Freezer Batch Cooking, Chicken Pot Pie Filling

It’s cold and chilly outside and you are craving comfort food for dinner. But it’s a busy weeknight, what do you do? You pull out a bag of chicken pot pie filling from the freezer and make chicken pot pie for your family.

Chicken pot pie filling recipe for freezer.

Making chicken pot pie fill is super easy to do. Just chop the chicken and vegetables. Make the sauce or use cans of soup and then stir. It really can be that easy to make.

I usually make a batch of my cream of something soup mix, add veggies and chicken to our chicken pot pie filling. Then cook it for a bit. Add the crust and bake the chicken pot pie.

But I wanted to be able to have the pot pie filling ready to go and only have to make the pie crust or biscuits to go on top. For those busy weeknights when we are craving comfort food.

If you want to make a batch of cheesy chicken pot pie filling, just follow the easy steps below.

Making Chicken Pot Pie Filling for the Freezer

Step 1 Prepare the Vegetables

Peel, slice, and chop the vegetables for the pot pie. Add a little olive oil to a large pot. Cook the vegetables for a few minutes.

Step 2. Add Your Chicken

After the vegetables are cooked, add the cooked chicken to the pot and stir to mix.

Step 3. Add Your Sauce or Soup

If you’ll be making your own sauce make two batches of the dairy free cheese sauce (find the recipe below) and make one batch of the cream of soup too. Mix with the chicken and vegetables.

If you want a ready made alternative to making your own sauce. Combine one to two cans of cheese soup and one to two can of cream of chicken soup to the chicken and vegetable mixture. You want a total of three cans of soup.

If you want more cheese flavor use two cheese soups with one cream of chicken. Want less cheese flavor? Use 1 can of cheese soup and 2 cans of cream of chicken. Want to skip the cheese flavor? Use 3 cans of cream of chicken soup instead.

Cool the pot pie filling. Then divide the the filling into 3 gallon sized freezer bags. Label and freeze.

To Prepare Chicken Pot Pie with Freezer Filling

When you are ready to prepare a pot pie, just thaw and place the pot pie filling into a pie plate lined with a pie crust if you want a double crust pot pie. Or just add it to the pie plate and add a pie crust on top for a single pie crust pot pie.

Don’t want to use pie crust? Try making a batch of these easy biscuits and place them on top of the filling instead.

Bake and eat! It’s that simple really!

Get the printable recipes below…

Chicken Pot Pie Filling for the Freezer

Shelly
Enjoy chicken pot pie even on a busy weeknight when you make the pot pie filling ahead for the freezer. Just thaw, add pie crust and bake.
5 from 1 vote
Prep Time 10 mins
Course Main Course
Cuisine American
Servings 3 9 inch Pot Pies
Calories 127 kcal

Ingredients
  

  • 4 potatoes diced small
  • 4 carrots sliced
  • 1 medium onion chopped
  • 4-6 stalks of celery sliced
  • 3-4 cups cooked chicken diced
  • 2 batches Dairy Free Cheese Sauce below
  • 1 batch Cream Soup Mix prepared
  • 6 oz Frozen Peas
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 t dried parsley
  • 2 t salt
  • 1 t pepper
  • 1 T Olive Oil

Instructions
 

  • Cook the vegetables in the olive oil over medium heat until the vegetables are just a little tender. About 5-8 minutes.
  • Stir in the frozen peas and diced cooked chicken.
  • Add the cream soup mix that has been prepared along with the dairy free cheese sauce to the vegetable and chicken mixture. Stir to blend well.
  • Add 4 cups of mix to a gallon freezer bag remove air, seal and flatten to make it easy to store in the freezer and thaw.

Instruction for preparing

  • Fully thaw the pot pie mix then add to a pie plate or casserole dish for single crust version. If you want a double crust line a pie pan with a pie crust.
  • Then top with a pie crust or biscuit dough. Bake 425 degrees for 20 to 30 minutes or until golden brown.

Notes

Variation: if you don’t need to eat dairy free you can use two cans of cheddar cheese soup and one can of cream of mushroom soup. If you use the store-bought soups I would leave out the salt in the recipe as the store-bought soups have more added salt then the homemade versions.
 
Calorie count is an estimate, only for the filling not including the pie crust. 

Nutrition

Calories: 127kcal
Tried this recipe?Click here to tell us how it was!

And here’s the dairy free cheese sauce recipe for you too…

Dairy Free Cheese Sauce

Shelly
This dairy free cheese sauce is a great alternative to cheese soup or cheese sauce. It can be used in place of both if you need to eat dairy free.
5 from 1 vote
Prep Time 10 mins
Course sauce
Cuisine American
Calories 60 kcal

Ingredients
  

  • 1/4 cup nutritional yeast
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • pinch of dried mustard
  • 1 cup water

Instructions
 

  • Mix all dry ingredients together.
  • Stir in water.
  • Cook over medium heat until mixture thickens, stirring constantly.

Nutrition

Serving: 6servingsCalories: 60kcal
Tried this recipe?Click here to tell us how it was!
Pot Pie made from Scratch with Freezer Pie Filling

Now even on those busy weeknights you can have a delicious homemade comfort meal for your family. Just make a batch of this cheesy chicken pot pie filling for the freezer and you’ll be ready.

More Freezer Friendly Recipes…

Go with Anything Meatballs
Cooked Chicken for the Freezer
World’s Best Chicken

5 thoughts on “Freezer Batch Cooking, Chicken Pot Pie Filling”

  1. So happy I found this, pot pie is one of my monthly rotation meals. so, the potatoes freeze and thaw ok? I’ve tried a few once a month freezer meals that contained potatoes and they came out with a wierd texture. though they weren’t precooked at all before freezing, so maybe that had something to do with it.

    1. Rebecca, I haven’t noticed a difference in the potatoes after freezing them. I think because they are pre-cooked a bit and in a sauce maybe that protects them more in the freezer. If you are concerned about the potatoes becoming a weird texture, you could add them in right before making the pot pie after thawing the mixture. I hope that helps.

  2. Oh goodie! Another super easy recipe for really good food. And it looks like another great way to use up the vegetables that aren’t going to last much longer. Thank you for working out the details and sharing them! You’re the best, Shelly!
    This is going on the Trello board and in my recipe box.

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