Freezer-Friendly Chicken Pot Pie (Batch of 9)
This recipe makes 9 individual chicken pot pies that are perfect for freezing. Enjoy a comforting homemade meal anytime with minimal effort.
Equipment
- large pot or Dutch oven
- ramekins or disposable foil pie pans
- baking sheet
- whisk
Ingredients
Chicken
- 3 lbs boneless, skinless chicken breasts or thighs, cooked and shredded or diced
Filling
- 1 cup unsalted butter
- 2 large yellow onions, diced
- 4 carrots, peeled and diced
- 4 celery stalks, diced
- 1 cup all-purpose flour
- 4 cups chicken broth (low sodium preferred)
- 2 cups whole milk
- 1 ½ cups frozen green peas
- 1 ½ cups frozen corn
- 2 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper to taste
Crust & Egg Wash
- 4 refrigerated pie crusts (enough for 9 top and 9 bottom or 3-5 packages for tops only) (14.1-ounce) packages
- large egg, beaten for egg wash, optional
Instructions
Prepare the Chicken
- Cook chicken by boiling, baking, or pan-frying, then shred or dice it and set aside.
- In a large pot, melt butter and sauté diced onions, carrots, and celery until softened (8-10 minutes).
Make the Filling
- Sprinkle flour over vegetables and stir for 2-3 minutes to make a roux.
- Gradually whisk in chicken broth, then milk, and simmer until the sauce thickens.
- Stir in cooked chicken, peas, corn, thyme, rosemary, salt, and pepper; remove from heat and cool slightly.
Assemble the Pies
- Unroll pie crusts and cut circles for individual ramekins or place bottom crusts in foil pans.
- Divide cooled filling among 9 ramekins or foil pans.
- Place a top crust on each pie, crimp edges, and cut slits for steam.
- Brush tops with beaten egg for a golden crust (optional).
Freeze and Bake
- Freeze unbaked pies on a baking sheet until solid (4-6 hours or overnight).
- Once frozen, wrap each pie tightly in plastic wrap and aluminum foil; label and store in the freezer for up to 3 months.
- To bake, unwrap and bake frozen pie at 375°F (190°C) for 50-60 minutes, or until golden and bubbly, covering with foil if browning too quickly.
Notes
You can customize the vegetables in the filling based on your preferences. Ensure the filling is cool before assembling the pies to prevent soggy crusts. For best results, use a sturdy pie crust that holds up well to freezing and baking.