Field Friendly, Freezer Meals, Recipes

Easy Chicken Pot Pie Recipe – Farm‑Friendly & Freezer‑Ready

Posted on by mpsass
chicken pot pie, freezer pot pie

This easy chicken pot pie recipe is field‑friendly, freezer‑ready, and full of flavor. Learn tips for flaky crusts, make‑ahead steps & more.

Chicken Pot Pie

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Ingredients Method

Ingredients
  

Crust (makes 2 individual crusts)
  • 2.5 Cups Flour
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup lard
  • ice water
Filling (enough for 4-5 pies)
  • 3 onions I typically use white onion
  • 8 carrots
  • 8 celery sticks
  • 1.5 cups butter
  • 2.5 cups flour
  • 6 cups chicken or bone broth
  • 3 cups whole milk
  • 10 cups cooked chicken diced up
  • 2 12 oz bags of frozen vegetables
  • 4 tsp garlic powder
  • 4 tsp salt
  • 2 tsp pepper
  • 5 tsp thyme

Method
 

Crust
  1. Whisk flour and salt togther
  2. Add COLD butter and lard cubes to the flour/salt mixture
  3. Use a pastry cutter to blend the fat into the flour until it resembles course pea-sized crumbs
  4. Begin adding ice water slowly (start with 4 TB) and mix gently with a spatula
  5. Add ice water in 1-2 TB incerments and mix until the dough comes together in a mostly solid mass
  6. Use your hands to form the dough into 2 small discs
  7. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before rolling out
Filling
  1. Prepare your cooked chicken. Whether it's cooked chicken breasts, rotisserie chicken, etc. You need 10 cups of cooked chicken, set aside.
  2. Chop your veggies however hearty you want them to be
  3. Melt butter in a LARGE pot (if you're making the full batch) or split the batch in half to use smaller pots
  4. Sauté onions, carrots, and celery in the butter
  5. Sprinkle on flour, garlic powder, salt, pepper, and thyme. Mix it into the veggies
  6. Slowly pour in the broth and stir constantly
  7. Add in the whole milk, keep stirring as the filling thickens
  8. Stir in the cooked chicken and frozen vegetables
  9. Turn off heat and allow filling to cool
Assembling the Pies:
  1. My filling recipe will fill 4-5 9" disposable pie plates. When I'm freezing a big batch like this, I typically only put a top crust on the pie rather than having both a top and bottom. I think the crust-to-pie ratio is good and it can get too crusty with a double crust in these smaller tins. If you have a very deep pie plate, a top and bottom crust make more sense
  2. Spray the tin pie plates with avocado oil or another nonstick cooking spray. Fill with the desired amount of filling
  3. Roll out the pie crust enough to cover the pie. Pinch the pie crust to secure it.
Baking
  1. Cut a slit in the top of the pie crust
  2. Brush with an egg wash and bake at 350 degrees Fahrenheit for 30-45 minutes or until the top is crispy golden brown.
  3. Let cool slightly before cutting and serving
To Freeze
  1. Cover the unbaked, assembled pot pies with one layer of plastic wrap, then top with a layer of tinfoil. Store in freezer up to 3 months.
Baking after Freezing
  1. Thaw pot pie as much as you can
  2. Uncover and brust with egg wash
  3. Cut slit in the middle
  4. Bake at 350 degrees Fahrenheit for 30-45 minutes or until top is golden brown and bubbly. I use a meat thermometer to make sure it's hot enough in the center as well, at least 165 degrees Fahrenheit
mpsass

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