FREEZER CHICKEN POT PIES

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FREEZER CHICKEN POT PIES are my answer to those nights when I swear I have nothing to make, but everyone is still hungry and somehow it is my problem. You know the vibe, you open the fridge, the light turns on, and you just stare like dinner might magically appear. This is the cozy fix I keep tucked in my freezer for exactly that moment. It is creamy, hearty, and feels like you really tried, even if you are running on fumes. Plus, future you will be so grateful.

HOW TO MAKE A CHICKEN POT PIE THE EASY WAY

If chicken pot pie feels like a weekend only project, I get it. The classic versions can be fussy, but the easy way is basically: make a simple creamy filling, pour it into a pie crust, and bake until bubbly. No complicated steps, no fancy tools, just comfort food that behaves.

Here is my lazy smart approach. I use store bought pie crusts because I am not trying to win an award. I also rely on frozen mixed veggies because chopping ten vegetables on a Tuesday is not my personal dream.

If you love this kind of cozy, low effort comfort dinner, you might also like this cozy Instant Pot homestyle chicken and veggies situation for busy weeks.

A few easy tips that make a big difference:
Cook the flour for a minute before adding liquid so your sauce does not taste raw.
Season in layers, a little salt and pepper with the veggies and again when the sauce is done.
Keep the filling thick so it does not leak everywhere when it bakes.

Also, a quick note on chicken: rotisserie chicken is my best friend here. Shred it, chop it, whatever. Leftover baked chicken works too. And if you accidentally overcook your chicken one night, pot pie is its redemption arc.

HOW TO FREEZE CHICKEN POT PIE & BAKE IT UP LATER

This is where FREEZER CHICKEN POT PIES really earn their keep. The goal is to freeze them in a way that keeps the crust from getting sad and the filling from turning watery.

First, let the filling cool. Not kind of cool, actually cool. If you put hot filling into a crust and freeze it right away, you are inviting steam, sogginess, and ice crystals to the party.

My freezing method looks like this:

1. Make and cool the filling completely.
2. Assemble the pie in a freezer friendly dish or in a disposable pie pan.
3. Freeze uncovered until solid, usually a few hours.
4. Wrap tightly with plastic wrap, then foil. Label it with the date and baking instructions.

A little practical truth: freezing uncovered first helps the wrap not stick to the top crust, and it keeps the pie from getting squished.

When you are ready to bake, you have two options:
Bake from frozen: This is my go to because it requires zero planning.
Thaw overnight: This bakes faster and a bit more evenly, but it requires you to remember yesterday.

Baking from frozen usually takes around 70 to 90 minutes at 375°F, depending on the depth of the pie. If the crust is browning too fast, just tent the top loosely with foil.

And if you are in the mood for another make ahead comfort idea, this creamy crockpot angel chicken is also a solid freezer friendly vibe for future dinners.

MAKE AHEAD CHICKEN POT PIE

Make ahead is slightly different than freezer mode. This is for when you want to do the work earlier in the day, or even the day before, and bake it fresh without freezing.

Here is what I do when I am making it ahead for dinner guests or a Sunday family meal:
Make the filling and refrigerate it in a sealed container.
Keep the pie crusts in the fridge until you are ready to assemble.
Assemble right before baking, or up to about 4 hours ahead if it is tightly covered.

If you assemble too early, the bottom crust can get a little soft. It is not a disaster, but if you want that nice flaky bite, hold off as long as you can.

Also, if you are more of a casserole person than a pie person, you should peek at this chicken pot pie casserole with tater tots. It is pure comfort and it feeds a crowd.

I made two pies and froze one. The frozen one baked up so well that my kids thought I bought it from a bakery. I am officially doing this every month.

Freezer Chicken Pot Pie Ingredients

Let us keep this simple and practical. You can absolutely customize, but this is my reliable base that gives you that classic cozy flavor.

• Pie crusts: 2 crusts for a top and bottom, or just 1 if you like a top crust only
• Cooked chicken: shredded or chopped, about 3 cups
• Frozen mixed vegetables: about 3 cups (peas, carrots, corn, green beans)
• Butter: 1/3 cup
• Onion: 1 small, diced (or 1 to 2 teaspoons onion powder in a pinch)
• Garlic: 1 to 2 cloves minced (optional but I always do it)
• Flour: 1/3 cup
• Chicken broth: 2 cups
• Milk or half and half: 1 cup (half and half makes it extra cozy)
• Salt and pepper: to taste
• Thyme or poultry seasoning: 1/2 to 1 teaspoon
• Egg: 1 egg for egg wash on top (optional, but makes it pretty)

Ingredient notes from my kitchen:
If you want it richer, swap milk for half and half.
If you want it lighter, use milk and add a little extra broth.
If you are short on chicken, add extra veggies and nobody will complain if the sauce is good.

And if you ever want a fun twist on the theme, this one pot gnocchi chicken pot pie is like comfort food meets weeknight shortcut.

How to Make Freezer Chicken Pot Pie

This is the step by step I follow every time. It is straightforward, and it freezes like a champ.

Step 1: Make the creamy filling

In a big skillet or pot, melt butter over medium heat. Add onion and cook 3 to 5 minutes until soft. Add garlic for about 30 seconds.

Sprinkle in the flour and stir constantly for about 1 minute. Slowly pour in broth while stirring, then add milk. Keep stirring until it thickens, about 3 to 5 minutes. Add salt, pepper, and thyme.

Stir in chicken and frozen veggies. Cook just until everything is heated through. Then take it off the heat and let it cool completely.

Step 2: Assemble the pies

Roll your bottom crust into the pie pan. Spoon in the cooled filling. Add the top crust, crimp the edges, and cut a few small slits so steam can escape.

If you want that golden top, whisk an egg with a splash of water and brush it on the crust.

Step 3: Freeze or bake

To freeze: place the assembled pie in the freezer uncovered until solid, then wrap tightly in plastic wrap and foil.

To bake right away: bake at 400°F for about 35 to 45 minutes, until the top is golden and the filling is bubbling. If the crust browns too fast, tent with foil.

My best freezer baking instructions

Bake from frozen at 375°F for 70 to 90 minutes. Check at the 60 minute mark and cover the crust edges if needed. You want the center hot and bubbly, not just the edges.

Little safety note I actually follow: the filling should be steaming hot in the middle. If you have a thermometer, aim for 165°F in the center.

Common Questions

Can I freeze chicken pot pie before baking?

Yes, and it is the best way to do it. FREEZER CHICKEN POT PIES are easiest when you freeze them unbaked, then bake when you need dinner.

How long do freezer pot pies last?

For best flavor, I try to use them within 3 months. They are still safe longer if wrapped well, but the crust quality can slowly drop off.

How do I keep the bottom crust from getting soggy?

Cool the filling fully before assembling, keep the filling thick, and bake until bubbling. If you are really picky about crust, do a top crust only.

Can I use leftover turkey instead of chicken?

Absolutely. It works the same, and it is especially great around the holidays.

Do I need to thaw it before baking?

Nope. You can bake from frozen. Just plan for extra time and keep an eye on the crust color.

A cozy freezer habit you will actually keep

Once you make FREEZER CHICKEN POT PIES a couple times, it starts to feel like a little gift you leave for yourself. Stock your freezer with one or two, and you have an instant comfort dinner that still feels homemade. If you want more make ahead inspiration, I found this helpful guide for Seriously Easy Chicken Pot Pie (Make Ahead & Freeze), and this practical post on Freezer Chicken Pot Pie – JCP Eats is also worth a read. Now go make one pie for tonight and one for later, because future you deserves that kind of win.