recipes

Freezer-Friendly Chicken Pot Pie Recipe

by Laura Kanya | January 9, 2026

Baked Chicken Pot Pie in Cranberry Souper Cubes Baking Dish with fork on side with vegetables, salt, pepper and parsley on the side

Table of Contents

Baked Chicken Pot Pie surrounded with striped napkin and veggies

Introduction

This Chicken Pot Pie recipe is special because it features a freezer-ready filling that is prepared and frozen without the crust, allowing for perfect single-serving portions that can be topped with a fresh, flaky crust right before baking. It truly is the ultimate comfort food; nothing beats a classic chicken pot pie, and this recipe delivers all the creamy, savory flavors you crave.

Why You'll Love This:
Freezer-Friendly Chicken Pot Pie Recipe

Easy & efficient - filling comes together quickly in one pot with poaching the chicken right in the broth, capturing all the flavor.

Family-friendly - hearty, comforting meal that will please the crowd

Perfect for leftovers or meal prep - double this recipe and make one large batch and stock your freezer with 12 perfectly portioned servings.

Customizable - swap out vegetables for your favorites like turnips and sweet potatoes or add some kale of spinach for color and flavor.

Ingredients You’ll Need

This comforting dish starts with boneless, skinless chicken breasts but any leftover chicken will work as long as you use about 5 cups of chicken. This recipe is classic from the mirepoix, peas, garlic, and poultry seasoning giving it the familiar flavor you know and love. Dijon mustard is a surprising addition that gives a depth and savory flavor. This all comes together and is thickened with a roux that gives it the richness and velvety texture. Top it with any flaky topping that gives it a crispy, golden look.

How to Make Freezer-Friendly Chicken Pot Pie Step-by-Step

Cook Vegetables - melt butter then cook the onions until softened. Then, add the celery, carrots and garlic until softened taking about 7 to 8 minutes total.

Build the Roux - In order to thicken the filling, add flour and seasoning like poultry seasoning and Dijon mustard to give it flavor and thickness.
Simmer the Chicken - Then add the chicken broth and chicken to poach the chicken in the broth until fully cooked, about 20 minutes

Shredding chicken with 2 forks no cutting board with mirepoix in background

Finish the filling - Remove the chicken breasts and shred or cube and return to the pot along with the peas.

Prep the Crust - Crust should be the cut size of the vessel you are using, in this case using the Souper Cubes 2-cup trays. Brush with egg wash and freeze separately if planning on baking from thawing or place on top of the frozen pie filling, unbaked if planning on baking from frozen.

Pro Tips for the Best Chicken Pot Pie Ever

Variations & Swaps

Chicken Swap - Use rotisserie chicken or leftover turkey
Vegetable Twist - Try using potatoes, corn, or mushrooms
Spice it up - Try adding some cayenne pepper or smoked paprika for more flavor and heat
Crust Swap - Use homemade or store-bought biscuits, pie dough, or phyllo if you don’t have puff pastry
Make it Gluten Free - Use 1:1 ratio of gluten free flour in place of the all-purpose flour or ¼ cup cornstarch to replace the flour
Make it Dairy-Free - Omit the heavy cream or substitute non-dairy creamer or coconut milk

Tips

Don’t overlook the roux - Cook out the flour at least one minute to make sure the flour taste is cooked out
Proper Simmer - Do not boil the chicken, but keep at a simmer to maintain tenderness of the chicken

FAQ

Can I use leftover chicken instead of raw chicken?
Yes! Skip step 4 and simply add the cooked, shredded chicken along with the peas and cream in step 5. You may need to use less chicken broth, so start with 4-5 cups and add more if needed to reach your desired consistency.

How do I make this vegetarian?
Replace the chicken with a mixture of hearty vegetables like butternut squash, mushrooms, and potatoes. Swap the chicken broth for vegetable broth.

Popping out cube from Souper Cubes Cranberry Tray

How do you freeze Chicken Pot Pie recipe?
Our favorite way to freeze the Chicken Pot Pie is with Souper Cubes freezer trays by building and freezing the casserole in two Souper Cubes 2-cup trays. But you can also use Souper Cubes 1-cup trays or a smaller portion.

First, place the filling into the compartments of the Souper Cubes tray up to the desired fill line. Place the lid on top once the food has fully cooled. Label the lid with our labeling tape or water-based paint makers.

Vacuum sealed bags with 6 chicken pot pie

Set the tray flat in your freezer and stack remaining trays on top and freeze overnight. Once the food is solid, you can leave your meal in the Souper Cubes trays, but then that ties up your trays for freezing other meals until you use the Chicken Pot Pie. We suggest transferring the components of each well to a freezer-safe zippered bag, reusable bag, or vacuum sealed bag for longer storage.

How long can I freeze Chicken Pot Pie in the freezer?

We recommend eating your frozen chicken pot pie within 3-4 months for optimal freshness. However, as long as it has been consistently frozen, it’s safe to eat indefinitely. For longer term storage transfer frozen cubes to a vacuum sealed bag for best results and to prevent freezer burn.

Holding Chicken Pot Pie Cube and ready to put in baking dish

How to reheat frozen Chicken Pot Pie?

When it’s time to reheat the chicken pot pie, you will want to pull the tray from the freezer, pop it out and place it in the Souper Cubes 5-inch Square Baking Dish and transfer it to the fridge to thaw. Place the reserved pie dough on top when ready to bake. However, if you forget to thaw in advance, that’s okay too! You can bake from frozen! Simply place the reserved pie dough on top of the frozen filling and bake.

Freezer-Friendly Chicken Pot Pie

Servings

6

Prep Time

10 minutes

Cook Time

60 minutes

This comforting dish starts with boneless, skinless chicken breasts but any leftover chicken, mirepoix, peas, garlic and poultry seasoning giving it the familiar flavor you know and love. Dijon mustard, is a surprising addition that gives a depth and savory flavor.

Image of Freezer-Friendly Chicken Pot Pie

Ingredients

6 cups chicken broth
2 pounds boneless, skinless chicken breasts
4 tablespoons (½ stick) unsalted butter
1 cup finely chopped yellow onion (from 1- 6 ounce)
4 cups chopped carrots (from 4 medium), peeled & trimmed
1 ½ cups chopped celery (from 3 large ribs)
4 small cloves garlic, minced
¾ cup all-purpose flour
1 tablespoon poultry seasoning
1 tablespoon Dijon mustard
2 teaspoons sea salt
½ teaspoon freshly cracked black pepper
1-10 ounce bag (1¾ cups) frozen peas
⅓ cup heavy cream (optional)
1-17.3 ounce package puff pastry (contains 2-9x9 sheets), thawed
1 large egg, beaten
1 tablespoon water

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Directions

Bring chicken broth to a boil, in a large pot. Add the chicken to the large saucepot and simmer until the chicken is fully cooked and registers 165F on an instant read thermometer, about 20 minutes. Remove chicken breasts from the pot and transfer onto a plate or cutting board. Using 2 forks, shred into bite sized pieces and return the chicken. Set aside the broth and the pieces of chicken.
Meanwhile, heat butter until melted, on medium-high, in a large pot or Dutch Oven. Add onion to the pot and cook, until translucent, stirring occasionally, about 3 minutes. Stir in carrots and celery, until tender, about 4 minutes. Stir in garlic, flour, poultry seasoning, Dijon, salt and pepper until aromatic, about 1 minute.
Slowly add the reserved chicken broth, making sure to scrape up any browned bits on the bottom of the pan. Turn up the heat to high, and bring to a boil, then turn down to a simmer, until thickened, about 2 minutes. Stir in reserved chicken, peas and heavy cream.
Lightly dust your work surface with flour, place one sheet puff pastry down. Roll the sheet to 10”x10”. Cut in 4 equal pieces that are 5” x 5” inches and place on a parchment lined baking sheet; cover and freeze until ready to bake. Repeat with the 2nd sheet (which you will only need 2 pieces from it).

Assembly & Storage

Place filling up to the fill line into the wells of your Souper Cubes 2-cup trays. For this recipe you will need three Souper Cubes 2-cup trays, which will give you 6 portions. Note: the crusts should be reserved for when you are ready to bake.
Place the trays with labeled lids in the freezer overnight to fully freeze.
Allow the trays to stand on the counter for 5 minutes before removing the lid and pop out the frozen cubes. This will allow the cubes to pop out much easier for you.
Place the cube in the Souper Cubes 5" Ceramic Baking Dish and place the reserved crust on top. Mix egg and water to create an egg wash, then brush the top with the egg wash before baking (see below for specific instructions).
Optional: Pop-out the cubes and transfer them to freezer-safe bags. Label and return back to the freezer.

Reheating

In the oven: The best way to cook this recipe is in the oven after freezing the filling. Remove from the freezer and place your frozen filling in a Souper Cubes 5-inch Baking Dish. Either thaw overnight in the refrigerator or pull from the freezer and bake from frozen. If you choose to thaw overnight, heat the oven to 350F and place puff pastry on top of the filling, egg wash the top and place in the oven, uncovered, until the sides are bubbling and the top is golden brown, 40-50 minutes. If you choose to bake from frozen, we suggest placing the baking dish, covered in the microwave on 50% until softened, about 5 minutes. Preheat the oven 350F. Place puff pastry on top of the filling, egg wash the top and place in the oven, uncovered, until the sides are bubbling and the top is golden brown, about 50 minutes.
In the microwave: The microwave is great for if you baked the pot pie with the puff pastry on top before freezing. We would suggest pulling from the freezer as frozen, placing in the baking dish and heat on 50% in the microwave for about 3 minutes. Then on HIGH for about 3 minutes until warmed throughout and bubbling.

Recipe Note

The crust topping can be any topping of your choice including biscuits, pie dough or phyllo dough. Be careful not to overcook the vegetables, keeping carrots and celery tender-crisp since they will continue to soften as the pie bakes. Finally, poaching the chicken directly in the broth is recommended because it not only cooks the meat but also significantly enriches the broth base, deepening the overall chicken flavor of the pot pie filling.

Want smaller portions? Freeze in our Souper Cubes 1-cup tray and reheat in our Souper Cubes 5" Rectangle Baking Dishes.