Freezer Chicken Pot Pies

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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.

Prep Time45

Cook Time1 15

Total Time2

Course: Dinner

Cuisine: American

Servings: servings

Calories: 414kcal

Author: Shauna

Equipment

6 tin disposable loaf pans

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

Instructions

Remove refrigerated pie crusts and set them out on the counter (leave in their wrappers) to warm to room temperature.
In a large skillet, saute onions and celery in olive oil over medium heat. Cook, occasionally stirring, until onions are soft and translucent (8 to 10 minutes).
In a large mixing bowl whisk together soups, milk, pepper, onion, garlic powders, and dried parsley.
Stir in cooked onion/celery mixture, chicken, frozen peas, and frozen carrots.
Divide soup mixture between 6 foil loaf pan containers.
Unroll one pie crust at a time. Use the lid of each pan (or an unfilled inverted pan) and press an outline into the pie crust. Position the markings so that you can fit two cutouts on each pie crust. Use a knife to trace the outline and cut out “lids” for each pot pie.
Cut two slits in the top center of each crust.
Place a crust on top of each filled pie and seal the crust by pressing it against the sides of the pan.
Wrap in both plastic wrap and aluminum foil and freeze pot pies for up to 3 months.
To bake, thaw the pot pies overnight in the fridge. Preheat the oven to 375°F. Remove plastic wrap, but leave aluminum covering the top of the pot pie.
Bake, covered with aluminum foil, for 45 minutes. Remove the top and bake for another 30 to 40 minutes until the top crust is golden and flaky and the pot pie is bubbly up through the slits in the center of the crust.

Notes

If your family devours these pies up, you could make a double batch and pull out a couple from the freezer for each meal.
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.
When baking, put your foil pot pie dish on a rimmed baking sheet to make it easier to take it in and out of the oven.
It’s important to watch for the filling bubbling up through the center slits in the crust. Everything is already cooked, but you do want your pot pie piping hot all the way through. It will also start bubbling around the edges, but that center is the last thing that will be heated through.

Nutrition