Pantry/Freezer Chicken Pot Pie

Now that you’ve gotten comfortable with cooking Chicken Noodle Soup, guess what? You know pretty much all you need to know to cook Chicken Pot Pie! This pie reminds me of the frozen pot pies I ate in my childhood, and I love that. My version has no bottom crust, but the filling is so hearty you won’t miss it.

You start out the same way you did with the Chicken Noodle Soup, with butter, vegetables, and chicken in a pan, cooked together in a broth, only this time you will be thickening the broth into a sauce. The whole thing goes into a square baking dish, with a pre-made crust on top, and into the oven.

The shopping list is almost identical, and maybe you still have some of the ingredients on hand.

Your shopping list:

  • butter
  • frozen chopped onions
  • 16 ounces frozen mixed vegetables (or canned)
  • 2 10-ounce cans chunk chicken in water (if the store brand is cheaper, but larger, go ahead and get it, chicken pot pie cannot have too much chicken)
  • all-purpose flour
  • chicken bouillon powder
  • 1 14.5-ounce can diced potatoes
  • 9-inch refrigerated ready-made pie crust (a package usually comes with two, but you only need one for the recipe; plan ahead and buy enough ingredients to make two pies!)

Your equipment list:

  • 12-inch skillet
  • 8-inch by 8-inch square baking dish
  • measuring cups and spoons
  • glass liquid measuring cup 
  • fork and spoon to stir with, and a serving utensil
  • pot holders and a trivet or hot pad

Here’s your recipe: (serves 4 large portions; serves 6 with fruit and bread)

2 tablespoons butter
1/2 cup frozen chopped onions
2 cups frozen mixed vegetables (or canned, drained)
2 10-ounce cans chunk chicken in water, drained
2 tablespoons all-purpose flour
2 cups water
2 teaspoons chicken bouillon powder
1 14.5-ounce can diced potatoes, drained
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 9-inch refrigerated ready-made pie crust

1. Preheat the oven to 400 deg. F. with a rack in the center.
2. Prepare the pie crust as directed on its package, but do not put it in the baking dish yet.
3. Melt the butter in a large (12-inch) skillet over medium heat. Add the onions and vegetables, and cook them, stirring frequently, until they are softened and coated with butter.
4. Add the chicken, and break it up a bit with a fork. You can leave some big bites if you like. Stir the chicken into the vegetables, and cook for 5 minutes.
5. Sprinkle the flour over the mixture in the pan, stir it in and cook it for 1 minute. You should not have any clumps of flour.
6. Add the water and bouillon powder to the pan, stir well, scraping up any bits that are stuck to the pan, and bring the mixture to a boil (Big, active bubbles).
7. Add the potatoes to the pan, stir everything together well, reduce to a simmer (small, less active bubbles), and cook, stirring frequently, until thickened slightly. If it still looks like soup, cook it longer. Stir in the salt and pepper, and taste. If you like it, it’s ready. If you want to, add 1/4 teaspoon more pepper, but you probably don’t need more salt.
8. Transfer the chicken vegetable mixture to an 8-inch by 8-inch baking dish and spread it in an even layer.
9. Gently lay the pie crust on top of the filling, pressing lightly into the pan so it is touching the filling. Fold any extra crust into the pan and press it against the sides of the pan.
10. Using pot holders, place the pie in the oven, and bake until the pie crust is a rich golden brown, and the filling is bubbly, about 30-35 minutes.
11. Allow the pie to cool on a trivet or hot pad for about 10 minutes before serving.

If handling a slab of pie dough seems intimidating, try cutting the pie dough into smaller pieces with a cookie cutter or a drinking glass, and arrange the pieces to cover most of the filling.

(Cross-posted at

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