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.

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 9x13" 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.

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!

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.

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.