Mini Freezer Chicken Pot Pies

A simple, small pie you can freeze and bake later.

introduction

Mini Freezer Chicken Pot Pies are small hand pies filled with chicken, potatoes, and mixed veggies. They freeze well and bake fast. This recipe fits busy days and helps you save time. You can read a similar how-to on this freezer chicken pot pies guide for more ideas.

why make this recipe

Make these pies when you want a warm, filling meal fast. They work for lunches, dinners, or snacks. You can make many at once and store them in the freezer. This saves time on busy days and gives you a homemade frozen meal. If you cook chicken in a slow cooker, see more easy chicken ideas to use with this recipe.

how to make Mini Freezer Chicken Pot Pies

This recipe is easy. Mix cooked chicken, potatoes, veggies, and onion. Make a simple sauce with chicken broth and cream. Put the mix into small pie crusts in a muffin tin. Seal with another crust and cut small slits on top. Bake until golden. Let cool before you freeze them or eat them warm.

Ingredients :

• 1 cup cooked chicken, shredded
• 1 cup potatoes, diced
• 1 cup mixed vegetables (carrots, peas, corn)
• 1/4 cup onion, diced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• 1 package refrigerated pie crusts

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the chicken, potatoes, mixed vegetables, and onion.
3. In a separate bowl, whisk together chicken broth, heavy cream, salt, pepper, garlic powder, and thyme.
4. Pour the broth mixture over the chicken and vegetables and stir to combine.
5. Roll out the pie crusts and cut them into smaller circles to fit muffin tins.
6. Place the crusts into a greased muffin tin and fill each with the chicken mixture.
7. Cover with another layer of pie crust and seal the edges.
8. Cut small slits on top for steam to escape.
9. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
10. Let them cool before freezing or serve warm.

how to serve Mini Freezer Chicken Pot Pies

Serve warm with a simple salad or steamed veggies. A dollop of sour cream or a sprinkle of fresh parsley works well. To reheat from frozen, bake at 375°F (190°C) for about 35-45 minutes until hot inside.

how to store Mini Freezer Chicken Pot Pies

Cool pies completely before freezing. Wrap each pie in plastic wrap and place them in a freezer bag. They keep well for up to 3 months. For fridge storage, keep in an airtight container for 3 days.

tips to make Mini Freezer Chicken Pot Pies

• Use fully cooked chicken to save time.
• Dice potatoes small so they cook well.
• Cool pies before freezing to avoid ice crystals.
• Label the bag with date and bake time.
• Use an egg wash on crusts for a shiny top if you like.

variation (if any)

• Use turkey instead of chicken.
• Add a spoon of grated cheese to the filling for extra flavor.
• Swap heavy cream for half-and-half for a lighter sauce.
• Use puff pastry instead of pie crust for a flakier top.

FAQs

Q: Can I use frozen vegetables?
A: Yes. Thaw or add a little more cooking time if they are very cold.

Q: Can I make these vegetarian?
A: Yes. Replace chicken with cooked beans or diced tofu and use vegetable broth.

Q: How long do they take to bake from frozen?
A: Bake at 375°F (190°C) for about 35-45 minutes, until hot in the center.

Q: Can I freeze before baking?
A: Yes. Freeze on a tray first, then bag. Bake from frozen and add extra bake time.

Q: Do I need to thaw before reheating?
A: No. You can bake from frozen, just increase the time.

Conclusion

For another clear freezable version and tips, check this detailed recipe: Mini Chicken Pot Pies Recipe (freezable)- Butter Your Biscuit.

Mini Freezer Chicken Pot Pies

Delicious small hand pies filled with chicken, potatoes, and mixed veggies that can be frozen and baked quickly for a warm meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Main Course, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Filling Ingredients

• 1 cup cooked chicken, shredded Use fully cooked chicken to save time.
• 1 cup potatoes, diced Dice potatoes small so they cook well.
• 1 cup mixed vegetables (carrots, peas, corn) You can use frozen vegetables.
• 1/4 cup onion, diced Optional: Use more or less according to preference.

Sauce Ingredients

• 1 cup chicken broth Can use homemade or store-bought.
• 1/2 cup heavy cream Substitute with half-and-half for a lighter sauce.
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon thyme

Crust Ingredients

• 1 package refrigerated pie crusts Or use puff pastry for a flakier top.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the chicken, potatoes, mixed vegetables, and onion.
3. In a separate bowl, whisk together chicken broth, heavy cream, salt, pepper, garlic powder, and thyme.
4. Pour the broth mixture over the chicken and vegetables and stir to combine.

Assembly

1. Roll out the pie crusts and cut them into smaller circles to fit muffin tins.
2. Place the crusts into a greased muffin tin and fill each with the chicken mixture.
3. Cover with another layer of pie crust and seal the edges.
4. Cut small slits on top for steam to escape.

Baking

1. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
2. Let them cool before freezing or serve warm.

Notes

Cool pies completely before freezing. Wrap each pie in plastic wrap and place them in a freezer bag. They keep well for up to 3 months.