Incredible Chicken Pot Pie (Easy Freezer Meals)

Ingredients

• 1 1/2 cup All-Purpose Flour (for crust, sifted)
• 1/2 tsp Salt (for crust)
• 3/4 cup Unsalted Butter (cold, cubed)
• 4 tbsp Ice Water (ice‑cold)
• 1 cup Chicken Breast (cooked, shredded)
• 1/2 cup Carrots (peeled and diced)
• 1/2 cup Celery (diced)
• 1/2 cup Peas (frozen or fresh)
• 2 tbsp Butter (unsalted, for gravy)
• 1/4 cup Onion (yellow, diced)
• 2 tbsp All-Purpose Flour (for roux)
• 1 cup Milk (whole milk)
• 1 cup Chicken Stock (low‑sodium)
• 1 tsp Rice Flour (for stabilizing gravy)
• 1/2 tsp Garlic Salt
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Make the Crust Dough

   Sift the flour with salt, add cold cubed butter, and pulse in a food processor until the mixture resembles coarse crumbs. Gradually add ice‑cold water, a tablespoon at a time, mixing until the dough just comes together. Form into a ball, wrap in plastic, and set aside.

   Time: PT10M

2. Chill the Dough

   Place the wrapped dough in the refrigerator for at least 3 hours or overnight to relax the gluten and firm the butter.

   Time: PT3H

3. Cook the Chicken

   Season chicken breast with garlic salt and pepper, place in a sous‑vide bag, and cook at 143.5°F (62°C) for 2 hours. Remove, shred, and set aside. (Alternative: grill or bake chicken until just cooked, then shred.)

   Time: PT2H

   Temperature: 143.5°F

4. Prepare the Vegetables

   Dice carrots, celery, and peas. Blanch carrots in boiling salted water for 5 minutes, celery for 3 minutes, and peas for 2 minutes. Shock in ice water to stop cooking, then drain well.

   Time: PT10M

5. Make the Gravy

   In a saucepan melt butter, add diced onion and sauté until soft (≈5 min). Stir in flour and cook 3‑5 min to eliminate raw flour taste. Gradually whisk in warmed milk and chicken stock (half now, half later) until thickened. Dissolve rice flour in a splash of water and stir into the gravy for extra stability. Cool the gravy before assembling.

   Time: PT10M

6. Combine Filling

   In a large bowl combine shredded chicken, blanched vegetables, and the cooled gravy. Mix gently until evenly coated. Adjust seasoning with additional garlic salt or pepper if needed.

   Time: PT5M

7. Assemble the Pot Pies

   Roll out 200 g of dough for the bottom and fit it into a greased 9‑inch pie tin. Add 2 cups of filling, then top with 100 g of rolled dough. Trim excess, pinch edges with a fork to seal, and create a small vent opening.

   Time: PT5M

8. Freeze the Assembled Pies

   Wrap each assembled pie tightly in plastic wrap, place in a freezer‑safe bag, label with date, and freeze flat for up to 6 months.

   Time: PT0M

9. Bake from Frozen

   Preheat oven to 450°F (232°C). Place frozen pie on a greased baking sheet and bake for 1 hour, or until the crust is golden and the filling is bubbling. Let rest 5 minutes before serving.

   Time: PT1H

   Temperature: 450°F

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole wheat flour (use less, may affect texture)
• Instead of Unsalted Butter: Margarine (may affect flavor)
• Instead of Chicken Breast: Rotisserie chicken, Canned chicken
• Instead of Carrots: Parsnips
• Instead of Celery: Fennel stalks
• Instead of Peas: Green beans (chopped)
• Instead of Onion: Shallots
• Instead of Milk: 2% milk, Plant‑based milk (may affect flavor)
• Instead of Chicken Stock: Vegetable stock
• Instead of Rice Flour: Cornstarch (use half amount)
• Instead of Garlic Salt: Garlic powder + salt

Equipment Needed

• Food Processor
• Mixing Bowl
• Rolling Pin (optional)
• Saucepan
• Whisk
• Pie Tin (9‑inch)
• Baking Sheet
• Oven
• Freezer Bags

Critical Steps — Do Not Skip

• Keep water ice‑cold when forming the dough
• Do not over‑work the dough; handle gently
• Blanch vegetables briefly to retain bite and prevent sogginess
• Cook the roux long enough to eliminate raw flour taste
• Add rice‑flour slurry to stabilize the gravy after freezing
• Drain the chicken‑vegetable mixture thoroughly before filling
• Seal crust edges tightly to avoid leaks
• Bake at high temperature (450°F) directly from frozen for a crispy bottom

Chef Tips from the Video

• Use a fork to crimp the crust edges for a decorative seal
• Brush the top crust with melted butter for extra golden color
• Add a pinch of fresh thyme to the gravy for aromatic depth
• Work with the dough in small batches to keep butter cold

Troubleshooting

Storage

Refrigerator: Store baked leftovers in an airtight container for up to 4 days

Freezer: Unbaked assembled pies keep up to 6 months in a freezer‑safe bag

Room temperature: Do not store at room temperature; consume within 2 hours if left out

Make-Ahead Tips

• Assemble pies and freeze before baking for a ready‑to‑cook meal
• Label each pie with the date for easy inventory
• Bake directly from frozen; no thawing required
• Store pies in a single layer on a baking sheet before freezing to maintain shape

Frequently Asked Questions