Chicken Pot Pie Recipe

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

Frozen peas and carrots: These add color, texture, and nutrition to the filling.

Butter: Used to create the roux, which thickens the filling.

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

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

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

Chicken broth: The liquid base that combines with the roux to create a creamy filling.

Milk: Adds creaminess to the filling.

Refrigerated pie crusts: These ready-made crusts save time and ensure a flaky, golden top and bottom.

When making the pie crust for your chicken pot pie, ensure it is properly chilled before rolling it out. This helps maintain the butter in the dough, creating a flakier texture. Additionally, when sealing the edges of the crust, use a fork or your fingers to crimp it tightly, preventing the filling from leaking during baking.

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

• frozen peas and carrots - Substitute with mixed vegetables: Mixed vegetables often contain peas, carrots, corn, and green beans, providing a similar taste and texture.

• butter - Substitute with margarine: Margarine can be used in place of butter for a similar fat content and consistency.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the sauce a bit denser.

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

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, often used in light-colored dishes.

• 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 provide a similar depth of flavor while making the dish vegetarian-friendly.

• milk - Substitute with almond milk: Almond milk can be used to make the dish dairy-free while maintaining a creamy texture.

• refrigerated pie crusts - Substitute with puff pastry: Puff pastry can provide a similar flaky texture and is often used in savory pies.

• Allow the chicken pot pie to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.
• Wrap the pie tightly with plastic wrap or aluminum foil. Ensure that the entire surface is covered to prevent air from getting in and causing freezer burn.
• Place the wrapped chicken pot pie in an airtight container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• Store the pie in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer where it can last up to 2-3 months.
• When ready to reheat, if frozen, thaw the chicken pot pie in the refrigerator overnight. This ensures even reheating and maintains the quality of the crust.
• Preheat your oven to 350°F (175°C). Remove any plastic wrap or foil and place the 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 30-40 minutes or until heated through. Remove the foil during the last 10 minutes of baking to crisp up the crust.
• For individual servings, you can reheat slices in the microwave. Place a slice on a microwave-safe plate and cover with a microwave-safe cover. Heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• 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.

• For a quicker option, use the microwave. Place a slice of chicken pot pie on a microwave-safe plate. Cover with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through. If the crust becomes too soft, finish by placing it under the broiler for a minute or two to crisp up.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken pot pie in the basket, ensuring it's not overcrowded. Heat for 5-7 minutes, checking halfway through to ensure even heating and a crispy crust.

• For stovetop reheating, use a skillet over medium-low heat. Place a slice of chicken pot pie in the skillet and cover with a lid. Heat for about 5-10 minutes, flipping halfway through to ensure even warming. This method helps maintain a crispy crust while thoroughly heating the filling.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the chicken pot pie on a baking tray and cover with foil. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the crust.

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

• Saucepan: Used to melt butter and cook the mixture of flour, salt, pepper, and onion powder with broth and milk until thickened.

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

• Mixing spoon: Used to stir the ingredients in the saucepan to ensure they are well blended and thickened.

• Measuring cups: Used to measure out the precise amounts of chicken, peas and carrots, butter, flour, broth, and milk.

• Measuring spoons: Used to measure out the salt, pepper, and onion powder accurately.

• Knife: Used to dice the cooked chicken into small pieces.

• Cutting board: Provides a safe surface to dice the cooked chicken.

• Rolling pin: Used to soften and roll out the refrigerated pie crusts if needed.

• 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 and flute the edges of the pie crust and to cut slits in the top crust for ventilation.

• Oven mitts: Used to safely handle the hot pie dish when placing it in and taking it out of the oven.

• Cooling rack: Used to let the pie cool slightly 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 washing 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 half for a quick meal later.