A Different Chicken Pot Pie for the Freezer
Elevate your meal prep game with "A Different Chicken Pot Pie for the Freezer," a hearty and comforting dish designed to simplify dinnertime. This recipe combines tender, shredded chicken breast with a medley of sautéed vegetables—carrots, celery, onions, and sweet peas—simmered in a creamy, thyme-infused sauce. Encased in a flaky double crust and baked to golden perfection, this pot pie is as delicious as it is freezer-friendly. Ideal for busy weeknights, you can make it ahead of time and simply bake it straight from the freezer for a bubbling, homemade dinner in under an hour. With its balance of rich flavors and practical convenience, this dish will become a go-to family favorite. Perfect for those searching for easy make-ahead meals, freezer dinners, or classic chicken pot pie with a homemade touch!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 0.333 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 pieces refrigerated pie crusts
- 1 piece egg, beaten
Instructions
Preheat the oven to 400°F (200°C).
Place the chicken breasts in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the chicken is cooked through. Remove the chicken, shred it with two forks, and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the chicken broth and milk. Bring to a simmer and cook for 3-5 minutes, stirring frequently, until the mixture thickens.
Add the shredded chicken, frozen peas, thyme, salt, and pepper to the skillet. Stir to combine and remove from heat.
Unroll one pie crust and press it into the bottom and sides of a 9-inch pie dish. Spoon the chicken filling into the pie shell and spread it evenly.
Lay the second pie crust over the filling. Trim and crimp the edges to seal. Cut small slits in the top to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Place the pie in the oven and bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely if freezing. Wrap tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months.
To reheat from frozen, preheat the oven to 375°F (190°C) and bake the pie, uncovered, for 50-60 minutes or until fully heated through.
Nutrition Facts
Calories |
3452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 279.9 g | 102% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 45.0 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 669 mg | 51% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3564 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
