium carrots, peeled and chopped
  • 1 celery rib, chopped finely
  • 1/2 c. (2 1/2 oz.) unbleached all-purpose flour
  • 1/4 c. whole milk
  • 2 t. minced fresh thyme leaves
  • 2 T. juice from 1 lemon
  • 2 (15 oz.) boxes, Pillsbury Just Unroll Pie Crusts
  • 1 large egg, beaten plus 1 large egg, beaten for baking crusts
  • 1 1/2 c. frozen peas, unthawed


Servings 6


Step 1

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 T. oil in large Dutch oven over high heat until just smoking. Cook chicken until well browned, about 2 1/2 minutes per side. Add broth and bring to boil. Cover and simmer over low heat until chicken is cooked through, 6 to 8 minutes. Transfer chicken to large plate and strain broth into bowl.

2. Melt butter with remaining 1 T. oil in now empty Dutch oven over medium-high heat. Cook onion, carrots, celery, and 1/4 t. salt until lightly browned and softened, 8-10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk and thyme and simmer until sauce thickens, about 10 minutes.

3. Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Off heat, add chicken and lemon juice to sauce and season with salt and pepper. Transfer filling to medium bowl and cool until just warm. Cover with plastic wrap and refrigerate until well chilled, about 1 hour.

4. Unwrap and unroll 1 pie crust onto lightly floured work surface. Using 1 beaten egg, coat surface of pie crust and top crust with 2nd pie crust, gluing 2 crust together. Repeat with remaining 2 crusts. Trace 3 pans onto each double-crust and cut crusts into 6 pot pie pastry toppings. Stir frozen peas into cold filling and divide mixture among six 2-cup disposable aluminum loaf pans or oven safe gratin dishes. Top with pastry and use fork to seal edges. Using paring knife, make 3 steam vents in each crust.

5. TO STORE: Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze for up to 2 months. (Don't skip freezer step.)

6. TO SERVE: Adjust oven rack to middle position and heat oven to 400 degrees. Unwrap frozen pot pies and arrange on rimmed baking sheet. Brush crusts with second beaten egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving.


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