Chicken Pot Pie Recipe

Cooked chicken: Shredded chicken adds protein and a savory flavor to the pie.

Frozen peas and carrots: These vegetables add color, texture, and nutrients.

Chopped celery: Adds a slight crunch and a fresh, aromatic flavor.

Butter: Used to create the base of the sauce and adds richness.

All-purpose flour: Thickens the sauce to the perfect consistency.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

Onion powder: Provides a subtle onion flavor without the texture of fresh onions.

Chicken broth: Forms the liquid base of the sauce and adds savory depth.

Milk: Adds creaminess to the sauce.

Pie crust: Encases the filling and bakes to a golden, flaky perfection.

When preparing the pie crust, ensure it is chilled before rolling it out. This helps maintain the butter in a solid state, which creates a flakier texture when baked. Additionally, when making the roux with butter and flour, cook it just until it starts to turn a light golden color to avoid a raw flour taste in your gravy.

• 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 fresh peas and diced carrots: Fresh vegetables can provide a more vibrant flavor and texture.

• chopped celery - Substitute with chopped fennel: Fennel has a similar crunch and a slightly sweet, anise-like flavor that complements the dish.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative with a similar fat content.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free blend can be used for those with gluten sensitivities or celiac disease.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile that can be a nice variation.

• onion powder - Substitute with garlic powder: Garlic powder provides a different but complementary flavor to the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the dish.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free alternative that won't alter the flavor significantly.

• pie crust - Substitute with phyllo dough: Phyllo dough can provide a lighter, flakier texture compared to traditional pie crust.

• Allow the chicken 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 pie dish tightly with aluminum foil or plastic wrap and place it in the refrigerator. The chicken pot pie will stay fresh for up to 3-4 days.

• If you plan to freeze the chicken pot pie, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn and maintain the pie's flavor and texture.

• Label the wrapped chicken pot pie with the date and contents to keep track of its freshness. The pie can be frozen for up to 2-3 months.

• To reheat a refrigerated chicken pot pie, preheat your oven to 350°F (175°C). Cover the pie with aluminum foil to prevent the crust from over-browning and bake for about 20-25 minutes, or until heated through.

• For a frozen chicken 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 pie.

• If you need to reheat the chicken pot pie directly from the freezer, preheat the oven to 375°F (190°C). Cover the pie with aluminum foil and bake for about 50-60 minutes. Remove the foil during the last 10-15 minutes of baking to allow the crust to crisp up.

• For individual servings, you can microwave slices of the chicken pot pie. Place a slice on a microwave-safe plate and cover it with a microwave-safe cover or another plate. Heat on medium power for 2-3 minutes, checking periodically until heated through. Be cautious, as microwaving can sometimes make the crust less crispy.

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

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken pot pie on a baking sheet.
  3. Cover the pie with aluminum foil to prevent the crust from burning.
  4. Bake for 20-30 minutes, or until the filling is heated through and the crust is crispy.
  5. Remove the foil for the last 5 minutes 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 with a microwave-safe cover or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If the filling is not hot enough, continue to heat in 30-second intervals until warmed through.

• Stovetop Method:

  1. Preheat a skillet over medium-low heat.
  2. Place a slice of chicken pot pie in the skillet.
  3. Cover the skillet with a lid to help heat the filling evenly.
  4. Heat for about 10 minutes, flipping halfway through to ensure both sides are warmed and the crust remains crispy.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place a slice of chicken pot pie in the air fryer basket.
  3. Heat for 5-7 minutes, or until the filling is hot and the crust is crispy.
  4. Check halfway through to ensure it doesn't overcook.

• 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 filling mixture until it thickens.

• Wooden spoon: Ideal for stirring the butter, flour, and other ingredients to ensure they blend well.

• Measuring cups: Essential for accurately measuring the chicken, peas and carrots, celery, broth, and milk.

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

• Pie dish: Used to hold the pie crust and the chicken mixture.

• Knife: Handy for chopping the celery and making slits in the top pie crust.

• Cutting board: Provides a safe surface for chopping the celery.

• Rolling pin: Useful if you are using homemade pie crust and need to roll it out.

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

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

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 crust: Utilize store-bought pie crust to avoid the time-consuming process of making your own dough.

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

Batch cooking: Double the recipe and freeze half for a quick meal later.