Frugal Food: Homemade Chicken Pot Pie

I love this homemade Chicken Pot Pie recipe.  It’s frugal, its delicious, and it is packed full of veggies for my kids. I have been doing my 50 Freezer Meals in a day cooking and this is one of the recipes I use in my menu.

 

When I am making this for freezer cooking I will make 3-4 of these at a time, and wrap them in foil. They cook up beautifully! If you want to make this a larger meal make your own pie crust, add it to a 9×13 and double the recipe.

Enjoy!

5.0 from 3 reviews
Homemade Chicken Pot Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 Pies
 
Ingredients
  • 2 cups cooked shredded chicken (I use boneless, skinless chicken breasts roasted for one hour @350 in oven covered)
  • Homemade Gravy made from homemade chicken stock preferred or use (2) Campbells chicken/turkey gravy in jar
  • (2) Top & Bottom piece Pie Crust (I purchased pre-made ones in the tins for my freezer cooking, but you can make this homemade too)
  • Frozen Hashbrowns (diced) 16 oz. bag
  • Frozen Peas & Carrots combination 12 oz. bag
  • Onion, ¼ cup diced small (optional )
  • salt & pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Take pie crusts out of package. If you have purchased the ones in the tins take one tin out and thaw on counter. Turn the second tin upside down as it thaws.
  3. While that it thawing mix together in a large bowl the shredded chicken, hashbrowns, peas & carrots, onion (opt) and gravy.
  4. Add salt & pepper to taste.
  5. When pie crust has thawed (15 minutes usually) add pot pie ingredients into pie tin with crust.
  6. Then take the upside down crust and gently place it on top of the pie carefully. Spread it out and pinch the two pie crusts together on the seams.
  7. Poke a few holes with a knife or fork on top of pie.
  8. Cover and FREEZE if you want this as a freezer meal, or place in oven at 350 degrees and cook for 35-45 minutes until top is golden brown and you can hear the inside is bubbling.

 

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Comments

  1. You are a genious! This looks so delicious and its easy. Thank you for sharing!

  2. Can you direct me to the post of your old chicken pot pie recipe (the one with the flaky crust)? I make it all the time and see that you changed the recipe. It’s the best pot pie ever and I can’t lose that recipe! I’ll write it down so I will never have to bother you again. It’s such an amazing recipe and my family very much depends on it. Thank you!

    • Sure Patti, here is the link to that one: http://creatingnaturally.com/homemade-chicken-pot-pie/ I have made that one and it is delicious too. However it was a bit time consuming to do everything from scratch, so I found some alternatives to making this easier for my own recipe. But if you love to do totally 100% homemade by all means that is one of the best recipes I have found for pot pie.

      • It is the best for 100% homemade. I certainly understand needing simplicity (running after 2 young kids). Thank you, thank you for this recipe and your timely response. You are the best!

  3. I never really thought about making two and freezing one. I use cream of (whatever soup I have) for the gravy and I also add leftover cooked rice if I have it. My husband and 17 year-old LOVE it.

  4. Charity says:

    Do you change the cook time for the frozen version at all? Thanks for the tips, we are making pot pie #1 tonight and pot pie #2 is in the freezer!

  5. Judy Chalmers says:

    I am interested in making homemade meals to freese. Can you freeze something with potatoes in?

  6. Is there any special instructions for baking a frozen meal after freezing. Do you is there any thawing time? Does it go directly into the oven and how long do you bake. Is it the regular baking time? Thanks.

  7. I was also wondering if there was any special directions cooking it after frozen?

  8. How much gravy do you add? I bought the cans (that is all there was) and I’m unsure of the amount.. unless I missed that. I’m cooking this today.. right now :)… for my sister before she has her first baby (along with THREE of your other delicious meals!) and I am just unsure of the amount. Thank you!

    • I add enough gravy to make it feel like its holds together nicely but not too runny. I think I have done one jar/can of gravy for one pie. Hope it turned out for you, sorry I wasn’t online yesterday.

  9. Maria Jeslis says:

    If frozen still cook at 350 degrees for 35-45 minutes?

  10. Marissa T. says:

    Does this recipe only make one pie or two? Sounds yummy and want to make one to eat and one to freeze.

  11. What is the time limit (how many weeks) can these stay in the freezer before use? Also, what do you store yours in to keep the freezer burn taste away? Thanks!

  12. Hi Karrie! Can’t wait to try the freezer meals. For the pot pies, how do you make your homemade gravy? Thanks again! You’re an inspiration!

  13. I wanted to say thank you for this recipe!!! I made 2 last night and they are almost gone. My husband even ate it for breakfast this morning because it was sooooo good. I love your blog:)

  14. This looks awesome! I think I’m going to make these in handpies so I can grab as many servings as I need (we have family coming and going, so I’m never sure exactly how many will show for dinner).

  15. Suzanne C says:

    Hi! This recipe looks delish. I’m just getting into freezer meals, so I wanted to ask: do you thaw the hashbrowns, then refreeze them? Thanks!

    • Happy.MoneySaver says:

      Yeah for freezer meals! I keep them frozen for the most part. I need to be able to stir them into the ingredients so I may let them sit for a couple minutes until they are able to combine with the other ingredients. Freezer meals are the best! Here are more freezer meal recipes!

  16. Hi! Great recipe and fantastic blog! Thank for sharing all you do! For my version of this recipe, I decided to make individual pot pies. I used 6-inch foil tins, and homemade crust, quadrupling the Butter-Flaky Pie Crust recipe from allrecipes.com.

    Here’s the link for the crust: http://allrecipes.com/Recipe/Butter-Flaky-Pie-Crust/Detail.aspx?event8=1&prop24=SR_Thumb&e11=pie%20crust&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i4&scale=32&ismetric=0

    For the filling, I used a combo of Cambell’s Cream of Chicken Soup and Cream of Celery Soup (1 large can or 2 small cans each) as the “broth base”, stirring those up well. I did not add water, just dumped them in a bowl and mixed. Next, I added one 2lb bag of frozen mixed veggies, about 3 cups of cooked, diced chicken, and about 2 cups of barley that I pre-cooked to about halfway to finished, then drained. Added onion, a little sea salt, black pepper, a dash of cayenne and a bit of dill.

    I was able to make 8 6-inch pies with those filling quantities, and have enough crust dough left over for 8 more pies.

    Thanks again! LOVE your site!!!

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