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–+ servings
chicken pot pie recipe with a homemade crust and soup

Chicken Pot Pies (Freezer-Friendly)

By: Alyona Demyanchuk
Personal Chicken Pot Pie Recipe made in a homemade pie crust, from-scratch gravy, and poached chicken and vegetables--all baked in a jumbo muffin tin for make-ahead dinner! 
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 12 servings
Course: Main Dish
Cuisine: American

Equipment

  • 2-XL muffin tins

Ingredients

Pie Crust:

  • 3 3/4 cups all-purpose flour
  • 1 1/2 cups salted butter, (3 sticks)
  • 1 1/2 cups of ice-cold water

Vegetables:

  • 1 chicken breast, (12 oz)
  • 1 carrot
  • 1 potato, (large)
  • 1 cup peas, (frozen)
  • 1 onion, (diced)
  • 1 celery stalk, (diced)

Soup:

  • 4 tbsp unsalted butter
  • 3 tbsp flour
  • 3 cups chicken broth , (or dissolve 1 bouillon cube in 3 cups water)
  • 1/4 tsp celery seed, pepper, and rosemary
  • 1 bay leaf
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/2 cup milk

Instructions

  • To Make Pie Crust: In a large bowl add the flour; grate in the cold butter and mix together. Stir in the cold water and form a dough. Chill in the freezer until easy to work with (30 minutes.)
    how to make homemade pie crust for chicken pot pie
  • Poach Vegetables: Bring 6 cups of water to a boil. Poach the chicken, potato, and carrot. Simmer for 15-20 minutes or until tender. Then cool, peel, and dice veggies. Toss with the frozen peas and set aside.
    how to poach the chicken and vegetables for chicken pot pie and then dice or cube
  • To Make The Soup: In a large skillet over medium heat fry the onion and celery in butter until soft. Whisk in the flour, then add the spices, milk, and chicken broth. Whisk until boiling and simmer for (5 minutes.) Cool down.
    how to make the soup for chicken pot pie
  • To Assemble Pies: Cut dough into three equal pieces. Roll out 2 pieces into a 16" by 11" rectangle. Cut the rectangle lengthwise once and then crosswise twice to form 6 squares (squares should be 6"x 6") Line muffin tins with crusts.
    how to roll out the pie crusts and cut to transfer to a baking mold
  • Fill each crust with 1/2 cup of the vegetable filling and 1/4 cup of the soup gravy.
    how to fill each crust with chicken, peas, carrots, with soup and seal with the top crust
  • Roll out the remaining piece of dough into a 17" by 13" rectangle. Cut out 12 (5-inch) circles using a large glass. Top them over each pie and crimp and seal the edges. Slit the tops and chill until cold (makes a super flaky crust.)
    rolling out top of pie crust
  • Brush pies with an egg wash and Bake at 400°F for 30 minutes on the bottom rack for even browning.
    how to crimp and slit the top of crusts and applying egg wash to the top crust

Notes

  • Tip: for the flakiest results keep the dough in the refrigerator when working with the other dough pieces. 
  • Add 3/4 tsp of salt if using unsalted butter. 
  • To Make-ahead: flash freeze pies in the muffin tin until solid. Pop-out using a sharp knife and transfer to a gallon-sized freezer bag. Keep frozen up to 6 months. 
  • To Bake Frozen Pies: bake, frozen at 400°F up to 45 minutes or until done. 
  • To make one large pie: cut dough into 2 pieces and roll them out to fit a 10x13 baking pan.  
  • The soup is on the runny side as the veggies absorb a lot of liquid during the baking. 
  • HUGE SHORTCUT: use a bag of frozen veggies, pre-cooked chicken, and refrigerated pie crust if in a rush. 
Nutrition Facts
Chicken Pot Pies (Freezer-Friendly)
Serving Size
 
1 7oz pie
Amount per Serving
Calories
453
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
95
mg
32
%
Sodium
 
620
mg
27
%
Potassium
 
323
mg
9
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
11
g
22
%
Vitamin A
 
1788
IU
36
%
Vitamin C
 
14
mg
17
%
Calcium
 
42
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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