Chicken Pot Pie Recipe

Chicken: Cooked and shredded, it forms the protein base of the dish.

Frozen peas and carrots: Adds a mix of vegetables for flavor and texture.

Chicken broth: Provides a rich and savory liquid for the filling.

Milk: Adds creaminess to the sauce.

Butter: Used to create the roux for the sauce.

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

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice.

Pie crusts: Forms the flaky, delicious outer layer of the pie.

When making the roux for the chicken pot pie, ensure you cook the flour and butter mixture for at least 1-2 minutes before adding the broth and milk. This step helps to eliminate the raw flour taste and allows the roux to develop a richer flavor, which will enhance the overall taste of your filling.

• cooked chicken - Substitute with cooked turkey: Turkey provides a similar texture and flavor, making it a great alternative for those who prefer a different poultry option.

• frozen peas and carrots - Substitute with frozen mixed vegetables: Mixed vegetables often include peas, carrots, corn, and green beans, adding variety and maintaining the dish's nutritional value.

• chicken broth - Substitute with vegetable broth: Vegetable broth offers a similar depth of flavor and is suitable for vegetarians or those looking to reduce meat consumption.

• milk - Substitute with unsweetened almond milk: Almond milk provides a creamy texture without dairy, making it ideal for lactose-intolerant individuals.

• butter - Substitute with margarine: Margarine can replicate the richness of butter and is a good option for those avoiding dairy.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend allows those with gluten sensitivities to enjoy the dish without compromising texture.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, offering a subtle variation.

• store-bought or homemade pie crusts - Substitute with phyllo dough: Phyllo dough creates a flaky, crispy crust that can add a different texture and is often lower in fat.

• Allow the chicken pot pie to cool completely before storing. This prevents condensation from forming, which can make the crust soggy.

• For short-term storage, cover the pie tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Wrap the pie securely in plastic wrap and then in a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• If you prefer, you can freeze individual slices. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. This makes reheating portions easier.

• When ready to enjoy, thaw the chicken pot pie in the refrigerator overnight if frozen. This ensures even reheating.

• Reheat the pie in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. Cover the edges with foil to prevent over-browning if necessary.

• For a quicker option, reheat individual slices in the microwave on medium power for 2-3 minutes, checking frequently to avoid overcooking.

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

• Preheat your oven to 350°F (175°C). Place the 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 heated through.

• For a quicker method, use the microwave. Place a slice of chicken pot pie on a microwave-safe plate. Cover with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispier crust, use a combination of microwave and oven. Start by microwaving a slice of chicken pot pie on medium power for 2 minutes. Then transfer it to a preheated oven at 350°F (175°C) for 5-10 minutes to crisp up the crust.

• For an air fryer, preheat to 350°F (175°C). Place a slice of chicken pot pie in the basket and heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook. This method will give you a crispy crust and warm filling.

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

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

• Mixing spoon: Useful for stirring the ingredients together in the saucepan.

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

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

• Measuring spoons: Used to measure out the salt and pepper precisely.

• Knife: Handy for cutting slits in the top pie crust to allow steam to escape.

• Cutting board: Provides a surface for any additional chopping or slicing needed.

• Whisk: Helps in blending the flour, salt, and pepper into the melted butter smoothly.

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

• Cooling rack: Allows the pie to cool slightly before serving, ensuring the filling sets properly.

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

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

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