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Easy Chicken Pot Pie (Make Ahead & Freeze)
This quick-prep, easy & savory chicken pot pie filling uses only 5 ingredients that you toss into a bowl, give a quick stir, and pour into your pie crusts. It can be made ahead and it's freezer friendly too! Makes (2) 9-inch pot pies.
Prep
10 min
Cook
40 min
Total
1h
Serves
8
Instructions
- 01
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.
- 02
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.
- 03
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.
- 04
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.
- 05
Preheat oven to 400°F degrees.
- 06
Optional: use a pastry brush, and lightly brush crust and edges with beaten egg.
- 07
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.
- 08
Wrap unbaked chicken pot pies tightly in aluminum foil, then place in freezer. Freezes well for 4-6 months.
- 09
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.
- 10
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.
Nutrition
per serving · 1 serving
- Calories
- 528
- Protein
- 18g
- Carbs
- 57g
- Fat
- 26g
- Fiber
- 4g
- Sugar
- 1g
- Sat. fat
- 8g
- Sodium
- 431mg
- Cholesterol
- 53mg
Variations & swaps
YUMMY VARIATIONS FOR CHICKEN POT PIE FILLING
- Use a homemade chicken gravy instead of the cans of store-bought gravy.
- Use cooked turkey instead of the chicken. I love making turkey pot pies with leftover turkey and gravy from Thanksgiving.
- To make a vegetarian version you can use chickpeas instead of chicken, use a vegetarian gravy and a vegetarian pie crust
- Add in 1 cup of heavy cream to make the recipe creamier
- Mix it up by adding in other favorite vegetables such as onions, mushrooms, celery, green beans, corn, mixed frozen veggies, etc.
- Use diced beef instead of chicken, and change chicken gravy to a beef gravy for a beef pot pie.
- Instead of the chicken pot pie with Rotisserie chicken you can substitute baked, slow-cooked, sauteed or instant pot cooked chicken.
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