Homemade Chicken Pot Pie–And Freezable!

Last week I kicked off the Make It Ahead Monday series with Chicken & Cabbage Potstickers recipe. What a great response there was on Facebook, Twitter and here!

Freezable Chicken Pot Pie | mealplanningmagic.com | @mealplanmom
This week’s installment is actually one that I’ve been wanting to do for awhile. Did you know that this Wednesday is Pi Day? You know, mathematically 3.14 so 3/14? Celebrated by foodies as Pie Day I thought it would be fun to feature a pie post in honor of it! For real, click on that link and you’ll see it’s been named a real “holiday” (who knew? I didn’t!)

When I was younger I used to LOVE a frozen pot pie. You know, the kind that comes in a little red box in the frozen food section? Loved them. But as I got older I realized they were full of calories and fat! Yikes! And some preservatives I didn’t really want either.

So a couple of years ago I went searching for a recipe that I could make at home. I found this one in the 30 Day Gourmet Big Book of Freezer Cooking cookbook and I knew it would be a winner since everything I’d ever made from that book we always loved.

Awhile back I made this for my freezer meal exchange group and they raved about it. Just about everyone wanted a copy of the recipe because their families loved it too! It came in handy too for some friends of ours whose daughter was in the hospital and needed some support during that time (she’s fine now thankfully!)

I love that it uses all fresh ingredients too! It was a cinch to put together and totally worth it because it’s great to be able to pull it out of the freezer and bake it up. Wow! I’m getting hungry just thinking about it—I need to make this again soon!

COUNTRY CHICKEN POT PIE

From 30 Day Gourmet Big Book of Freezer Cooking

Makes 2 pies

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter or margarine
1/2 cup all-purpose flour, sifted
2 cups chicken broth
1 cup half & half or evaporated milk *
2 cups chicken, cooked, chopped
1 cup frozen peas, thawed
1 tsp. salt
1/2 tsp. pepper
4 unbaked pie crusts

Preheat oven to 375 degrees.

Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover.
Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.

Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!

Pour into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)

Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies–if you’re just making one pie it will just serve 8).

An alternative to making 2 pies is to make one and freeze the other half of the filling in a Ziploc bag for another time. Freezes very well separately or fully prepared in the crust.

Chopped carrots ready to go.

Chopped fresh celery ready to go!

Chopped fresh cooked chicken ready to go.

Saute all the vegetables together until tender.

Simmer all the ingredients with the evaporated milk.

Everything all mixed together after the filling had thickened a bit.

Pies topped and ready to be frozen.

Pies lidded, labeled and ready to be frozen until freezer meal exchange group!

24 comments
JulieYatesNeff
JulieYatesNeff

So just to clarify... you cook 30 minutes @ 350 if it's thawed from being previously frozen and 30 @ 375 +30 covered if it's still frozen? What about if you cook it right after you make it? Same as the thawed instructions?

AprilFresh
AprilFresh

I'm also confused of how long I'm suppose to be cooking these.  If I cook them as soon as I make them, am I cooking them for 30 minutes uncovered and then another 30 minutes covered?


AprilFresh
AprilFresh

do you have to use frozen peas?  can i use canned peas?

DoreneNelson
DoreneNelson

This is sooo good. I used frozen corn instead of peas because the husband won't eat peas. I also added a few pinches of thyme to the sauce. Was planning on freezing the second half in a ziploc but the pie crust I got was a deep dish and it used about 3/4th to fill it. Next thing I knew the hubby had biscuits in the oven and put the remaining 1/4th over the biscuits. That was also very good. I love the sauce. Think I might make up another batch and just put them in ziplocs. Of course I will do this when the hubby is not at home. Thanks for the great recipe.

Nica
Nica

Found this recipe on Pinterest. I cut the recipe in half. Came out good, my family enjoyed it very much. My crust was a little too dark after 30 minutes, so next time I would keep a closer eye on it in the first 30 minutes before covering it.

Jamie
Jamie

This looks fantastic. Do you need to bake bottom crust prior tio putting filling in?

Bethany
Bethany

I'm a little confused, the recipe says bake 375 for 30 min hen cover with foil and bake another 30, but the foil pans in your picture say bake 350 for 30 min only?? which is correct? looks yummy!

Brandi
Brandi

Hi this may be a dumb question but I am making these for freezer meals. Once input the crust on am I baking these uncovered for 30 minutes and ten once they cool put the lid on and freeze them then when ready to eat that them and then bake for the 30 ? Thank you

Glenda
Glenda

The recipe looks fantastic! Where do you buy the tins you prepared the pies in? Would they be freezer-safe?

Valerie
Valerie

This looks absolutely delicious and with the busy Weeks ahead I would love to have meals prepared ahead of time. I was wondering how long it would keep on the freezer already completely prepared in the crust (prior to baking of course). Thanks for this recipe! Can't wait to make it.

Diana
Diana

Made this today. Doubled the recipe, used pre-made and left off the top crust. I instead added a crumble topping. This way I got 4 pies out of the mixture instead of 2. =) Here's the crumble instructions. It says to bake it separately but I just put it on top and then baked them 30 minutes. Crumble Topping 2 cups all-purpose flour 2 tsp baking powder 3/4 tsp salt 1/2 tsp ground black pepper 1/8 tsp cayenne pepper 6 tbsp butter, cut into 1/2 inch cubes, chilled 1/2 cup parmesan cheese, grated 3/4 cup plus 2 tbsp heavy cream For the topping: Combine the flour, baking powder, salt, black pepper and cayenne pepper in a large bowl. Sprinkle the butter pieces in and incorporate with your fingers until it resembles coarse cornmeal. Stir in the parmesan, then add the cream and stir until just combined. Place on a lined, rimmed baking sheet and bake 10-13 minutes until becoming fragrant and browning. Sprinkle crumble topping evenly over the top and bake like instructed above.

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

I don't normally bake it before hand...just bake as you would any other filled pie!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

Ah, I need to update that. The difference is that on the foil pans it also says "thaw" then cook for 30 minutes. The instructions in the recipe as written otherwise means if you are baking from frozen. Hope this helps!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

Hi Brandi, No, you do not need to bake them ahead of time. You can just freeze after you assemble and then thaw and bake from there. Hope this helps!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

Glenda, I bought them at Dollar Tree. They are 3/$1 and include lids! They are definitely freezer safe! You can also buy the tins at any grocery or discount store (like Target or Walmart). This is one of my family's all-time favorites. I love that it the cream sauce is made from scratch--really quite easy to put together.

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

Valerie, thanks for your comment! You know, I was just thinking I need to make a few of these myself to store in my freezer too for the upcoming school year. Normally, you can freeze most things for up to 3 months and retain the same quality. For some things longer (and I have done longer before for lots of things) but you risk the quality deteriorating....nothing will spoil on you though. Hope this helps and thanks for stopping by!

Laura Bussie
Laura Bussie

So if I'm baking it right after I assemble it, how long would you recommend I cook it? Covered or uncovered?

Rina Teel
Rina Teel

Do you leave the lid on them when you back them after thawed?

alyssa
alyssa

UH OH... I made one to eat and one to freeze for a family in need of meals. I baked both, and froze the one for the family. Am I able to thaw and heat it up, or will it be a disaster??? Thank you, Alyssa

Glenda
Glenda

Yay! Thanks for sharing that! I'm excited to get some in the freezer.

Valerie
Valerie

It helps tremendously. Thanks so much!!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

No, you should remove the lid and then cover with a separate piece of foil. The like is foil lined cardboard. Hope this helps!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

Hi Alyssa, You should be ok. I'd suggest you thaw it fully in the refrigerator first though and keep it covered with foil when you reheat in the oven so that the crust does not get too brown. You will basically just be heating it through so probably 20-30 minutes. LMK how it turns out!

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