Homemade Freezer Meal – Delicious Chicken Pot Pie
The ultimate comfort food for busy nights, meal prep, or when you just need a warm, flaky slice of chicken pot pie.
There’s something about a warm, golden brown chicken pot pie that feels like a hug in food form. It’s hearty, creamy, and packed with tender chicken and colorful veggies—all topped with a beautiful flaky crust. Whether you’re looking to make a cozy Sunday dinner or prep a few freezer meals for busy weeknights, this homemade chicken pot pie recipe is the answer.
I’ve made this so many times, I practically have it memorized. The creamy filling, the crisp top pie crust, the flavorful chicken broth—it all comes together in the most satisfying way. And if you’ve never tried making freezer chicken pot pie, you’re in for a treat. These unbaked pies freeze beautifully and are ready to go straight into the oven on those nights when cooking from scratch feels impossible.
Ingredients for the Chicken Pot Pie Filling
Here’s everything you need to make one whole pot pie in a 9×13 casserole dish—or two chicken pot pies in a pie dishes, Or if you want smaller portions or individual pot pies for the freezer, you could divide these portions even more to accommodate.
- 2 pie crusts – use homemade pie crust or store-bought pie crusts (either works!)
- 1/3 cup butter (you can also use oil if needed)
- 2 cups cooked chicken, cubed or shredded (leftover chicken or rotisserie chicken works great)
- 1/2 a yellow or sweet onion, diced
- 4–5 medium carrots, peeled and chopped
- 4 stalks of celery, chopped
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- 1 bag of frozen cut green beans
- 1 cup chicken broth or chicken bone broth
- 1/2 cup cream, half and half, or whole milk (you can leave this out, it just adds extra creaminess and flavor)
- 3/4 cup frozen petit peas
- 1 tsp poultry seasoning
- Salt and black pepper, to taste
- 1/3 cup flour (for thickening)
Optional: 1 beaten egg for egg wash on the top crust
How to Make This Easy Chicken Pot Pie Recipe
Step 1: Make the Filling
In a deep skillet or large sauté pan, melt butter over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
Add garlic (or you could use garlic powder), then sprinkle in flour. Stir continuously for 1–2 minutes. The flour and the butter should create a thick paste—this helps thicken your chicken pot pie filling.
Slowly pour in the chicken broth or bone broth, whisking to avoid lumps, then stir in the cream or cup of milk. Let it simmer until the mixture thickens to a creamy filling.
Stir in the cooked chicken, frozen peas, green beans, poultry seasoning, salt, and black pepper. Let everything heat through. Remove from heat and let cool to room temperature if you’re assembling freezer meals.
Step 2: Assemble the Pie
In this recipe I only use a top crust for the pie. I’ve found that a bottom crust can get soggy and we prefer just a top crust in our house.
If you are preparing this for the freezer:
Roll out your 2 homemade pie crusts (or use a pre-made pie crust) into a large 9×13″ rectangle. Or roll it into the shape of your pie plate, pie pan, or even a loaf pan if you are making a different size. Add the chicken pot pie filling to the bottom of the dish, spreading it evenly.
Top with your crust—tucking and crimping the edges along the widest rim of the dish. Cut a few slits in the top pie crust to let steam escape.
Brush with an egg wash if baking now for a gorgeous, golden brown finish.
To Bake Now
Preheat oven to 375°F. Place your pot pie on a baking sheet (to catch drips) and bake for 35–40 minutes until bubbly and golden.
Let it rest for 10-15 minutes before slicing—this way you won’t burn your mouth!
To Freeze for Later (Freezer Chicken Pot Pie Instructions)
This is one of my favorite freezer meal recipes. Here’s how to prep it for the freezer:
- Assemble the entire pie in an aluminum 9.x13″ pan or two aluminum pie plates – but don’t bake it.
- Wrap the whole thing tightly in plastic wrap, then again in aluminum foil to avoid freezer burn.
- Label clearly and freeze for up to 3 months.
For mini pot pies or individual pot pies, use small foil pans or muffin tins with a smaller crust piece for the top. Great for smaller portions or kids!
Place the wrapped pie in an airtight container or freezer-safe foil dish for best results.
To Bake From Frozen
No need to thaw! Just heat oven to 375°F, unwrap the frozen pot pie, and place it on a baking sheet. Cover loosely with aluminum foil and bake for 60–75 minutes. Remove foil for the last 15 minutes to get that flaky, brown, pie crust.
Storage & Leftovers
Store leftover chicken pot pie in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. You could even freeze smaller portions for grab-and-go lunches.
Make it Dairy-Free
- Instead of butter substitute oil – avocado oil is a good choice! Or you could use dairy-free margarine.
- The heavy cream or milk is not necessary, it just adds a little extra creaminess to the filling. You can just leave this out and the pot pie is still incredibly delicious!!
- Make sure to use a dairy-free or vegan pie crust.
Make It Your Own
The beauty of this easy chicken pot pie recipe is that it’s so flexible. Try adding:
- Substitute leftover turkey in this recipe for turkey pot pie – It’s absolutely delicious!
- Mushrooms
- Corn or diced potatoes – just know the potatoes won’t freeze well, but they work really well if you’re preparing this right away!
- Use fresh herbs in the filling like sage, thyme, rosemary or chives
- Puff pastry for a fun twist on the top crust
You could use the Instant Pot to cook your boneless skinless chicken breasts ahead of time if you don’t have leftovers or a roast chicken on hand.
This homemade freezer meal is everything you want in a comforting meal—creamy, savory, and wrapped in a crisp, buttery double-thick crust. Whether you’re batch cooking for meal prep, bringing a warm, comforting meal to a friend, or just craving something cozy during cold weather, this chicken pot pie freezer meal deserves a permanent spot in your rotation of easy recipes.
So grab your rolling pin, prep your pie dough, and get ready to fill your kitchen with the smell of something truly delicious.
→ Check out my favorite pie pans and freezer containers here (affiliate link)—no additional cost to you, and they really make freezer meals so much easier.
Pyrex Deep 9 x 13-Inch Glass Baking Dish with Lid
Foil Pans with Lids – 9×13 Aluminum Pans with Covers
9″ Aluminum Foil Pie Tins (25 Pack)
Printable Recipe Card
Homemade Freezer Meal – Delicious Chicken Pot Pie
Ingredients
- 2 pie crusts use homemade pie crust or store-bought pie crusts, either works!
- 1/3 cup butter you can also use oil if needed
- 2 cups cooked chicken cubed or shredded (leftover chicken or rotisserie chicken works great)
- 1/2 a yellow or sweet onion diced
- 4-5 medium carrots peeled and chopped
- 4 stalks of celery chopped
- 1 clove garlic minced (or 1/2 tsp garlic powder)
- 1 bag of frozen cut green beans
- 1 cup chicken broth or chicken bone broth
- 1/2 cup cream half and half, or whole milk (you can leave this out, it just adds extra creaminess and flavor)
- 3/4 cup frozen petit peas
- 1 tsp poultry seasoning
- Salt and black pepper to taste
- 1/3 cup flour for thickening
- Optional: 1 beaten egg for egg wash on the top crust
Instructions
Make the Filling
- In a deep skillet or large sauté pan, melt butter over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add garlic (or you could use garlic powder), then sprinkle in flour. Stir continuously for 1–2 minutes. The flour and the butter should create a thick paste—this helps thicken your chicken pot pie filling.
- Slowly pour in the chicken broth or bone broth, whisking to avoid lumps, then stir in the cream or cup of milk. Let it simmer until the mixture thickens to a creamy filling.
- Stir in the cooked chicken, frozen peas, green beans, poultry seasoning, salt, and black pepper. Let everything heat through. Remove from heat and let cool to room temperature if you’re assembling freezer meals.
Assemble the Pie
- In this recipe I only use a top crust for the pie. I’ve found that a bottom crust can get soggy and we prefer just a top crust in our house. If you are preparing this for the freezer
- Roll out your 2 homemade pie crusts (or use a pre-made pie crust) into a large 9×13″ rectangle. Or roll it into the shape of your pie plate, pie pan, or even a loaf pan if you are making a different size. Add the chicken pot pie filling to the bottom of the dish, spreading it evenly.
- Top with your crust—tucking and crimping the edges along the widest rim of the dish. Cut a few slits in the top pie crust to let steam escape.
- Brush with an egg wash if baking now for a gorgeous, golden brown finish.
To Bake Now
- Preheat oven to 375°F. Place your pot pie on a baking sheet (to catch drips) and bake for 35–40 minutes until bubbly and golden.
- Let it rest for 10-15 minutes before slicing—this way you won’t burn your mouth!
To Freeze for Later (Freezer Chicken Pot Pie Instructions)
- This is one of my favorite freezer meal recipes. Here’s how to prep it for the freezer:
- Assemble the entire pie in an aluminum 9.x13″ pan or two aluminum pie plates – but don’t bake it.
- Wrap the whole thing tightly in plastic wrap, then again in aluminum foil to avoid freezer burn.
- Label clearly and freeze for up to 3 months.
- For mini pot pies or individual pot pies, use small foil pans or muffin tins with a smaller crust piece for the top. Great for smaller portions or kids!
- Place the wrapped pie in an airtight container or freezer-safe foil dish for best results.
To Bake From Frozen
- No need to thaw! Just heat oven to 375°F, unwrap the frozen pot pie, and place it on a baking sheet. Cover loosely with aluminum foil and bake for 60–75 minutes. Remove foil for the last 15 minutes to get that flaky, brown, pie crust.
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