Freezer Meal Recipes / Dinner / Easy Chicken Pot Pie

Easy Chicken Pot Pie

Using a refrigerated pie crust dough, this Easy Chicken Pot Pie is fool proof and allows you to customize to whatever veggies your family likes.
4 Servings Meet The Cook Print
Easy Chicken Pot Pie

Ingredients

  • 2 individual Refrigerated Pie Crust
  • 1 ½ cups cook and shred Chicken, Boneless Breasts
  • 3 cups Peas and Carrots, Frozen
  • 1 cup Corn, Frozen
  • 1 ½ cups dice Celery
  • ½ cups dice Onion
  • 21 ounces Cream of Chicken Soup
  • ⅔ cups Milk
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Nutmeg
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Salt

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Remove pie crust dough from fridge.
  2. In a large bowl, combine all of the other ingredients.
  3. Unroll pie crust and place half into bottom of indicated number of pie pans
  4. Pour in the chicken/veggie mixture.
  5. Top with remaining pie crust and cut small slits into the top.
  6. Bake at 375F for 15-20 minutes until crust is golden brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Remove pie crust dough from fridge.
  2. In a large bowl, combine all of the other ingredients.
  3. Unroll pie crust and place half into bottom of indicated number of pie pans
  4. Pour in the chicken/veggie mixture.
  5. Top with remaining pie crust and cut small slits into the top.
  6. Cover pot pie tightly with foil. Label and freeze.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake at 375F for 15-20 minutes until crust is golden brown.

13 Comments

Join the discussion
  1. If you don’t have cream of chicken soup you can create a roux with butter and flour then add chicken broth or stock. I think it taste better than the canned alternative.

  2. I found that when I used the prescribed amout of chicken & veggies for 4 servings, I had WAY too much filling to fill up just 1 pie. I ended up filling (2) of my 2 quart Corningware deep dishes, using 1 of my pie crusts on the bottom only of each one. A bonus meal!

  3. when creating this recipe for family of 4 (yellow box), the yield is 4 servings. the recipe card states 2 each pie crusts when i think it’s supposed to be 4 each or 2 boxes. also, at the bottom of the card it states you need 4 deep dish pans and i think it means 2 deep dish pans (which is what i used and the ingredients fit perfectly)
    however, the grocery shopping list generated tells you to purchase 8 crusts when i think it’s supposed to be 4 crusts or 2 boxes (i don’t believe pie crusts are used with any of the other recipes in this set).

  4. i was wondering if any one had any ideas for a gluten free version i know how to make a gluten free cream soup alternative but nothing for the pie crust any ideas ?

    1. Melinda – You could sub for any homemade GF pie crust. There are several boxed GF pie crust mixes on the market as well. Good luck!

    2. I just read your question ref. Gluten free pie crust. Although this may be too late, I use 1 c. Brown rice flour sifted with 1 c. Potato or arrowroot starch and 3/4 t. Salt. Then I cut in 2/3 c. Vegan marg or coconut oil. Mix til crumbly. Then add 4-6 T water (one at a time until a nice pie dough forms. This makes one pie (top and bottom) crust.

  5. I just wanted to check if the freezer direction baking time is correct. 15-20 minutes. My pie is completely thawed and I’m using an oven that I typically lower times or it overcooks. I’m at 35 minutes and its still pretty doughy but turning slightly tan.

    1. I cooked mine for 20 minutes and it was just perfect. Could it be an altitude difference? If not, you just want the crust to turn golden brown as the inside is already cooked. There’s no danger of raw chicken or anything.

  6. No altitude issues. Strange. I ended up doing it for 45 minutes and it was perfectly golden, not burnt but hubby says he likes the bit of gooeyness it still had lol. Will try this again another time but use canned veggies for our texture preferences but ill have to get an oven thermometer. It’s an older gas stove that gets really hot to the touch so maybe it was having an off day! 🙂

    1. Yes oven thermometer is key I think. I can set my oven to 375 and my thermometer will be off sometimes by 20 degrees. I like my crust a little gooey too 😉

  7. Thanks for this, the whole family has just polished off a serving of a vegetarian version of this made with Quorn ‘chicken’ and OAMM’s cream of mushroom soup recipe. A cream of X soup and a pot pie are two recipe firsts for me, and this turned out great. OAMM you saved us a bunch of money and from eating a whole bunch of industrial chemicals!

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