Is there anything better than chicken pot pie? I don’t think so. These mini loaves of goodness will make your mouth water. They are so good you’ll probably have to loosen your belt as well. Bake and enjoy!!
Freezer Mini Chicken Pot Pies Recipe
This meal takes some time to get together, but it’s worth it. Brown the chicken on both sides before adding the broth. Boil the chicken in the broth then set aside. Remove the broth to a large bowl and saute the celery, carrots, and onion. Then add flour to the butter and veggies to form a nice roux. Join your roux with the broth and milk, stir till thickened. Shred chicken with 2 forks, then combine with thickened sauce and refrigerate. Cut your pie crust tops and your ready. The great thing with this recipe is you DO NOT thaw them 1st and if you are like us, we have forgotten to get out a meal the night before. So for those unfortunate realizations this meal makes up for your mistake and will save that night’s dinner.
For all freezer meals make sure to label your foil tops with the name of the recipe, cooking instructions, and prep date. Freezer meals can be frozen for up to 3 months.
Each Serves 2-3
Ingredients
- 2 lbs. boneless, chicken breasts
- Salt & Pepper
- 1 Tablespoon canola oil
- 4 cups chicken broth
- 2 Tablespoons butter
- 1 1/3 cup sliced carrots
- 1 1/3 cup finely diced celery
- 1/2 cup flour
- 1/4 cup milk (we used 2%)
- 1 1/2 cups frozen petite peas
- 15 oz. box Pillsbury Ready to Roll Pie Crust
Freezer meal directions
- Heat 1 tablespoon of oil in a large skillet over medium heat. Season the chicken with salt and pepper.
- Brown the chicken on both sides. Add the broth and bring to a boil. Cover and simmer over medium-heat for approximately 8 minutes. Remove the chicken to a plate and set aside to cool.
- Pour the broth into a large bowl and set aside.
- Melt the butter in the empty skillet over medium heat. Add the celery and carrots. Stir occasionally and cook until lightly browned.
- Add the flour to the vegetables and whisk for 1 minute. Add the broth and milk and whisk until it thickens a bit (will not get super thick), about 5 minutes or so. Set the sauce aside to cool.
- Using a fork, shred the chicken.
- Add the chicken to the sauce and mix well. Refrigerate until completely cooled.
- Remove the 2 wrapped pie crust rolls from the box. Let the wrapped crust rolls sit out on the counter for 15 – 20 minutes. Unwrap one pie crust, unroll it on a flour dusted counter.
- Turn an empty mini loaf pan over on the pie dough and cut around it. Repeat with the 2nd pie dough. Cut 3 steam vents in each crust.
- Remove the vegetable/sauce mixture from the refrigerator and mix in the frozen peas.
- Spoon the mixture into 4 mini loaf tins evenly.
- Top each with a vented pie crust.
- Label with name of recipe, cooking instructions, and prep date (Can freeze up to 2 months)
- No need to thaw out the chicken pot pie! Unwrap the pot pies. Place them on a sheet pan. If you want to brush the tops with egg wash, do it now.
- Reuse the foil to loosely cover the chicken pot pies. Cook at 400 F for 40 minutes. Uncover and cook for 35 minutes. If the center of the crust looks like it needs to be cooked longer, turn the oven to broil and watch it carefully for up to 1 minute as it will brown the crust quickly.
We love to serve this with butter and crackers.
Here are some other awesome things about freezer-to-crockpot meals:
- Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
- The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
- For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer Mini Chicken Pot Pies
2017-01-24 08:18:44
Serves 2
Prep Time
20 min
Cook Time
1 hr 10 min
Ingredients
- 2 lbs. boneless, chicken breasts
- Salt & Pepper
- 1 Tablespoon canola oil
- 4 cups chicken broth
- 2 Tablespoons butter
- 1 1/3 cup sliced carrots
- 1 1/3 cup finely diced celery
- 1/2 cup flour
- 1/4 cup milk (we used 2%)
- 1 1/2 cups frozen petite peas
- 15 oz. box Pillsbury Ready to Roll Pie Crust
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium heat. Season the chicken with salt and pepper.
- Brown the chicken on both sides. Add the broth and bring to a boil. Cover and simmer over medium-heat for approximately 8 minutes. Remove the chicken to a plate and set aside to cool.
- Pour the broth into a large bowl and set aside.
- Melt the butter in the empty skillet over medium heat. Add the celery and carrots. Stir occasionally and cook until lightly browned.
- Add the flour to the vegetables and whisk for 1 minute. Add the broth and milk and whisk until it thickens a bit (will not get super thick), about 5 minutes or so. Set the sauce aside to cool.
- Using a fork, shred the chicken.
- Add the chicken to the sauce and mix well. Refrigerate until completely cooled.
- Remove the 2 wrapped pie crust rolls from the box. Let the wrapped crust rolls sit out on the counter for 15 - 20 minutes. Unwrap one pie crust, unroll it on a flour dusted counter.
- Turn an empty mini loaf pan over on the pie dough and cut around it. Repeat with the 2nd pie dough. Cut 3 steam vents in each crust.
- Remove the vegetable/sauce mixture from the refrigerator and mix in the frozen peas.
- Spoon the mixture into 4 mini loaf tins evenly.
- Top each with a vented pie crust.
- Label with name of recipe, cooking instructions, and prep date (Can freeze up to 2 months)
- No need to thaw out the chicken pot pie! Unwrap the pot pies. Place them on a sheet pan. If you want to brush the tops with egg wash, do it now.
- Reuse the foil to loosely cover the chicken pot pies. Cook at 400 F for 40 minutes. Uncover and cook for 35 minutes. If the center of the crust looks like it needs to be cooked longer, turn the oven to broil and watch it carefully for up to 1 minute as it will brown the crust quickly.
Notes
- We love to serve this with crackers and butter!
Free Tastes Good! https://www.freetastesgood.com/
Have you ever frozen a meal for your crockpot before? Please share your thoughts in a comment below!
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My name is Joni Meyer-Crothers and I run this couponing/money-saving blog along with my husband, Jamie. We love to show others how to save money in a BIG way! We do all the work for you. . we do the matchups and show you where to get the coupons, many FREE printable coupons. Sit back and follow the blog and watch your savings increase! Couponing is a ministry for our family as we we love to show others how to save and share from their couponing harvest!
