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Close-up of a slice of chicken pot pie showing chicken, vegetables, and creamy sauce on a grey plate.

Freezer Chicken Pot Pies

These individual chicken pot pies are perfect for freezing and enjoying later. A comforting and easy meal for busy weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 pies
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken, shredded
  • 10.75 ounce condensed cream of chicken soup
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1/2 cup milk
  • 1/4 teaspoon black pepper
  • 14.1 ounce refrigerated pie crusts
  • 1 egg, beaten (for egg wash) Optional

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine cooked chicken, cream of chicken soup, mixed vegetables, milk, and pepper.
  3. Cut out circles from the pie crusts using a cookie cutter or bowl.
  4. Press the pie crust circles into muffin tins or ramekins.
  5. Fill each crust with the chicken mixture.
  6. Cut out smaller circles for the tops. Place on top of the filling.
  7. Optional: Brush the tops with beaten egg for a golden crust.
  8. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
  9. To freeze: Let pot pies cool completely. Wrap individually in plastic wrap and then foil. Freeze for up to 3 months.
  10. To bake from frozen: Preheat oven to 375 degrees F (190 degrees C). Bake for 40-45 minutes, or until heated through and golden brown.

Notes

For a richer flavor, use heavy cream instead of milk.