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Close-up of a slice of chicken pot pie on a grey plate, showcasing flaky crust and filling.

EASY Freezer Friendly Chicken Pot Pie

A comforting and easy-to-make chicken pot pie that can be prepared ahead and frozen for later enjoyment.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Vegetables
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 egg beaten (for egg wash)

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Mix chicken, vegetables, broth, milk, soup, and seasonings.
  3. Place one crust in a pie dish, add filling, then cover with second crust. Seal edges and cut slits.
  4. Brush top with beaten egg and bake for 30-35 minutes until golden.
  5. Cool completely, then wrap and freeze. Reheat from frozen at 350°F (175°C) for 1-1.5 hours.

Notes

For best results, use fresh ingredients and ensure the pie is cooled before freezing.