Chicken Pot Pie Recipe

Chicken: Cooked and diced, this forms the protein base of the pie.

Peas and carrots: Frozen, these add color and nutrition to the filling.

Chicken broth: Provides a rich, savory flavor to the sauce.

Milk: Adds creaminess to the sauce.

Butter: Used to create the roux for thickening the sauce.

All-purpose flour: Combined with butter to make the roux.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice.

Pie crusts: Refrigerated, these form the top and bottom layers of the pie.

When making the roux (the mixture of butter and flour), ensure you cook it long enough to eliminate the raw flour taste but not so long that it browns. This will give your chicken pot pie a smooth, creamy texture.

• cooked chicken - Substitute with tofu: Tofu provides a similar texture and can absorb the flavors of the dish, making it a good vegetarian alternative.

• frozen peas and carrots - Substitute with fresh vegetables: Fresh vegetables like green beans, corn, or diced potatoes can be used for a different texture and flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain the savory flavor while making the dish vegetarian.

• milk - Substitute with almond milk: Almond milk or any other plant-based milk can be used for a dairy-free option.

• butter - Substitute with olive oil: Olive oil can be used to create a roux and add a different flavor profile while being dairy-free.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though you may need to adjust the quantity.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami, though it will also add a bit of color.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.

• refrigerated pie crusts - Substitute with homemade pie crust: Making your own pie crust allows for customization and can be made with different types of flour for dietary needs.

• Allow the chicken pot pie to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the crust soggy.

• For storing in the refrigerator:

  • Cover the pie dish tightly with aluminum foil or plastic wrap.
  • Store in the refrigerator for up to 3-4 days.
  • Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual slices for 2-3 minutes.

• For freezing the whole pie:

  • Wrap the cooled chicken pot pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
  • Label with the date and contents.
  • Freeze for up to 2-3 months.
  • To reheat, bake directly from frozen in a preheated oven at 375°F (190°C) for 60-75 minutes or until the crust is golden brown and the filling is hot.

• For freezing individual slices:

  • Cut the chicken pot pie into slices and wrap each slice tightly in plastic wrap.
  • Place the wrapped slices in a freezer-safe bag or container.
  • Label with the date and contents.
  • Freeze for up to 2-3 months.
  • Reheat individual slices in a preheated oven at 350°F (175°C) for about 30-35 minutes or until heated through, or microwave for 4-5 minutes.

• For freezing the filling only:

  • Prepare the chicken mixture as per the recipe instructions and let it cool completely.
  • Transfer the mixture to a freezer-safe container or bag, leaving some space for expansion.
  • Label with the date and contents.
  • Freeze for up to 2-3 months.
  • When ready to use, thaw the filling in the refrigerator overnight.
  • Assemble the chicken pot pie with fresh pie crusts and bake as directed in the recipe.

• Tips for best results:

  • Use a pie shield or cover the edges of the crust with foil if they start to brown too quickly during reheating.
  • For a crispier crust, brush the top with a beaten egg before baking.
  • Ensure the filling is hot and bubbly before serving to guarantee it is thoroughly reheated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken pot pie on a baking sheet to catch any drips. Cover the pie with aluminum foil to prevent the crust from over-browning. Bake for 20-30 minutes or until the filling is heated through and the crust is crisp. Remove the foil for the last 5 minutes to let the crust regain its golden color.

• Microwave Method: Cut a slice of the chicken pot pie and place it on a microwave-safe plate. Cover it with a microwave-safe cover or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method: If you prefer a crispier crust, you can reheat individual slices in a skillet. Place a slice of chicken pot pie in a non-stick skillet over medium-low heat. Cover the skillet with a lid to help heat the filling. Cook for about 5-7 minutes, flipping halfway through, until the filling is hot and the crust is crisp.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place a slice of chicken pot pie in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method will give you a crispy crust and evenly heated filling.

• Oven: Used to bake the chicken pot pie at the specified temperature until the crust is golden brown.

• Saucepan: Utilized to melt butter and cook the flour mixture with broth and milk until thickened.

• Pie dish: Holds the pie crust and chicken mixture, forming the base and top of the pot pie.

• Mixing spoon: Essential for stirring the butter, flour, broth, and milk mixture to ensure it is well blended and thickened.

• Measuring cups: Needed to accurately measure the chicken, peas and carrots, broth, and milk.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Knife: Handy for dicing the cooked chicken into small pieces.

• Cutting board: Provides a safe surface for dicing the cooked chicken.

• Rolling pin: Useful if you need to roll out the refrigerated pie crusts to fit the pie dish properly.

• Pastry brush: Optional, but can be used to brush the top crust with milk or egg wash for a golden finish.

• Fork: Used to seal the edges of the pie crust and to create slits in the top crust for steam to escape.

• Cooling rack: Allows the pie to cool slightly after baking, ensuring it sets properly before serving.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking your own.

Frozen vegetables: Opt for frozen peas and carrots to skip the chopping and peeling.

Pre-made pie crusts: Utilize refrigerated pie crusts to avoid making dough from scratch.

Microwave broth and milk: Warm the chicken broth and milk in the microwave before adding to the roux to speed up thickening.

One-pot filling: Cook the filling in a single saucepan to minimize cleanup time.