Years ago, I thought chicken pot pie was one of those meals you could only make fresh on a lazy Sunday afternoon. My mom’s version took hours—roasting the filling, rolling out dough, and waiting patiently while it baked. But once my schedule got busier, I realized that a little planning could turn this classic comfort food into a weeknight lifesaver. That’s when I started exploring easy chicken pot pie meal prep. With just one batch cooking session, you can have several ready-to-bake pies or individual portions prepped for the freezer. It’s the perfect way to enjoy homemade flavor without the hassle, whether you’re feeding a family or stocking your freezer for later.
In this guide, I’ll walk you step by step through how to meal prep chicken pot pie in advance, store it safely, and reheat it so it tastes as fresh as the day you made it.
Table of Contents
Why Meal Prep Chicken Pot Pie
Save Time and Reduce Stress
One of the best reasons to try easy chicken pot pie meal prep is how much time it saves during a busy week. Instead of chopping, cooking, and cleaning up every time you want a cozy dinner, you can do all the work in one afternoon. Once the filling is made and the crust is ready, you can freeze or refrigerate everything in advance. When dinnertime rolls around, all you have to do is pop the dish in the oven. It’s a relief on nights when you’re too tired to cook but still want something hearty and homemade.
If you’ve ever tried my Chicken Pot Pie in Slow Cooker, you already know how satisfying it is to have a comforting meal ready with almost no effort.
Keep Meals Fresh and Flavorful
Many people assume that freezing or refrigerating pot pie will make it soggy, but with a few smart tricks, your filling stays creamy and your crust bakes up golden every time. Prepping in advance also gives the herbs and seasonings time to meld together, so your pot pie tastes even better. Whether you portion your pies in individual ramekins or prep a big casserole for the family, you’ll have a reliable dinner you can look forward to all week long.
How to Prep Chicken Pot Pie Ahead
Assemble and Refrigerate
When you want to make easy chicken pot pie meal prep part of your routine, start by cooking the filling fully. Let it cool to room temperature—this helps prevent condensation that can make the crust soggy later. Spoon the cooled filling into your baking dish or individual containers. Roll out your crust or unroll a store-bought pie crust and lay it over the filling. If you’re planning to bake within two days, cover the dish tightly with plastic wrap and refrigerate. When ready to bake, brush the crust lightly with an egg wash for extra golden color.
Freeze for Longer Storage
For longer storage, freezing is the way to go. Once your pot pie is assembled and wrapped, place it on a flat surface in the freezer until fully firm. Then, you can wrap it again in aluminum foil or transfer it to a freezer-safe bag for up to 3 months. When you’re ready to cook, you can bake directly from frozen—just add 15–20 extra minutes to the total baking time. This method is perfect if you want to stock your freezer with several meals you can pull out anytime.
If you’d like more tips on prepping in advance, you might enjoy my High-Protein Egg Bites Meal Prep guide for more make-ahead inspiration.
Storage, Reheating, and Shelf Life
How Long Will It Last?
Properly stored, a prepped chicken pot pie will last in the refrigerator for up to 2 days before baking. If frozen, it stays fresh for about 2–3 months. Make sure to label your pies with the date so you always know how long they’ve been stored.
Reheating Tips for Best Results
To reheat refrigerated pot pie, bake at 400°F until the crust is golden and the filling is bubbling, usually 25–35 minutes. If reheating from frozen, cover loosely with foil and bake at 375°F for 60–75 minutes, removing the foil for the final 20 minutes so the crust browns. If the edges of your crust brown too quickly, shield them with strips of foil halfway through baking.
Sides to Serve with Chicken Pot Pie
This easy chicken pot pie meal prep recipe pairs well with simple sides. Try a fresh green salad with vinaigrette, roasted Brussels sprouts, or a warm bowl of Cloud Coffee as a cozy beverage. The creamy filling is rich enough to shine on its own, but a little contrast from fresh vegetables or something crisp is always welcome.
FAQs about Easy Chicken Pot Pie Meal Prep
Can you prep chicken pot pie in advance?
Absolutely! That’s the beauty of this recipe. You can assemble the entire pot pie up to 2 days ahead and refrigerate it unbaked. When you’re ready to serve, just bake it straight from the fridge until the crust is golden and the filling is hot.
Can you meal prep chicken pie?
Yes. This easy chicken pot pie meal prep method is perfect for making multiple servings. You can assemble and freeze individual portions or a full casserole for later. It’s a great way to have homemade meals ready to go without extra work on busy nights.
How long will chicken pot pie last in the fridge?
Once assembled, an unbaked chicken pot pie will keep in the fridge for up to 2 days. After baking, leftovers can be stored in airtight containers for 3–4 days and reheated in the oven or microwave.
What to make with chicken pot pie for dinner?
Since this dish is rich and hearty, it pairs well with something fresh and light. Try a simple green salad, steamed broccoli, or roasted Brussels sprouts. If you’d like a cozy drink, serve it with a warm mug of Cloud Coffee on the side.
Conclusion
With just a little planning, this easy chicken pot pie meal prep recipe can transform your weeknight dinners. Whether you make a big casserole or individual portions, you’ll have wholesome, comforting meals ready to bake whenever you need them. I love knowing that even on my busiest days, a golden, bubbling pot pie is waiting in the fridge or freezer.
If you try this recipe, I’d love to see how it turns out! Share your photos and tag #HealthyAmericanBites so we can celebrate your kitchen success together. And if you’re looking for more cozy ideas, don’t miss my Chicken Pot Pie in Slow Cooker recipe—it’s another easy way to enjoy classic flavors with minimal effort
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Easy Chicken Pot Pie Meal Prep – Make Dinner Simple All Week
A make-ahead chicken pot pie recipe that’s perfect for meal prep. Assemble in advance and bake whenever you need a cozy dinner.
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Ingredients
2 pounds cooked shredded chicken
2 cups diced Yukon Gold potatoes
1.5 cups sliced carrots
1 cup chopped celery
1 medium yellow onion, diced
3 cups low-sodium chicken broth
1 cup frozen peas
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
2 prepared pie crusts or biscuit topping
2 tablespoons cornstarch (optional)
Instructions
1. Cook filling ingredients in a skillet until vegetables begin to soften.
2. Stir in broth and seasonings.
3. Simmer 10 minutes, then cool completely.
4. Spoon filling into baking dish or meal prep containers.
5. Top with crust or biscuit dough.
6. Cover tightly and refrigerate up to 2 days or freeze up to 3 months.
7. To bake, preheat oven to 400°F.
8. Brush crust with egg wash if desired.
9. Bake until golden and bubbling (35–45 minutes if thawed, 60–75 minutes if frozen).
Notes
Use arrowroot powder instead of cornstarch for a gluten-free option.
Cool filling fully before assembling to avoid soggy crust.
Freeze unbaked for best results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Comfort Food
- Method: Bake and Meal Prep
- Cuisine: American
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Disclaimer: This content is for informational purposes only and is not intended as medical or dietary advice. Always consult a qualified professional if you have specific nutrition questions or concerns.