Chicken pot pie has been one of the most requested recipes in the last year or so. I honestly never got the hype… until I made it!
Growing up, you would never see this kind of comfort food at my family’s table. So to me, chicken pot pie was a bit of a foreign concept. Of course, now that I’ve put this recipe together, I learned that it’s one of the simplest things to make.
And yes, it does work for meal prep. I encourage you to make this for your family holiday table OR for comforting work lunches.
What you need to know about this chicken pot pie recipe:
- To make our lives easier, I recommend using pre-made pie shells, found in the frozen or refrigerated section. That being said, if you love making your own crust, go for it!
- The filling itself is freezer-friendly. So if you have extra, you can freeze it for later in the season! I also think the filling is completely edible and delicious on its own.
- You can use ANY leftover veggies you have in this recipe. I had no idea before making this, but the pot pie was invented with leftovers. Leftover chicken and veggies normally made up the filling so whatever you have can go in.
The fact that chicken pot pie was traditionally made with leftover chicken frustrated me a little when doing recipe research. If you have leftover chicken to use, that’s great. But this recipe does include instructions for cooking the chicken too.
I am really, really proud of this recipe and I hope you love it! My partner said I nailed it. He’s not a huge foodie, but he couldn’t stop talking about how good this pot pie was.
Storage & reheating notes
You can serve this immediately OR put it in meal prep containers. Let it cool before cutting if you’re meal prepping it. It will last in the fridge for up to 4 days and in the freezer for up to 6 months. Note that if you prep this, the crust won’t be as crusty after you reheat it, but it’s still really good. You can reheat it in the microwave or in the oven.
If you liked this recipe, go ahead and save it to your Easy Meal Prep Recipes Board!