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.
Servings: 8 people
Calories: 528kcal
Cost: $15
Ingredients
- 2 cups Cooked Shredded Chicken (Rotisserie)
- 16 oz Frozen Diced Hashbrowns
- 12 oz Frozen Peas and Carrots mix
- 1/4 cup Onion, diced (optional)
- 2 12 oz jars of Chicken Gravy (or 2-1/2 cups homemade)
- salt & pepper to taste
- 4 (1 top and 1 bottom) Unbaked Pie Crusts (store-bought refrigerated - 2 packages)
- 1 large egg optional for egg wash
Instructions
- 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.
- 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.
- 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.
- 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.
MAKE IT NOW
- Preheat oven to 400°F degrees.
- Optional: use a pastry brush, and lightly brush crust and edges with beaten egg.
- 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.
MAKE IT A FREEZER MEAL
- Wrap unbaked chicken pot pies tightly in aluminum foil, then place in freezer. Freezes well for 4-6 months.
- 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.
- 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.
Video
Notes
This recipe is easy to adapt to your family size and circumstances. You won't need extra pie crusts, recipe is same for each of these. Here are some different sizes this recipe makes:
- 6 Individual Sized Mini-Pie Pans (same bake time as 9-inch pies above)
- Two 9-inch pie pans
- One 9x13 inch baking pan - note: baking time will be longer - bake with foil for 45 minutes, remove foil and continue baking for an additional 45-50 minutes or until golden brown and bubbling inside.
For the chicken in the recipe: buy a rotisserie chicken or you can also cook up boneless skinless chicken breasts (place in baking pan with 1/4 cup water, bake covered for 1 hour at 350°F).
If you are planning on doing an egg wash, don't add it before freezing. Instead brush it on right before adding the pie to the oven. I prefer the egg wash as it makes the pie look shiny and pretty.
Use a metal or foil pan if going from freezer to a hot oven, as glass pans can shatter.
Homemade gravy? If you are using up homemade vs store-bought gravy, use 2-1/2 cups of homemade.
Nutrition
Calories: 528kcal | Carbohydrates: 57g | Protein: 18g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 431mg | Potassium: 424mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4091IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 4mg