Chicken Pot Pie Recipe

Chicken: Diced, cooked chicken adds protein and flavor to the filling.

Frozen peas and carrots: These mixed vegetables add color, texture, and nutrients to the pie.

Onion: Chopped onion provides a savory base for the filling.

Butter: Used to sauté the onions and create the roux for the sauce.

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

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor.

Onion powder: Boosts the onion flavor in the filling.

Garlic powder: Adds a subtle garlic flavor to the sauce.

Chicken broth: Forms the base of the creamy sauce.

Milk: Combines with the broth to create a rich, creamy sauce.

Refrigerated pie crusts: Provides the flaky, golden crust that encases the filling.

When preparing the pie crust, ensure it is chilled before use. This helps maintain its structure and prevents it from becoming too soft while handling. Additionally, when sealing the edges of the pie, use a fork to crimp them together. This not only ensures a tight seal but also adds a decorative touch to your chicken pot pie.

• cooked chicken - Substitute with turkey: Turkey provides a similar texture and flavor, making it a great alternative for poultry in this dish.

• frozen peas and carrots - Substitute with mixed vegetables: Mixed vegetables often include peas, carrots, corn, and green beans, adding variety and maintaining the balance of flavors.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions, which can enhance the overall flavor profile.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative while still providing the necessary fat content for the recipe.

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

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the seasoning without altering the appearance of the dish.

• onion powder - Substitute with garlic powder: Garlic powder can provide a different but complementary flavor, adding depth to the dish.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust and aromatic flavor, enhancing the overall taste.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a suitable alternative for a vegetarian version, providing a similar base flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that can be used to maintain the creamy texture of the filling.

• refrigerated pie crusts - Substitute with puff pastry: Puff pastry can be used to create a flaky and buttery crust, adding a different texture to the pot pie.

• 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:

  1. Cover the pie dish tightly with aluminum foil or plastic wrap.
  2. Store in the refrigerator for up to 3-4 days.
  3. To reheat, preheat the oven to 350°F (175°C). Place the chicken pot pie in the oven for about 20-25 minutes, or until heated through.

• For freezing:

  1. Wrap the cooled chicken pot pie tightly in plastic wrap, ensuring it is well-sealed.
  2. Follow with a layer of aluminum foil to prevent freezer burn.
  3. Label with the date and contents, then place in the freezer for up to 2-3 months.

• For freezing individual slices:

  1. Cut the chicken pot pie into slices and let them cool completely.
  2. Wrap each slice in plastic wrap, then place in a resealable freezer bag or airtight container.
  3. Label and freeze for up to 2-3 months.

• Reheating from frozen:

  1. Preheat the oven to 375°F (190°C).
  2. Remove the chicken pot pie from the freezer and unwrap it.
  3. Place the pie on a baking sheet and cover loosely with aluminum foil.
  4. Bake for 30 minutes, then remove the foil and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.

• For reheating individual slices:

  1. Preheat the oven to 375°F (190°C).
  2. Remove the slice from the freezer and unwrap it.
  3. Place the slice on a baking sheet and cover loosely with aluminum foil.
  4. Bake for 20-25 minutes, or until heated through.

• 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 loosely with aluminum foil to prevent the crust from over-browning. Bake for 20-25 minutes, or until the filling is heated through and the crust is crisp. Remove the foil for the last 5 minutes of baking to allow the crust to regain its golden texture.

• Microwave Method: Cut a slice of the chicken pot pie and place it on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If the filling is not hot enough, continue heating in 30-second intervals until warmed through.

• Stovetop Method: For a more unconventional approach, you can reheat the chicken pot pie on the stovetop. Place a slice in a non-stick skillet over medium-low heat. Cover the skillet with a lid to create a mini-oven effect. Heat for about 5-7 minutes, flipping halfway through to ensure both the crust and filling are evenly warmed.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken pot pie slice in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure the crust does not burn. This method will give you a crispy crust while keeping the filling hot and delicious.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken pot pie on the toaster oven tray. Cover loosely with aluminum foil to prevent the crust from over-browning. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the crust.

• Oven: used for baking the pot pie to achieve a golden brown crust.

• Saucepan: used for melting butter and cooking the onions and sauce.

• Pie dish: used to hold the pie crust and chicken filling.

• Mixing spoon: used for stirring the ingredients in the saucepan.

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

• Measuring spoons: used for measuring the salt, pepper, onion powder, and garlic powder.

• Knife: used for chopping the onion and dicing the cooked chicken.

• Cutting board: used as a surface for chopping the onion and dicing the chicken.

• Whisk: used for blending the flour into the butter and for stirring the sauce until thickened.

• Rolling pin: used to roll out the pie crusts if needed.

• Pastry brush: used for brushing the top crust with milk or egg wash for a golden finish (optional).

• Cooling rack: used to cool the pie after baking.

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

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 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.

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