Go Back
one small round chicken pot pie in an ordinary metal pie tin with a flaky golden puff-pastry lid broken at one edge to show cooked chicken, mushrooms, leeks, peas and carrots in thick pale gravy, with no side dishes or garnish
Rachel Kim

Freezer Chicken Pot Pies

A puff-pastry lid keeps these small pot pies simpler to assemble than a double crust, and the filling gets its body from a proper flour-thickened chicken broth. Leeks and mushrooms make the chicken taste savory without a canned soup base. Cool the filling fully before the pastry touches it. A warm filling melts the pastry fat too early, leaving you with a heavy lid instead of layers that rise when the pies finally go into the oven.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 cups cooked diced chicken
  • 1 large leek white and light green parts washed and thinly sliced
  • 8 oz cremini mushrooms sliced
  • 1 cup frozen peas and carrots
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 sheet frozen puff pastry about 8.5 oz, thawed in the refrigerator
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp all-purpose flour for rolling pastry

Method
 

  1. Melt butter in a large saucepan over medium heat and cook leek and mushrooms for 8 minutes until softened and their liquid has mostly evaporated.
  2. Stir in flour for 1 minute, then gradually whisk in broth and milk. Simmer for 5 minutes until thick enough to coat a spoon, then stir in chicken, peas and carrots, thyme, salt and pepper.
  3. Transfer filling to shallow containers and refrigerate within 2 hours. Chill completely, then divide among four individual metal pot-pie pans that each hold about 2 cups.
  4. Roll pastry on a lightly floured surface into a 12-inch square and cut into four 6-inch lids large enough to cover the pans with a small overhang. Lay over cold filling, press to the rims and cut one steam slit in each.
  5. Freeze before baking: wrap each pie tightly, label and freeze for up to 2 months. Reserve the egg and water for baking day rather than freezing them with the pies.
  6. Thaw pies in the refrigerator for 24 hours. Heat the oven to 400°F and set unwrapped pies on a rimmed metal sheet pan. Beat egg with water and brush the pastry lightly.
  7. Bake for 30 to 40 minutes until pastry is golden and the center of the filling reaches 165°F, loosely covering the pastry with foil if it browns first. Rest for 10 minutes and serve one pie per portion.
  8. Reheat a cooked refrigerated pie at 350°F for 25 to 35 minutes until its filling reaches 165°F, covering the pastry loosely if needed.