A simple, freezer-ready meal you can make ahead.
introduction
Mini Freezer Chicken Pot Pies are small pies you can freeze and heat later. They save time on busy nights and make good lunches. For another freezer meal idea, see mini freezer chicken pot pies.
why make this recipe
They cook fast and taste like home. You can make many at once and keep them in the freezer. Kids like them. They are a good way to use leftover chicken and vegetables.
how to make Mini Freezer Chicken Pot Pies
This recipe is simple. Cook the filling, press crust in muffin tins, fill, top, and bake. If you want a spicy twist later, try a chipotle flavor idea like a chipotle ranch chicken burrito for a different meal.
Ingredients :
1 cup cooked chicken, shredded
1 cup mixed vegetables (peas, carrots, corn)
1 cup chicken broth
1/2 cup milk
1/4 cup onion, chopped
1 teaspoon garlic powder
1 teaspoon thyme
Salt and pepper to taste
2 cups pie crust (store-bought or homemade)
Directions :
- Preheat the oven to 425°F (220°C).
- In a large skillet, combine the cooked chicken, mixed vegetables, chicken broth, milk, onion, garlic powder, thyme, salt, and pepper. Cook over medium heat until heated through.
- Roll out the pie crust and cut into circles to fit your muffin tin.
- Press the crust into the muffin tin and fill with the chicken mixture.
- Cover with additional pie crust on top, sealing the edges.
- Bake for 20-25 minutes or until the crust is golden brown.
- Allow to cool before freezing or serve immediately.
how to serve Mini Freezer Chicken Pot Pies
Serve warm. Let them cool a bit so the filling is not too hot. Add a small salad or steamed green beans on the side. They work well as a snack or a main dish.
how to store Mini Freezer Chicken Pot Pies
To freeze: cool completely, wrap each pie in plastic wrap, then place in a freezer bag. They keep for 2 to 3 months.
To reheat from frozen: bake at 375°F (190°C) for 25-30 minutes or until hot in the center.
To refrigerate: store in an airtight container for up to 3 days.
tips to make Mini Freezer Chicken Pot Pies
- Use cooked chicken from a roast, rotisserie, or leftovers.
- Drain extra liquid from filling before adding to crust so pies do not get soggy.
- Seal edges well so filling does not leak while baking.
- Cool fully before freezing to avoid ice crystals.
variation (if any)
- Make a creamy sauce: add 2 tablespoons of flour to the skillet and cook with the milk for a thicker filling.
- Swap vegetables: use green beans or diced potatoes.
- Add cheese: stir in 1/2 cup shredded cheddar to the filling for extra flavor.
- Use puff pastry instead of pie crust for a flakier top.
FAQs
Q: Can I use raw chicken?
A: No. Use cooked chicken so the filling heats evenly and stays moist.
Q: Can I make these ahead and freeze them raw?
A: Yes. Assemble and freeze before baking. Bake from frozen, adding extra time until hot.
Q: How long do they last in the freezer?
A: They stay good for 2 to 3 months in a sealed freezer bag.
Q: Can I use gluten-free crust?
A: Yes. Use your favorite gluten-free pie crust and follow the same steps.
Q: Do I need to thaw before baking?
A: You can bake from frozen. Thawed pies will bake faster, about 15-20 minutes.
Conclusion
For the original recipe and step-by-step photos, see Mini Chicken Pot Pies Recipe (freezable)- Butter Your Biscuit.
Mini Freezer Chicken Pot Pies
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a large skillet, combine the cooked chicken, mixed vegetables, chicken broth, milk, onion, garlic powder, thyme, salt, and pepper. Cook over medium heat until heated through.
- Roll out the pie crust and cut into circles to fit your muffin tin.
- Press the crust into the muffin tin and fill with the chicken mixture.
- Cover with additional pie crust on top, sealing the edges.
- Bake for 20-25 minutes or until the crust is golden brown.
- Allow to cool before freezing or serve immediately.