Easy Chicken Pot Pie (Make Ahead & Freeze)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
40 mins
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resting time
10 mins
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Total Time
1 hr
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Servings
8 people
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Calories
528 kcal
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Course
Main Course, Lunch
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Cuisine
American
Easy Chicken Pot Pie (Make Ahead & Freeze)
Description
This chicken pot pie recipe combines bite-sized pieces of cooked chicken with hash browns and frozen mixed vegetables, bound together with chicken gravy. The filling is seasoned with salt and pepper and spooned into unbaked refrigerated pie crusts placed in 9-inch pie plates. The top crust is sealed over the filling with crimped edges and pierced with holes to allow steam escape during baking.
The pot pies bake at 400°F, optionally brushed with an egg wash to enhance crust color and shine. The recipe accommodates varying amounts of chicken depending on preference and can be divided into smaller portions using mini-pie pans or baked as a larger casserole in a 9x13-inch pan with adjusted baking times. Use of foil pans is recommended if cooking from frozen to prevent glass breakage.
This dish can be prepared and frozen ahead, saving time on busy days. The filling can incorporate homemade or store-bought gravy according to taste and availability. The final pot pies offer a classic comfort food experience with a flaky crust and savory filling.
This recipe adapts easily to different portion sizes with the same amounts of pie crusts per pie.Use pre-cooked rotisserie chicken or bake boneless skinless chicken breasts covered with water at 350°F for one hour for fresh chicken.Apply egg wash only before baking if freshly assembled; omit if freezing to prevent crust discoloration.Choose metal or foil pans for freezing-to-oven baking to avoid glass pans breaking due to temperature shock.For 6 mini individual pies, use the same bake time as the 9-inch pies.A 9x13-inch pan requires longer baking: cover with foil and bake 45 minutes, then uncovered for 45-50 minutes until golden and bubbling.
Ingredients
- 2 cups chicken Rotisserie, cooked shredded
- 16 oz hash browns frozen, diced
- 12 oz peas frozen, mixed
- 12 oz carrot frozen, mixed
- 1/4 cup onion optional, diced
- 2 oz chicken gravy or 2-1/2 cups homemade, jarred
- salt to taste
- black pepper to taste
- 4 pie crust store-bought refrigerated - 2 packages, unbaked, 1 top and 1 bottom
- 1 large egg optional for egg wash
Instructions
- Chop your cooked chicken into bite-sized pieces and measure out 2 cups. Add to a large bowl. If you like your chicken pot pie extra chicken-y feel free to add another cup or two to this pie.
- Also add to bowl frozen hash-browns, frozen peas & carrots, diced onion (if using), 2 jars of gravy and season to taste with salt and pepper. ( I personally add 1-1/2 tsp of salt and 1/2 tsp pepper). Stir all together until well combined.
- Remove your store-bought pie crusts from their packages. If they need to come to room temperature first that's fine, just wait a few minutes.
- Place one pie crust into each 9-inch pie plate. Spoon the pot pie filling equally between the two pie plates in the crust. Top with the second pie crusts. Seal the edges by crimping with a fork or your fingers. Poke a few holes with a sharp knife or fork on top pie crusts.
MAKE IT NOW
- Preheat oven to 400°F degrees.
- Optional: use a pastry brush, and lightly brush crust and edges with beaten egg.
- Place pot pie on a baking pan, place in middle rack of oven and bake for 35-40 minutes or until top of pie is golden and inside is bubbling. You could use a pie crust shield or cover edges with foil to protect the edges from browning if necessary. Cool for 10 minutes, cut into slices and serve.
MAKE IT A FREEZER MEAL
- Wrap unbaked chicken pot pies tightly in aluminum foil, then place in freezer. Freezes well for 4-6 months.
- To bake from frozen, preheat oven to 400°F. Place pot pie on a baking sheet, place in middle rack of oven and bake, covered for 30 minutes. Remove the foil from the pie, then continue baking for 35-40 minutes or until top of pie is golden and inside is bubbling. You could use a pie crust shield or cover edges with foil to protect the edges from browning if necessary. Cool for 10 minutes, cut into slices and serve.
- To thaw first & bake, place frozen pot pies into fridge for 24 hours. Bake at 400°F, covered for 20 minutes. Remove the foil from the pie, then continue baking for 35 minutes or until top of pie is golden and inside is bubbling. Cool for 10 minutes, cut into slices and serve.
Notes
- This recipe adapts easily to different portion sizes with the same amounts of pie crusts per pie.
- Use pre-cooked rotisserie chicken or bake boneless skinless chicken breasts covered with water at 350°F for one hour for fresh chicken.
- Apply egg wash only before baking if freshly assembled; omit if freezing to prevent crust discoloration.
- Choose metal or foil pans for freezing-to-oven baking to avoid glass pans breaking due to temperature shock.
- For 6 mini individual pies, use the same bake time as the 9-inch pies.
- A 9x13-inch pan requires longer baking: cover with foil and bake 45 minutes, then uncovered for 45-50 minutes until golden and bubbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 57g | 19% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 53mg | 18% |
| Sodium | 431mg | 18% |
| Potassium | 424mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 4091IU | 82% |
| Vitamin C | 10mg | 11% |
| Calcium | 41mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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