Chicken Pot Pie


Make tonight’s dinner and freeze a dinner for another night at the same time!


  • Pie Crust dough
  • 4 cooked and peeled sweet potato cubes (microwave or boiled)
  • Frozen Mixed Vegetables of choice at least 2lbs (peas, carrots, corn, lima beans, and even green beans make a nice mix)
  • Cooked, diced chicken (2-3 breasts)
  • 4 cups chicken stock
  • ~1 cup milk
  • ~1/2 cup flour



  1. Preheat oven to 400 degrees.
  2. Grease pie pan and lay in bottom pie dough.
  3. To make gravy, heat chicken stock and milk. Whisk in flour.
  4. Mix together sweet potatoes, frozen vegetables, and chicken. Add 1/2 of mixture to pie pan.
  5. Pour 1/2 the gravy mixture over the pie.
  6. Place the top pie crust dough on top of the mixture and slit the top to vent.
  7. Bake ~40 minutes until pie crust is golden and center is hot/bubbling.
  8. Enjoy!


Freezing instructions: Freeze the remaining chicken and vegetable mixture (a gallon bag works well.) Freeze the gravy in a separate bag or container (or make 1/2 with the first recipe and make fresh gravy for the next pie). When you are ready to make another pie, simply defrost the mixture enough to break it up a little so you can place it in the pie pan (microwave defrost works well…just takes a minute or so.) Add mixture to pie crust/pan. Warm gravy and pour over pie. Add top pie crust and wash with egg or milk. Bake for 45-50 minutes until crust is browning and middle is warm/bubbling.

Comments are closed.