Chicken Pot Pie Recipe

Chicken: Cooked and diced, this is the main protein of the dish.

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

Butter: Used to create the roux for the sauce.

All-purpose flour: Helps thicken the sauce.

Salt: Enhances the overall flavor.

Black pepper: Adds a bit of spice.

Onion powder: Provides a subtle onion flavor.

Chicken broth: Forms the base of the creamy sauce.

Milk: Adds creaminess to the sauce.

Pie crusts: Forms the delicious, flaky exterior of the pot pie.

When making the pie crust, ensure it is chilled before rolling it out. This helps in achieving a flaky texture. Additionally, when sealing the edges of the pie, use a fork to press down the edges for a decorative and secure seal. This prevents the filling from leaking out during baking.

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

• frozen peas and carrots - Substitute with frozen mixed vegetables: Mixed vegetables often include peas and carrots along with other vegetables like corn and green beans, adding more variety.

• butter - Substitute with margarine: Margarine can provide a similar fat content and texture as butter, making it a suitable replacement.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may slightly alter the texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the recipe.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, making it a good alternative.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base without the use of animal products.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can provide a similar creamy texture without the dairy.

• store-bought or homemade pie crusts - Substitute with phyllo dough: Phyllo dough can offer a flaky and crispy texture, though it will be lighter and more delicate than traditional pie crust.

• 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:

  • Cover the pie dish tightly with aluminum foil or plastic wrap.
  • Store in the refrigerator for up to 3-4 days.
  • Reheat individual slices in the microwave or the entire pie in the oven at 350°F (175°C) until heated through.

• For freezing:

  • Wrap the cooled chicken pot pie tightly in plastic wrap, ensuring all edges are sealed.
  • Follow with a layer of aluminum foil to prevent freezer burn.
  • Label with the date and contents.
  • Freeze for up to 2-3 months.

• To reheat from frozen:

  • Preheat your oven to 375°F (190°C).
  • Remove the chicken pot pie from the freezer and unwrap it.
  • 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 minutes, then remove the foil and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  • Let the pie cool for 10 minutes before serving to allow the filling to set.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken pot pie on a baking sheet to catch any drips.
  3. Cover the pot pie loosely 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 during the last 5 minutes of baking for an extra-crispy crust.

• Microwave Method:

  1. Cut a slice of the chicken pot pie and place it on a microwave-safe plate.
  2. Cover the slice with a microwave-safe cover or another plate to prevent splatters.
  3. Microwave on medium power for 2-3 minutes, checking halfway through.
  4. If the filling isn't hot enough, continue microwaving in 30-second intervals until heated through.
  5. For a crispier crust, transfer the slice to a toaster oven for a few minutes after microwaving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place a slice or the entire chicken pot pie on a toaster oven tray.
  3. Cover loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for 15-20 minutes, or until the filling is hot and the crust is crisp.
  5. Remove the foil during the last 5 minutes of heating for a golden-brown finish.

• 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 even heating.
  5. Check to make sure the filling is hot and the crust is crispy before serving.

• Oven: Used to bake the chicken pot pie to a golden brown perfection.

• Saucepan: Essential for melting butter and cooking the filling mixture until thickened.

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

• Mixing spoon: Useful for stirring the ingredients in the saucepan to ensure even cooking.

• Measuring cups: Needed to accurately measure out the chicken, peas and carrots, butter, flour, chicken broth, and milk.

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

• Knife: Handy for cutting the cooked chicken into small, bite-sized pieces.

• Cutting board: Provides a safe surface for dicing the cooked chicken.

• Rolling pin: If using homemade pie crusts, this tool helps roll out the dough to the desired thickness.

• Pastry brush: Optional, but useful for brushing the top crust with milk or egg wash for a glossy finish.

• Fork: Helps to seal the edges of the pie crust and create decorative patterns.

• Cooling rack: Allows the pie to cool evenly after baking, preventing a soggy bottom crust.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and dicing raw chicken.

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

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

Microwave broth and milk: Heat chicken broth and milk in the microwave before adding to the roux to speed up thickening.

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