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Frozen Open Faced Chicken Pot Pie is a quick and easy alternative to cooking pot pies at home from scratch. These are made in a fraction of the time and taste just as good as any other.

Once I became a mom, I started to experiment with recipes that I love.

But with the goal in mind to make them quicker so that I’m not spending all day in the kitchen. 

This is one of those favorite recipes of mine. Frozen pot pies like this can be made with all types of meat fillings as well.

And using pre-made frozen pie crusts allows for this recipe to be served on the table in less than 40 minutes!

A classic recipe that can be made in half the time it would take to make from scratch.

Sounds like a win win to me 🙂 So follow along if you two want to learn how to make this delicious recipe that I can guarantee is going to be a hit with the whole fam.

Toddler Approved!! 

CAN FROZEN POT PIES BE COOKED IN AN AIR FRYER

Yes, most defiantly. And if your using fresh chicken you can freeze these pot pies for up to 3 months. 

DO FROZEN POT PIES GO BAD

Check the expiry date on the shells and other ingredients. Otherwise if kept frozen they will last up to 3 months!

FROZEN POT PIE IN AIR FRYER

You can place these pot pies in the air fryer as well. It is best to have a large air fryer for this and one that has two racks.

If not cook them one at a time.

HOW TO COOK FROZEN POT PIES

1. Start by cooking the ground chicken till lightly browned in a large pot, then add in your spices and stir.
2. Next add in the frozen vegetables and cook till the vegetables are soft. Add in the canned mushroom soup then the chicken stock and stir. Add in the flour and stir.
3. Simmer till it thickens you may want to add more flour if its to runny.
4. Once cooked, pour into two of your frozen pie shells and bake at 375 on the middle rack for 20 minutes and serve once cooled.

Frozen Open Faced Chicken Pot Pie

Yield: 5

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Ingredients

• 2 frozen pie crust shells
• 500 grams of ground chicken
• 1 cup of cheddar cheese
• 2 cups of mixed vegetables frozen
• 1 can of mushroom soup
• 1 1/2 cups of low sodium chicken stock
• 1 tsp celery salt
• 1 tsp black pepper
• 2 tbsp of flour
• 1/2 tsp garlic powder
• `/2 tsp onion powder

Instructions

1. Start by cooking the ground chicken till lightly browned in a large pot, then add in your spices and stir.
2. Next add in the frozen vegetables and cook till the vegetables are soft.
3. Add in the canned mushroom soup then the chicken stock and stir.
4. Add in the flour and stir. Simmer till it thickens you may want to add more flour if its to runny.
5. Once cooked, pour into two of your frozen pie shells and bake at 375 on the middle rack for 20 minutes and serve once cooled.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 757Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 136mgSodium: 1403mgCarbohydrates: 57gFiber: 5gSugar: 8gProtein: 40g

These calculations are based off Nutritionix

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