introduction
Mini Freezer Chicken Pot Pies are small, warm pies filled with chicken, potatoes, and veggies. They cook fast and you can freeze them for later. They work well for quick meals, packed lunches, or snacks for kids.
why make this recipe
Make this recipe because it is easy, warm, and makes many meals at once. You can bake some now and freeze the rest. They save time on busy nights. For a related idea, see this chicken and turkey recipe.
how to make Mini Freezer Chicken Pot Pies
Make the filling, fill the crusts, seal, bake, and cool. You can freeze the pies after they cool. Reheat when you need a quick meal.
Ingredients :
2 cups 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 black pepper, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 package pastry dough or pie crusts
Directions :
- Preheat the oven to 375°F (190°C)., 2. In a large mixing bowl, combine shredded chicken, diced potatoes, mixed vegetables, and onion., 3. In a separate bowl, mix chicken broth, heavy cream, salt, pepper, garlic powder, and thyme. Pour this mixture over the chicken and vegetables and stir to combine., 4. Roll out pastry dough and cut into circles to line mini pie pans or muffin tins., 5. Fill each crust with the chicken mixture., 6. Cover with another layer of crust, sealing the edges., 7. Cut small slits in the top crust to allow steam to escape., 8. Bake for 25-30 minutes or until golden brown., 9. Let cool before freezing or serve warm.
how to serve Mini Freezer Chicken Pot Pies
Serve warm on a plate. Add a simple side salad or steamed green beans. They also work as a hand-held snack for kids.
how to store Mini Freezer Chicken Pot Pies
To freeze: let pies cool fully. Wrap each pie in plastic wrap and then foil. Put them in a freezer bag. Freeze up to 3 months. To reheat: bake from frozen at 350°F (175°C) for about 30-40 minutes, or until heated through. To refrigerate: keep in an airtight container up to 3 days.
tips to make Mini Freezer Chicken Pot Pies
- Use cooked chicken from a roast, rotisserie, or leftovers.
- Cut potatoes small so they cook well.
- Drain mixed vegetables if they are canned.
- Seal edges well to stop filling from leaking.
- Cool pies fully before freezing to avoid ice crystals.
variation (if any)
- Add shredded cheese for a richer filling.
- Swap heavy cream for half-and-half to cut fat.
- Use puff pastry for a flakier top.
- Make bite-size pies using a mini muffin tin.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Thaw or cook them slightly first so they don’t add too much water.
Q: Do I need to cook the potatoes first?
A: You can dice them small so they cook in the pie, or precook for sure doneness.
Q: How long do they keep in the freezer?
A: Up to 3 months for best quality.
Q: Can I assemble and freeze before baking?
A: Yes. Wrap well and freeze. Bake from frozen, adding a little extra time.
Q: Can I use store-bought rotisserie chicken?
A: Yes. It works well and saves time.
Conclusion
For more ideas and similar freezer-ready recipes, see this quick guide on Mini Chicken Pot Pies Recipe (freezable)- Butter Your Biscuit and this simple version at Mini Chicken Pot Pies (Freezer-Friendly!) – Happy Money Saver.
Mini Freezer Chicken Pot Pies
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, diced potatoes, mixed vegetables, and onion.
- In a separate bowl, mix chicken broth, heavy cream, salt, pepper, garlic powder, and thyme. Pour this mixture over the chicken and vegetables and stir to combine.
- Roll out pastry dough and cut into circles to line mini pie pans or muffin tins.
- Fill each crust with the chicken mixture.
- Cover with another layer of crust, sealing the edges.
- Cut small slits in the top crust to allow steam to escape.
- Bake for 25-30 minutes or until golden brown.
- Let cool before freezing or serve warm.