Chicken Pot Pie With Frozen Pie Crust

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Skillet Chicken Pot Pie

  • Heat 2 tbsp of oil in skillet. Add chicken and season with salt and pepper. Cook until done. Remove from pan and set aside.
  • Preheat oven to 400°F
  • In a skillet, sauté onions and garlic until onions are translucent and garlic is fragrant. Stir in frozen peas, corn, carrots and remaining olive oil. Sprinkle flour over vegetables, stirring to remove lumps.
  • Add chicken broth and milk, letting it come to a boil to reduce and thicken. Season with salt and pepper then remove from heat.
  • Place pie crust over skillet and seal edges. Brush whisked egg over the crust and cut slits on top to vent.
  • Bake for 25-30 minutes or until golden brown. Cool for a few minutes, then serve while hot. Enjoy!
  • There is no Nutrition Label for this recipe yet. Recipe Notes

    Tips For Preparing Cooking And Serving A Chicken Pot Pie Casserole

    • Use pre-cooked rotisserie chicken. The pre-cooked whole chickens you can find in most larger supermarkets make putting together this homemade pot pie a breeze. Try saving the bones in the freezer until you have enough to make homemade chicken stock!
    • Divide and conquer. While the recipe below is for one large pot pie, feel free to divide it into individual portions using oven-safe bowls or ramekins. Doing this makes the pies easy to cook and serve, especially if you make several different varieties.
    • A little on the side. The beauty of a pot pie is that it is a complete meal in one dish, but it can be a little heavy. Why not serve a few more veggies on the side dressed in a bright, acidic dressing to balance out the flavors? Grilled asparagus with a squeeze of lemon or a simple salad greens with a balsamic vinaigrette pair nicely.

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    I made this chicken pot pie with some of the Pict Sweet Farms Stew Blend. This had all of the fresh ingredients inside that I would normally put it. It had cut up carrots, potatoes, celery, and onions. So all I needed to do was to add some seasonings, gravy, and a pie crust and I was in business.

    Make Ahead And Freezer Friendly Recipe

    The best part about this Homemade Chicken Pot Pie Recipe is that it is easily freezable! I have made it in a variety of different combinations.

    When I made this for my freezer meal exchange group years ago, they raved about it. Just about everyone wanted a copy of the recipe because their families loved it too! It has since been my go to recipe for friends in need after having a baby, going through treatment for an illness or injury or loss of a family member.

    I also like to have extra on hand in my own freezer for when we want a delicious comfort meal that is easy!

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    Is This Chicken Pot Pie Freezer Friendly

    Yes! That this homemade chicken pot pie recipe is freezer friendly is one of the best things about it! You can enjoy this classic comfort food anytime.

    There are a few ways that you can prep it for freezing. Often, I will make double or even triple batches of the filling. I like to use my 2-cup Souper Cubes to freeze the filling but any airtight container will work. You can freeze the filling for up to six months, just dont forget to date and label you container!

    Freezing just the filling saves space in the freezer but also allows you to assemble the pot pies just before baking. The recipe card below has all the instructions on how to do that.

    Another option is to assemble the whole pie, then wrap in foil or put in a zip top bag . This is a great option if you bring meals to others or have the space in your own freezer to store it. Instructions on how to bake the pie from frozen are in the recipe card below.

    No matter what you choose, I love the flexibility of this recipe and of course its simplicity and great flavor. I hope you enjoy it too!

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    If youve tried this recipe, let me know how much you enjoyed it by coming back and leaving a comment below and a rating. I love hearing from you!

    Chicken Pot Pie With Frozen Vegetables

    Double Crust Chicken Pot Pie

    September 15, 2020 by Stephanie Manley, Last Updated May 12, 2021

    I cant think of a food that is more of a comfort than a Chicken Pot Pie. You can quickly and easily make a homemade pot pie using cooked chicken, some refrigerated pastry, and frozen vegetables. Dont think you need to slave away and make everything from scratch.

    When the sun starts setting early, and the weather begins to turn a bit chilly, there is nothing like serving up a homemade chicken pot pie to warm up your family bellies and spirits. Homemade pot pie has been a favorite dish for generations, and for a good reason. It is hearty and delicious, the ultimate comfort food.

    But, today, fewer and fewer home cooks have the time to prepare a pot pie from scratch. But that doesnt mean you have to opt for a pre-made frozen version full of salt and who knows what else from the store. You can put this easy chicken pot pie with pie crust together in only a few minutes using frozen vegetables and a prepared pot pie crust.

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    The Best Crust For Chicken Pot Pie:

    In a pinch, this recipe will work with a store-bought double pie crust, but we highly recommend using a homemade all-butter Pie Crust. It is 5 ingredients and takes just minutes to make. You can also make it a couple of days ahead.

    Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake. We use this same pie crust for savory and sweet pies like Apple Pie, our juicy Cherry Pie and Blueberry Pie.

    Why We Love This Recipe

    When I was younger, I used to LOVE a frozen pot pie. You know, the kind that comes in a little red box in the frozen food section? Loved them.

    But as I got older, I realized they were full of extra calories and fat! Yikes! And some preservatives I didnt really want either.

    So, years ago I went searching for a frozen chicken pot pie recipe that I could make at home. I found this one in the 30 Day Gourmet Big Book of Freezer Cooking cookbook and I knew it would be a winner since everything Id ever made from that book we always loved. You can read my review of the book by

    I tweaked the original recipe to make it my own and it has been a regular part of our menu rotation ever since.

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    Prep The Chicken Pot Pie Filling

    The vegetables will be cooked in two steps. First, take the carrots, corn and peas and place them in a pot and fill it with enough water to just cover the veggies. Heat it over medium heat until the veggies are tender . Drain them and combine them with the chicken in a bowl.

    The next step in cooking vegetables will be to saute the onions, garlic and celery. Melt the butter in a dutch oven pot and cook the onions, garlic and celery until they are translucent . This will become the base for the sauce.

    Add the flour, seasonings and herbs to the sauteed veggies and butter and stir continuously for 30 seconds. Slowly pour in the broth and milk stirring constantly until the mixture thickens. Add the sauce to the chicken, corn, carrots and peas and mix everything together.

    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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    Recommended Reading: Campbells Chicken Pot Pie With Pie Crust

    How To Make Homemade Chicken Pot Pie:

  • Cook the chicken: Cover the chicken with water, bring it to a boil, and cook until its just barely cooked through. Remove the chicken to a plate.
  • 2. Sauté veggies: In another saucepan, cook the onions and celery in butter. Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water water and milk. simmer the mixture until it thickens. Add chopped chicken and frozen vegetables to the hot mixture.

    3. Add to pie crust: Pour the mixture into your prepared pie crust and cover with the top crust. Prick a few holes in the crust

    4. Bake the pie for 30-35 minutes.

    The Best Classic Chicken Pot Pie

    The Best Classic Chicken Pot Pie Recipe Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!

    This chicken pot pie recipe is loaded with flavor. Its got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.

    I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. That was easy, but it really needed some bright fresh flavors.

    So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.

    Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that its ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.

    Of course, if you have the time to make your own homemade pie crust, that would be amazing too.

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    Tips From The Betty Crocker Kitchens

    • tip 1 For a pretty finish to the crust, brush it with an egg wash and sprinkle lightly with a coarse salt.
    • tip 2 Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife.
    • tip 3 For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.
    • tip 4 To roll the pie crust rounds into a square, place the pastry on a lightly floured counter, pastry cloth or sheet of parchment paper. Then, carefully press the pastry into more of a square shape before rolling it into a 13-inch square. next, fold the dough in half and lay it into half of the baking dish. Finally, unfold it and gently press it into the corners of the pan to create the bottom crust, being careful not to stretch it. The dough should extend just a little over the edges.
    • tip 5 Swap in 1 1/2 cups of any frozen vegetable combo for the peas and carrots, slicing larger pieces into smaller pieces so they blend more evenly in the sauce.

    More About Chicken Pot Pie With Frozen Pie Crust Recipes

    Chicken Pot Pie with Flaky Crust Recipe
    • 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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    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.

    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!

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