Freezer Chicken Pot Pies

Name: Freezer Chicken Pot Pies
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Ingredients: 1 large yellow onion (diced); 3 cups celery (diced); 2 to 3 tablespoons olive oil; 42 ounces cream of chicken soup; 10.5 ounces cream of celery soup; 5 cups whole milk; 1 teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 5 cups chicken (diced and cooked); 32 ounces peas and carrots (frozen); 2 packages Pillsbury refrigerated pie crusts (you will need 3 rolls of pie crust, there are 2 in each box)

These freezer chicken pot pies are assembled unbaked in foil pans with a creamy chicken and vegetable filling, topped with pie crust, and frozen for later. Designed for make-ahead meals, they thaw overnight and bake until the filling is hot and bubbly with a golden, flaky crust.

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Table of Contents

Ingredients for Freezer Chicken Pot Pies
How to Make Freezer Chicken Pot Pies Step-By-Step
How to Bake Freezer Chicken Pot Pies
Common Questions About Freezer Chicken Pot Pies
Storage, Reheating & Make-Ahead Tips
What to Serve With Freezer Chicken Pot Pies
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Table of Contents

This freezer chicken pot pies recipe is built specifically for make-ahead cooking — not a shortcut version of a same-day pot pie. Every step is designed to hold up in the freezer and bake beautifully later, making it an easy freezer chicken pot pie option you can rely on when you need a real dinner without starting from scratch.

Instead of baking first and reheating, these make ahead freezer chicken pot pies are assembled unbaked in foil pans, frozen, and baked straight from the freezer when you’re ready to eat. That approach keeps the filling creamy, the crust flaky, and the texture consistent — no soggy bottoms or watery gravy.

Overhead view of multiple freezer chicken pot pies in individual foil pans filled with creamy chicken pot pie filling made with chicken, peas, carrots, and potatoes. Two baked pot pies with golden, flaky crusts are placed in the foreground. Text on the image reads “Freezer Chicken Pot Pies” and “Topped with Flaky Crust!”

This recipe was developed with meal prep in mind. The filling is intentionally thick so it freezes well, the portions are sized for individual meals, and the foil pans make storage and baking simple. Whether you’re stocking the freezer for busy weeknights or prepping meals in advance, these pot pies are meant to freeze, thaw, and bake with reliable results every time.

Ingredients for Freezer Chicken Pot Pies

This recipe uses simple, familiar ingredients like chicken, peas, celery, carrots, that hold up well in the freezer and bake into a creamy chicken pot pie filling every time. Everything here is easy to find and designed to work as freezer meal comfort food, not just a one-night dinner.

You’ll need:

Cooked chicken
Peas and carrots (frozen works great)
Celery and onion
Butter and flour (for thickening)
Milk
Cream of chicken soup
Cream of celery soup
Salt, pepper, and classic pot pie seasonings
Refrigerated pie crusts
6 disposable tin loaf pans

Why these ingredients work

The butter-and-flour base creates a filling that stays creamy after freezing
Familiar vegetables freeze well without getting mushy
A top crust only keeps the pot pies from becoming soggy. We think the best pie crust for freezer chicken pot pies is the refrigerated pre-made crusts because they are easy to make and give consistent results. If you want to make homemade crust, try our recipe for flaky butter pie crust.

Chicken tip
Rotisserie chicken works especially well here and saves time. Leftover roasted or baked chicken is also fine, just make sure it’s fully cooked before adding it to the filling.

How to Make Freezer Chicken Pot Pies Step-By-Step

These comfort food freezer chicken pot pies are assembled in stages so each step holds up in the freezer. The process is simple, but the order matters — starting with a thick, creamy filling, then portioning, topping, and freezing before baking later.

Make the Creamy Chicken Pot Pie Filling Recipe

This step is the foundation of the entire recipe. A creamy chicken pot pie filling that’s the right thickness is what allows these pot pies to freeze well and bake up without turning watery.

Pro Tip

Before making your filling, we recommend removing the pie crusts from the fridge so they begin to warm up to room temperature.

Cook the vegetables
In a large skillet, sauté the onions and celery in olive oil over medium heat. Cook, stirring occasionally, until the onions are soft and translucent, about 8 to 10 minutes.

Mix the creamy base
In a large mixing bowl, whisk together the condensed soups, milk, black pepper, onion powder, garlic powder, and dried parsley until smooth.

Combine the filling
Stir the cooked onion and celery mixture into the bowl, followed by the chicken, frozen peas, and frozen carrots. Mix until everything is evenly combined.

Once everything is combined, remove the pan from the heat and let the filling cool slightly before assembling the pot pies. This helps prevent excess steam, which can affect the crust later.

Creamy chicken pot pie filling with chicken, peas, carrots, and celery in a large pan, showing a thick texture, with on-image text indicating the filling should be thick and not runny before freezing.

What the filling should look like

Thick and creamy
Vegetables evenly suspended
Spoonable, not pourable

If it looks slightly thicker than a traditional pot pie filling, that’s intentional. It will loosen as it bakes.

Portion the Filling into Foil Pans

Divide the soup mixture evenly between 6 foil loaf pan containers.

Six foil loaf pans filled with chicken pot pie filling arranged on a white surface, with on-image text noting to leave room for the crust and bubbling during baking.

Cut the pie crusts
Unroll one pie crust at a time. Using the lid of each pan (or an unfilled inverted pan), gently press an outline into the dough. Position the markings so two crust cutouts fit on each pie crust. Use a knife to trace the outline and cut out the crust “lids.”

Vent the crusts
Cut two slits in the center of each crust to allow steam to escape during baking.

Pie crust rolled out and cut to size on a cutting board, alongside unbaked chicken pot pies topped with crust and vented slits in foil loaf pans.

Add the Top Crust

Assemble the pot pies
Place a crust on top of each filled pan. Seal the crust by pressing it gently against the sides of the foil pan.

How to Freeze Chicken Pot Pie Before Baking

Wrap and freeze
Wrap each pot pie tightly in plastic wrap, then wrap again in aluminum foil. Freeze for up to 3 months.

Thaw before baking
When ready to bake, thaw the pot pies overnight in the refrigerator. Preheat the oven to 375°F. Remove the plastic wrap, but leave the aluminum foil covering the top of each pot pie.

How to Bake Freezer Chicken Pot Pies

These freezer chicken pot pies are designed to be baked after thawing, which gives the best texture and ensures the filling heats evenly. While many people ask can you bake pot pies from frozen, this recipe works best when thawed overnight before baking.

Thawing helps the filling heat through evenly and prevents the crust from overbrowning before the center is hot.

To bake the pot pies

Preheat the oven to 375°F.
Remove the plastic wrap, but leave the aluminum foil covering the top.
Place the pot pies on a baking sheetBake covered for 45 minutes, then remove the foil and continue baking for 30 to 40 minutes, until the crust is golden and flaky and the filling is bubbling up through the slits in the center.

How to tell they’re done

The crust is deeply golden
The filling is visibly bubbling
The center is hot throughout

Overhead view of two baked freezer chicken pot pies in disposable foil loaf pans with golden, flaky crusts, set on a wooden cutting board. Fresh parsley and silverware are styled around the board, highlighting the finished make-ahead chicken pot pies.

Common Questions About Freezer Chicken Pot Pies

Can you bake pot pies from frozen?

While testing this recipe, we found cooking the chicken pot pies from thawed provides much better results than baking them from frozen. Thawing helps the filling heat evenly and prevents the crust from browning too quickly.

Pot pie freezer to oven instructions: If you do want to bake the pot pies right from frozen, preheat the oven to 375°F and bake for 1 hour and 45 minutes.

How long to bake frozen chicken pot pie?

If baked from frozen, expect a much longer bake time and uneven results. For best texture, thaw overnight and bake at 375°F for 45 minutes covered, then 30 to 40 minutes uncovered.

Why is my pot pie filling watery?

The filling was likely too thin before freezing or not baked long enough uncovered. The filling should be thick before freezing and bubbling at the edges when fully baked.

Best way to thicken chicken pot pie gravy?

Cook the flour and fat fully before adding liquid, and let the filling simmer until thick before assembling the pot pies.

How long do freezer chicken pot pies last in the freezer?

Wrapped tightly in plastic wrap and foil, these pot pies keep well in the freezer for up to 3 months.

Storage, Reheating & Make-Ahead Tips

This family-friendly pot pie recipe is meant to be a make ahead dinner, but you can also store and reheat leftovers after baking.

After baking (leftovers) - Cool completely, then cover and refrigerate for up to 3 days.

How to reheat Oven (best for crust): Cover loosely with foil and warm at 350°F until heated through, then uncover for a few minutes to re-crisp the top. If you use the microwave, reheat in short bursts. The filling warms well in the microwave, but the crust will soften and lose its flaky pie crust top.

Collage showing a spoon lifting creamy chicken pot pie filling from a foil pan, baked chicken pot pies with golden crusts, and unbaked pot pies filled with chicken and vegetables arranged in foil loaf pans.

More Comfort Food Chicken Recipes ⭐ Easy Chicken Pot Pie | Chicken Pot Pie with Tater Tots | Crock Pot Chicken and Dumplings

What to Serve With Freezer Chicken Pot Pies

Freezer chicken pot pies are hearty and filling on their own, so they pair best with simple sides that don’t require much prep. A salad or steamed beans are easy options that balance the richness of the filling. Dinner rolls or homemade buttermilk biscuits are also great for soaking up the creamy sauce.

If you’re stocking the freezer, it helps to prep a few other make-ahead dinners at the same time. Baked pasta dishes, casseroles, and freezer-friendly soups or stews are all easy to rotate with these pot pies so dinner doesn’t feel repetitive.

More comfort food freezer dinner ideas: