Freezer-Friendly Chicken Pot Pie
This recipe adapts the classic chicken pot pie into a make-ahead meal that you can freeze unbaked for quick dinners later. It is practical for busy days when you want comfort food ready fast.
Equipment
- Large saucepan or skillet
- 9-inch pie dish
Ingredients
For the Filling
- 600 g Cooked chicken, diced
- 500 g Frozen mixed vegetables
- 1 Onion, finely chopped
- 40 g Butter
- 40 g Flour
- 500 ml Chicken broth
- 120 ml Milk
- To taste Salt and pepper
For Assembly
- 2 Pie crusts (top & bottom) One for the base, one for the top
Instructions
- Melt the butter in a large saucepan over medium heat. Add the chopped onion and sauté until it becomes soft.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and milk until the mixture thickens into a sauce.
- Remove the pan from the heat. Stir in the diced chicken, frozen vegetables, salt, and pepper.
- Pour the filling into one pie crust placed in a pie dish. Top with the second crust, crimping the edges to seal.
- Wrap the unbaked pie tightly in plastic wrap and then foil. Freeze for up to 3 months.
- When ready to cook, bake the pie directly from frozen at 190°C for 60 to 70 minutes, or until the crust is golden brown and the filling is bubbling hot.
Notes
I adapt classic dishes like pot pie into freezer-friendly versions because they make busy days feel easier when comfort food is ready quickly.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.