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.

Easy Chicken Pot Pie Meal Prep – Simple Make Ahead Dinner

Name: Easy Chicken Pot Pie Meal Prep – Make Dinner Simple All Week
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
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)

Ingredients

Scale

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)

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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.

Author: Adam Moretti
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Comfort Food
Method: Bake and Meal Prep
Cuisine: American