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Skip the store bought version and make your own Homemade Chicken Pot Pie with all-natural ingredients–the perfect comfort food and SO SIMPLE! My recipe makes two pies–one to enjoy now and one to freeze for later!
Jump to:
- Why We Love This Recipe
- Make Ahead and Freezer Friendly Recipe
- Made with All-Natural Ingredients + Tips
- What Kind Of Pie Crust Should Be Used?
- Why Aren’t There Potatoes in This Pot Pie Recipe?
- How to Make This Pot Pie
- Make Ahead Preparation Tips
- Is This Chicken Pot Pie Freezer Friendly?
- Homemade Chicken Pot Pie–Make Ahead and Freezable!
Why We Love This Recipe
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 extra calories and fat! Yikes! And some preservatives I didn’t really want either.
So, years ago I went searching for a frozen chicken pot pie 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. You can read my review of the book by clicking here.
I tweaked the original recipe to make it my own and it has been a regular part of our menu rotation ever since.
Make Ahead and Freezer Friendly Recipe
The best part about this Homemade Chicken Pot Pie Recipe is that it is easily freezable! I have made it in a variety of different combinations.
When I made this for my freezer meal exchange group years ago, they raved about it. Just about everyone wanted a copy of the recipe because their families loved it too! It has since been my go to recipe for friends in need after having a baby, going through treatment for an illness or injury or loss of a family member.
I also like to have extra on hand in my own freezer for when we want a delicious comfort meal that is easy!
Made with All-Natural Ingredients + Tips
I love that this recipe uses all fresh ingredients too. With only 10 ingredients, it was a cinch to put together. This recipe makes enough for two pot pies and is totally worth it because it’s great to be able to pull it out of the freezer and bake one up when we want some good comfort food any time.
Wow! I’m getting hungry just thinking about it—I need to make this again soon!
Since all of these ingredients can easily be found at the grocery store I only have a few tips to share–many of them you may already have on hand!
Carrots, Onions and Celery – I love to use my handheld food chopper (affiliate link) to quickly chop up the carrots, onions and celery. Sometimes I will use frozen chopped onions instead of fresh because I always have those on hand. You can find them in the frozen vegetable aisle of the store. They are great for adding to soups, chili and other recipes.
All-Purpose Flour – Using flour to coat the sauteed vegetables. This is an easy way to thicken the mixture quickly because the flour is evenly distributed before adding the liquid.
Milk – The original recipe called for canned evaporated milk but I found that substituting fresh milk worked just as well. And since we normally have fresh milk on hand, I decided to try that and it worked just fine. We normally buy skim milk and that’s what I use most often. Lots of other types of milk will work just as well like 2% or even whole milk.
And while I haven’t tried it myself, I know a lot of people have used almond milk in this chicken pot pie recipe with great success as well. I would even think an oat milk would work well too. I’m not sure about soy milk because to me, it sometimes has a stronger flavor than the others. If you give it a try, I’d love to know how it turns out!
Chicken Broth – I usually use the premade chicken broth that you can buy in a box. I prefer the Kirkland brand from Costco because it’s a good price and lower in sodium. You can also use your own homemade chicken broth. Or substitute vegetable broth instead.
Frozen Peas – I buy the bags of store brand peas to save a little money!
Cooked Chicken – There are lots of options when it comes to the cooked chicken used in this recipe. I like to cook up a big batch of chicken and have it in my freezer to use in recipes like this one. It’s also handy to have on hand for other recipes like Chicken Rice and Black Bean Tortilla Soup, Homemade Chicken Noodle Soup or Chicken Caesar Pasta Salad.
Depending on my mood and available time will determine how I batch cook the chicken. I will sometimes use my Instant Pot (affiliate link) or grill up lots of chicken breasts all at once. Check out this post for tips on how I make my grilled chicken and divide it up for recipes.
You can also use a rotisserie chicken that you’ve taken the meat from or even canned chicken (we like the Kirkland brand from Costco).
What Kind Of Pie Crust Should Be Used?
My homemade chicken pot pie recipe calls for a homemade or refrigerated pie crust because I find that they are easiest. Our preference is to have a top and bottom crust although I know some people just use a top crust.
You could also buy frozen pie crust but that is usually just a bottom crust. One of our local grocery stores carries a frozen “dough puck” which is basically a mound of pie crust in a little bag and available in the frozen section. To me they are like a happy medium between fresh and pre-formed frozen because all you do is thaw the dough, roll it out and place it in the pie pan.
Why Aren’t There Potatoes in This Pot Pie Recipe?
You can see from the ratings and comments on this post over the years that it is a very popular and delicious recipe! Sometimes people will share their own variations and that often includes adding potatoes.
Since the original recipe never included potatoes, I left them out of my modified version. I think it’s just a matter of preference. If you want to include diced potatoes, go for it! I’d probably add one to two cups. I would also suggest using frozen potatoes such as diced hash brown potatoes that can be found in the frozen section of the grocery store.
Potatoes can be kind of finicky when it comes to freezing them and it’s best to use a parboiled (partially cooked) potato. Since the other vegetables in this chicken pot pie recipe are also sautéed, stirring in frozen potatoes just before filling the pie crust would work best.
How to Make This Pot Pie
Once you find out how easy it is to make your own homemade freezable chicken pot pie, you’ll want to make it over and over again. Sometimes I will make a double batch so we have it ready to go when I need an easy weeknight meal. The delicious pot pie filling can be made in under 30 minutes!
Start by melting the butter, carrots, celery and onions in a large saucepan (1). Cook until they are tender, about 5-7 minutes (2).
Sprinkle the flour over the sautéed vegetables (3). By sprinkling it evenly, it will coat the vegetables and make thickening the mixture easier. Gradually add the milk to the vegetable and flour mixture, stirring quickly (4).
Simmer the mixture for 10-15 minutes until thickened (5). Remove from the heat and add the frozen peas and cooked chicken, stirring to combine (6).
At this point, you can divide and refrigerate or freeze the mixture (7). Or go ahead and fill the pot pies using the premade crust (8). Or do one of each!
Make Ahead Preparation Tips
This chicken pot pie recipe is so versatile and can be made ahead in a variety of ways!
First, making the chicken before prepping the recipe is a big time saver. I like to grill a big batch of chicken and chop or shred it to use in all kind of recipes, including this one. Batch cooking chicken is great and I’ve also baked, boiled or used my Instant Pot over the years to make it.
Next, the filling can be made and stored in an airtight container (affiliate link) in the refrigerator for up to two days until you are ready to prep the pies. You can also freeze just the filling itself (see below for tips on that).
The whole pie can be assembled, wrapped in foil or plastic wrap, and stored in the refrigerator for up to a day in advance. Keep in mind that sometimes this will make the crust a little soggier so you may need to bake it longer.
Is This Chicken Pot Pie Freezer Friendly?
Yes! That this homemade chicken pot pie recipe is freezer friendly is one of the best things about it! You can enjoy this classic comfort food anytime.
There are a few ways that you can prep it for freezing. Often, I will make double or even triple batches of the filling. I like to use my 2-cup Souper Cubes (affiliate link) to freeze the filling but any airtight container (affiliate link) will work. You can freeze the filling for up to six months, just don’t forget to date and label (affiliate link) you container!
Freezing just the filling saves space in the freezer but also allows you to assemble the pot pies just before baking. The recipe card below has all the instructions on how to do that.
Another option is to assemble the whole pie, then wrap in foil or put in a zip top bag (be sure to squeeze out ALL the air). This is a great option if you bring meals to others or have the space in your own freezer to store it. Instructions on how to bake the pie from frozen are in the recipe card below.
No matter what you choose, I love the flexibility of this recipe and of course it’s simplicity and great flavor. I hope you enjoy it too!
Homemade Chicken Pot Pie–Make Ahead and Freezable!
Ingredients
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- ⅓ cup butter
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup 1% milk you may also substitute skim, 2% or whole milk but the nutrition facts will change
- 2 cups chicken cooked, chopped
- 1 cup peas thawed from frozen
- 1 tsp. salt
- ½ tsp. pepper
- 4 unbaked pie crusts homemade or store-bought
Instructions
To Make Filling
- Saute the first 3 ingredients in butter in a big skillet over medium heat until tender, 5-10 minutes.
- Add flour; stir until smooth. Cook 1 minute, stirring constantly.
- Add chicken broth and milk; cook, stirring constantly until thickened and bubbly, about 10-15 minutes.
- Stir in chicken, peas, salt, and pepper.
- Cool before pouring into pie crusts. VERY important! This allows it to thicken a bit more.
- At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
- Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer! And see instructions below for both.
To Assemble Your Chicken Pot Pie
- Start by preparing the crusts by rolling them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover.
- Pour filling mixture 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!)
Cook Now or Freeze For Later?
How To Freeze Your Chicken Pot Pie
- Cover with foil, label and freeze. See below for preparation instructions
To Bake Fresh Pot Pie Now
- Preheat oven to 350°F.
- Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
To Bake Pot Pie From Frozen
If Assembling Pie With Filling….
- Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above (To Assemble Your Pot Pie) and bake accordingly. OR you may bake the whole pie from frozen.
If Baking a Whole (Assembled), Frozen Pot Pie
- Preheat oven to 350°F.
- 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.
Video
Notes
Nutrition
This recipe was originally posted in 2012 and updated in September 2021 with updated photos, content and video.
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Sue @ Cakeballs, cookies and more
oh I used to love the frozen pot pies too, I ate way to many in my day. this sounds great.
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.
Thankful
Thank you for taking the time to add this recipe for the topping! Sounds great!
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.
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!
Valerie
It helps tremendously. Thanks so much!!
Vickie Harmon
This sounds delicious but it is missing the one thing I always loved about the pot pies we used to eat, POTATOES. I know potatoes do not freeze well so how would I incorporate them in? A pot pie is just not a pot pie without the taters. 🙂
Meal Plan Mom (Brenda)
Vickie, I have thought of adding potatoes but just haven’t tried it yet. My suggestion would be to use frozen O’Brien style hash browns as those have been parbaked and frozen. They should be ok. Let me know how it comes out if you try it!
Mary Sullivan
I have made this and cubed the potatoes and carrots. I boiled them together until crisp tender ( about 10 mins.) and drained them well in a strainer. I froze the pies and they turned out perfect. Thank you for a great recipe.
Meal Plan Mom (Brenda)
Mary, I’m so glad you liked the recipe and final product! Thank you for leaving your review also–it really means a lot to me to hear from my readers. 🙂
Gina
I make quite a few of these at a time and freeze for quick dinner nights. I also like to give them to my son in college for him to bake when he wants something homemade. I add russet patatoes cut up into really tiny squares, and it freezes just fine!
Brenda Thompson
Gina, I’m so glad you like this and share it with your son! I also do the same — I will try adding cubed potatoes sometime, too!
Claudia
I put potatoes in it and f3oze the whole thing.
Meal Plan Mom (Brenda)
Thanks Claudia for letting us know! Did you use previously frozen potatoes (say an O’Brien style potato or hash brown?) How did you like it once you baked it? Seems to me there are two camps when it comes to pot pies–those who like the potatoes and those who don’t necessarily. 🙂
Missy
Mix in the canned diced potatoes (rinse off first). They will more suitable for freezing than fresh potatoes.
Glenda
The recipe looks fantastic! Where do you buy the tins you prepared the pies in? Would they be freezer-safe?
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.
Glenda
Yay! Thanks for sharing that! I’m excited to get some in the freezer.
Joyce
Dollar tree has them
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
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!
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
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!
autumn bartels
thanks I was going ask the same question! With Thanksgiving here my husband LOVES my pies and wanted me to make a freeze a ton but I’d never done that before and wasn’t sure if I was to cook the pie at all or not.
Bobby
Your ingredients list adding milk, but in the pic instructions you say “add evaporated milk”. Which is it, please?
Meal Plan Mom (Brenda)
It’s any kind of milk you like–skim, 1 or 2% or whole. I will update that!
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!
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!
Rina Teel
Do you leave the lid on them when you back them after thawed?
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!
Jamie
This looks fantastic. Do you need to bake bottom crust prior tio putting filling in?
Meal Plan Mom (Brenda)
I don’t normally bake it before hand…just bake as you would any other filled pie!
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.
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.
Laura Bussie
So if I’m baking it right after I assemble it, how long would you recommend I cook it? Covered or uncovered?
AprilFresh
do you have to use frozen peas? can i use canned peas?
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?
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?
jlfought
We are a family of 7, so do you think we would need 2 of the pot pies for one sitting??
Meal Plan Mom (Brenda)
I would say it depends on what kind of appetites you all have! I normally slice ours into 8 pieces and we will have one to one and half slices but my son is younger so he will have a smaller piece. We do also like it for leftovers (and for taking to lunch) so I think you’d be safe with two pies. But if you serve it with a salad as a side, one piece each might be enough. Hope that helps! 🙂
Pixybrat
I have two questions; If I cut the recipe in half, would that make just enough sauce for one pie? I’m assuming so. And, do you think these could be made into smaller individual serving sizes, and if so, how long would you recommend baking from frozen and fresh states? I love the idea of potatoes, so I think I might try using canned and fresh, as others have done with success. Also, the person that added thyme to the sauce? I agree! Thyme is a must! 😊😋
Brenda Thompson
Yes, cutting the recipe in half would make enough for one pie although as others have commented it also depends on how full you want the filling. Of course the beauty of this recipe is that you can freeze just the filling and prep later although I know freezer space can be at a premium for some. For individual servings, I’d recommend 20 minutes from fresh and about 35 from frozen (you will need to check on it though to make sure it’s warmed through but not too brown). I will have to add thyme sometime to try it!
MoniqueDLG
I just made the filling for this and will be freezing into two bags. When ready to use I’ll make homemade pie crusts and pop in the oven. I followed the recipe exactly and my only addition was a few sprinkles of poultry seasoning to the veggies and butter, then another sprinkle with the salt and pepper. It thickened up nicely and can’t wait to try it out. Oh and my kitchen smells delicious! Thanks for sharing your recipe.
Meal Plan Mom (Brenda)
I am so glad you are giving it a try! My family always gets so excited when they see we’re having chicken pot pie. You’ll have to let me know how it comes out for you!
gillym82
OK, I’m still confused even after reading the comments LOL. I will be making these and placing in the freezer. Once I take out of the freezer how do I cook them? Should I thaw prior to cooking or can I cook from frozen? Thank you.
Meal Plan Mom (Brenda)
You can cook them from frozen or thawed. If from frozen it’s a total of 60 minutes. If thawed, 30 minutes. I will update the recipe to make it a bit more clear! 🙂
Laura Bussie
I just made these last week and the who family LOVED them. I was confused on the baking time, but reading the comments I thought I figured it out, and it seemed tow ork for me. I did NOT thaw, and cooked it straight from frozen…30 minutes uncovered, then another 30 minutes covered. I did end up throwing it back in for a little while longer uncovered again because I didn’t feel like the center of the crust was cooked enough. Next time I’m going to try covering only the edges with foil for the second 30 minutes, and leave the center uncovered. My understanding is that if the pot pie is thawed, then you would only cook for 30 minutes.
Meal Plan Mom (Brenda)
I’m so glad you all liked it! I need to update the post with all the tweaks that not only I’ve made but others have made too. Haven had trouble getting a decent photo before it all gets eaten at my house!
kuglette
Hi Brenda! I love this recipe so much and have made it several times. However, every time I make it I have to go to a different recipe from another website to find cooking directions. Even after reading all of the comments, I’m still confused and I think a bunch of readers are too. 🙂 Can you update the recipe to include directions for cooking the pot pies fresh *and* frozen, please? I think that would help a ton. Thanks again for creating this amazing recipe! I have taken it to a ton of friends and they all rave about it!
Meal Plan Mom (Brenda)
Hi there! I’m glad you love this recipe–it is for sure a family favorite here! I updated the recipe to help clarify baking instructions and assembly instructions for freezing and baking later. Take a look and let me know if you have any other questions. Thanks so much!
bjshrack
I don’t know if I’m missing it or if I’m supposed to assuming anything, but is this for one pie?
Meal Plan Mom (Brenda)
Sorry! When I reformatted the recipe, it looks like it lost the mention that it makes two pies. I have updated now. Enjoy!
Tracy Baxter
Thanks for updating the recipe. I love these and am making them again today for like the hundredth time. I like to keep a couple in my freezer and make them for friends. I am giving some to another family next weekend who has a member going into the hospital. They will love them, everyone does.
Meal Plan Mom (Brenda)
Oh! I am so glad to hear you like it and that the updated recipe will be more helpful. Enjoy! I need to make some more for my own family–we only have one left in the freezer!
Rose
Where do you get the containers the pies go in ?
Meal Plan Mom (Brenda)
I got them at the dollar store (Dollar Tree specifically). They come three to a pack with a lid!
Jeannine
Thanks for recipe. Just a question – they don’t look too full – do they rise at all or are they the thickness of say, a quiche.
Meal Plan Mom (Brenda)
Hi Jeannine! They do “rise” slightly from the bubbly filling but not too much. I use a regular 9-inch pie dish vs. a deep dish so that may make a difference. I will need to make that note in the recipe. Enjoy!
Alexandra
I don’t think I will ever eat a premise frozen pot pie from the freezer section again! This recipe is delicious. I can’t wait to make it again!
Meal Plan Mom (Brenda)
I am so glad you liked it Alexandra! Indeed, the store-bought ones pale in comparison on taste and quality in my opinion–this is the only chicken pot pie we eat now!
Jennifer
This recipe was absolutely delish. Made it over the weekend. Put one in the freezer and cooked one fresh.
Meal Plan Mom (Brenda)
Awesome! I so glad you gave it a try and that y’all liked it too, Jennifer!
Wanda
made this today. I used 2% milk and it was great. Honestly, I think evaporated milk or half and half would be too rich. Saving this one for sure!
Meal Plan Mom (Brenda)
Wanda, I’m so glad you liked this! I agree about the evaporated milk or half and half–that’s why when I modified the original recipe I changed it to lower-fat milk. I’ve even made it with skim milk before–just needs a little more time to simmer and thicken up but it works too. Enjoy!
Dani
Just made this. Loved it! Very yummy and very easy! Thank you so much!
Meal Plan Mom (Brenda)
I’m so glad you tried it Dani and that you loved it! It remains one of our all-time favorites!
Julia
This looks delicious, I’m going to try it tonight! This seems like a silly question, but is it ok to freeze packaged pie crusts? Or is it better to make from scratch? I’ve never been brave enough to make my own pie crust lol.
Meal Plan Mom (Brenda)
Julia! I’m sorry I just saw your comment! I hope you all enjoyed the chicken pot pie! Yes, it is ok to freeze packaged pie crusts–just make sure you thaw them in the refrigerator first (vs. on the counter) and then let them come to room temperature like the package instructs before using them for your pies. I make my own pie crusts but sometimes I’m just not feeling like it so used the packaged ones too. 🙂
sheryl
Hello Brenda I made this pot pie tonight it came out great and the family loved it, my only concern is I followed the receipe as written but the filling only made 2 small retangle pot pies which may feed a total of 5-6 people if I’m lucky not 16 as stated.
Meal Plan Mom (Brenda)
Sheryl, I’m so glad you tried the recipe and that your family loved it! The filling is meant to fill two regular pie plates which is generally more shallow than a retangular dish (which are normally 8×8 or 9×9) so maybe that made the difference for you? The suggested serving size is based on one slice of pot pie per person and the round pie being cut into 8 slices. Of course, everyone’s appetites may be different but this is the guide I used. Hope this helps!
AnnaMarie Ferrell
I love this recipe. I have made it several times. It is easy to make several recipes at a time (in a gigantic pot!) and is so delicious. I hoard these in my freezer, after giving away a few to friends who have surgeries or babies! Comfort food!
Meal Plan Mom (Brenda)
AnneMarie, I am so glad to hear this! Yes, it’s one of my favorite go-to recipes for friends who need a meal. They always love it too. I definitely make a few at a time to keep in the freezer.
Stacy
This worked so well and was so delicious!!! Thanks for the great recipe and tutorial.
I actually froze mine in a glass pie dish. I was able to cook it from frozen by sticking it into the cold oven and then preheating it…so that the dish warmed up with the oven. I had a pan underneath just in case it did shatter, but I’ve never had that happen by using this method.
Meal Plan Mom (Brenda)
I’m so glad you enjoyed the chicken pot pie Stacy! I, too, have tried it fully assembled from frozen like you but preheated the oven first and it worked ok too! Glad to have your tip for next time!
robin bartley
I made this…and OH MY WORD IT IS DIVINE!
Thanks, Brenda!
Meal Plan Mom (Brenda)
So glad you loved it Robin!
Alisa
Thanks for the recipe! Can’t wait to try it…
Had a question about preparation after frozen. I read your directions about baking while frozen (30 min uncovered, 30 minutes covered), but in your picture, I see that the directions you wrote on the aluminum foil say to thaw and bake for 30 minutes (I am assuming thaw in fridge?) Do both methods work?
Meal Plan Mom (Brenda)
Hi Alisa! Yes, if you thaw the pot pie in the refrigerator (safest place to thaw it food quality wise), then you would just bake it as if you were baking it from fresh-made. So 30 minutes should do it. And if you are baking just from frozen, then follow the 30 min. covered and 30 min uncovered method. Hope this helps!
Linda
Made a triple batch! Made 6 pot pies . The rest I put in containers and use it. to put over biscuits,toast, noodles, or rice. Yummy! This will be my go to pot pie recipe.
Meal Plan Mom (Brenda)
Linda, thanks so much for taking the time to let me know how much you enjoyed it! I’m so glad you enjoyed it and you’ll be able to enjoy it with future meals from your freezer too!
Megan
I am wanting to try this any good pie recipe?
Meal Plan Mom (Brenda)
Megan, do you mean a pie crust recipe? If so, when I make my own (vs. purchasing), this is the recipe I use:
2 cups all purpose flour
1 1/2 – 2 teaspoons salt (your preference)
1/2 cups canola (or vegetable) oil
1/4 cup cold milk
In a large bowl, combine flour and salt. In a separate bowl, combine milk and oil. Then pour over flour mixture. Quickly stir with a fork until flour just barely disappears. Press dough into a ball (do not knead). Place dough ball between two pieces of waxed paper. Using a rolling pin, roll dough to an 11-inch circle. Remove top wax paper and lift up the other wax paper with dough on it. Flip over to place dough in pie plate and gently press down into pie plate. Peel off remaining wax paper. Trim edges so that it’s even all around. Ruffle edge. Add chicken pot pie filling and prepare per recipe instructions.
Hope this helps!
Sami Turner
I’m excited to try this recipe. I’d like more info on your freezer exchange group. I’d like to do something like that but don’t know where to start. Thanks so much!
Meal Plan Mom (Brenda)
Sami, here is a link to a blog post I wrote about my Freezer Meal Exchange and how to start one yourself! https://www.mealplanningmagic.com/start-freezer-meal-exchange-group-cook/ I will update this post to include it too! Good luck and let me know if you have questions!
Erin
Has anyone tried making these as personal pot pies? Small ones would be great for lunches, but I’m not sure how many I could get out of this recipe or how long to cook them for!
Meal Plan Mom (Brenda)
Erin, I have! I should probably do that again and update the post. 🙂 It has been awhile but I know I got at least 4 mini pies out of it. I used a mini-pie pan from Chicago Metallic (brand) and they were about 4-inch in diameter. I cooked them about 15-20 minutes. As far as lunches, my kids like to just take the regular piece of pie in a heated Thermos to school. The piece gets kind of broken up but they treat it more like a casserole then–they like it! Hope this helps!
Michelle
What size pie pans do you use?
Meal Plan Mom (Brenda)
Hi Michelle! I normally use a 9-inch pie plate or an 8-inch round by about 1 1/-inch aluminum tin. You can buy those at the dollar store and they come with lids. I would advise not using a deep-dish pie plate as then the filling won’t fill two whole pies. Hope this helps!
Samantha D
I made this a few days ago. To be honest, I was a bit apprehensive and disappointed at first when I realized there were no potatoes involved. By the time it occurred to me, it was too late. I made a fresh one for my family but instead of pie crust on top I used fillo. Let me tell you, it was so delicious! I was no longer concerned about the (lack of) potatoe because it was delicious enough with out! Instead of freezing the filling for later use I decided to make a second pie for my grandma (in law)… So convenient. Thanks for this Wonderful recipe I will be sure to use again! Perfect fall comfort food! I made 4 crusts- 2 chicken pot pies and 2 pumpkin pies! -exellent!
Meal Plan Mom (Brenda)
Samantha, I am so glad you liked the recipe and that you took the time to leave a comment here. This recipe remains one of our all-time favorites in my family–I need to make it again soon!
Cindy
I was thinking of trying this filling recipe for mini cupcake version. More for an appetizer. Advise? Suggestions?
Meal Plan Mom (Brenda)
Hi Cindy,
I’m just now seeing this! I think a mini-version would work just fine. Use a round cookie cutter to cut out the pie crust dough and put in a muffin cup. Then add the filling–maybe about 2/3 full cup and the top with another pie crust and bake for about 15 minutes to start. I may have to experiment with this idea myself!
Bobbi Bates
Thank you for this yummy and simple post!! I made this yesterday and it was a total hit.
Meal Plan Mom (Brenda)
I am so glad you liked it! I always love hearing that kind of review!
Brett
Probably a REALLY silly question, but can I bake the pies in the metal tins or do I need a glass pie dish?
Meal Plan Mom (Brenda)
Hi Brett, Sorry for the delayed reply–I was on vacation! Yes, you can certainly bake the pies in a metal tin. I have done that many times when I make them ahead to give to friends after a new baby, sick, etc. Hope this helps!
Meghan
Why is the cook time for frozen 30 min shorter than fresh? That doesn’t make sense.
Meal Plan Mom (Brenda)
Hi Meghan! Actually, the baking time for frozen is longer but it’s in two stages: “Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes” The reason why you want to cover with foil is so that the crust does not bake faster than the filling and burn. Hope this helps!
Danielle
Sorry if you’ve already answered this… I want to make this with store bought pie crusts but I am a little confused. The pie crusts say do not refreeze after thawing so do I just add the filling to the frozen crusts and then put them back in the freezer assembled or should I bake them and then freeze them once they are cooked? Thanks in advance!
Meal Plan Mom (Brenda)
Hi Danielle, I’m just now seeing your comment! I have never had a problem with the crusts but I typically use the refrigerated kind not the ones that come frozen. So my advice would be to yes, just add the filling to the frozen crusts and put them back in the freezer assembled. I have never tried baking them first and then freezing. They are so thick, I think it would be difficult to heat them back up without burning the crust. Hope this makes sense!
Susan
Do youhave to use evaporated milk?
Meal Plan Mom (Brenda)
Hi Susan! Nope, you do not need to use evaporated milk. Actually I updated that in the recipe recently (as in last couple of weeks) to say you can use any kind of milk. I personally use skim milk and it still gets creamy. If I’ve mentioned it somewhere else in the recipe instructions, maybe you can give me a heads up as to where so I can update that too. Giving it a quick look I didn’t see it. Enjoy!
Lindy
how long will these last in the fridge??
Meal Plan Mom (Brenda)
I’ve only kept them assembled in the fridge for up to one day. You could probably keep the filling for up to three days but no longer. I think if you kept them assembled for longer than one day, the crust might not bake up properly. Thanks for your patience on my reply–I was out of town and am just now seeing this!
Autumn
This may be a dumb question, but if you are making two pies why do you need 4 pie crusts?
Meal Plan Mom (Brenda)
Two crusts for each pie–one goes on the bottom and one goes on the top, like a lot of fruit pies are made. Hope this helps!
Autumn
Yes I was thinking frozen pie crusts. Thank you!
Meal Plan Mom (Brenda)
Ah! I use the refrigerated kind so they are more flexible to put on top. I will update my post to note that. I see how that can be a bit confusing!
Michelle
Hi Brenda! This sounds like a great recipe. My dad loves the frozen chicken pot pies, so I’d love to make this for him as a healthier alternative. 😉 If I were to prepare this the night before to be eaten for lunch/dinner the next day, would it be OK to put into the refrigerator overnight after preparing to be cooked the next day? Or should I put it in the freezer overnight and let it thaw and then cook the next day?
Meal Plan Mom (Brenda)
Hi Michelle, I apologize for the delayed reply–I have been out of town the last couple of weeks and am just now catching up. If you’ve not yet made this, I would recommend just making it the night before for the next day and keeping it in the refrigerator. It should be used within 48 hours though or otherwise frozen then. If you put it in the freezer immediately after preparing only to cook the next day, you will spend unnecessary time waiting for it to though and/or cook from frozen. Hope this helps!
Leslie Stewart
I’ve made this recipe many times in the past as written and my family and I love it! Definitely my go to. I’m now needing to be dairy free 🙁 Have you or know how using soymilk would be in place of regular milk? I’d prefer not to use lactaid free milk, but may just use that as a last option. Thanks.
Meal Plan Mom (Brenda)
Hi Leslie! I’m so glad you like this recipe. I would think that soy milk would work ok but I have never really cooked with it so can’t say for sure. I usually just use it in drinks, etc. If you try it, can you let me know how it works out? Might be helpful to someone else!
Leslie Stewart
Hey Brenda! Well, I finally made the pot pie using soy milk last night. I think it turned out great and my mom and daughter didn’t even know the difference. My main concern had been how well will it thicken when it was time to add the soy and broth. My mixture was nice and thick which is great because I prefer the filling to be on the thicker side. We ate one last night and I like that this mixture makes quite a bit because I was able to freeze an extra pot pie! Thanks again for a great recipe!
Meal Plan Mom (Brenda)
Hi Leslie! Thanks for coming back and letting me know about using soy milk in this recipe. I’m glad it worked out so well and I’ll definitely remember this option should anyone else ask about using soy milk too. I made this recipe just a couple of weeks ago–it always goes fast!
Penny
My family does not eat a lot of veggies, if I omit the onions, carrots, and celery, then use frozen corn instead of peas. Do you think I okay just adding 1 cup of corn or do you think I should put in 3 cups. I understand it will taste different, which is ok, I just want to make sure it is not to runny.
Meal Plan Mom (Brenda)
Penny, just so I understand, you are asking if you use only corn should it equal 3 cups? Yes, that is one option but another thing you can do is just simmer the filling mixture until it thickens even more or also add extra cooked chicken so that your total corn and chicken equals the three cups of vegetables that you are omitting from the original recipe. Hope this helps and let me know how it turns out!
Krysti
I’ve been using this recipe for several years, it’s so great! I had trouble with the crust to filling ratio in the foil pie pans I could find, so I gave up on the pie crust and do it with biscuits instead. Today I made a double batch and wondered how it would taste with some curry seasoning. Tried it on just a little cupful of the filling and loved it, so I went ahead and seasoned the whole batch. Now I’ll serve it over rice. Yum! Love the versatility of this recipe.
Meal Plan Mom (Brenda)
Krysti, thanks so much for your feedback! I agree–the recipe is so versatile! I’ve made it into a soup and even a crockpot version with biscuits on top. I need to take some photos and write up those variations to share with others too. What a yummy idea to add the curry seasoning and serve over rice–a great twist!
Patti Wadzinski
What size pie crusts do you use?
Meal Plan Mom (Brenda)
Hi Patti, If making from scratch I roll it out to about 12-inches to fit a 9 or 10-inch pie plate (deep dish preferred). I roll the edges to form the crust. If I’m using a purchased pie crust, it’s whatever that standard size is (I couldn’t find it online) but it also fits the same size pie plate. Hope this helps!
Renice
Hi Brenda. I love this filling recipe and often make into pies. When I am making it to eat at home though, I usually just make a pot of filling, then I cut circles (using the rim of a large cup) from the pie crust, then throw them on a cookie sheet and bake. Then I put a circle of the baked crust on top of a bowl of warm filling and I’m in heaven! I like to crumble the crust into the filling anyway, like you would crumble crackers in a bowl of stew. Also, I can easily freeze the filling in a container and the baked crust circles in a freezer bag. 🙂
Meal Plan Mom (Brenda)
Hi Renice, Thanks so much for your comment! I love your idea and especially the tip for freezing the baked crust circles too. I have made it before similar to what you describe but made “croutons” out of puff pastry to put on top of the warm pot pie filling. I’ve got some photos of it and some other variations I’ve come up with that I hope to share in the future!
Renice
I love your idea about the croutons. We’ve had a rainy cold day today and I’ve got a pot of filling on the stove right now. Can’t wait for the crust to get done. Yummy!!!
Christina Purvis
Love this recipe, I added frozen corn to it along with poultry seasoning and instead of flour used instant potato buds.
Meal Plan Mom (Brenda)
That sounds like a delicious variation Christina! Thank you for sharing and I’m glad you like the recipe.
Jennifer Caylor
Hi, newbie cuisine artist here. Quick question, and maybe I’m a total boob,but WHERE ARE WE PUTTING THE BUTTER? I believe I’ve read front back up down side ways and even half drunk…where did I miss where to toss in the butter? I just added it with the flour because that’s the obvious ace, but again I’m a newbie boobie. Help a sister out, thanks
Meal Plan Mom (Brenda)
Hi Jennifer! You saute the first three ingredients in the butter. I just checked and the recipe is written as such but I see how it could easily be missed. You’ll want to have done that before you add the flour because the flour kind of coats all the sauteed vegetables and that helps the other liquids thicken up a bit more easily. Enjoy!
Carol
Love this recipe.I make it gluten free by making GF crusts and GFflourin the sauce for the thickening.I also use a good tablespoon of “Better the Boullion” in the sauce when cooking,and fresh or dried parsley.
Meal Plan Mom (Brenda)
Thanks Carol for your comment! I’m glad that your gluten free and other variations worked well with this recipe as those may be great options for others making this recipe. Enjoy!
Sue Wilhelm
Ever since my youngest daughter moved out, I have taken up cooking. I enjoy having nobody to tell me they dont like mushrooms or onions or this or that. I happened upon this recipe on Pinterest and had to try it. It is now known as “MOM’S FAMOUS CHICKEN POT PIR” in our family. It is amazing!! I tweeted the recipe a teeny tiny bit here and there but thus is perfection if you like chicken pot pie. Tonight 3 of my 5 kids are coming for dinner with their fsmilies. Lol! I will be doubling an already giant pie. I can’t wait to try some of your other recipes, although if they are all this hood, I will be needing weight watchers soon.
Meal Plan Mom (Brenda)
I’m so glad you and your family like this Chicken Pot Pie recipe! It truly is one of my family’s favorites. I like that it can be a bit healthier by using skim milk–you can even reduce the amount of butter too. Thanks for your kind comments!
JENNA Oak
I made this ahead and froze it, I started cooking it tonight and it’s been in for 1.5 hrs, the crust for some reason won’t bake…. this is my first time ever using pie crust ever. What am I doing wrong?
Meal Plan Mom (Brenda)
Hi Jenna, I’m sorry I just now saw your comment. I generally only check comments once a day. You likely have finished your pot pie and it either turned out or it didn’t. Did you make your crust from scratch or did you purchase the pre-made crust? If so, what brand did you purchase. Some crusts can be slightly thicker than others. Also, did you have the problem both with the bottom and top crust or just one or the other? Also, are you sure that you set the oven to the correct temperature or that your oven heats correctly? (for example, my sister’s runs about 25 degrees too warm so she has to adjust her baking times on many things). I’ll see what I can do to help out should you want to give it another try!
Mindy Glazer
I doubled this recipe to make lots of mini pot pie pans. My elderly mom loves chicken pot pie and has been buying frozen ones. Too much sodium and preservatives for my liking so I decided to make a bunch for her freezer. I added potatoes and frozen mixed veggies.
Wegmans has wonderful pot pie tins with clear plastic lids. I still cover with foil for a better seal but put the date on a piece of paper inside the lid. This protects the crust from breaking in the freezer too.
Meal Plan Mom (Brenda)
Hi Mindy! Thanks for your feedback and tips too about the pot pie tins! We don’t have a Wegmans near me but many other readers might–although now I’m going to want to go on a hunt for those pie tins. Great way to modify and make it quicker using frozen mixed veggies too. I hope you and your mom continue to enjoy this pot pie!
Paula
How do you do the crust for the small ones ,I’m a widow and it’s hard to cook for one . I’ve been freezing spaghetti sauce and homemade Chile beans . Also pinto beans and ham hock cooked ,would love to make some of the small pot pies .
Brenda Thompson
Hi Paula, I have been out of town so just saw your message. For my mini pies, I generally have to hand cut the crust to size. I will use the mini pot pie pan and essentially “trace” around it with a knife leaving about an inch extra all around to allow the crust to fit into the pie tin without it being too small. Then bake for about 30 minutes or until the crust is golden brown. Also, you might want to check out a blogger friend of mine’s website, One Dish Kitchen, that is especially for cooking for one or two! https://onedishkitchen.com/ Hope this helps!
MoMo
Hi Paula,
I saw you’re doing some cooking for one. Just wanted to leave a few tips I’ve come across. I used to do a once a month freezer meal prep. I’d make macaroni and cheese (Same size as I did for a family), a pot of rice, a pot of beans, and I’d buy one whole rotisserie chicken.
Then I’d take tins from Dollar tree (3 to a pack for round foil containers with a lid) and I’d split mac and cheese into about 6 tins and pair with whatever veggies were on sale, just finished ardent. When I froze that I’d have to cook it at about 350 for 45 minutes to defrost.
I then took the beans and rice and half the chicken (I’d shred the whole thing) and make rice bowls with a bit of salsa, cheese, and whatever cooked veggies were on sale. Those had about the same defrost time and I put them in the same tins.
Finally with my left over chicken I’d either make pot pie (see about :P), chicken salad, or some sort of big pasta bake with chicken that I’d eat for several dinners and lunches. It was a great way to save money and still eat well when I was starting to learn to cook for one. Hope you have lots of fun learning new stuff!!
Brenda Thompson
Thanks MoMo for sharing these tips!
Brittany
Do you have a pie crust recipe you use for this?
Meal Plan Mom (Brenda)
I usually use the store-bought ones from refrigerator or freezer section most often–much easier!
Allie
I have made this several times for my family and even the picky ones love it. They tend to sneak spoonfuls out of the bowl while the mixture is cooling. Thanks for the recipe.
Meal Plan Mom (Brenda)
Thanks Allie for the feedback! I love to hear stories like this and am so glad that your family enjoys the recipe as much as my family does!
Lindsay
Have you tried making this into smaller one person pie dishes? Wondering how the baking time would change from frozen if done that way.
Meal Plan Mom (Brenda)
Yes, Lindsey, I have made into smaller one person pie dishes! If it’s made from frozen it takes about 30-40 minutes, if from fresh, then about 20-25 minutes. Oven temps stay the same. Let me know how it works out if you give it a try!
G Lori
I’ve been using this pot pie recipe for a couple years and it’s a solid go-to recipe!! So simple and flavorful. I add fresh rosemary and thyme. Also try to use homemade chicken stock when I have it. It’s always a hit with my family. Thank you. I’m making it today and decided I’ll finally comment about it.
Meal Plan Mom (Brenda)
Thank you G Lori for your feedback and for letting me know how much your family loves this recipe! I bet the rosemary and thyme add a nice depth of flavor–yum!
Whitney
We have a large family and are preparing for twins so I doubled the recipe. We are going to eat one tonight and I’ll put the others in the freezer for after the babies arrive. Just the filling tastes amazing! I can’t wait to try it baked tonight. Thanks for sharing your recipe.
Meal Plan Mom (Brenda)
Thanks for your comment Whitney! I hope your whole family enjoys it and wishing you all the best for when the babies arrive!
Margaret
My grandkids beg for this all the time. Never frozen it before. Will try It .
Meal Plan Mom (Brenda)
I’m so glad you like it Margaret!
Crissy
Absolutely loved this pot pie! Perfect recipe! I cut it in half but will double it next time to make freezer meals before my baby comes. Creamy and flavorful, so comforting and perfect for fall! Cant wait to make again!
Meal Plan Mom (Brenda)
Crissy, I’m so glad you loved it! Thank you for taking the time to let me know. It will be perfect comfort food for when you baby comes. Enjoy!
April
I LOVE pot pies. But, its only me. can I make these in those small individual pie tins (got a whole bunch off amazon a while ago) and still keep the same times and temps?
Meal Plan Mom (Brenda)
Hi April! You sure can make these in the individual pie tins! I would recommend baking them at the same temperature for about 20 minutes, checking after 15. If you are baking from frozen, double that. Let me know how it turns out!
Megan
My fiance and I love these pot pies. Since it’s just the two of us, I get the smaller round pans and actually stretch this out into three pies, then we’ll each eat half. It is so nice to have them on hand when I don’t feel like cooking after work, I can pop it in the oven straight from the freezer and it turns out great every time.
Some suggestions: I add 1/4 teaspoon of each thyme, basil, and sage when adding salt and pepper. I also do an egg wash over the top crust which makes it a beautiful golden brown when done.
Thank for the wonderful recipe Brenda.
Meal Plan Mom (Brenda)
Megan, thanks so much for your kind feedback and for the suggestions on how you’ve modified the recipe to suit your tastes. I will have to give them a try!
Jennifer Brazytis
Hello. I’m making these for the first time and they are delicious! My question is I was wondering why you have to let the filling cool before putting it in the crust. Thank you for the yummy recipe!
Meal Plan Mom (Brenda)
Hi Jennifer! The main reason you let the filling to cool is that allows it to thicken up before baking. Seems counter-intuitive but if you don’t the filling will be much runnier after baking. Enjoy!
Karie
Instead of fresh carrots and celery, can you use a bag of frozen mixed veggies? I think it’s usually carrots, peas and corn.
Meal Plan Mom (Brenda)
Karie, you sure can use frozen veggies! We don’t like corn in our pot pies but I do know you can purchase just diced carrots so if you prefer, you can also just a bag of each-the carrots and the peas. Enjoy!
Karie
I made this tonight and for some reason the bottom crust didn’t really cook, while the top did. Any idea what I could be doing wrong?
Meal Plan Mom (Brenda)
Karie, I’m sorry I’m just now seeing this! A couple of questions…what kind of pie plate are you using? I find that a glass or ceramic one works best although an aluminum one works ok too. Another factor could be if you are using a deep dish pie plate or not. Can you let me know a little more info and I can help troubleshoot it for you! I know some people also just do a top crust and do it more like a “cobbler”.
Cindy
Brenda, coukd I please have your favorite made from scratch crust recipe for a pot pie
Lindsay
Would you be able to use rotisserie chicken for this and then freeze it?
Meal Plan Mom (Brenda)
Lindsay, yes! I have used rotisserie chicken as the chicken and it is yummy. Just substitute for the plain cooked chicken and prepare the recipe as written for everything else. Enjoy!
Mary
What size pie crusts do I purchase? Deep or regular size. Thank you
Meal Plan Mom (Brenda)
I usually purchase the regular size refrigerated crusts because I use a regular size pie plate. If I were using a deep dish pie plate, I would buy the larger size crust. If you are using deep dish, realize that you will use more of the pot pie filling so the recipe may not make the two regular size pies as indicated. Hope this helps!
Marh
I am using frozen pie crusts. Do I thaw them before I add the cooled filling or not.I want to freeze them before cooking to give away. Can I refresher those type of pie crusts or shoul I just cook it first and then freeze
Brenda Thompson
Marh I am just now seeing your comment as I was out of town. You may have discovered and answer but you do not need to thaw the frozen pie crusts before filling if you are planning to freeze the whole pies. I don’t recommend cooking first then thawing as I think that would make the crust lose it’s crispiness if that makes sense. I hope this helps!
Chaya
You obviously don’t need more reviews on this, but OMG. This is amazing! Ironically, my kids won’t touch it. I made about 10 pans to stick in the freezer to have for 1-2 months. I ate them all in about a week! Insanely good!
Brenda Thompson
Chaya, I am so glad you enjoyed this recipe and also took the time to leave a comment. I love comments from my readers! Bumme arr that your kids don’t care for it but maybe they will come around the next time you make a batch. 🙂 Did you make them into mini pies? Yum!
Sandy
Hi! Making these for my boyfriend’s daughter and family as Baby #2 is coming soon. Maybe I missed it but when baking from frozen, do you defrost first? After reading the comments, very excited to make this! Also using cake pans for deep dish pies. How will that affect baking time?
Brenda Thompson
Hi Sandy! There are two ways to prepare from frozen. If you have just made the filling and frozen that, then thaw that and assemble the pie before baking. If you are assembling and freezing the whole pot pie, then there is no need to thaw it first–just pop it in the oven and bake. The instructions for how long from frozen are in the recipe card but if you still have questions, please feel free to email me at [email protected]. I hope everyone enjoys the pot pie–you should keep one for your family too! 😉
Christie Armstrong
Hi, I am making your recipe for the first time tonight. My husband is not a fan of bottom crusts because he feels it doesn’t get done enough. Could I possibly cook the bottom crust just briefly to give it a head start before assembling and cooking the entire pie? I am excited about trying this. I loved pot pies(of the frozen variety) as a kid, but it was all about the crust and creamy sauce. I am looking forward to putting in my own chicken and veggies.
Brenda Thompson
Hi Christie! I hope your recipe came out ok… For future reference, yes, doing a “blind bake” of the crust should work. Just Google “blind bake pie crust” for info. on how to do this if you’re not sure. I hope you all enjoyed the pot pie!
Teresa
This looks amazing! I’m having surgery soon and want to pack my freezer to make my husband’s life easier. I’m not a big fan of chicken pot pies, but I love beef pot pies. Do you think I can just swap out the chicken and chicken broth for beef or steak and beef broth?
Brenda Thompson
Thank you! I bet you could totally substitute the chicken and chicken broth for beef and beef broth. Maybe a pot roast diced. Let me know how it works out and I hope you have a speedy recovery from your surgery!
Chris
This is the first time I have ever left a comment, anywhere. I have made this recipe numerous times. Today after doing yard sales and letting my 15 year old granddaughter drive as she received her learners permit she asked me if we could make something. I responded, “Sure. What would you like to make?” Without missing a beat she requested this recipe. She love, love, loves it.
Brenda Thompson
Thank you Chris for your comment! It means so much to me to hear how much you and your granddaughter love this recipe. 🙂 It is truly a family favorite at our house too.
Nancy
After prepping how many months can this safely sit in the freezer
Brenda Thompson
Hi Nancy! Things that are frozen don’t “go bad” in terms of bacterial growth b/c it’s too cold for that. But in terms of quality, I’d recommend up to 6 months otherwise you might run into freezer burn issues. Just make sure you label and date it so you know when to use it up. Enjoy!
Penny
I made these pies after Thanksgiving last year with turkey and they were a hit! We do not drink milk and so I am wondering how evaporated milk would work? Maybe dilute it a bit? I usually make small pies and freeze them for later in the winter. What do you think?
Thanks!
Brenda Thompson
I’m so glad you liked the pot pies Penny! Yes, evaporated milk would be a fine substitute. Rather than dilute, you would just want to simmer the mixture for less time. I’d start with half the time and then watch it to see if it needs more time to thicken up. Let me know how it goes and enjoy!
Penny
Hi Brenda,
I made my pot pies with leftover turkey after Thanksgiving and used the 2% evaporated milk. It thickened up nicely and the pies came out perfect! Made enough to put a few in the freezer for later.
Thanks again!
Penny
Brenda Thompson
I’m so glad you liked them Penny! I love having these on hand for an easy meal and great comfort food. Thanks for the feedback!
Gabbie G.
Made this with unsweetened vanilla almond milk because that’s what I happened to have and it came out amazing. The vanilla actually added a nice sweetness to it. Very easy to make and great to put in the freezer. Definitely bookmarking this recipe.
Brenda Thompson
So glad you liked it Gabbie and that subbing the almond milk worked out well! Thanks for the feedback!
Raven
Love this recipe! This is our second time making it! My husband loved it right out of the pan, he isn’t big on crust. But he took the left overs for lunch and said even with the crust it was good. I added potatoes and corn and left out the celery. I didn’t have any on hand. But I made it fresh and didn’t freeze it. My question is that if we made it fresh does it still need to cool before adding it to the crusts? Thanks!!
Brenda Thompson
Raven, I’m so glad you all liked it and thanks so much for the feedback. The main reason you cool the filling slightly is that it allows it to thicken up and that the crust can bake evenly and heat the filling too. Although I need to experiment with that again and see how much of a difference it really makes as it may be minimal. Enjoy!
terry
EASY! Foolproof
Brenda Thompson
I’m so glad you liked it Terry! Thanks for leaving your feedback.
Nikki
I have had UNBELIEVABLE feedback about these pies. I left out the peas, because I have a picky eater in the family and everyone was obsessed on the first bite. I made a few for neighbors and every time have been asked to share the recipe. One neighbor shared the pie with her grown daughter when visiting and she chased me down the street to say how in love her and her boyfriend were with the pie. I make one 9inch deep dish with the recipe rather than the two regular sized ones. I made 6 pies this weekend and froze them for an upcoming family reunion where we’re all staying in one house and have to cook for 19 people. This recipe has made my life so much easier and more delicious! Thank you!
Brenda Thompson
Nikki, you have totally made my day! I am so happy that you and so many others enjoyed the chicken pot pies. Thank you so much for taking the time to let me know. Enjoy!
kelly Castiglione
Super good! I’ve made a lot of variations of potpie over the years, and this was definitely a winner! I made the full recipe, we are eating one for dinner tonight – and another goes in my freezer! I like to brush the crust with eggwhite and sprinkle w/ salt & pepper prior to baking, it gives the crust a shine and more of a crunch/flakiness, just PERFECT! Thanks for the delicious recipe!
Brenda Thompson
Thank you Kelly for the feedback–it means so much to me! Great idea for the egg wash with salt and pepper too–I will have to try that sometime. Glad you all enjoyed the chicken pot pie!
Daniela
Great recipe!
I use Costco rotisserie chicken and it’s the best, my husband loves it 🙂
Brenda Thompson
Thanks for the feedback Daniela! I love the Costco rotisserie chickens too–so many ways to use it!
Beth
I absolutely love this recipe, and so does everyone that I make it for!! Only edit: I personally use it as a SINGLE pot pie recipe. I find that it is very little filling if used for 2 pot pies. I also like to add some Old Bay seasoning 🙂
Brenda Thompson
Thank you so much for your feedback Beth! I think the filling depends on the size of the pie plate you use too. Sometimes when I use a 10-inch even that little bump in size requires more filling. Enjoy!
Debbra
This recipe looks great. I am hoping to try it soon as I can figure out how to make this for one. I lost my husband and I am having a hard time learning to cook small. I am overweight and making a meal as it is listed, is not good for someone on a diet. Keep smiling and keep teaching us how to cook from the freezer.
Brenda Thompson
Debra, I am sorry for your loss. But I’m happy to help you learn to scale down this recipe. My suggestion is to make the filling, then divide it up in to 2 cup portions and freeze. Then you can thaw out the individual filling, line a mini-pie plate with your crust, fill, and bake for about 20-30 minutes or until the crust is golden brown. You can even prepare the crust ahead of time and flash freeze it to store with your pie filling like a “kit”. Or go ahead and assemble a few mini-pot pies (you should be able to get at least 4 from this recipe), freeze whole and then thaw and bake or bake from frozen adding about 20 minutes to the total bake time. Hope this helps! Feel free to email me at [email protected] if you have other questions!
Hollie Blair
Hi when I make my famous chicken pot pies sometimes I’d add the frozen Idaho potatoes cuz they were cut into perfect small cubes and cooked&froze well also if I didn’t have papas I’d put water chestnuts in to add that nice crunch drain&dice!
Sometimes will add cream mushroom soup and or fresh cooked mushrooms, excellent very good! Loved all of your ideas also. Thanks again
Hollie Blair
Brenda Thompson
Thanks for the feedback Hollie! Those modifications to the recipe sound good…I will have to give some of them a try myself!
Lori
This is the best homemade potpie recipe I have used! I pressure can chicken and beef for my pantry. This was awesome with either! I tried the beef first (substituted beef broth and my canned beef). Very inexpensive and very filling!! Thank you for sharing!!
Brenda Thompson
Lori, I am glad you enjoy this recipe so much and thank you for the feedback! Those variations sound delicious, too!
My mother-in-law used to make pot pie and always had extra broth for the top of the pie thank you. Joyce
Hi have not made your recipe for chicken pot pie yet but my question is when I make it I would have liked to have extra sauce and an extra pan to pour over my slices My mother-in-law used to make pot pie and always had extra broth for the top of the pie thank you
Brenda Thompson
Hi Joyce! I have never heard of the extra broth for the top of the pie but I bet that would be delicious. It should be easy to make some of the sauce just using the broth and flour and perhaps some extra sautéed onions to drizzle over the top. If you give it a try, let me know what you think!
Jeanee
We just had this. I didn’t see that if cooking frozen it should be at 375. It makes sense as we had to cook it an additional 35 minutes.
I did use a bag of frozen family size mixed vegetables.
Brenda Thompson
Hi Jeanee! The recipe instructs for it to be baked at 350F. Just double checking, did you add the frozen vegetables and heat them through before adding the filling to the pie crust? If not, that could also increase the baking time since it needs to heat up the cold vegetables too. Either way, I hope you all enjoyed it!
Jennifer Kerry
This is my family’s favorite chicken pot pie recipe! It’s delicious.
Brenda Thompson
Thank you Jennifer for taking the time to leave your feedback! I really appreciate it and am glad your family loves this recipe!
Linda
Honestly the best chicken pot pie I have ever eaten! My husband loved it as well and he is quite picky! I used pre-made pie crusts and lined 14” ramekins so we had individual bowls. This was SO easy to make and truly fail-proof! I made two ramekins and froze the remaining filling, then used it to make 2 more ramekins the following week. They were just as good and I am truly in love! Thank you for sharing this superb recipe!
Brenda Thompson
Thanks so much for your feedback, Linda! I’m glad you and your husband love this chicken pot pie and I like your modifications for the individual bowls.
Natalie
Can’t wait to try this recipe! Your pot caught my eye…what kind of pot was that you used (Brand, size, etc)!??
Kathleen Moore
This made a beautiful pie. My only negative comment is that the pie was sweet. No substitutions were made. Not sure what caused the sweetness.
Brenda Thompson
Hmmm, that is strange that it was sweet to you! Sometimes I have found that certain brands of refrigerated pie crusts are sweeter than others (not super sweet but a hint of sweetness) so perhaps that could have caused it in your pie. I hope you’ll give it another try sometime!
Sara
Made this the other night, but could tell from the recipe that it would need some tweaking. There is a serious lack of seasoning in the recipe, so I added a teaspoon of chopped garlic when cooking the veggies, and added a heaping teaspoon of poultry seasoning when adding the salt and pepper. with that added it was pretty good. Some sage would probably be good too.
Brenda Thompson
Thanks for your feedback Sara! That’s one great thing about this recipe is that it is easily customizable with the spices. I know sage, for example, seems to be a recipe that people either love or hate and not everyone has poultry seasoning on hand but when you do, it’s easy to add and up that flavor for your family’s tastes.
Amy
This is seriously the best chicken pot pie I’ve ever had. I always add yellow potatoes & some thyme (and sometimes mushrooms too) and it’s always amazing. This recipe, along with a recipe for a double pie crust, makes five small pies that I freeze. Each small pie feeds two people in my house. I would never bother even trying another recipe, that’s how good this is. Try it for yourself and see!
Brenda Thompson
Thank you Amy for your feedback! I love that not only is it delicious, it’s also super easy even being that it’s made from scratch!
Hailey
Do you think I could use frozen carrots?
Brenda Thompson
Hi Hailey! Sorry for the delayed reply but yes! I think frozen carrots would work just fine. You might just want to add them after you saute the onions and celery as they won’t need to cook as long as chopped, fresh carrots. Enjoy!
Lynn
Delicious! Very easy! I make a double batch of the filling and freeze for dinners on busy nights.
Brenda Thompson
I’m so glad you liked this Chicken Pot Pie recipe, Lynn! I love that it’s so freezer friendly!
Tarra
Love this recipe!! I’ve halved it, doubled it, ate that day, frozen them..all delicious!! My family loves these! Used up my leftover turkey as well!
Brenda Thompson
Thanks so much for your feedback Tarra! I’m so glad that you have found ways to make it work in lots of different ways depending on your needs and what you have on hand!