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Freezer Chicken Pot Pies

Creamy homemade chicken pot pies filled with vegetables and wrapped in flaky pastry, perfect for make-ahead freezer meals.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6 pot pies
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 cups cooked chicken breast diced or shredded
  • 2 tbsp unsalted butter
  • 1 yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 cup frozen peas
  • 1 cup potatoes diced
  • 2 garlic cloves minced
  • 0.33 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
Crust
  • 2 sheets puff pastry thawed
  • 1 egg for egg wash
  • 1 tbsp water

Equipment

  • Large skillet or Dutch oven
  • Mixing bowls
  • Ramekins or pie tins
  • Baking sheet

Method
 

  1. Melt butter in a large skillet over medium heat.
  2. Cook onion, carrots, celery, and potatoes until softened.
  3. Add garlic and cook until fragrant.
  4. Stir in flour and cook for 1–2 minutes.
  5. Whisk in chicken broth and heavy cream until smooth.
  6. Season with thyme, parsley, paprika, salt, and pepper.
  7. Add chicken and peas, then simmer until thickened.
  8. Cool filling completely before assembling pot pies.
  9. Fill ramekins or pie tins with filling and top with pastry.
  10. Brush with egg wash and cut slits for ventilation.
  11. Bake immediately at 400°F for 30–35 minutes or freeze for later.
  12. Bake frozen pot pies at 400°F for 50–60 minutes until golden.

Notes

Cool filling completely before freezing to prevent soggy crusts. Pot pies can be frozen for up to 3 months.