Chicken Pot Pie Recipe

Cooked chicken: Diced chicken that has been cooked beforehand, providing the main protein for the dish.

Frozen peas and carrots: A convenient mix of peas and carrots that adds color and nutrition to the pie.

Butter: Used to create the base of the creamy sauce.

All-purpose flour: Helps thicken the sauce to the right consistency.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of spice and depth to the flavor.

Onion powder: Provides a subtle onion flavor without the need for fresh onions.

Chicken broth: Forms the liquid base of the sauce, adding rich chicken flavor.

Milk: Adds creaminess to the sauce.

Pie crusts: The flaky outer layer that encases the filling, can be store-bought or homemade.

When preparing the pie crust, ensure it is chilled before use. This helps maintain the butter within the dough in solid form, which creates a flakier texture when baked. Additionally, when sealing the edges, use a fork to crimp them together, which not only secures the crust but also adds a decorative touch.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a great alternative.

• frozen peas and carrots - Substitute with frozen mixed vegetables: Mixed vegetables often include peas, carrots, corn, and green beans, adding variety and color.

• butter - Substitute with margarine: Margarine can provide a similar texture and flavor, and is often used as a dairy-free alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making the dish a bit healthier.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the dish.

• onion powder - Substitute with garlic powder: Garlic powder provides a different but complementary flavor that enhances the overall taste.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian alternative and still provides a rich flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in most recipes, though it may slightly alter the flavor.

• pie crusts - Substitute with puff pastry: Puff pastry offers a flaky, buttery texture that can elevate the dish.

• Allow the chicken pot pie to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• For short-term storage, transfer the cooled chicken pot pie to an airtight container or wrap it tightly with plastic wrap and aluminum foil. Store it in the refrigerator for up to 3-4 days.

• For long-term storage, consider freezing the chicken pot pie. First, wrap the entire pie or individual slices tightly in plastic wrap, ensuring there are no exposed areas. Then, wrap again in aluminum foil to prevent freezer burn.

• Label the wrapped chicken pot pie with the date of freezing to keep track of its freshness. It can be stored in the freezer for up to 2-3 months.

• When ready to reheat, if the chicken pot pie is frozen, it's best to thaw it in the refrigerator overnight. This ensures even reheating and maintains the quality of the crust and filling.

• To reheat, preheat your oven to 350°F (175°C). Place the chicken pot pie on a baking sheet to catch any drips and cover the edges of the crust with foil to prevent over-browning. Bake for 20-30 minutes or until the filling is heated through and the crust is crisp.

• For a quicker reheating option, you can use the microwave. Place a slice of chicken pot pie on a microwave-safe plate and cover it with a microwave-safe cover. Heat on medium power for 2-3 minutes, checking periodically until warmed through. Note that the crust may not be as crisp as when reheated in the oven.

• If you prefer to freeze the chicken pot pie before baking, assemble the pie as directed but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze. When ready to bake, preheat the oven to 425°F (220°C) and bake from frozen for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken pot pie on a baking sheet to catch any drips.
  3. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
  4. Bake for 20-25 minutes, or until the filling is heated through and the crust is crispy.
  5. Remove the foil for the last 5 minutes of baking to allow the crust to crisp up.

• Microwave Method:

  1. Cut a slice of the chicken pot pie and place it on a microwave-safe plate.
  2. Cover the slice with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If the crust becomes too soft, you can transfer it to a toaster oven for a few minutes to crisp it up.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place a slice or the whole chicken pot pie in the toaster oven.
  3. Heat for 15-20 minutes, or until the filling is hot and the crust is crispy.
  4. If reheating a slice, you may need to reduce the time to 10-15 minutes.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place a slice of chicken pot pie in the skillet.
  3. Cover with a lid to help heat the filling thoroughly.
  4. Heat for 5-7 minutes, flipping halfway through to ensure even heating.
  5. This method helps keep the crust crispy while warming the filling.

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

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

• Pie dish: Holds the pie crust and the chicken mixture, providing the shape and structure for the pot pie.

• Mixing spoon: Essential for stirring the butter, flour, and seasonings together, as well as incorporating the broth and milk.

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

• Measuring spoons: Necessary for measuring smaller quantities of ingredients such as salt, pepper, and onion powder.

• Knife: Handy for dicing the cooked chicken into small, bite-sized pieces.

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

• Rolling pin: If using homemade pie crusts, this tool helps in rolling out the dough to the desired thickness.

• Pastry brush: Useful for brushing the top crust with an egg wash if desired, to achieve a golden brown finish.

• Fork: Used to crimp the edges of the pie crust together and to make small slits in the top crust for steam to escape.

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

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

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

Pre-made pie crusts: Utilize store-bought pie crusts to avoid the time-consuming process of making dough from scratch.

Batch cooking: Double the recipe and freeze one chicken pot pie for a quick meal later.

Microwave broth: Heat the chicken broth in the microwave to speed up the thickening process when added to the roux.