Chicken Pot Pie In A Jar

These easy individual chicken pot pies can be made ahead of time and frozen for a busy weeknight. 

Chicken Pot Pie In A Jar

There comes a time in every home cooks life when the thought of making dinner puts them over the edge into insanity. That’s me this week. I’m so exhausted, so worn out, and yet the responsibilities just keep coming at me. It’s nothing too terrible or strenuous, just a million little things that all need attention immediately.

We’ve all been there I’m sure.

Fast food or take out is always an option, but I personally find that the guilt I feel after eating it (not to mention the indigestion) just adds to my stress level.

I don’t think about making freezer meals often enough. Usually the thought pops into my mind when a friend has a baby, and I load up on freezer friendly casseroles for them. But what about me?!?! I always seem to forget that sometimes I need a pre-made meal too…..not this time.

For our 12 bloggers theme this month we were assigned food in a jar. What normally comes to mind when you think of in-a-jar recipes? Dessert right? Not me. My first thought was, “what can I make ahead and freeze in a jar that would be a good meal for one when The Hubs is out of town and I don’t feel like cooking?” Voila! Chicken pot pie in a jar. Pure genius if I do say so myself.

Mine is chock full of garden fresh veggies from my home garden and my CSA box: Peas, carrots, broccoli, cauliflower and onions, but you can use frozen if you want to, or a different combination depending on what you have on hand. Heck, you could even use one of those pre-cooked rotisserie chickens from the deli section if you’re really feeling like you’re on the brink.

Not allowing dinner to drive you mad is the name of the game this time around.

Not all my 12 blogger friends are about to lose it like I am. Be sure to stop in to see their fantastical in-a-jar recipes as well.

• Lemon Raspberry Trifle Jars from Mom Endeavors
• Chicken Pot Pie In a Jar from BetsyLife
• Blackberry Crisp Recipe in Mini Jars from The Rebel Chick
• Cherry-Pineapple Dump Cake in a Jar from Home Cooking Memories
• Chocolate Peanut Butter Crunch Icebox Dessert from A Little Claireification
• Easy Peach Cobbler in a Jar from A Night Owl Blog
• Homemade Vanilla Pudding Cups from Bless This Mess Please
• No Bake Key Lime Pie In A Jar from Million Moments
• Plum Ginger Simple Syrup from Eat Your Heart Out
• Cherry Cheesecake Jars from See Vanessa Craft
• Banana Split Ice Cream Pie {in a Jar} from Around My Family Table
• Homemade Blueberry Ice Cream from Plugged In Family

4.34 from 3 votes

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Chicken Pot Pie In A Jar

These easy individual chicken pot pies can be made ahead of time and frozen for a busy weeknight. 

Course Main Course

Cuisine American

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Servings 6 servings

Calories 441 kcal

Ingredients

• Pie crust dough or refrigerated pie crusts
• 1/4 cup butter
• 1/3 cup chopped onion
• 2 cloves garlic minced
• 4 cups chopped fresh vegetables
• 1/3 cup all purpose flour
• salt and pepper
• 1 3/4 cup chicken broth
• 1/2 cup milk
• 3 cups cooked chopped chicken

Instructions

1. Preheat oven to 425
2. Break off small pieces of crust and press into the bottom of each jar, until the bottom and sides are lined with dough. Set aside. Roll remaining dough into circles large enough to cover the tops of the jars. Use a knife to cut a vent in the middle. Set aside. (**If you're planning to bake immediately, place the jars and pre-cut tops in the freezer to chill while you prepare the filling)
3. Melt the butter in a large skillet over medium high heat. Add garlic and cook until fragrant (1-2 minutes)
4. Add onions and vegetables, and cook until they begin to tenderize.
5. Stir in flour, salt, and pepper and mix well to coat all the vegetables with flour.
6. Gradually add the broth and milk, stirring constantly until smooth and thick. Stir in chicken.
7. Fill each jar with chicken mixture to the brim. Top with pre-cut top crusts. Brush with an egg wash and bake on a baking sheet for 15 minutes. Cover with foil and continue to cook for 15-20 more minutes until golden brown and bubbly.
8. **To freeze for later, cut the excess off the top crusts and seal jar with lid. Freeze. When ready to cook, thaw for at least one hour. Place in the oven before preheating. Once the oven comes up to temperature, cook as directed.

Nutrition Facts

Chicken Pot Pie In A Jar

Amount Per Serving (1 g)

Calories 441 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Sodium 357mg 15%

Total Carbohydrates 35g 12%

Sugars 5g

Protein 28g 56%

* Percent Daily Values are based on a 2000 calorie diet.

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