Yes, you can make chicken pot pie with a frozen crust, and the frozen dough is really just unbaked pastry waiting for a warm oven. The one rule that matters: thaw the crust until it is pliable but still cold, then fill, top, vent, and bake it. Skip the thaw and the crust fights you, cracks as you move it, and bakes up pale and tough instead of flaky.
Store-bought frozen crusts cut out the hardest part of pot pie, which is mixing and rolling dough. Assembly takes about 20 minutes, and the whole dinner lands in under an hour from a cold start. That makes this the weeknight answer to a dish people usually save for Sunday.
I make this roughly twice a month in our kitchen, mostly with rotisserie chicken and a bag of frozen mixed vegetables, and the two details that separate a good pot pie from a disappointing one are how the filling is thickened and how much air gets under the bottom crust. Both are covered below, with exact times and temperatures rather than “bake until done.”
Jump to the thawing methods, the troubleshooting table, or the FAQ if you already know the method and just need a fix.
Table of Contents
- What You Need
- How to Make Chicken Pot Pie with a Frozen Crust
- How to Thaw a Frozen Pie Crust the Right Way
- Choosing the Right Frozen Crust
- Troubleshooting: Why Frozen-Crust Pot Pies Go Wrong
- Make-Ahead, Storage, and Freezing
- Frequently Asked Questions
- Can I make chicken pot pie using frozen pie crust?
- Do you need to thaw frozen pie crusts before baking?
- How long does it take to thaw a frozen pie crust?
- What premade pie crust is best for chicken pot pie?
- How do you keep the bottom crust of a chicken pot pie from getting soggy?
- Why is the bottom crust of my frozen chicken pot pie soggy?
- How do I get the bottom of chicken pot pie crispy?
- Can I freeze an assembled pot pie and bake it from frozen later?
- Conclusion
What You Need
A frozen pie crust is all-butter or all-vegetable-oil dough sold in a box, usually two 9-inch shells. For the filling, the whole recipe is about six ingredients plus salt and pepper. Exact quantities below, because the ratio of starch to liquid is what decides whether the filling sets or runs out of the sides.
- 2 frozen 9-inch pie crusts (one bottom, one top)
- 2 cups cooked shredded chicken (rotisserie, leftover roast, or poached breast)
- 1 cup frozen mixed vegetables, thawed (peas, corn, carrots, green beans)
- 1 can (14 oz) cream of chicken soup
- 1 cup chicken broth
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
- 1 tablespoon butter or olive oil
- 1 egg beaten with 1 tablespoon of water, for the wash
- Salt, black pepper, and a pinch of dried thyme or nutmeg
Want to skip the canned soup? Use 1.5 cups chicken broth thickened with the cornstarch slurry, plus 1/2 cup of milk stirred in at the end. The result is less salty and closer to a from-scratch sauce.
How to Make Chicken Pot Pie with a Frozen Crust
Six steps, start to finish. Prep time is about 20 minutes, bake time 35 to 45 minutes, and the pie rests 15 minutes before you cut it.
Step 1: Thaw both crusts until pliable but cold
Move the two frozen shells from the freezer to the refrigerator for the night, or warm them on the counter for 20 to 30 minutes. You want dough that bends without cracking and still feels cool to the touch, not room-temperature dough. Details and the bend test are in the thawing section below.
Step 2: Thicken the chicken and vegetable filling
Melt the butter in a wide pan over medium heat. Add the thawed vegetables and cook for 3 to 4 minutes until they lose their icy sheen, then add the shredded chicken and stir for 1 minute to warm it through.
Pour in the cream of chicken soup and the broth. Bring to a simmer, then pour in the cornstarch slurry while stirring constantly. Cook for 2 to 3 minutes until the sauce coats the back of a spoon and no raw starch taste remains. Season with salt, pepper, and thyme or nutmeg.
This sauce should be noticeably thicker than gravy. It will tighten further as it bakes, and a thin filling now is exactly how you get a pie that weeps all over the baking sheet.
Step 3: Fit the bottom crust and seal the seams
Heat the oven to 375F. Place one thawed shell in a 9-inch deep-dish pie plate and press it into the corners so no air pockets remain. Trim the overhang, leaving about 1 inch past the rim.
Pour in the hot filling, then use a spatula to level it about 3/4 inch below the rim. Too full means the top crust sits on steam alone and stays pale.
Step 4: Top, vent, and crimp
Drape the second crust over the filled pie. Cut four to five 1-inch slits near the center in a star or cross pattern, then let it sit for 30 seconds so the dough relaxes. Fold the overhang down over the bottom crust edge and crimp the two layers together with a fork, a fork-and-towel pinch, or your fingers.
Brush the top with the beaten egg and wash for shine and a deeper golden color. If you skip the egg, a light brush of olive oil works nearly as well.
Step 5: Bake at 375F for 35 to 45 minutes
Set the pie plate on a rimmed baking sheet to catch any drips and to give hot air a way to circulate under the bottom crust. Bake on the center rack at 375F for 35 to 45 minutes until the crust is deep golden and the filling bubbles thickly through the vents.
If the edges brown before the center does, drape a strip of foil over the rim and pull it off for the last 15 minutes. The filling should register 165F in the thickest part of the pie.
Step 6: Rest 15 minutes, then slice
Cool the pie on a wire rack for at least 15 minutes. The filling is still setting as it cools, and cutting earlier is why slices fall apart and the juices run across the plate.
How to Thaw a Frozen Pie Crust the Right Way
You do need to thaw a frozen pie crust before baking. A rock-hard shell will not crimp, will crack when you press it into the pan, and bakes unevenly because the outside sets long before the center warms. Pick the method that matches your timeline:
- Refrigerator, 8 to 12 hours (overnight): the best method. The dough relaxes slowly and stays cold and workable, which is what you want for crimping.
- Counter, 20 to 30 minutes: fast and reliable for a same-day pie. Check at 15 minutes and use the bend test.
- Microwave, 20 to 30 seconds on 50% power: workable, but the fat softens unevenly and the crust can crack at the edges. Warm water for 20 seconds per side is gentler if the microwave gives you trouble.
The bend test: lift an edge of the dough and bend it gently between two fingers. If it bends smoothly without cracking or breaking, it is ready. If it snaps, give it five more minutes. If it stretches and feels tacky or warm, chill it for 10 minutes before handling.
Repairing a torn crust: press the tear closed and patch it with a small piece of dough from a spare corner, moistening the edges with water. A few fork holes over the patch will keep steam from forcing the seam open.
Choosing the Right Frozen Crust
Not every box on the shelf works for pot pie. Here is how the common types compare:
- All-butter frozen crust: the flakiest, best-tasting option, and it browns faster. Watch it in the last 10 minutes because the butter browns ahead of the filling.
- Standard shortening-based frozen crust: more forgiving and more tender, slightly less flaky, and the easiest to crimp. This is the right pick if you are assembling the pie for the first time.
- Refrigerated crust: soft enough to use immediately with no thawing at all, and the best choice for individual pot pies.
- No-bake or graham cracker crust: not for this recipe. They are not formulated to hold a wet filling through a 40-minute bake.
Whichever you pick, make sure the shells are 9-inch. A deep-dish 9-inch plate is the right size for a double-crust pot pie; a standard 9-inch plate in a pinch, but expect a thicker rim of filling.
Troubleshooting: Why Frozen-Crust Pot Pies Go Wrong
Almost every complaint about frozen-crust pot pie traces back to one of four things: not enough heat under the bottom crust, a filling that was too thin, a sealed pie with no steam escape, or a top crust that browned unevenly. Find your symptom below.
| Problem | Why it happens | Fix |
|---|---|---|
| Soggy, undercooked bottom crust | The filling liquid poaches the crust from above while the pan traps moisture below it | Set the pie on a rimmed baking sheet, brush the bottom crust with egg wash before filling, and blind bake it for 10 minutes at 375F if you have time |
| Filling weeps out of the vents | Too much filling, vents cut too large, or the top crust sealed onto a rim that was already full | Fill no higher than 3/4 inch below the rim and use four to five 1-inch slits instead of one long cut |
| Pale top crust | Filling sat too close to the surface, so steam soaked the dough instead of drying it | Lower the filling level, cut the vents before crimping, and brush with egg wash or olive oil |
| Crust cracks or tears during assembly | The dough thawed unevenly or got warm and sticky | Chill the shell for 10 minutes, handle it on a floured surface, and patch tears with a small dough piece |
| Tough, chewy crust | Overbaked, usually a deep-dish pie at high heat for too long | Pull the pie at 35 minutes and check every 5 minutes after that |
| Filling is loose after baking | Not enough starch, or the sauce was thickened and then thinned by watery vegetables | Drain thawed vegetables well and add an extra tablespoon of cornstarch slurry before filling |
Make-Ahead, Storage, and Freezing
Assembled pot pies freeze better than most people expect, which makes them useful for holiday gatherings and meal prep. The rule is to freeze before baking, not after.
- To freeze unbaked: assemble the pie, vent and crimp it, and set it on a baking sheet in the freezer until solid, about 1 hour. Wrap in plastic and foil, or slide it into a large freezer bag. Freeze up to 3 months.
- To bake from frozen: do not thaw the assembled pie. Set it on a baking sheet and bake at 375F, adding 15 to 20 minutes to the recipe time, until the crust is golden and the filling bubbles.
- To store baked leftovers: refrigerate for 3 to 4 days and cover the plate loosely with foil so the crust can breathe.
- To reheat: 20 minutes at 350F directly from the refrigerator, uncovered. A microwave softens the bottom crust, so skip it if you can.
Cooking the filling a day ahead works too. Store it airtight in the refrigerator, reheat it on the stovetop with a splash of broth until hot, and assemble the pie right before it goes in the oven.
Frequently Asked Questions
Can I make chicken pot pie using frozen pie crust?
Yes. A frozen pie crust is unbaked dough, and it works exactly like homemade pastry once thawed. Thaw it until it bends without cracking but still feels cool, fill it with a thickened chicken and vegetable mixture, top, vent, and crimp, then bake at 375F for 35 to 45 minutes.
Do you need to thaw frozen pie crusts before baking?
Yes, always. A rock-hard shell will not crimp, cracks when pressed into the pan, and bakes unevenly. Thaw in the refrigerator overnight, on the counter for 20 to 30 minutes, or for 20 to 30 seconds in the microwave at 50% power.
How long does it take to thaw a frozen pie crust?
On the counter it takes 20 to 30 minutes, in the refrigerator 8 to 12 hours, and in the microwave 20 to 30 seconds at 50% power. Test by bending an edge between two fingers. If it bends without snapping, it is ready to work with.
What premade pie crust is best for chicken pot pie?
An all-butter frozen crust gives the flakiest and best-tasting result, while a shortening-based frozen crust is more forgiving and easier to crimp for a first attempt. Avoid no-bake and graham cracker crusts, which are not built to hold a wet filling through a 40-minute bake.
How do you keep the bottom crust of a chicken pot pie from getting soggy?
Give hot air a path under the pie by baking it on a rimmed baking sheet, brush the bottom crust with egg wash before filling to create a moisture barrier, keep the filling about 3/4 inch below the rim, and par-bake the bottom crust for 10 minutes at 375F when you have time.
Why is the bottom crust of my frozen chicken pot pie soggy?
Most often the filling liquid is poaching the crust from above while the pie plate traps steam underneath. Two fixes solve nearly every case: bake on a baking sheet for airflow, and thicken the filling more than feels necessary before it goes into the shell.
How do I get the bottom of chicken pot pie crispy?
Blind bake the bottom crust alone for 10 minutes at 375F with pie weights or dried beans, then fill and finish baking. The egg wash on the bottom crust, a baking sheet underneath, and a fully sealed crimp all add up to a dry, crisp base.
Can I freeze an assembled pot pie and bake it from frozen later?
Yes, and it is the easiest make-ahead method. Freeze the assembled unbaked pie until solid, about 1 hour, then wrap and keep it for up to 3 months. Bake straight from frozen at 375F, adding 15 to 20 minutes to the recipe time.
Conclusion
Learning how to make chicken pot pie with a frozen crust is really three habits: thaw the dough until it bends but stays cool, thicken the filling past what looks right, and give the pie airflow and steam vents. Do those three things and a box of crusts produces a flaky, deeply savory dinner in under an hour.
Start with the 375F bake and the 15-minute rest this week, and keep the troubleshooting table nearby for your second attempt, when you start dialing in your own filling thickness.