Freezer meals are a great way to save time at dinner! In this house, they are absolutely a staple. If you think that it takes a long time to prepare freezer meals, allow me to help convert you. With easy recipes like these chicken pot pie minis, you’ll have a freezer full of quick meals in no time.

Ingredients
- ½ Cup of Butter or Margarine
- 1 Medium Onion, diced
- ½ – 1 Cup of Flour
- 3 Cups of Milk
- 12 Oz Bag of Frozen Corn
- 8 Oz Bag of Frozen Edamame
- 3 Cooked Chicken Breasts
- Italian Seasoning to taste
- 4 Premade Pie Crusts (or, if you’re feeling ambitious you can make your own)

Step 1
In a large pot, melt butter and sauté onions over medium heat until onions are translucent.
Step 2
Stir in flour.
Tip:
- The mixture should be very sticky and dough-like.

Step 3
Add in milk all at once. Simmer over medium heat until the mixture begins to thicken.
**In case you’re curious, steps 1-3 are considered making a roux. Just a little fun jargon for you, but don’t worry, there won’t be a test.
Step 4
While sauce is cooking, chop up your chicken breasts into small pieces.
Step 5
Add chicken, corn, and edamame to sauce and reduce heat. Continue to simmer, stirring occasionally.
Step 6
Prepare your pie crusts by cutting out circles and placing in your muffin tins.
Tip:
- If you don’t have a circle cookie cutter (or just couldn’t find it, like me) a cup will also work.
- You want to be sure that your circles are slightly larger than the opening of your muffin tins. Just think about the overlap on a regular sized pie pan.
Step 7
Fill each crust until it is just slightly below the rim with your chicken and sauce mixture.
Tip:
- The mixture will bubble up when baking so be sure not to overfill your crusts.
Step 8
After each crust is filled, cut additional circles out of your remaining pie crust and place on top of each pie. Bake at 350 degrees for 1 hour or until crust is lightly browned.
Allow to cool before serving and then dig in.

To Freeze
Allow pot pies to cool completely. Remove from tins and place in a freezer bag or freezer-safe container. To reheat, remove desired amount of pies and place on a flat baking sheet. Bake at 250 degrees for 30-45 minutes.

Check back next week for more incredible bagged chicken recipes!
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