Get ready to enjoy the ultimate comfort food on days when you don't even want to cook with this Freezer-Friendly Chicken or Turkey Pot Pie recipe! This recipe is designed for bulk cooking and freezing, so you can have a delicious, homemade meal ready to go whenever needed. Just pop it in the oven straight from the freezer, and enjoy a wholesome, stress-free dinner that tastes like it's been simmering all day!
Ingredients
Homemade Pie Crust (Makes 2 Double-Crust Pies)
- 5 cups all-purpose flour
- 2 cups butter
- 1 tsp salt
- 1 tbsp organic cane sugar
- 1 cup ice-cold water
- 1 tbsp vinegar
Turkey Pot Pie Filling (Makes 2 pies)
- 2 cups leftover cooked Turkey or chicken diced
- 2 cups mixed frozen vegetables See Notes
- 2 medium potatoes peeled and diced
- 1 large onion diced
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups of chicken or turkey broth
- 1 cups of milk or cream
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp sage
- salt and pepper to taste
- 4 pie crusts store-bought or homemade
Instructions
Homemade Pie Crust
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar
- Cut in the butter: Add the cold, cubed butter into the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. This will ensure a flaky crust.
- Add the liquid: Combine the ice water and vinegar. Gradually add the liquid to the flour mixture, one tablespoon at a time, tossing with a fork until the dough just begins to come together. You may not need all the water.
- Form the dough: Divide the dough into 4 equal portions, shape into a ball, cover tightly in plastic wrap, and refrigerate for at least 1 hour before rolling it out. Chilling helps the butter firm up, creating a flakier crust.
- Rolling the dough: Once chilled, roll out each ball of pastry on a lightly floured surface into a circle about 1/8" thick. Place the bottom crust in your pie pans, and save 2 for the tops. Single-use aluminum foil pie pans work great for this. Set aside pie crusts until ready to fill with your pot pie filling. You can prepare these a day or 2 ahead of time. Just keep them in the fridge.
Pot Pie Filling
- Prepare the filling: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the flour and cook for 2-3 minutes to form a roux.
- Make the gravy: slowly whisk in the broth and milk, making sure to eliminate lumps. Cook until the mixture thickens into a smooth gravy. Stir in garlic powder, thyme, sage, salt and pepper to taste.
- Add the filling ingredients: Add the diced turkey, potatoes, and mixed vegetables. Simmer until the potatoes are slightly tender about 10 minutes, but could be longer if you have larger diced potatoes. Remove from the heat and let the mixture cool slightly.
Assemble the Pot Pies
- Set out your ready made pie crust and evenly distribute the filling between the 2 pie crusts. Cover each with the top crusts, seal the edge by pressing them together gently with a fork. Cut 2 -3 vent holes in the center of the pies.
Freezing
- Place your 2 pies on a cookie sheet in your freezer. Let them freeze completely before sealing them in a large zip lock freezer bag. Label and date. Freeze for up to 6 months.
Cooking from Frozen:
- Preheat the oven to 350 °F. Remove the pie from the zip lock bag place the frozen pie on a baking sheet and bake from frozen for 60-90 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover with foil.
Tried this recipe?Let us know how it was!