Chicken Pot Pie Frozen Crust

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Make Ahead And Freezing Instructions:

Chicken Pot Pie with Frozen Pie Crust

To make ahead: The filling for chicken pot pie can be made 1 day in advance cover and chill in the refrigerator. Fill your crust and bake the next day, as directed.

To freeze: The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake to warm through.

Leftover Chicken Pot Pie will last in the fridge for up to 5 days, stored in an airtight container.

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Can Frozen Chicken Pot Pie Go Bad

How long does chicken pot pie last in the freezer? Properly stored, it will maintain best quality for about 4 to 6 months, but will remain safe beyond that time. The freezer time shown is for best quality only chicken pot pie that has been kept constantly frozen at 0°F will keep safe indefinitely.

How To Cook Costco Chicken Pot Pie

Very easy and convenient to heat up! Heat in the oven at 350 for about 45-60 minutes after removing the pie from the plastic packaging. I also have frozen my Costco Kirkland Signature Chicken Pot Pie after buying it and I just defrost it overnight before baking it according to the package directions.

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Healthy Choice Cafe Steamers Crustless Chicken Pot Pie Frozen Meal

Do you love chicken pot pie but dont love the extra calories and carbs that come with the crust?

Then youll love this frozen chicken pot pie from Healthy Choice. Its a great option if youre looking for something that is both healthy and delicious.

I loved the creamy sauce and the chunks of chicken. This is definitely one of the best-frozen chicken pot pies that Ive tried.

Healthy Choice Cafes Steamers Crustless Chicken Pot Pie is an excellent, quick, and easy meal. The chicken pot pie has a decent amount of meat in it with little dough pieces instead of crusts being delightfully appetizing!

The Healthy Choice Cafes steamers crustless chicken pot pie is not just delicious, but it also makes eating your guilty pleasures guilt-free!

More About Chicken Pot Pie With Frozen Pie Crust Recipes

  • Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the celery, carrots, and onion and sauté until softened, about 8 minutes. Add the garlic and sauté 1 minute more.
  • Sprinkle flour over the vegetables and stir until evenly coated. Add the chicken broth a splash at a time, whisking after each addition, until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
  • Add the salt and pepper, and increase the heat to medium-high. Allow the mixture to simmer, stirring often, about 5 minutes or until slightly thickened. Stir in the peas and the diced chicken, and set aside until ready to use.

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Dont Bother With Pastry For Chicken Pot Pie When You Can Use Frozen Rolls

Chicken pot pie can be a long and arduous recipe to make. But when you have a can of instant soup on hand, as well as some DeIorios dough, itll quickly become one of your customers favorites.


  • 1 package of frozen rolls
  • 2 cans cream of mushroom soup
  • 1 bag frozen mixed vegetables
  • 2 ½ cups chicken, cooked and cubed


  • Bring package dough to room temperature for easy handling and preheat the oven to 375 degrees Fahrenheit.
  • In a large pot mix soup, frozen vegetables and chicken. Bring the entire mixture to a boil and boil for two minutes. Then spoon the entire mixture into an ungreased casserole dish, about 9 x 13.
  • Tear the rolls in two and cut each piece into four different pieces. Place these over the chicken mixture in the casserole dish.
  • Place the dish into the preheated oven and bake for about 20 minutes, until the rolls are puffed up and golden brown.
  • Remove from oven and immediately spoon into a dish with at least one biscuit per dish.
  • Of course if you want to give your customers a completely homemade dish, you can make the soup yourself. But using premade soup makes this an easy dish you can quickly serve, even during the lunch rush!

    A Classic Chicken Pot Pie Filling Thats Ready Fast

    Were not trying to break the mold with this easy chicken pot pie recipe. Quite the opposite. We wanted to craft a homey, classic, comforting pot pie that you can make in no time flat. With a store-bought pot pie crustwe just use store-bought frozen puff pastryall youll need to do is make a filling. But, even the pot pie filling relies on some simple shortcuts to make your life just that much easier. Heres what youll need:

    • Chicken! Save yourself major time by using one of those already-cooked rotisserie chickens from the grocery store.
    • Vegetables! Carrots, celery, frozen peas and onions.
    • Seasoning! Celery seed and garlic powdera perfectly retro combo and just right in this skillet pot pie. Salt and pepper, of course. If youd like to add it, a sprinkling of fresh thyme is nice, too.
    • Liquid! Broth and milk are thickened with a little flour to make a creamy chicken pot pie sauce.

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    How To Transport Pot Pie

    If youre taking your pot pie to a holiday potluck or gathering, I recommend using a 9×9 insulated carrier. I used one to transport my pot pie to a Thanksgiving potluck recently.

    After I pulled the pot pie out of the oven, I gave the dish about five minutes to cool before handling. Then I moved it to an insulated carrier.

    It was in the carrier for two hours. And it was still nice and warm by the time I pulled it out at the potluck!

    How Do You Make A Roux

    American Chicken Pot Pie (CRUST IN BOX, FROZEN VEGETABLES #easy

    Melt some butter over medium to low heat, then add flour. Youll need to stir it constantly with a wooden spoon in a figure eight motion for even cooking.

    You dont want it to overheat and burn so consistency is important. In 3 to 5 minutes, youll have a light roux that should puff slightly. Then youll want to add your liquid and continue on with your recipe.

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    If Chicken Soup Is For The Soul This Pot Pie Is For The Sentient Being

    If chicken soup is for the soul, this pot pie is for the sentient being. Its texture and body are, frankly, a wonderland. That said, credit is given where credit is due, so to be completely upfront, you should know that this is my personal adaptation of a Pillsbury recipe. The little Dough Boy himself figured it out, and if it aint broke… et cetera. Ive only over-complicated it a bit, but for good reason.

    The reality is, pie dough is actually very simple. Its like, four ingredients. But a proper dough for crust takes a bit of time and makes a bit of mess. Plus, to get the flakes right, youve got to work in frozen butter, and thats a whole vibe that I dont always want to get into, especially considering how often I make this recipe. The reason I like using frozen ones here is because they are perfectly delicious, perfectly convenient, and perfectly fool-proof.

    Also, using freshly picked herbs resonates well with mushrooms, and brings some levity to the filling of the dish, as it can be a bit stodgya stick to your gut kinda thing. While I am a fan of the foods that stick, the freshness of the parsley, thyme, and rosemary are needed, and lend a bit more color to the otherwise gluey looking mush.

    Where To Find Frozen Vegan Pie Crusts

    There are a surprising amount of vegan options these days when it comes to pie crusts. Check out the frozen section of your favorite co-op, natural grocery store, or the health market of your mainstream grocery store.

    I picked mine up at Natural Grocers. The crusts I used are from Wholly Wholesome. The 9 inch crusts come two to a pack.

    There are lots of options, though. Just read the ingredient labels to find a crust that will work for you.

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    How To Make Chicken Pot Pie Gravy From Scratch

    Did you know that the classic sauce for chicken pot pie is actually a gravy? Yes! It consists of flour, oil, and chicken broth. There are no thickeners like canned soup or cream cheese in this pot pie recipe. You simply dont need them. Flour is all you need for a thickener, and your gravy will be rich, savory, and exactly what you would expect in a traditional filling.

    Side note: If you love this American classic, youll also love Chicken a la King! The sauce comes together just like that of Chicken Pot Pie, only theres no crust or bake time its served over rice, pasta, or even biscuits!

    To make sauce from scratch for chicken pot pie, youll sprinkle the flour over vegetables that have been sauteed in oil. Once the flour begins to look somewhat glossy youll add in your chicken broth a splash at a time. This method ensures a smooth and luscious gravy every time. Youll continue to add in small increments until the mixture starts to resemble a pudding-like texture, at which point you can add the remaining liquid and let it simmer until slightly thickened.

    If youve never made a homemade sauce like this before, fear not this method is foolproof for making gravy.

    Expert Tips From A Dietitian


    This is a level 3 recipe . Frozen pot pie from the store is an ultra-processed food and easy to overeat. The crust is typically made primarily of white flour and added fat. The creamy filling often has more added fat.

    Additionally, like many other highly processed foods, pot pies are usually high in sodium. If youre on a low-sodium diet, youre probably going to be better off making a pot pie from scratch vs buying frozen.

    The Whole Foods pot pie I purchased listed that it provided 3 servings on the nutrition panel. However, unless its a family-size pot pie, I think most of us enjoy a pot pie to ourselves. The nutrition information below is for the whole pot pie.

    The major brands of frozen pot pies dont offer keto, vegan, low carb, or gluten-free options. That means that youll be giving up frozen pot pies if you are following one of these special diets. One reason that many see success with diets such as keto is that they need to give up a lot of highly processed foods.

    Though theyre delicious, foods like pot pies contain minimal protein and low-calorie veggies relative to their total calories. You might need to eat more calories in pot pies to feel full compared to if you chose a meal of lean protein and veggies. It can be easier to maintain the calorie deficit needed for weight loss if you choose the type of meals that help you to feel full on fewer calories.

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    How To Make Homemade Chicken Pot Pie

    Scroll to the recipe card at the bottom of this post for the step-by-step instructions and video on how to make this pot pie recipe. The general steps are as follows:

  • Preheat oven to 400°F.
  • Line bottom and sides of pie plate with unbaked pie crust and fill with chicken, peas and corn.
  • Cook potatoes and corn in boiling water on stove top until tender. Drain and place into pie plate.
  • Using same pan, cook onions in melted butter until soft.
  • Add more butter to pan with flour and seasonings.
  • Slowly stir in chicken broth and milk. Cook until sauce is thickened.
  • Pour sauce into pie plate over the mixture of chicken and vegetables.
  • Top with second unbaked pie dough. Pinch to seal.
  • Brush with egg white and slice slits into top to allow steam.
  • Bake in preheated oven for 45 minutes.
  • Assemble The Homemade Chicken Pot Pie

    Pour the filling into the bottom pie crust. Roll out the top pie crust and place it on the pie. Pinch the edges closed and cut slits in the top. These will allow the pie to vent and cook properly. Whisk together the egg and water and brush the top of the pie. If you want the best chicken pot pie, it has to have that beautiful golden crust. The egg wash on top helps create that.

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    Easy Chicken Pot Pie With Pie Crust Is Extremely Flexible

    Pot pie is the ultimate clean out your fridge recipe. While you can certainly follow the recipe below to a T, the beauty is that you have a ton of leeway in what you put into your pot pie. If you dont have experience with baking pot pies, try the recipe exactly as written the first time to help you master the basic technique, and then let your imagination run wild.

    A safe place to start changing the recipe is with the frozen vegetables you use. The Birdseye Recipe Ready Stew Blend Vegetable blend in the recipe contains potatoes, carrots, onions, and celery however, there is no reason you cant substitute any of your favorite frozen veggies instead.

    When making substitutions, you will want to ensure that the veggies are cut into bite-sized pieces and that you will use at least one starchy vegetable such as potatoes, sweet potatoes, or parsnip to help thicken the sauce.

    Not everyone is a chicken person, and that is okay. You can use cooked turkey as a direct substitute for the chicken. For those who want to cut meat out of their diets altogether, try switching mushroom stock for the chicken stock and using 4 cups of cooked portobello or cremini mushrooms for the cooked chicken.

    Easy Chicken Pot Pie Recipe

    Chicken Pot Pie (without the crust!)

    For the filling you will want to cut up some precooked chicken.

    I usually make this recipe with a rotisserie chicken from the store, or use leftover chicken from the night before.

  • 2 pre cooked chicken breasts, diced into small bite size pieces
  • Frozen vegetables work better than canned, theyre already diced which saves a bunch of time!
  • Chicken broth or you can make your own homemade chicken broth if youd rather. Either way works great.

    I add diced onion and sometimes some minced garlic too to almost everything. Of course this is up to you and your taste buds.

  • Olive oil or melted butter
  • Flour to create a roux
  • 2 sheets of pie crust
  • Half and half
  • Pie pan
  • This time I used leftover chicken baked the night before. There was 2 1/2 cups left which was perfect to make the insides hearty.

    Honestly, you can use chicken breasts too if you prefer dark meat. Heck, it would be great with leftover turkey too.

    This is how to make this easy chicken pot pie yall!

    The only real prep necessary is dicing your meat. Beyond that it is just throwing it all in to make your filling and pieing it up.

    • Start with a medium to large saute pan. Add your olive oil or some butter to it and let it heat up.

    Add your diced onion and allow to soften, then add minced garlic and all of your herbs/seasonings, heat.

    • Stir in flour now so you can create a thickening roux.

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