Can Chicken Pot Pie Be Made Ahead
Yes, you can make this homemade chicken pot pie recipe in advance. Just make the filling and let it cool completely in the fridge stored in an airtight container. The crust can also be made in advance and chilled in the fridge or even frozen.
When ready to bake, roll out the crust and use it to top the pie. Then bake like normal.
Or you can make both the filling and let it cool completely. Pour the filling into a pie dish and top it with the crust, then freeze the whole pie. Just defrost overnight in the fridge before baking.
The Size Of The Butter Makes A Difference
To make the texture flaky, cut the butter into ½-inch cubes, then break them into the flour, so that they resemble the size of a pea, with smaller pieces incorporated throughout. When rolled, the larger pieces turn into buttery discs that separate the dough into flaky layers during baking.
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The Best Homemade Chicken Pot Pie
DIRECTIONS:
NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Pre heat oven to 375-degree F and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times will vary.
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Pie Crust For Chicken Pot Pie
Y’all. This crust is a total game-changer! It will transform your pot pie into a restaurant-quality dish, and it couldn’t be easier to make from scratch. I first came across the all-butter pie crust recipe in pastry chef Erin Jeanne McDowell’s book, The Book on Pie. For years, I assumed that homemade pie crusts should be made with at least a little bit of shortening, but Erin’s all-butter recipe has changed my mind. It’s more flavorful than your average crust , and when I put it into a cast iron skillet for my favorite chicken pot pie recipe, it baked up golden brown, flaky and crisp — not a soggy crust in sight! Of course, you can substitute with a package of refrigerated store-bought pie crusts, but trust me here…your chicken pot pie just won’t be quite as good.
From Scratch Chicken Pot Pie
For me, a good chicken pot pie is the quintessential comfort food. A perfectly golden-brown crust blankets a medley of vegetables, chicken, and sauce to bind it all together. Mmmm mmmm mmmm. Its an impeccable balance between the flaky crust and velvety guts.
My family has always referred to the filling of a chicken pot pie as the guts. Enough that it took me a minute to remember that it is typically called pie filling. So when I mention the guts here, I am not trying to be gross or off-putting. It just doesnt feel right to call it by any other name. No matter what Shakespeare said. Though pie guts by any other name would still taste delightful.
Chicken pot pie is one of my favorites. For years, any time I came to visit my parents I would beg my mom to make it. While still delicious every time mom makes it, I can now have it whenever I want. Its a dangerous skill to have
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What Kind Of Pie Crust Should Be Used
My homemade chicken pot pie recipe calls for a homemade or refrigerated pie crust because I find that they are easiest. Our preference is to have a top and bottom crust although I know some people just use a top crust.
You could also buy frozen pie crust but that is usually just a bottom crust. One of our local grocery stores carries a frozen dough puck which is basically a mound of pie crust in a little bag and available in the frozen section. To me they are like a happy medium between fresh and pre-formed frozen because all you do is thaw the dough, roll it out and place it in the pie pan.
Let The Filling Cool Down
Its essential to cool down the hot chicken mixture to room temperature or below. You dont want it to melt the butter in the pie crusts completely. Otherwise, it wont hold its shape. I recommend spreading the filling out on a sheet pan, then stirring occasionally to drop the temperature down faster. You can also place it in the refrigerator for quicker cooling. At this point, you can store it in a container for up to 2 days.
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Prep The Chicken Pot Pie Filling
The vegetables will be cooked in two steps. First, take the carrots, corn and peas and place them in a pot and fill it with enough water to just cover the veggies. Heat it over medium heat until the veggies are tender . Drain them and combine them with the chicken in a bowl.
The next step in cooking vegetables will be to saute the onions, garlic and celery. Melt the butter in a dutch oven pot and cook the onions, garlic and celery until they are translucent . This will become the base for the sauce.
Add the flour, seasonings and herbs to the sauteed veggies and butter and stir continuously for 30 seconds. Slowly pour in the broth and milk stirring constantly until the mixture thickens. Add the sauce to the chicken, corn, carrots and peas and mix everything together.
To Make These Homemade Chicken Pot Pies You Will Need:
- diced cooked chicken
- butter
- low-sodium chicken broth or stock
- whole milk
- pie dough
I always make the pie dough in the morning on the day I plan to make the pot pies. Just to get it out of the way. I roll the dough out and use a knife to trace a bowl thats slightly larger than the ramekins Im using. I layer them on parchment paper placed in a rimmed sheet pan and keep them in the fridge.
I also bake a few potatoes, let them cool completely and dice them. I bake my potatoes at 350° for about an hour. Sometimes I even do this a day or two in advance as theyre easier to dice when cold.
Lets start on the filling!
Heat a dutch oven on medium and melt 3 tablespoons of unsalted butter.
Dice 1 carrot, 2 stalks of celery and 1 medium yellow onion and add them in with a pinch of kosher salt.
Sauté the veggies until tender, about 10 to 12 minutes.
Once softened, add the remaining 5 tablespoons of butter along with a teaspoon of fresh thyme. Stir and cook for a minute or until the butter has melted.
Next add in the half cup of flour and stir, cooking the flour for about 2 minutes.
And then pour in the 3 cups of the broth and 1-1/2 cups of whole milk. Simmer until thick, about 15 minutes.
Once the pot pie gravy or sauce has thickened, remove off of the heat and add in 3 cups diced cooked chicken, 3/4 cup of frozen peas, 3/4 cup frozen sweet corn and 1 tablespoon minced fresh parsley.
Plus, this way it ensures there is potato in every pot pie.
ps. it smells. so. good.
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Classic Chicken Pot Pie
If you are looking for an old fashioned, traditional chicken pot pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust, this is it!
This chicken pot pie recipe is also known as “Mrs. Hering’s Chicken Pot Pie” in the , from the famed Chicago . First introduced to customers in 1890, it was this Marshall’s chicken pot pie that launched the dish into our national consciousness.
Make Ahead Preparation Tips
This chicken pot pie recipe is so versatile and can be made ahead in a variety of ways!
First, making the chicken before prepping the recipe is a big time saver. I like to grill a big batch of chicken and chop or shred it to use in all kind of recipes, including this one. Batch cooking chicken is great and Ive also baked, boiled or used my Instant Pot over the years to make it.
Next, the filling can be made and stored in an airtight container in the refrigerator for up to two days until you are ready to prep the pies. You can also freeze just the filling itself .
The whole pie can be assembled, wrapped in foil or plastic wrap, and stored in the refrigerator for up to a day in advance. Keep in mind that sometimes this will make the crust a little soggier so you may need to bake it longer.
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How To Make Sure The Bottom Pie Crust Is Cooked
I didnt do anything fancy to make sure the bottom crust was cooked, but here are a few tips that might help you out if you are worried about it.
- Place your pie on a lower baking rack. Having the pie closer to the heat source will concentrate the heat at the bottom of the pie. The bottom crust is important, and you dont want it to be soggy.
- Place your pie on a hot cookie sheet. While you are assembling your pie, put a cookie sheet in the oven and preheat it. Then you are ready to bake, set your pie on the preheated cookie sheet. This helps make the dough impermeable to the pie filling.
- Put your filling into your pie nice and hot. If the filling is hot, it will actually start cooking the crust immediately before it even goes into the oven and reduce the sogginess.
Directions To Make Chicken Pot Pie With Potatoes:
There are a few steps to go through to make your pot pie filling. But dont be intimidated, they are quite simple and it comes together in about five minutes time.
First, start by cooking your onion and garlic in olive oil.
Remove those and set aside to be added back later.
Next make a roux by simply melting butter and then whisking in flour.
In goes the softened cream cheese. Its going to look like a thick, lumpy, mistake. Dont worry, youre on track still.
Now its time to start adding liquids. Gently pour in chicken broth and whisk to combine and smooth out mixture.
Make sure to keep whisking to smooth it all together. Add your seasonings.
Then in goes milk, and more whisking, followed by cream and, you guessed it, more whisking. Make sure to taste test to see if you need any more salt, pepper, thyme or other seasonings.
Finally, its time to add our veggies and chicken, as well as return the onions and garlic to the filling.
While this delicious goodness is simmering, I prepare my pie crust.
Which means I open the box and roll it out. Were saving time here, people!
Youll notice my pie crust doesnt come all the way up the edges. Given that this really serves up more like a chicken pot pie casserole than a slice of pie, this is okay with me. If you want to make those edges perfect, you do you.
Top with the remaining pie crust. I cut four small slits into the center to give steam a chance to escape.
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Other Easy Family Dinner Recipes We Love:
- 2 ozcream cheeseit must be softened to avoid lumps
- 2tspkosher saltadjust to taste
- 1tspblack pepperadjust to taste
- 1/2tspdried thyme or seasoning of your choice
- 1 1/2cupchicken broth
- 1cupmilkwhole works best if available
- 1/2cupheavy whipping creamhalf and half can also be used
- 2cupsdiced, cooked chicken
- 3cupsmixed vegetables Small sized veggies such as diced carrots, peas, corn and potatoes work well. If using frozen, make sure to thaw first
- 1packageready made roll out pie crustsI recommend Pillsbury brand
How To Make This Pot Pie
Once you find out how easy it is to make your own homemade freezable chicken pot pie, youll want to make it over and over again. Sometimes I will make a double batch so we have it ready to go when I need an easy weeknight meal. The delicious pot pie filling can be made in under 30 minutes!
Start by melting the butter, carrots, celery and onions in a large saucepan . Cook until they are tender, about 5-7 minutes .
Sprinkle the flour over the sautéed vegetables . By sprinkling it evenly, it will coat the vegetables and make thickening the mixture easier. Gradually add the milk to the vegetable and flour mixture, stirring quickly .
Simmer the mixture for 10-15 minutes until thickened . Remove from the heat and add the frozen peas and cooked chicken, stirring to combine .
At this point, you can divide and refrigerate or freeze the mixture . Or go ahead and fill the pot pies using the premade crust . Or do one of each!
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Make Ahead And Freezer Friendly Recipe
The best part about this Homemade Chicken Pot Pie Recipe is that it is easily freezable! I have made it in a variety of different combinations.
When I made this for my freezer meal exchange group years ago, they raved about it. Just about everyone wanted a copy of the recipe because their families loved it too! It has since been my go to recipe for friends in need after having a baby, going through treatment for an illness or injury or loss of a family member.
I also like to have extra on hand in my own freezer for when we want a delicious comfort meal that is easy!
How Do I Prevent A Potpie Crust From Getting Soggy
- For a single-crust pie, prebake the crust before filling.
- Brush the crust with a beaten egg white. This will help seal the crust and prevent the liquid filling from absorbing into the crust.
- Pour the filling into the crust while its still hot and immediately place the potpie in the oven. The heat from the filling will help set the crust.
- Bake the pie on a lower rack in the oven. Since heat is concentrated at the bottom, placing the potpie on the lowest rack ensures the bottom of the crust will bake up crisp and golden brown.
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