Oh, how I love that feeling when the weather gets a little crisp, right? It immediately calls for something warm, creamy, and utterly comforting. But let’s be real: who has the time to make a whole casserole on a Tuesday night? That’s why I got so excited developing these Freezer-Friendly Mini Chicken Pot Pies. Seriously, they are the ultimate make-ahead meal that doesn’t taste like a compromise.
As a dietitian, I always look for ways to make classic comfort food fit into real life, and these individual pies are perfect. They give you that perfect portion control, that flaky crust hug, and they freeze like a dream. Think about having perfectly portioned, cozy supper ideas ready to go whenever you need them!
Why You Need These Freezer-Friendly Mini Chicken Pot Pies Now
If you’re staring down a hectic week or planning for a party, these little flavor bombs are your answer. They tick every box for easy eating, and trust me, they taste much better than any sad microwave meal!
- They are freezer-ready, meaning dinner is done weeks ahead of time.
- Individual portions make portion control simple—no fighting over the last piece!
- They transition beautifully from a quick Easy Lunch Ideas straight through to a satisfying Sunday Dinner Ideas.
- We use lighter methods in the creamy filling, so you get comfort without the classic, heavy feeling.
You really shouldn’t pass up on these amazing trend recipes that simplify your life.
Gathering Ingredients for Your Freezer-Friendly Mini Chicken Pot Pies
Okay team, before we get into assembly—which is honestly the fun part—we need to check our supplies. Getting everything measured out first means the actual combining process is super smooth. Since these are make-ahead meals, having everything ready to go is half the battle won!
The beauty of this recipe is that we’re using some brilliant shortcuts, like good deli chicken, so don’t feel like you need to roast a bird just for this! It makes whipping these up simple and fast.
Ingredients for the Creamy Filling
This is where all the hearty flavor lives. Remember, everything needs to be cooked together first before we tuck it into the dough.
- 1 tablespoon butter
- 1/2 cup chopped onion
- 4 teaspoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chopped deli rotisserie chicken
- 1 cup frozen peas and carrots
Ingredients for the Pie Crusts
We are relying on the classic refrigerated dough here for convenience. It truly works miracles when you need quick supper ideas!
- 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (This box should have 2 count)
Make sure those crusts are softened according to what the box tells you before you try to unroll them. Trust me on that one; cold dough cracks!
Step-by-Step Instructions for Perfect Freezer-Friendly Mini Chicken Pot Pies
Alright, let’s get these beauties assembled! Since we are prepping these for the freezer, don’t worry about a perfectly sealed top right now; we are going for a rustic little turnover! First things first, get that oven warmed up—we preheat to 375°F right away.
Preparing the Crusts and Filling Assembly
You’ll start by rolling out those softened pie crusts on a lightly floured surface until they are about 13 inches wide. From each crust, you need to cut five 5-inch rounds. That should give us ten total—one crust for each muffin cup!
Now, take those rounds and gently press them into your 10 ungreased muffin cups. Make sure you push them down into the bottom and up the sides. Remember, this dough is going to cradle our creamy filling.
Next, we tackle the filling. Melt that tablespoon of butter in your nonstick skillet over medium heat. Toss in the chopped onion and cook it down for about 3 or 4 minutes until it smells all sweet and tender. Stir in the flour really well, and then slowly whisk in the milk, thyme, salt, and pepper. Keep stirring until it thickens up nicely—it should take only 2 or 3 minutes. Finally, fold in your chopped rotisserie chicken and those frozen peas and carrots. That’s it for the inside!
Spoon about 1/4 cup of that warm mixture into each crust-lined cup. Now, just fold the edges of the dough over the top of the filling and crimp them slightly. Don’t stress about sealing it up completely; we leave the center open so moisture can escape. If you’re baking them now, you’ll want to check out the next step!
Baking the Fresh Freezer-Friendly Mini Chicken Pot Pies
Bake these wonders for 20 to 25 minutes. You’re looking for the filling to be bubbly hot and the crusts just starting to get that lovely light brown color. Once they are done, let them cool for just 5 minutes. That little bit of resting time is key before you carefully run a knife around the edge to make sure they pop right out of the pan!
If you are planning to freeze them, keep reading! If you’re eating them now, enjoy them hot—maybe with a side salad because honestly, they are so complete!
If you want to see some fun ways to incorporate these into family meals, check out my thoughts on easy recipes for kids!
Mastering the Freezing Process for Freezer-Friendly Mini Chicken Pot Pies
This is honestly my favorite part! Knowing I have ten perfect little meals tucked away for those nights when you absolutely cannot cook is such a huge relief. We are making these completely ready to go, unbaked, straight into the freezer.
First things first: put those assembled, unbaked pot pies right into their muffin cups. Don’t mess with putting plastic wrap on them yet! Now, wrap the entire muffin pan tightly in foil. You want it sealed up snug so no strange freezer smells sneak in and ruin that creamy flavor. Stick the whole thing into the freezer until those babies are rock solid—the recipe says about 2 hours, which sounds about right.
The magic happens when they are frozen solid. Take them out, and you’ll find they pop right out of the tin easily because they aren’t stuck! Now, you take a piece of plastic wrap and wrap each individual pie really well. Then, toss all those wrapped pies into one big, resealable freezer plastic bag. I love finding new ways to adapt my favorite meals, and these air fryer chicken recipes are great, but sometimes you just need the oven!
This method keeps them protected for months. When you need one, you just pull it out following the reheating instructions we cover next!
Reheating Your Frozen Freezer-Friendly Mini Chicken Pot Pies
The best part about prepping these ahead? Zero thawing required! Seriously, pulled straight from the bag, these mini pot pies go right back into the oven. No need to stress about timing your dinner plans days in advance.
First, crank your oven back up to 375°F. Take the exact number of frozen pies you plan to eat and put them into a sprayed muffin cup or maybe a little ramekin if you don’t have a standard muffin tin handy anymore. Place those on a cookie sheet—this catches any little bubbling overflow. Remember that foil from the freezing step? Use some of that, spray the inside of it lightly with cooking spray, and loosely tent the pies with it. That first bake is all about gently waking up the filling without instantly burning the crust edges.
Bake covered for about 20 minutes. When that time is up, you carefully peel the foil off. Then, let them bake uncovered for another 20 to 24 minutes, until that filling is bubbling happily and the crust is that golden brown color we all crave. Give them a 5-minute rest before digging in!
Expert Tips for Successful Freezer-Friendly Mini Chicken Pot Pies
I’ve made these Freezer-Friendly Mini Chicken Pot Pies more times than I can count, especially when I’m trying to stock my emergency freezer stash. When you’re going the make-ahead route, a couple of little tricks can seriously upgrade your results from good to fantastic.
Since we are using that fantastic deli rotisserie chicken shortcut, focus on getting good quality meat. Look for a bird that seems moist when you pick it up; dry chicken equals dry filling later, and we absolutely do not want that!
Now, if you happen to be making a double batch and want to freeze them AFTER baking (which the recipe doesn’t cover, but sometimes we improvise!), you must let the filling cool completely. If you freeze warm filling inside the raw dough, you end up steaming the bottom crust, and that’s a soggy mess! For the unbaked freezing method we do use here, the faster the pies freeze solid in the muffin tin, the better that crust stays.
Here’s my absolute favorite dietitian tip: If you have leftover roasted chicken from a big family dinner—maybe after cooking up one of my favorite balanced chicken recipes—don’t throw out those little bits sticking to the carcass! Those tiny scraps are perfect for tearing up and adding to the next batch of pot pie filling. It adds flavor depth you can’t get from just store-bought meat. It’s about using what you have, which is the heart of good home cooking!
Serving Suggestions for These Easy Lunch Recipes
These Freezer-Friendly Mini Chicken Pot Pies are wonderfully complete all on their own, but sometimes you need a little something extra to round out a proper dinner idea or an easy lunch idea. Since these already have the creamy veggies and starch inside that flaky crust, we should focus on fresh, crisp sides.
When I serve these up as simple supper ideas, I usually go for something bright. A simple side salad dressed with a sharp vinaigrette cuts right through the richness of the creamy filling beautifully. If you need a heartier meal, a side of steamed green beans tossed with toasted almonds is always fantastic.
For a classic touch, especially if you’re thinking of them for Thanksgiving Dinner Ideas or a fall potluck, remember they are amazing alongside some roasted sweet potatoes. Remember, you can find great ideas for holiday-adjacent meals that work perfectly any time of year!
Frequently Asked Questions About Freezer-Friendly Mini Chicken Pot Pies
I always get tons of questions when I share a make-ahead recipe like this, especially about freezing! It’s my goal to make sure you trust the process, whether you’re planning for a big party or just stocking up on Dinner Ideas Easy.
Can I use homemade pie crust instead of refrigerated for these Freezer-Friendly Mini Chicken Pot Pies?
Oh, absolutely you can! If you have a tried-and-true homemade pie crust recipe that you love, go for it. Honestly, homemade dough will likely give you a richer, flakier result than the store-bought version because you control the fat content. However, remember that making the crust from scratch will add a good chunk of time to your prep. Since the focus here is on making great comfort food accessible for busy nights, I lean on the refrigerated dough for speed, but don’t let that stop you if you’re feeling ambitious!
What is the maximum storage time for these mini pot pies in the freezer?
Because we are wrapping these individually after the initial freeze, they hold up beautifully. For the absolute best flavor and texture—that fresh-baked taste—I recommend keeping them sealed in the freezer for up to three months. After that, they are usually still safe to eat if they’ve been tightly wrapped, but the crust can start to dry out a little bit. I usually try to cycle through my freezer stash within 8 weeks, especially when I’m making them as Thanksgiving Potluck Ideas!
Can I skip baking them once before freezing?
That’s a fantastic question related to meal prep! The method described in the main instructions involves freezing them unbaked, which I highly recommend. When you bake them from frozen, the crust browns beautifully while the filling heats through safely. If you were to bake them fully first, the quality really suffers upon the second reheat. The dough gets chewy, and the insides tend to dry out. Stick to freezing them raw, wrap them tight, and you won’t be disappointed!
Are these good for large gatherings, like for Thanksgiving Dinner Ideas?
They are outstanding for parties! Think about it: no slicing a massive casserole dish and risking a messy serving piece. These are perfectly portioned, which takes all the pressure off serving. They look charming baked directly on a platter, and they make ideal Fall Finger Foods For Party appetizers—just bake them a little longer if they are room temperature when you start, ensuring the filling is piping hot throughout!
A Note on Nutrition for Your Comfort Food
Because we are using ingredients like refrigerated crusts and rotisserie chicken, the final nutritional profile can vary quite a bit depending on the brands you choose. For that reason, I haven’t included exact figures here. You know I focus on balance, but for the precise tracking, make sure to check the labels on your specific products!
For more information on how our recipes are built for enjoyment and balance, feel free to check out our site policies.
Freezer-Friendly Mini Chicken Pot Pies
Ingredients
Equipment
Method
- Heat the oven to 375°F. Unroll the pie crusts. On a lightly floured surface, roll or press each crust to a 13-inch diameter. Cut five 5-inch rounds from each crust.
- Gently press the rounds floured-side-down into the bottoms and up the sides of 10 ungreased regular-size muffin cups.
- In a 10-inch nonstick skillet, melt the butter over medium heat. Cook the onion in the butter for 3 to 4 minutes, stirring frequently, until the onion is tender. Stir in the flour until blended. Add the milk, thyme, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally, until the mixture thickens. Stir in the chicken and frozen peas and carrots. Fill each muffin cup with about 1/4 cup of the chicken mixture. Fold and crimp the pie crust over the filling; the center will remain open.
- Bake for 20 to 25 minutes, or until the filling is bubbly and the crusts are lightly browned. Cool for 5 minutes, then carefully run a knife around the edge of each pie to loosen.
- To make ahead and freeze: After placing the unbaked pies in the muffin cups, wrap the muffin pan in foil and freeze completely, about 2 hours. Once the pies are frozen, run a knife around the edge of the pan to loosen and remove them from the muffin tin. Wrap each pie in plastic wrap, and place the frozen pies in a large resealable freezer plastic bag. To bake: Heat the oven to 375°F. Remove the desired number of frozen pies from the bag and place them in sprayed muffin cups or ramekins on a cookie sheet. Loosely tent the pies with foil that has been sprayed with cooking spray. Bake for 20 minutes. Remove the foil and bake for 20 to 24 minutes longer, or until the filling is bubbly and the crust is light golden brown. Cool for 5 minutes, then carefully run a knife around the edge of the pie to loosen.