An Unfiltered Love Letter to Chicken Pot Pie Meal Prep

If there’s anything more comforting than digging into a golden chicken pot pie when you’re knackered, I haven’t found it (well, maybe reheating leftover Chinese takeaways in your pajamas comes close). I started making these make-ahead chicken pot pies during busy weeks, mainly because there was one night where I burned frozen pizza for the third time and my husband just quietly ordered takeaway — so I figured it was time to get my act together. And not to oversell this, but nothing quite compares to pulling a homemade pot pie from the freezer and knowing dinner is done. I usually crank up some Fleetwood Mac while chopping carrots (no, the carrots don’t taste like Fleetwood Mac, I’ve checked).

Easy Make-Ahead Chicken Pot Pie Freezer Meal Prep

Why You’ll Love This, At Least I Do

I usually make this when I know the week ahead is going to be a wild ride (kids’ homework, work deadlines, you name it). My family positively devours this — even my pickiest one, and she normally acts allergic to anything that’s not shaped like a dinosaur nugget. The magic for me is that I can throw the whole thing together one lazy Sunday and have dinners for the next week or two. And hey, if you’re like me and loathe gooey undercooked crust, I finally figured out how not to mess it up — keep reading, I promise.

Ingredients You’ll Need (Plus Some Substitutions Because, Life)

2 cups cooked chicken, chopped or shredded (Sometimes I grab rotisserie chicken if it’s payday, or I use leftover roast — both work, I swear!)
1 bag (about 2 cups) frozen mixed vegetables (peas, carrots, corn, green beans — my grandma used Bird’s Eye, but any brand’ll do)
1 small onion, diced (or half a large one. Honestly, I’ve skipped it, too, no crimes committed)
2 cloves garlic, minced (or use the jarred stuff when you can’t be bothered)
1/3 cup unsalted butter (okay, salted in a pinch – just use less added salt later)
1/3 cup all-purpose flour
1 3/4 cups low-sodium chicken broth (or veggie broth; even bouillon cubes dissolved in water — been there)
2/3 cup milk (any kind: dairy, oat, almond. Once I used half cream, don’t recommend, bit heavy!)
1/2 teaspoon dried thyme (I tend to eyeball this, to be honest)
1 teaspoon salt (adjust to taste; I’m a little heavy-handed, oops)
1/2 teaspoon black pepper
2 pie crusts (store-bought or homemade — confession: I default to Pillsbury most days)

Let’s Make Chicken Pot Pie Freezer Magic

Melt the butter in a big saucepan or skillet over medium heat. Add diced onion and cook until it’s soft and just starting to brown. Then toss in the garlic for about 30 seconds. This is the moment when my kitchen actually smells like a restaurant and people wander in, noses twitching.
Whisk in the flour — this bit always feels awkward, it looks a touch lumpy for a minute. Just keep stirring until it’s pasty (about a minute, but sometimes mine takes two — who knows?).
Gradually stir in the chicken broth and milk. It’ll look weird at first but gets lovely and thick in a couple minutes. If it goes lumpy, remember, lumps never ruined dinner. Stir in the thyme, salt, and pepper. Lower that heat a tad.
Add the chicken and frozen veg. Stir it all together until everyone gets acquainted in the pan, then let it bubble for 3-4 minutes until it’s thickish. I sometimes sneak a spoonful right about now (cook’s perks).
Roll out one pie crust into a deep pie dish (or, honestly, use a foil pan — less washing up). Pour the filling into the crust, even it out, and pop the other crust on top. Pinch the edges, cut a few slits for steam. Don’t stress if it looks rustic, mine’s always a bit wonky.
If you’re planning to freeze: Let the pie cool completely. Wrap it tightly in plastic wrap and then foil (double-wrapping is the one thing I never cut corners on). Label it with the date, or take your chances like me and play Freezer Roulette later! If you want to eat now, brush the crust lightly with milk or an egg wash and bake at 400°F (200°C) for 35-40 minutes, till golden brown and bubbling.

Some Notes from My Actual Kitchen

If you put hot pie in the freezer, it forms weird ice crystals — so yeah, patience.
I’ve used all sorts of pie pans, including a pizza dish one chaotic time. It worked but the crust was thin as a crisp.
Microwave thawing the pie before baking just makes a soggy crust; let it defrost in the fridge overnight if you can. It’s worth it.

Variations I’ve Actually Tried (the Good and the Not-So-Great)

Once, I mixed in a handful of shredded cheddar before baking — delicious, but very gooey. The kids liked it.
I swapped rotisserie chicken for leftover Thanksgiving turkey once — honestly, tasted as good or better.
Tried a puff pastry top instead of regular pie crust: looked amazing, was a real mess, kinda delicious. Tricky to seal, so don’t stress if it leaks.
Subbed in diced sweet potato for the mixed veg: kind of a miss for me, turns out too soft after freezing, but hey, maybe you’ll love it.

Kitchen Kit: Do You Really Need All That?

Saucepan or deep skillet (if yours is ancient and wobbly like mine, just keep stirring so it doesn’t burn).
Whisk, or just a fork in a pinch (my cousin uses chopsticks, not endorsing, but it works… sort of).
Pie pan or a disposable foil tray (no shame, compost it after if possible).
Rolling pin. Actually, wine bottle works equally well (ask me how I know).

Storage or, How Long This Will Actually Last (or Not)

In the freezer, it’ll hang in there for up to 2-3 months. But in all honesty, ours never makes it past the second week. Once baked, leftovers keep in the fridge for 3-4 days — though my son’s been known to raid the fridge at midnight and take the last slice. Can’t blame him.

How I Like to Serve It

We serve this with steamed broccoli or a simple salad if I’m feeling healthy (sometimes it’s just potato chips and that counts as a veggie, right?). On Sundays, Mum insists on mashed potatoes on the side, but personally, I think it’s perfect with extra black pepper and a smidge of hot sauce.

Don’t Make My Mistakes – My Top Lessons

Let the filling cool before adding the top crust if you want it to bake up flaky — I tried skipping this, and the crust went all soggy on me. Not fun!
If you overfill the pie, it’ll bubble up and make a mess of your oven. I learned the hard way, so now I put a tray underneath… usually.
Don’t rush the pre-baking step if you’re eating it same day. I once pulled it from the oven 10 minutes early — totally regretted it. The middle was like hot soup wrapped in a soggy blanket.

FAQs (Real Questions I’ve Heard from Friends… and Family Group Chats)

Can I use canned chicken or leftover rotisserie? Yep. I’ve used both. Sometimes the canned stuff is a bit bland, but nothing a little extra pepper doesn’t sort out.
Do I bake it straight from frozen? You can! Just add about 20-30 minutes to the bake time and maybe some foil on top if it’s browning too fast. Or, defrost in the fridge if you remember.
Can I skip the bottom crust? Of course. Sometimes I just top it, especially if I’m low on crusts or trying to cut a few calories (not that pot pie is exactly diet food, mind).
Is there a gluten-free version? Sure, just use your go-to GF pie crust and swap the flour for cornstarch or a gluten-free blend. Not my specialty, but friends have done it.
Could I do this with beef or veggie ‘chicken’? Yup. I haven’t tried with beef, but I bet it’d work. Veggie ‘chicken’ (the fake kind) absolutely does.

Oh, and speaking of substituting — one time, I forgot to add any seasoning until it was in the pie shell, and panic-sprinkled salt on the crust. Not ideal, but my family ate it anyway — bless them. Anyway, that’s the kind of real talk you get with this recipe. Let me know if something works even better for you (or if you, too, have accidentally trashed your oven with a bubbly pot pie disaster). Happy prepping!

Easy Make-Ahead Chicken Pot Pie Freezer Meal Prep