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Rolling Sauce

Freezer-Friendly Chicken Pot Pie

Rich, creamy chicken and vegetable filling inside a flaky crust — make two at once, bake one tonight, and freeze the other for whenever you need it.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 people
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Filling
  • - 4 tablespoons unsalted butter
  • - 1 large yellow onion diced
  • - 3 medium carrots cut into small dice
  • - 3 stalks celery sliced ¼ inch thick
  • - 4 cloves garlic minced
  • - ½ cup all-purpose flour
  • - 3 cups chicken broth
  • - 1 cup heavy cream
  • - 4 cups shredded cooked chicken about 1 rotisserie chicken
  • - 1½ cups frozen peas
  • - 1½ teaspoons kosher salt
  • - 1 teaspoon freshly cracked black pepper
  • - 1 teaspoon dried thyme
  • - 2 tablespoons fresh flat-leaf parsley chopped
Crust
  • - 2 packages 4 rounds total store-bought refrigerated pie crust
  • - 1 large egg + 1 tablespoon water beaten together (egg wash — only for the pie you're baking now)

Method
 

  1. Melt the butter in a large skillet or Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook for 6 minutes, stirring occasionally, until softened. Add the garlic and stir for 30 seconds until fragrant.
  2. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 full minute to toast out the raw flour taste. Pour in the chicken broth gradually, whisking as you go to prevent lumps. Add the heavy cream, salt, pepper, thyme, and parsley.
  3. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon. Remove from heat and fold in the shredded chicken and frozen peas. Taste and adjust salt.
  4. Preheat oven to 400°F if baking one tonight. Press one round of pie crust into a 9-inch pie pan. Spoon half the filling in. Top with a second crust round, crimp the edges, and cut 4–5 steam vents. Repeat for the second pie.
  5. For the pie baking now: brush the top crust with egg wash. Bake on a rimmed baking sheet at 400°F for 35–40 minutes until deep golden and the filling bubbles through the vents. Rest 10 minutes before slicing.
  6. For the pie going in the freezer: do NOT brush with egg wash. Cover tightly with foil then plastic wrap. Freeze for up to 3 months. To bake from frozen: bake covered at 400°F for 30 minutes, remove foil, brush with egg wash, and bake 30–40 more minutes until golden and bubbling. Internal temperature should reach 165°F.

Notes

  • Storage: Baked leftovers keep in the fridge for up to 4 days, covered. Reheat at 350°F for 15–20 minutes.
  • Make ahead: Filling can be made up to 3 days ahead and refrigerated. Assemble pies the day of baking.
  • Swap: Substitute leftover roasted turkey 1:1 for the chicken. Whole milk or half-and-half can replace the heavy cream for a lighter filling.