This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
Ready to make a Southern Chicken Pot Pie for dinner? GREAT! This recipe will make TWO Chicken Pot Pies, one for dinner tonight and one for the freezer!
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 Chicken Pot 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 Chicken Pot Pie and update the recipe a little.
You know what else I love about this Chicken Pot Pie 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 Chicken Pot Pie.
Fill the 1st pie shell with Chicken Pot Pie 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 Chicken 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 Chicken Pot Pie that you stuck into the freezer, bake it at 350F for about an hour.
Ooo and let’s not forget, here below you can see the old photo of the Chicken Pot Pie from back in 2011.
HaHa, yes, it tasted just as good back them but I think the photos look a little better now haha.
Oooo and let me tell you something about this Chicken Pot Pie! 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!
Just depends on my mood. 🙂
Chicken Pot Pie