Chicken Pot Pie

Chicken Pot Pie

May 14, 2023Anneliese Walker

This is my all time favorite freezer meal. I've probably made 4-5 rounds of this over the past few years. Each recipe makes 3-4 pies, and I suggest not doubling the recipe unless you have a large soup pot. I've made the mistake before and had to split everything into bowls because my large pot wasn't big enough! We also usually just make this with a top crust instead of bottom and top. This can also be made gluten free by subbing corn starch for flour as the thickening ingredient, and either using no crust or a gluten free crust. It's still just as good!

Prep Time: 1 Hour

Cook Time: 1 Hour

Servings: 4 adult servings per pie


  • (6 cups shredded (approx. 1 package)) 1/4 Chicken
  • (1 egg) Dozen Large Eggs
  • (1 1/2 sticks / 12 Tbs) Butter
  • (2 small or 1 large chopped) Sweet Onions
  • (3/4 cup) Flour
  • (6 cups) Chicken Broth
  • (3 tsp) Salt
  • (1 tsp) Pepper
  • (1/2 Cup) Cream / Milk
  • (2 cups diced) Carrots
  • (3 cups small cubed) Potatoes
  • (1 package 10-12 oz) Frozen Peas
  • (1/2 cup fresh or 1/4 cup dried) Fresh Parsley
  • (3-6 depending on if you want a double crust (top and bottom)) Pie Crusts


  1. Boil a large pot of water and once boiling, 'blanch' the diced carrots and potatoes for 3 minutes.  This just means put the carrots and potatoes in the boiling water for 3 minutes and then remove.  This helps the potatoes not brown during freezing and gives the veggies a slight cook.
  2. In the same large pot or different one, melt the butter.  Add the onions and saute on medium-low heat for 10-15 minutes until translucent.  Add the flour and cook over low heat stirring constantly for 2 minutes.  
  3. Slowly add the broth to the mixture.  Bring to a simmer and cook for 2 more minutes.  Add the salt, pepper and cream/milk.
  4. Add the chicken, carrots, peas, potatoes and parsley.  Mix well and remove from heat.
  5. If you are doing a double crust, line each of the 3 pie tins with a crust.  Split the mixture between the tins.  If you end up with more than fits in the pans, either save it out and eat it on it's own as a soup, or sometimes I've had enough extra to make a 4th pie.  This depends on how generous your cups of carrots, potatoes, etc. are!  
  6. Cover the top of each pie with a crust.  Make sure to seal the edges.  Brush the tops with egg wash and cut several slits in the top to allow steam to escape while cooking.  Sprinkle salt and pepper on the top of each pie.
  7. Cover pies with foil and freeze
  8. After cooking (see below), let cool for 10 minutes and then top your serving with salt and pepper to taste.

To cook fresh/thawed - Bake for 60-75 minutes at 350* until the top is brown and the filling is bubbling.  Make sure to put a baking sheet on a rack below in the oven, the filling will probably drip out of the sides and make a mess

To cook from frozen - Ideally you would cook at 350* covered for 2.5-3 hours, but who has time for that!  I've found success baking it at 375* covered for 90 minutes, and then uncovered for another 30 minutes to cook the top crust and until bubbling.  Make sure to put a baking sheet on a rack below in the oven, the filling will probably drip out of the sides and make a mess

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