Skip the store bought version and make your own Homemade Chicken Pot Pie with all-natural ingredients–the perfect comfort food and SO SIMPLE! My recipe makes two pies–one to enjoy now and one to freeze for later! [feast_advanced_jump_to]
Cover each pot pie with foil and freeze for up to 2 months. To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown. Enjoy!
Made with All-Natural Ingredients + Tips
I love that this recipe uses all fresh ingredients too. With only 10 ingredients, it was a cinch to put together. This recipe makes enough for two pot pies and is totally worth it because it’s great to be able to pull it out of the freezer and bake one up when we want some good comfort food any time.
Wow! I’m getting hungry just thinking about it—I need to make this again soon!
Since all of these ingredients can easily be found at the grocery store I only have a few tips to share–many of them you may already have on hand!
Carrots, Onions and Celery – I love to use my handheld food chopper (affiliate link) to quickly chop up the carrots, onions and celery. Sometimes I will use frozen chopped onions instead of fresh because I always have those on hand. You can find them in the frozen vegetable aisle of the store. They are great for adding to soups, chili and other recipes.
All-Purpose Flour – Using flour to coat the sauteed vegetables. This is an easy way to thicken the mixture quickly because the flour is evenly distributed before adding the liquid.
Milk – The original recipe called for canned evaporated milk but I found that substituting fresh milk worked just as well. And since we normally have fresh milk on hand, I decided to try that and it worked just fine. We normally buy skim milk and that’s what I use most often. Lots of other types of milk will work just as well like 2% or even whole milk.
And while I haven’t tried it myself, I know a lot of people have used almond milk in this chicken pot pie recipe with great success as well. I would even think an oat milk would work well too. I’m not sure about soy milk because to me, it sometimes has a stronger flavor than the others. If you give it a try, I’d love to know how it turns out!
Chicken Broth – I usually use the premade chicken broth that you can buy in a box. I prefer the Kirkland brand from Costco because it’s a good price and lower in sodium. You can also use your own homemade chicken broth. Or substitute vegetable broth instead.
Frozen Peas – I buy the bags of store brand peas to save a little money!
Cooked Chicken – There are lots of options when it comes to the cooked chicken used in this recipe. I like to cook up a big batch of chicken and have it in my freezer to use in recipes like this one. It’s also handy to have on hand for other recipes like Chicken Rice and Black Bean Tortilla Soup, Homemade Chicken Noodle Soup or Chicken Caesar Pasta Salad.
Depending on my mood and available time will determine how I batch cook the chicken. I will sometimes use my Instant Pot (affiliate link) or grill up lots of chicken breasts all at once. Check out this post for tips on how I make my grilled chicken and divide it up for recipes.
You can also use a rotisserie chicken that you’ve taken the meat from or even canned chicken (we like the Kirkland brand from Costco).
How to Make This Pot Pie
Once you find out how easy it is to make your own homemade freezable chicken pot pie, you’ll want to make it over and over again. Sometimes I will make a double batch so we have it ready to go when I need an easy weeknight meal. The delicious pot pie filling can be made in under 30 minutes!
Start by melting the butter, carrots, celery and onions in a large saucepan (1). Cook until they are tender, about 5-7 minutes (2).
Sprinkle the flour over the sautéed vegetables (3). By sprinkling it evenly, it will coat the vegetables and make thickening the mixture easier. Gradually add the milk to the vegetable and flour mixture, stirring quickly (4).
Simmer the mixture for 10-15 minutes until thickened (5). Remove from the heat and add the frozen peas and cooked chicken, stirring to combine (6).
At this point, you can divide and refrigerate or freeze the mixture (7). Or go ahead and fill the pot pies using the premade crust (8). Or do one of each!
Frozen Pot Pie In Air Fryer
FAQ
Should I thaw a frozen pot pie before baking?
How do you cook a frozen chicken pot pie?
Is it safe to cook chicken pie from frozen?
Is it better to freeze chicken pot pie cooked or uncooked?
Can you cook a frozen pot pie?
If you’re using a freezer-safe dish, place the pie filling in it. Place the pastry on a sheet pan, place the pie on top, and freeze for at least 24 hours before baking. Preheat the oven to 180C/160F Fan/Gas 4 and bake the frozen pie for 30-40 minutes, until golden brown and piping hot. Cooking a frozen pot pie is easy and convenient.
How to cook frozen chicken pot pie?
Before you start baking your frozen chicken pot pie, it’s important to prepare it properly. Preheat your oven to the temperature indicated on the packaging, typically around 375°F (190°C). Remove the pot pie from its packaging and place it on a baking sheet to catch any drips or spills.
Do I need to thaw a frozen pot pie before baking?
No, you do not need to thaw the frozen pot pie before baking. Simply place it in the oven directly from the freezer and follow the baking instructions. Can I bake a frozen pot pie in a convection oven? Yes, you can bake a frozen pot pie in a convection oven. However, you may need to adjust the temperature and time slightly.
How long do you bake a frozen pot pie?
A frozen pot pie, covered with foil, should be baked in a 400F (200C) oven for 40 minutes. Remove the foil from the baking dish and allow the pie crust to brown for a few minutes more. Baking a frozen pot pie is a quick and easy way to enjoy a delicious meal. Depending on the size of the pie, baking time can range from 25-35 minutes.