I just love having meals in the freezer! Don’t get me wrong, I love cooking in the kitchen but some evenings when I’m just tired I was to pop something into the oven without little to no work. That’s why I love this Chicken Pot Pie recipe.
Not only is this Chicken Pot Pie recipe easy but it makes two Chicken Pot Pies! One for dinner tonight and one for the freezer for another night!
Of course if you don’t want to make two Chicken Pot Pies you don’t have to, you can just cut this recipe in half but if you can do the same amount of work for two pies why not, right?
I know this recipe takes an hour and 30 minutes but most of that time is just waiting and baking. It’s not like you’re actually in the kitchen working that entire time. 🙂
This Chicken Pot Pie recipe another recipe that I first put on the blog back in 2011. I thought it might be time to re-do these photos for this post and update the recipe a little.
You know what else I love about this recipe? It used store bought pie crusts for the top and bottom. Of course you can use your own homemade pie crusts if you want too, but I still haven’t really mastered that and well, I always have pie crust in my freezer haha.
So it just works better for me to make this with the frozen pie crusts.
You’re going to need two deep dish pie shells for each pie.
Fill the 1st pie shell with filling and then place a 2nd deep dish pie crust on top of the filling….but upside down!
Make sure to poke a few holes onto the top of that second pie crust to allow steam to escape while the Pot Pies are baking though!
Bake this pie at 375F for about 45 minutes or so until the crust is nice and golden.
If you’re baking the frozen pie, bake it at 350F for about an hour.
Oooo and let me tell you something about this recipe! If you want this Pot Pie to be more soupy, leave out some of the veggies and chicken. Sometimes I like this Chicken Pot Pie just like it is and sometimes I like it to be a bit more soupy!
Just depends on my mood. 🙂
Chicken Pot Pie
- 3 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 can sliced carrots
- 2 cups sliced mushrooms
- 1 can diced potatoes (or 1 medium potato, cubed)
- 1 can corn
- 1 can peas
- 3 tablespoons flour
- 3 tablespoons butter
- 1 cup milk
- 2 cups chicken broth
- 4 deep dish pie shells
Preheat oven to 375 degrees.
In a large stock pot, add enough water to boil the chicken.
Boil Chicken until done, about 30 minutes.
Don't toss out the water you boiled the chicken in.
Remove Chicken from water and shred chicken into pieces.
Place chicken in a bowl to rest.
In the stockpot and water you boiled the chicken in, boil peas, corn, potatoes, carrots and mushroom about 15 minutes.
Drain and set the veggies aside.
Over medium heat, melt the butter.
Stir in the flour, salt, garlic powder, and black pepper.
Slowly stir in chicken broth and milk. Bring it to a boil then simmer over medium heat until thick.
Add Veggies and Chicken to gravy mixture.
Place bottom pie shells on sheet pans.
Pour chicken pot pie filling into both pie shells.
Place extra shells on top of bottom shells (upside-down).
Make slits in the top of each pie shell to allow steam to escape.
Bake at 375 degrees for 45 minutes or until crust is golden.
If you want this Chicken Pot Pie to be more soupy, leave out some of the veggies and chicken. Sometimes I like this Chicken Pot Pie just like it is and sometimes I like Chicken Pot Pie to be a bit more soupy!
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