Easy Chicken Pot Pie Recipe – Make Ahead & Freeze
Enjoy the ultimate comfort food of an easy chicken pot pie recipe that is full of protein and vegetables. The taste of flaky pie crust, tender chicken, creamy filling, and flavorful vegetables makes the perfect classic chicken pot pie. This recipe is perfect for making ahead of time and freezing for the next time you need a quick and easy dinner.
Chicken Pot Pie is one of my favorite comfort foods for a cold night. What is more comforting on a chilly night than pulling out a perfectly golden brown flaky crust that’s bubbling with creamy chicken and vegetables for a hot, nutritious dinner. And for an even fast dinner, make the chicken pot pie filling ahead of time and freeze. Then all you need to do is dump the thawed filling in a prepared pie crust and enjoy a hot and ready dinner in 1 hour.
Providing a homemade dinner on a busy weeknight doesn’t have to be hard or time consuming. Try out these other great meals for getting a meal on the table in 30 minutes or less. Spicy Chinese Chicken with 3 Ingredient Chili Garlic Sauce only takes 20 minutes to prepare a flavor filled meal that is packed with protein and vegetables. Or try comforting Dairy-Free Chicken Noodle Soup with Gluten-Free options for those chilly winter nights. Or try delicious and creamy Grill Chicken Alfredo in 30 minutes.
Chicken Pot Pie Ingredients:
- Pie Crust – any store-bought pie crusts or homemade pie crust will work. You will need 2 pie crusts for the top and bottom of the Chicken Pot Pie If you want to elevate your chicken pot pie with the perfect pie crust check out this homemade pie crust recipe with easy step-by-step instructions and pictures
- Cooked Chicken – this is a great way to use up any leftover chicken you have. Another easy option would be shredding a rotisserie chicken. Leftover turkey can be used also.
- Cream of Potato Soup – this helps create the creamy filling for the best homemade pot pie
- Mixed Vegetables – I use a can of mixed vegetables to cut out time and make a quick meal. Fresh vegetables such as potatoes, celery, carrots, peas, or green beans can be used
- Milk – this helps to create a creamy chicken pot pie
- Egg – an egg wash on the top pie crust creates a beautiful golden brown shine
Baking tools I recommend:
- Large bowl
- Pie pan
Find all of my favorite kitchen tools here!
How to make Chicken Pot Pie:
1. Preheat the oven
Mixing up the pot pie filling only takes a few minutes, so make sure to preheat the oven to 365 degrees F first off.
2. Mix the ingredients together
Mix together the cream of potato soup, vegetable mix, milk, and cooked chicken in a large bowl. Note: remember to sauté any fresh vegetables first before mixing them in.
3. Prepare the pie crusts
The crowning jewel of the humble pot pie is a flaky pie crust. My #1 TIP to achieve a flaky pie crust is to keep it COLD. Prepare (or roll out) 2 pre-made pie crusts, one for the bottom and one for the top.
If you need any help on preparing your pie crust, check out every pie crust tip and trick here.
4. Assemble the chicken pot pie
Place the prepared bottom pie crust into the pie pan. Pour the pot pie filling into the pie crust. Place the prepared top pie crust on top of the filling. Gently pinch the two pie crusts together along the edge of the pie to seal it up. Tip: if you are having trouble getting the 2 pie crusts to stick or seal together, lightly brush a small amount of water on the bottom pie crust and then pinch the pie crusts together. Cut a large X in the center of the top pie crust to allow steam to escape.
5. Egg wash
In a small bowl, beat one egg yolk and 1 teaspoon of water together to create the egg wash. Brush the egg wash over the top of the pie crust.
6. Baking time
Place the unbaked pot pie in the preheated oven. Bake for 50 minutes. Remove from the oven and let the pot pie sit for 5-10 minutes before serving. Enjoy!
Try these other fantastic meals
Homemade Sloppy Joes – freezer meal option
5-Ingredient Chicken Casserole – freezer meal option
Sweet and Sour Meatballs – freezer meal option
Substitutions and Variations:
- Heavy cream – exchange the milk for heavy cream for an extra rich and creamy filling
- Leftover turkey – exchange the cooked chicken for cooked turkey
- Fresh vegetables – any hardy vegetables (i.e. carrots, onions, celery) should be sautéed ahead of time to avoid any crunchy vegetables when the chicken pot pie is done baking. Cut the vegetables up. In a large skillet on medium heat melt 1 tablespoon of butter. Sauté the vegetables for 10 minutes or until they are soft.
- Pie Crusts – If you want to elevate your chicken pot pie with the a homemade crust check out this homemade pie crust with easy step-by-step instructions and pictures. Or if convenience is top priority use pre-made refrigerated pie crusts from the grocery store.
- Mini Pot Pies – make personal sized mini chicken pot pies by using mini pie tins, muffin tins, or ramekins. Simply make several mini pie crusts and divide the filling. The baking time will most likely need to be reduced depending on the size and amount of filling for the individual pies, so keep a close eye on them.
Chicken Pot Pie Tips:
- To achieve a flaky pie crust keep the pie dough COLD at all times. Allowing the pie dough to warm up or come to room temperature prior to baking will melt the fats and result in a chewy, greasy pie crust instead of a light, flaky crust.
- If you are having trouble getting the 2 pie crusts to stick or seal together, lightly brush a small amount of water on the bottom pie crust and then pinch the pie crusts together.
- If you are using a disposable foil pie pan, place a baking sheet under the pie plate to help transfer the chicken pot pie into and out of the oven.
Can you freeze chicken pot pie filling?
Make the chicken pot pie filling according to the directions. Place the room temperature pot pie filling in an airtight container or freezer bag. Store the filling in the freezer for up to 3 months. Take the frozen pot pie filling out of the freezer the night before and place it in the refrigerator to thaw overnight. Assemble the chicken pot pie and bake according to the instructions. You may need to add a little more time onto the baking time if the chicken pot pie filling is very cold.
How long is leftover chicken pot pie good for?
Leftover chicken pot pie will last for up to 5 days in the refrigerator if stored properly in an airtight container or tightly wrapped with plastic wrap.
High Altitude Chicken Pot Pie
Make this homemade chicken pot pie recipe at high altitude without needing to make any adjustments. Also, try out this flaky and tender high altitude pie crust recipe.
Easy Chicken Pot Pie Recipe – Make Ahead & Freeze
Ingredients
- 2 9 ” pie crusts
- 2 cans of cream of potato soup
- 1 can of mixed vegetables – drained
- 1 can of corn – drained
- 1 cup milk
- 2 cups cooked chicken – diced or shredded
- 1 egg yolk
- 1 teaspoon water
Instructions
- Preheat the oven to 365 degrees F.
- Mix together the cream of potato soup, vegetable mix, milk, and cooked chicken in a large bowl.
- Prepare (or roll out) the 2 pie crusts, one for the bottom and one for the top.
- Place the prepared bottom pie crust into the pie pan. Pour the pot pie filling into the pie crust. Place the prepared top pie crust on top of the filling. Gently pinch the two pie crusts together along the edge of the pie to seal it up. Cut a large X in the center of the top pie crust to allow steam to escape.
- In a small bowl, beat one egg yolk and 1 teaspoon of water together to create the egg wash. Brush the egg wash over the top of the pie crust.
- Bake for 50 minutes. Remove from the oven and let sit for 5-10 minutes before serving.
Notes
Substitutions and Variations:
- Heavy cream – exchange the milk for heavy cream for an extra rich and creamy filling
- Leftover turkey – exchange the cooked chicken for cooked turkey
- Fresh vegetables – any hardy vegetables (i.e. carrots, onions, celery) should be sautéed in butter or olive oil for approximately 10 minutes until they are soft to avoid any crunchy vegetables when the chicken pot pie is done baking
- Pie Crusts – If you want to elevate your chicken pot pie with the perfect pie crust check out this homemade pie crust with easy step-by-step instructions and pictures. Or if convenience is top priority use pre-made refrigerated pie crusts from the store.
- Mini Pot Pies – make personal sized mini chicken pot pies by using mini pie pans, muffin tins, or ramekins. Simply make several mini pie crusts and divide the filling. The baking time will most likely need to be reduced depending on the size and amount of filling for the mini pies, so keep a close eye on them.
Tips:
- To achieve a flaky pie crust keep the pie dough COLD at all times. Allowing the pie dough to warm up or come to room temperature prior to baking will melt the fats and result in a chewy, greasy pie crust instead of a light, flaky crust.
- If you are having trouble getting the 2 pie crusts to stick or seal together, lightly brush a small amount of water on the bottom pie crust and then pinch the pie crusts together.
- If you are using a disposable foil pie pan, place a baking sheet under the pie pan to help transfer the chicken pot pie into and out of the oven.
Can you freeze chicken pot pie filling?
Make the chicken pot pie filling according to the directions. Place the room temperature pot pie filling in an airtight container or freezer bag. Store the filling in the freezer for up to 3 months. Take the filling out of the freezer the night before and place it in the refrigerator to thaw overnight. Assemble the chicken pot pie and bake according to the instructions. You may need to add a little more time onto the baking time if the chicken pot pie filling is very cold.How long is leftover chicken pot pie good for?
Leftover chicken pot pie will last for up to 5 days in the refrigerator if stored properly in an airtight container or tightly wrapped with plastic wrap.Nutrition
If you make this Homemade Chicken Pot Pie leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.
