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Mini Freezer Chicken Pot Pies ready for baking and serving.

Mini Freezer Chicken Pot Pies

A simple freezer-ready meal that can be made ahead for busy nights, mini freezer chicken pot pies are perfect for using leftover chicken and vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Main Course, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 1 cup cooked chicken, shredded Use leftover or store-bought rotisserie chicken.
  • 1 cup mixed vegetables (peas, carrots, corn) Frozen or fresh can be used.
  • 1 cup chicken broth Low sodium recommended.
  • 1/2 cup milk Any type of milk is fine.
  • 1/4 cup onion, chopped Yellow or white onion recommended.
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme Dried thyme preferred.
  • Salt and pepper to taste Adjust according to preference.
Crust
  • 2 cups pie crust (store-bought or homemade) Ensure it's fully thawed if frozen.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. 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.
  3. Roll out the pie crust and cut into circles to fit your muffin tin.
  4. Press the crust into the muffin tin and fill with the chicken mixture.
  5. Cover with additional pie crust on top, sealing the edges.
  6. Bake for 20-25 minutes or until the crust is golden brown.
  7. Allow to cool before freezing or serve immediately.

Notes

Serve warm and add a small salad or steamed green beans on the side. To freeze, wrap each pie in plastic wrap and place in a freezer bag. They keep for 2 to 3 months.