Classic Chicken Pot Pie

PIn it

Craving a comforting meal you can enjoy now or later? This Classic Chicken Pot Pie is a perfect freezer friendly dinner recipe, offering a hearty, creamy filling under a golden crust. It’s an ideal make-ahead dish for busy evenings.

Key Ingredients & Substitutions

• Cooked Chicken: Use shredded rotisserie chicken or leftover cooked chicken for convenience.
• Frozen Mixed Vegetables: A blend of peas, carrots, green beans, and corn works perfectly.
• Chicken Broth: Vegetable broth is a suitable substitute.
• Puff Pastry or Pie Crust: You can use store-bought pastry or make your own.

Ingredients

Main Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup milk
• 1 sheet puff pastry or 1 pre-made pie crust (for top)
• 1 egg (for egg wash, optional)

Seasonings:

• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How Much Time Will You Need?

• Total Time: 1 hour 15 minutes
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Servings: 6
• Tools Needed: Large skillet, 9-inch pie dish

Step-by-Step Instructions

1. Sauté the Vegetables

Melt the butter in a large skillet over medium heat. Add the chopped onion and celery, cooking until they soften, about 5-7 minutes. You’re building the flavor base for your creamy filling.

2. Make the Roux

Stir in the flour until it forms a thick paste, cooking for 1 minute. This roux will thicken your pot pie filling, giving it that classic creamy consistency. Gradually whisk in the chicken broth and milk until the mixture is smooth and lump-free.

3. Simmer the Filling

Bring the mixture to a gentle simmer, stirring constantly, until it thickens. This usually takes about 5-7 minutes. Stir in the cooked chicken, frozen mixed vegetables, thyme, salt, and pepper. Your delicious freezer friendly dinner recipe is coming together!

4. Assemble the Pot Pie

Pour the chicken and vegetable filling into a 9-inch pie dish. If using puff pastry, unfold it over the filling. If using pie crust, place it over the filling and crimp the edges. Cut a few slits in the top for steam to escape. For a golden crust, brush the top with an egg wash (beaten egg).

5. Bake to Golden Perfection

Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 10 minutes before serving. You’ve just created a wonderful freezer friendly dinner recipe!

Variation Ideas

• Add a pinch of dried sage or rosemary to the filling for extra herb flavor.
• Include sliced mushrooms or diced potatoes for more bulk.
• Use a biscuit topping instead of pastry for a different texture.

Storage Instructions

To store, let the pot pie cool completely. Cover tightly with plastic wrap and then foil, or transfer individual servings to airtight containers. It can be refrigerated for up to 3-4 days or frozen for up to 3 months, making it an excellent freezer friendly dinner recipe. Reheat in the oven at 350°F (175°C) until warmed through.

Frequently Asked Questions (FAQ)

• Can I make this ahead of time? Yes, you can assemble the entire pot pie and refrigerate it for up to 24 hours before baking, or freeze it unbaked.
• How do I freeze unbaked pot pie? Assemble as directed, but do not bake. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 60-75 minutes, or until golden and bubbly.
• What kind of chicken should I use? Cooked rotisserie chicken or leftover roasted chicken are perfect for this recipe.
• Can I use fresh vegetables? Absolutely! Just sauté them with the onions and celery until tender before adding the flour.
• Is this recipe suitable for meal prepping? Yes, it’s an excellent freezer friendly dinner recipe for meal prepping. You can make several pies at once.
• How do I prevent the crust from getting soggy? Ensure your filling isn’t too watery. You can also par-bake the bottom crust if you are using a two-crust pie.