Recipe File

Freezer Chicken Pot Pies

Make-ahead chicken pot pies that will fulfill a hankering, whenever they strike.

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    19 Comments

    • wisekaren

      Sounds good, but we need the photos in Step 4, or else explicit instructions!

    • Christine Liu
      Christine Liu

      Hi wisekaren, hope you find the photos helpful. Let us know how your pot pies come out!

    • wisekaren

      Aha! Perfect, thanks! This looks like a good school vacation week project. :)

    • jeaniebeans

      Do you really need to double the dough crust?

    • rhymeswithspoon

      What size loaf pans are you using for this recipe? (Looks like the mini loaf pans but can you confirm?)

    • Michael

      jeaniebeans, Here’s your answer from your original question of Do you really need to double the dough crust?:

      “But our first full run-throughs revealed a problem: The crust was absorbing sauce on either side of the freezer, so by the time the individual pies (which thawed and cooked faster), emerged from the oven, the filling was dry and the pastry was charred. The solution was to go against our common culinary sensibilities and add what looked like too much sauce to each pie. This way, by the time they were frozen and then baked, the consistency was just right. And to make sure the crust browned more slowly (thus giving the filling time to heat up), we covered the pot pies for some of their cooking time.”

    • Christine Liu
      Christine Liu

      Hi rhymeswithspoon, the recipe specifies six 2-cup disposable aluminum loaf pans. Cheers, Christine

    • rhymeswithspoon

      Thanks! I caught that bit after I posted my comment. I’m not used to seeing the pans specified by volume, but rather by measurements (e.g. 9.5×8). Can’t wait to give these a try!

    • rhymeswithspoon

      Just tried this recipe and I’m happy to report that it turned out awesome! The perfect amount of pot pie, since I tire easily of leftovers. I can enjoy the rest later now!

    • tysana21

      good & yummy

    • richshewmaker
      richshewmaker

      You left out of the instructions the method for packaging, freezing, and baking from frozen state.

    • Sara

      I made this recipe and my husband and I loved it. I wanted to make the same filling to bake right away, instead of freezing. Should I reduce the amout of liquid?

    • Kate

      mmmm. I have leftover cooked chicken and some pie crust in my fridge/freezer even as we speak. . . . I think I know what may be for dinner. (or in the freezer! )

    • Susan

      how many calories in a pie?

    • nrak57

      Is there anyway a bottom crust and be used? Probably not, but I love the bottom crust on store-bought pot pies. Thanks and great recipe!

    • Malissa

      MMM! I think I’m making this for the freezer this week :)

    • dusty9102002

      Best pot pie recipe I have come across! So good, but they lasted less than a couple of weeks in the freezer (we ate them all). Will be doubling the recipe next time!

    • slinn01

      I tried to double this recipe and still only filled four loaf pans. Kind of crazy because I should have filled 12 based on the instructions above. I obviously put too much into each pan, but I didn’t even fill to the top. Can someone help me out on this? Are you only supposed to fill each loaf pan halfway?

    • slinn01

      My pans must be too big! I only could find 2 lb. pans, not 2 cups. I must have giant pans in comparison to you guys.

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