Pot Pie Recipe

Chicken: Shredded cooked chicken adds protein and a hearty texture to the pie.

Peas and carrots: Frozen peas and carrots provide a mix of sweet and savory flavors and a pop of color.

Onion: Chopped onion adds a depth of flavor and a slight sweetness when cooked.

Celery: Chopped celery brings a subtle crunch and a fresh taste.

Butter: Butter is used to sauté the vegetables and create a rich base for the sauce.

Flour: All-purpose flour thickens the sauce, giving it a creamy consistency.

Chicken broth: Chicken broth adds a savory depth to the sauce.

Milk: Milk contributes to the creaminess of the sauce.

Salt: Salt enhances the overall flavor of the dish.

Black pepper: Black pepper adds a hint of spice and balances the flavors.

Pie crusts: Refrigerated pie crusts provide a convenient and flaky exterior for the pot pie.

When preparing the pie crust, ensure it is chilled before use. This helps maintain its structure and prevents it from becoming too soft and difficult to handle. Additionally, when sealing the edges of the crust, use a fork to press down and create a decorative pattern, which also helps to keep the filling from leaking out during baking.

• shredded cooked chicken - Substitute with shredded cooked turkey: Turkey offers 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.

• chopped onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to onions.

• chopped celery - Substitute with chopped fennel: Fennel adds a subtle anise flavor and a similar crunch to the dish.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used in the same quantity as butter.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour; use half the amount of cornstarch.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• milk - Substitute with unsweetened almond milk: Almond milk is a dairy-free alternative that maintains the creamy texture.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami depth; use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• refrigerated pie crusts - Substitute with puff pastry: Puff pastry provides a flaky, buttery crust that works well for pot pies.

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

• For short-term storage, cover the pot pie with aluminum foil or plastic wrap and place it in the refrigerator. It will stay fresh for up to 3-4 days.

• If you plan to freeze the pot pie, wrap it tightly in plastic wrap, then cover it with aluminum foil. This double-layer protection helps prevent freezer burn and keeps the pot pie fresh.

• Label the wrapped pot pie with the date of freezing to keep track of its storage time. It can be frozen for up to 2-3 months.

• To reheat a refrigerated pot pie, preheat your oven to 350°F (175°C). Place the pot pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for 20-30 minutes or until warmed through.

• For a frozen pot pie, it's best to thaw it in the refrigerator overnight before reheating. Once thawed, follow the same reheating instructions as for a refrigerated pot pie.

• If you need to reheat directly from frozen, preheat your oven to 375°F (190°C). Place the pot pie on a baking sheet, cover it with aluminum foil, and bake for 60-75 minutes. Remove the foil during the last 15-20 minutes to allow the crust to crisp up.

• For individual servings, you can reheat slices of pot pie in the microwave. Place a slice on a microwave-safe plate and cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking and rotating halfway through.

• Always ensure the pot pie reaches an internal temperature of 165°F (74°C) when reheating to ensure it is safe to eat.

• Preheat your oven to 350°F (175°C). Place the leftover pot pie on a baking sheet to catch any drips. Cover the pot pie loosely 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 crispy.

• For a quicker method, use the microwave. Place a slice of pot pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious, as the crust may not remain as crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pot pie in the air fryer basket, ensuring it’s not overcrowded. Heat for 10-15 minutes, checking halfway through. This method helps maintain a crispy crust while thoroughly reheating the filling.

• On the stovetop, use a skillet with a lid. Heat the skillet over medium-low heat and add a small amount of butter or olive oil. Place a slice of pot pie in the skillet and cover with the lid. Heat for 5-7 minutes, flipping halfway through to ensure even heating. This method helps keep the crust crispy while warming the filling.

• For a toaster oven, preheat to 350°F (175°C). Place the pot pie on a baking sheet and cover loosely with aluminum foil. Heat for 15-20 minutes or until the filling is hot and the crust is crispy. This method is great for smaller portions and maintains the texture of the crust.

• Oven: Used to bake the pot pie at a consistent temperature of 425°F (220°C).

• Saucepan: Essential for cooking the onions, celery, and creating the creamy filling.

• Pie dish: Holds the pie crust and filling, giving the pot pie its shape.

• Mixing spoon: Useful for stirring the ingredients together in the saucepan.

• Measuring cups: Necessary for accurately measuring the chicken, vegetables, broth, and milk.

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

• Knife: Needed for chopping the onion and celery.

• Cutting board: Provides a safe surface for chopping vegetables.

• Whisk: Helps to blend the flour, salt, and pepper into the butter smoothly.

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

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

• Cooling rack: Allows the pot pie to cool evenly after baking.

• Slotted spoon: Handy for transferring the chicken and vegetables into the pie crust without too much liquid.

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

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

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

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

One-pot method: Cook the onions, celery, and butter in the same pot to reduce cleanup time.