Mini Freezer Chicken Pot Pies | Healthy Comfort Food Meal Prep!

Looking for some healthy comfort food that you can even prep ahead and store in the freezer? These Mini Chicken Freezer Pot Pies are clean-eating, dairy-free, and can be prepped in bulk ahead and frozen for a delicious, filling, and comforting meal.

I’ve got a brand new #makeithealthy recipe for ya! I recently asked on Instagram for #makeithealthy requests on your fave Fall recipes that you’d like me to turn into a healthy, clean eating version.  I got so many great requests. 

It was seriously SO hard to pick just one and it’s always possible i might sneak some more in this fall since y’all have so many great ideas.

Alas, there has to be a winner and that winner was submitted by @katroseee_ on Instagram who submitted her request of Chicken Pot Pie. 

Now, first off, I chose this recipe because chicken pot pie is ah-mazing and pretty much the ultimate comfort food, especially in cold weather. 

Second, I actually had a suuuuuuuper old chicken pot pie recipe on the blog from way back in 2010 before the blog was 100% clean eating (more on that transition here) so I knew this would be the perfect opportunity to update that and make some tasty chicken pot pie for ya in the process.

PLUS: I decided to kick these pot pies up even another notch and make them work great for meal prep, too, so they are individually-portioned and freezer-friendly.  Woooooot!

How To Make Chicken Pot Pies For Meal Prep

A major turn-off for people to make chicken pot pie is the time it takes.  That’e where meal prep comes in, my friends.  And, specifically, bulk meal prep.  I’m all about making the most of my time so I turned a typical chicken pot pie into an individual mini portion and made it so I can make a least 6 at a time.  This turns a relatively time-consuming recipe into something I can enjoy 6 times, rather than just once.  Man, I love meal prep!

Basically: The only major difference to turn these chicken pot pies into smaller portions is to break up the pie crust into 6 portions.  Making the pot pie filling is the same process – you just divide it into the 6 mini pot pies at the end before baking.

As far as what to bake the pot pies in, I use a jumbo muffin pan to hold the 6 mini pot pies, which works perfectly.  You could also use 6 small ramekins if you have them.

How Do You Freeze Chicken Pot Pies To Bake Later?

It is super easy to freeze these chicken pot pies to bake later because they’re already packaged up so nicely in their individual portions.  When you follow all the steps for this pot pie recipe, you’ll wind up with mini chicken pot pies that are ready to either eat or freeze.

To freeze these baked mini chicken pot pies, follow these steps:

1. Bake the chicken pot pies as directed in the recipe below (this will solidify the dough).
2. Allow the cooked pot pies to cool.
3. Carefully transfer the pot pies to either a freezer-safe storage container or wrap well in aluminum foil.
4. Keep stored in the freezer for up to 4-6 months.

Baking them first does not have a big effect on the texture or consistency of the pot pie, and is the method I use.  BUT if you’d prefer to freeze the pot pies without baking them first, it’s slightly trickier because the pot pies are not as solid and can break.  To avoid this, follow these tips:

• If using a jumbo muffin pan (like this one): Line the pan first with aluminum foil before adding in the pie crust, leaving a little overhanging.  Then, place into the freezer and allow to completely freeze.  Carefully remove the pot pies from the pan and transfer to a freezer-safe container or wrap completely in aluminum foil.
• If using a ramekin (like these): It is only necessary to line with aluminum foil if you plan to remove the pot pie before freezing.  Otherwise, make as directed in the recipe without baking, and then freeze, wrapped in aluminum foil.

The thing you want to avoid is having the pot pie fall apart before it’s frozen because that will ruin your efforts.

Can You Bake Mini Chicken Pot Pies From Frozen?

YES!  You do not need to thaw these chicken pot pies before baking.  Super cool, right?  Just grab them from the freezer, unwrap, and place it back into either a jumbo muffin pan or ramekin, and bake in a preheated oven.  So easy!

How Do You Reheat Chicken Pot Pie?

You can either reheat your frozen chicken pot pie in the oven or the microwave.  Here’s how to do both:

• In the Oven: Place into a preheated oven at 375 degrees F, in a muffin pan lined with tin foil or parchment paper to catch any drips and for easier removal, and bake 30-45 minutes, or until heated through.
• In the Microwave: Allow the chicken pot pie to thaw, and then reheat on high in microwave for 2-3 minutes, or until heated through.

Which option is better? It really depends..  Reheating your pre-baked chicken pot pie in the microwave is much faster than baking, especially if it’s already thawed or hasn’t been frozen, but the texture will not be nearly as crispy and flaky for the crust.  It will still taste amazing.  Reheating in the oven will provide you with the most pot pie feelz because it will be just like you baked it fresh from the oven and the texture will be best, especially with the tender, flaky crust.

How Long Do Mini Chicken Pot Pies Last?

These individual pot pies will last in the fridge, stored in an air-tight container for up to 4-5 days. 

Frozen, they’ll last in the freezer for up to 4-6 months if wrapped tightly either in aluminum foil or in a freezer storage bag.

Need Chicken Pot Pie Ingredient Substitutions?

Luckily, these clean-eating, dairy-free, and freezer-friendly pot pies are so simple, so it’s very easy to swap out common ingredients that might not work well for your lifestyle.

Vegan Substitutions:

• Replace chicken with mushrooms and/or potatoes
• Replace egg in egg wash with melted coconut oil
• Replace chicken broth with water or vegetable broth

Vegetarian Substitutions:

• Replace chicken with mushrooms and/or potatoes
• Replace chicken broth with water or vegetable broth

Paleo Substitutions:

• Replace whole wheat pastry flour with almond flour

Gluten-Free Substitutions:

• Replace whole wheat pastry flour with almond flour or all-purpose GF flour

Nut-Free Substitutions (or if you just don’t like coconut oil):

• Replace coconut oil with unsalted, organic, grass-fed butter

Mini Freezer Chicken Pot Pies Recipe Video

Minin Freezer Chicken Pot Pies

Looking for some healthy comfort food that you can even prep ahead and store in the freezer? These Mini Chicken Freezer Pot Pies are clean-eating, dairy-free, and can be prepped in bulk ahead and frozen for a delicious, filling, and comforting meal.Looking for some healthy comfort food that you can even prep ahead and store in the freezer? These Mini Chicken Freezer Pot Pies are clean-eating, dairy-free, and can be prepped in bulk ahead and frozen for a delicious, filling, and comforting meal.

For The Chicken Pot Pie Crusts:

• 1 cup coconut oil, (softened but not melted)
• 2 1/2 cups whole wheat pastry flour ((see substitution suggestions in post))
• 1 tsp sea salt
• 1 tsp coconut sugar
• 8-12 tbsp ice water, (plus more if needed)

For The Chicken Pot Pie Filling:

• 1 tbsp olive oil
• 1 lb (2 medium) skinless, boneless chicken breasts
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp garlic powder
• 2 medium carrots, (diced (to yield 1 cup))
• 1 medium yellow onion, (diced (to yield 2 cups))
• 3 tbsp chickpea flour
• 1 tbsp arrowroot starch
• 2 cups low sodium chicken broth
• 6 oz frozen peas ((approx. 1 cup))
• 6 oz frozen pearl onions ((approx. 1 cup))
• 2 tbsp fresh parsley leaves, (minced)
• 2 tbsp canned full fat coconut milk, (shaken)
• 1 egg
• 1 tbsp unsweetened almond milk ((or milk of choice))

For the Pot Pie Crust:

1. Spread out the softened coconut oil into an even layer over a sheet of parchment paper and then place into the freezer for about 15-20 minutes to fully harden. (I usually set it on a cutting board or sheet pan to keep it flat.) Once frozen/hardened, break the solid coconut oil into small chunks, and set aside.

2. In a food processor, combine the whole wheat pastry flour, sea salt and coconut sugar. You could also combine in a large bowl and mix with your hands, but for processor makes it easier. Pulse the food processor a few times to mix.

3. Now, add the pieces of hardened coconut oil, pulsing just as much as necessary to break the pieces into even pea-size lumps.
4. Add ice cold water, 1 tablespoon at a time, pulsing in between, until the dough sticks to itself when pinched. I always need more water, but I start with just 4-5 tbsp. to be safe.

5. Remove flour mixture from the food processor and place onto a clean, dry, flat surface, and gently shape into a long, even log. If the dough is too crumbly and refuses to cooperate, you can add more water, tablespoon by tablespoon, as needed.

6. Slice the log evenly into 6 portions. Each one of these will become our crust for the mini chicken pot pies. Wrap each disk in plastic wrap. Place in fridge for at least 10 minutes, but it can stay in there all day, too.

For The Chicken Pot Pie Filling:

1. Generously season the chicken breasts with sea salt, ground black pepper, and garlic powder, and heat olive oil in a deep pot or skillet over medium-high heat.

2. Place the seasoned chicken breasts into the pot, and cook until golden brown on both sides, and cooked through, about 4-6 minutes per side. Then, remove the chicken from the pot, and allow to cool on a cutting board. Dice it into small bite-size pieces, and then set aside.

3. In the same pan with the chicken drippings, add diced carrots and cook for about 5-7 minutes over medium-high heat, until they’re slightly softened. Add diced yellow onions and cook until they’re tender, about 6-8 more minutes, stirring frequently. Use your spatula to scrape off the cooked-on drippings – this will not only add more favor to your pot pies, but it will also clean the pan, too!

4. Add in chickpea flour and arrowroot starch, and stir really well to combine.

5. Add in low sodium chicken broth, and continue to heat over medium-high heat until the sauce is thickened, about 6-8 minutes.

6. Once thickened, add cubed chicken, full fat coconut milk, frozen peas, frozen pearl onions, and chopped fresh italian parsley, and mix well. Taste at this time and season with salt and/or pepper if you need. Then, set aside.

7. Now, remove the chilled disks from the refrigerator and let them set at room temperature for about 5 minutes to make it easier to roll out.

8. Start preheating our oven to 375 degrees F and grease a jumbo muffin pan or 6 small ramekins with olive oil or avocado oil, and then set that aside.

9. Flour a clean, flat, dry surface with a little whole wheat pastry flour.

10. One disk at a time, cut off 1/4 of the disk and set aside for later (this will make up our top crust). Then, using a rolling pin on your well-floured surface, roll out the remaining 3/4 of the disk to form an approximate 6-inch circle. Be sure to continue to flip the dough over and generously flour each side so as not to have the rolled-out dough stick to the surface.

11. If it doesn’t cooperate, roll it back up into a ball and start again. (The less you have to do that, the more flaky your pie crust will be, but it’ll still be delicious either way.)

12. Carefully transfer the bottom crust to the muffin pan or ramekin and form into one of the muffin wells, carefully pressing it into the well and trying not to tear it. It’s ok if the sides are overflowing the top – we will trim them. You’re looking to gently press the pie dough down so that it meets the bottom and sides of the pan.

13. Using a knife, carefully trim the dough around the top edge of the pie dish, leaving about a 1/4-inch overlap.

14. Repeat with the remaining dough disks.

15. Now, grab that chicken pot pie filling, and carefully transfer it into your mini pot pie crusts, filling all the way to the top, but not overflowing. Divide the filling equally between the 6 pot pie dishes.

16. With the remaining quarters of the disks from before, roll each out to a small 4-inch circle to make our pot pie tops. One at a time, carefully transfer the rolled-out top crust to the pot pie bottom crust in the muffin pan, and press together using your fingers. I also like to use a fork to crimp them together to form a seal. Repeat with the remaining top crusts.

17. Slice 1-2 small slits in the top of each pot pie to allow steam to escape while it’s in the oven.

18. In a small bowl, make an egg wash by beating together an egg and 1 tbsp. almond milk or milk of choice. Brush the sides and edges of the dough on each dish with the egg wash.

19. Place the pot pies on a rimmed baking sheet lined with parchment and bake for 35-45 min, or until the tops are golden brown and the filling is bubbling hot. If the tops start to become too golden brown during cooking, you can place aluminum foil over the pot pies to prevent burning.

20. Allow to cool for 5-10 minutes after removing from the oven and then serve.

21. These individual pot pies will last in the fridge stored in an air-tight container for up to 4-5 days. You can also freeze them by wrapping in aluminum foil or placing in an air-tight re-usable storage bag in the freezer — they last in the freezer for up to 4-6 months. Then, just either allow to thaw and reheat in the microwave for a few minutes until hot or reheat in the oven at 375 degrees in the muffin tin lined with tin foil or parchment paper to catch any drips. No need to thaw the pie before baking, but I would recommend thawing if you’re going to reheat in the microwave.

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