Can You Freeze Chicken Pot Pie?
Pot pie belongs to the short list of dishes that freeze better than most, because the creamy filling insulates everything inside the crust. Assemble one unbaked for a from-freezer future dinner, and wrap the leftover slices for lunches that reheat like a fresh bake.
Also called: chicken pot pie · pot pie · creamy chicken pie
Yes — chicken pot pie freezes well baked or unbaked; assemble raw for the flakiest crust or freeze leftover slices for lunches.
How to freeze chicken pot pie well
Assemble unbaked — filling cooled completely, crust on, well wrapped — and freeze; bake from thawed or frozen with extra time. The crust stays flakiest when it goes in raw and bakes once.
Before it goes in
- Cool the filling completely before it meets the pastry — warm filling makes soggy, icy crusts.
- Assemble the pie in a freezer-safe dish and chill until firm.
- Cut vents in the top crust before freezing; you will forget later.
- Double-wrap in plastic and foil, or slide the whole dish into a large freezer bag.
- Freeze leftover baked pie in individual slices for quick lunches.
Containers & wrapping
Glass or metal pans under double wrap; disposable foil pans for the giving-away batch; flat bags for slice storage.
Freezer storage
2–3 months
The crust is the clock — it turns slightly stale-tasting at the edges after two months. The filling stays creamy throughout.
Treat the storage window on chicken pot pie as a quality clock. Frozen solid at 0 °F / -18 °C it does not become unsafe with time; the window tells you when the eating starts to slip.
Thawing chicken pot pie: the method
Fridge overnight, then bake as usual until the filling bubbles through the vents and the crust is deep gold. From frozen, bake at 350–375 °F with foil loosely over the crust, adding about 45 minutes.
Does refreezing chicken pot pie change it safely?
No — baked or reheated pie keeps in the fridge for three to four days. An unbaked, fridge-cold pie should be cooked promptly, not refrozen.
Texture & flavor changes
Very little, if frozen unbaked: the crust bakes up flaky and the filling reheats creamy. Frozen-after-baking pies have a slightly softer bottom crust; a final ten minutes directly on the oven rack firms it back up.
Best uses after thawing
Where thawed chicken pot pie shines:
- Freezer dinners
- Comfort-food nights
- Single-serve lunches
- Holiday leftovers
Which version are you working with?
Unbaked wins on crust quality — pastry baked once, from raw, is flakiest. Baked leftovers freeze fine as slices; expect softer layers and a paler top.
Caveats worth knowing
- Freeze the filling and crust assembled but cold — wrapping a warm pie traps steam that ruins the pastry.
- Cream-heavy fillings can look slightly broken after thawing; a gentle bake and a stir of the filling fixes the look.
- Vegetables in the filling soften further, so keep them on the firm side when you cook the filling.
Chicken Pot Pie freezing FAQs
Can you freeze chicken pot pie?
Yes — unbaked is the gold standard. Cool the filling completely, assemble with the crust, double-wrap, and freeze for two to three months. Baked leftovers freeze well too, in slices; both reheat until the filling bubbles and steams.
Can you bake a frozen chicken pot pie?
Yes — bake it from frozen at 350–375 °F with foil loosely covering the crust, adding about 45 minutes over the normal bake. Look for bubbling through the vents and a deep golden crust, and check the center is steaming hot.
How long does chicken pot pie last in the freezer?
Two to three months for best quality. The creamy filling keeps well the whole time; the crust is what ages, turning slightly stale-tasting at the edges. It stays safe indefinitely while solidly frozen.
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