Mini Freezer Chicken Pot Pies.”

Mini Freezer Chicken Pot Pies have a buttery, flaky crust and are loaded with tender chicken, potatoes, and lots of veggies. A true family classic and perfect for the freezer!

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It’s a great way to use leftover turkey for Thanksgiving like my Turkey Shepherd’s Pie! Whether you use chicken or turkey I suggest making a bunch because they won’t last long!

Why This Recipe Works

It’s a shortcut recipe using store-bought pie crusts, but the overall result is so delicious, you’d think the whole pot pie is homemade from scratch. The freezer chicken pot pie filling is hearty and belly-warming. It’s a great place to add in more vegetables for the whole family. 

Making extra pies helps with meal prep for future dinners as a family- just have to pull out and heat up a frozen pot pie. A great way to use up leftovers from my Slow Cooker Chicken or my Herb Brined Chicken Breast.

Ingredients needed

• Butter: Unsalted or salted is fine.
• Vegetables: Onion, carrots, celery, russet potatoes, frozen corn, and frozen peas.
• Flour: A thickening agent for the filling
• Herbs and spices: Garlic cloves, fresh thyme, fresh rosemary, salt, and black pepper.
• Chicken broth: Low sodium chicken stock.
• Heavy Cream: You can use whole milk if needed.
• Chicken: Cooked and chopped chicken breasts
• Egg white: For brushing on the pie crusts as an egg wash

How to Make Freezer Chicken Pot Pies

• Step 1: In a deep skillet or large pot, melt butter over medium heat. 
• Step 2: Add onions, carrots, celery, and garlic to the skillet and cook until soft. 
• Step 3: Now, add flour and stir. Whisk and cook. 
• Step 4: Then add chicken broth and potatoes. Whisk to combine. Bring to a low boil and then reduce to a simmer and cook until the potatoes soften. 

• Step 5: Add heavy cream, cooked chicken, frozen corn and peas, rosemary, thyme, salt, and black pepper. 
• Step 6: Simmer until the mixture becomes thick and bubbles. Then remove from the heat and let the mixture cool. if freezing the pies, let it come to room temperature before using.
• Step 7: Roll out your pie crust with a rolling pin and use two biscuit cutters to cut pie crust dough pieces in different sizes. Reroll the dough out until you get all of your crust circles cut out. 
• Step 8: Place pie containers on parchment-lined baking sheets and lay the smaller crust on the bottom of the dish. Carefully spoon the cooled mixture into the pie tins.

• Step 9: Place the top pie crust on top of the filling. 
• Step 10: Use a fork to seal the edges. 
• Step 11: Whisk the egg white with water and use a pastry brush to brush the egg wash over the top crust. 
• Step 12: Use a knife to make 2-3 small slits in the middle of the mini pot pies so steam can release as the pies bake. Bake the pot pies until the flaky pie crust is golden brown and enjoy.

• Step 9: Add a small piece of parchment paper or plastic wrap on top of the pot pie.
• Step 10: Wrap each pot pie with aluminium foil and freeze.

Recipe Tips

• I get 14 pies out of 2 crusts using a 3.5 cutter for the bottom and a 5″ cutter for the top crust and 5 inch pie tin. The number of pies will change if you make them larger or smaller.
• Use a rotisserie chicken, always my go-to when I dont have any leftover chicken.
• Use leftovers from Thanksgiving instead of chicken.
• I use premade pie crust but if you want to make your own homemade pie crust try this Homemade Buttery Flaky Crust!
• Feel free to switch up the veggies to whatever you have on hand. Green beans would be a good addition to this homemade chicken pot pie recipe.