Gather Round: Why I Love This Freezer Chicken Pot Pie

Alright, so let me set the scene: it’s a random Tuesday, everyone’s been in different directions all day, and honestly I just want something that tastes like a big, warm hug (without having to, you know, actually stand at the stove for two hours). That’s basically how this easy make-ahead chicken pot pie freezer meal landed in my life. First time I made it, my son gave me that “we having this again soon?” look after the first bite. Which is rare and really, the highest praise I’m likely to get at 6pm.

Easy Make-Ahead Chicken Pot Pie Freezer Meal

True story—one time I tried to make three of these at once, thinking I was ultra organized... well, the kitchen looked like a tornado hit, but the freezer was stocked and honestly, that was worth it.

Why You'll Love This (Besides the Obvious... Pie!)

I make this whenever I know it’s going to be a bonkers week; you pop it straight in the oven, no fussing around.
My family goes wild for it—especially my daughter, she actually requests veggies in this form. Miracles do happen.
If you’re nervous about homemade dough, hey, I sometimes cheat and use store-bought. No shame, we’re all friends here.
I used to dread the “what’s for dinner?” question. With this in the freezer, I pretend to be cool and on top of things.
And yes, it’s one of those meals that tastes even better the next day (if there’s any left, which—usually there’s not).

Ingredients (With Some Wiggle Room)

2 cups cooked chicken, diced or shredded (rotisserie works, or leftover roast chicken... although my grandma always said only her slow-cooked chicken would do, but I can’t taste the difference)
1 ½ cups frozen mixed vegetables (peas, carrots, and corn—but honestly, sometimes I just toss in whatever’s lurking in the freezer)
1 small onion, diced (yellow, white, or even shallots if you’re feeling fancy)
2 cloves garlic, minced
3 tablespoons butter
¼ cup all-purpose flour (gluten-free blend’s worked fine in a pinch for my cousin, though the sauce gets a bit thicker)
2 cups chicken broth (or veggie broth; I won’t judge!)
½ cup milk (I admit to using oat milk once—turned out surprisingly creamy so go for it if you’re dairy-free)
1 teaspoon dried thyme (I used to skip it, but now I actually like it)
½ teaspoon black pepper (plus more to taste)
1 teaspoon salt (okay, I go light and let everyone add at the table—I learned my lesson after one particularly enthusiastic pour)
2 store-bought pie crusts (or homemade, if you’ve got a rainy Sunday—it’s up to you)
1 egg, beaten (for brushing the crust, totally optional)

Here’s How You Pull It All Together

In a big skillet (mine is ancient, from a garage sale!), melt the butter over medium heat and add the diced onion. Stir till it starts to go soft and kind of sweet-smelling, maybe 2-3 minutes. Garlic in next, but just for a minute—you don’t want it to burn.
Now sprinkle in the flour. Whisk like you mean it! It’ll look lumpy, maybe downright odd, but keep faith and stir for another minute to cook out that floury taste.
Slowly pour in the chicken broth while stirring; this is usually when I say a little prayer to the lump gods. Then the milk goes in—keep stirring, and it’ll thicken up after a few minutes. Don’t walk away, or you’ll come back to cement.
Add the thyme, salt, pepper, mixed vegetables, and your lovely cooked chicken. Stir everything together, taste for seasoning (this is always when I sneak a spoonful and hope no one’s watching), then turn off the heat. Let it cool while you get the crust sorted.
Line the bottom of a pie dish with one crust; poke a few fork holes (I have no idea if this actually does anything but I do it anyway, out of habit).
Spoon in the slightly cooled chicken mixture. Now the top crust goes on—don’t panic if it tears, just patch it together; it’s rustic! Crimp the edges (fingers or a fork, up to you), and cut a few slits for steam.
If you feel fancy, brush the top with that beaten egg for a golden finish. Or skip it if you can’t be bothered, truly no biggie.
To freeze: Wrap tightly in several layers of foil and a freezer bag or wrap (label it! Once, I swore I’d remember and... well, mystery dinner wasn’t my best work).
To bake immediately: Pop in a 400°F (about 200°C) oven for 30-35 minutes, or until bubbly and golden. If frozen, bake straight from the freezer at 375°F (190°C) for about 60-70 minutes—cover with foil the first half so the crust doesn’t singe.

Notes I Wish Someone Had Told Me

If you overfill the pie, it’ll bubble over. I know, tempting, but trust me—cleaning the oven at 9pm is a special type of regret.
Actually, I find it works better if you let it sit for 10-15 minutes before slicing or you’ll get pie soup instead of pie slices.
Don’t stress if the crust sort of cracks—no one at my table even notices. Or they’re just hungry.
And remember, if in doubt, more pepper. That’s my answer to a lot of life’s little issues!

Variations and Experiments, For Better or Worse

I’ve swapped turkey in for chicken right after Thanksgiving—really nice twist, though the kids didn’t even notice the difference.
Tried sweet potatoes instead of regular veggies—worked, but came out a bit sweeter than I expected. Maybe better paired with a tangy side salad.
One time I went rogue and added curry powder. That was... interesting. I wouldn’t go out of my way to repeat it, but if you’re feeling reckless, go for it.

Do You Really Need All the Equipment?

I use a classic pie dish, but I’ve also thrown this in a glass baking dish—just squish the crust in as best you can. If you don’t have a proper whisk, a sturdy fork does the job too. And about that pastry brush for the egg? Meh, clean fingers (or even a bit of paper towel) work just as well. Ain’t nobody got time to buy new tools every recipe.

Storing (Or, How Long It Lasts... If You’re Lucky)

You can freeze this tightly wrapped for up to three months. Though honestly, in my house, it never makes it past the first week. Once baked, leftovers keep in the fridge for 2-3 days; reheat slices in the oven or microwave—it does get a bit soggier in the microwave, but nobody’s complained yet.

Serving Ideas (And a Bit of a Tangent)

Personally, I always serve chicken pot pie with a giant green salad and maybe some hot sauce on the side (because my husband puts hot sauce on, well, everything). My neighbor swears by serving it with cranberry sauce, which I thought was bonkers till I tried it last fall, and now I can’t un-love it. Anyway, serve however feels right—I mean, no one has ever pushed away a slice asking for something else.

Pro Tips, AKA Things I Messed Up So You Don’t Have To

Don’t rush the cooling before you add the filling to the crust—when I did, the bottom turned a bit soggy. Lesson learned!
Resist the urge to keep opening the oven to check on it. I once did, and the crust slumped. Trust the process.
Double-bagging when freezing is definitely worth it; freezer burn is real and not a flavor enhancer.

FAQ: Real Questions from Actual Folks

Can I make this vegetarian? Totally! Just swap in more veggies and veggie broth. Mushrooms are great here (unless you’re my sister—long story).
Is it safe to freeze with raw crust? Absolutely, I do it all the time. Bakes up just fine right out of the freezer.
Do I have to thaw before baking? Nope, straight from the freezer is my go-to—just expect it’ll need nearly double the bake time.
Can you use cream instead of milk? You can, though it’s a bit richer (and honestly, my jeans get tighter just thinking about it!).
What if the crust edges get too brown? Tent a bit of foil over just the edges halfway through. Or, if you forget (like I often do), they’re still edible—just a little extra “well-done.”

Easy Make-Ahead Chicken Pot Pie Freezer Meal