Chicken Pot Pie

After the big holiday feast there are always lots of leftovers in our household.  One of my favourite ways to use up those left overs is chicken or turkey pot pie.  I make up multiple batches of filling and freeze it in freezer bags.  When I want to bake a pie I simply defrost the filling and pour it into a pie shell and bake.  A very easy freezer meal dinner.

BAG 1 – Dump all ingredients into a large freezer bag labeled with recipe name and cooking directions

2 Cups chicken or turkey, pulled

1 bag frozen vegetable medley (usually peas, carrots, and corn)

1/3 cup butter

1/3 cup chopped onion

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp celery salt

1 3/4 c chicken broth (1 14.5 oz can)

2/3 c milk

ADDITIONAL ITEM: Uncooked, homemade or store bought PIE CRUST


– thaw bag1 in the fridge over night

– Pour contents of bag 1 in bottom pie crust. Cover with top pie crust and seal edges. Make several small slits to allow steam to escape.

– bake in 425 degree oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


  1. Oh i love pot pies! I never realized you can freeze milk.

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