Chicken Pot Pie Recipe

Cooked chicken: Diced into small pieces, this forms the protein base of the pie.

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

Chicken broth: Provides a rich, savory flavor to the sauce.

Milk: Helps create a creamy consistency in the sauce.

All-purpose flour: Used to thicken the sauce.

Butter: Adds richness and helps cook the onions.

Onion: Chopped finely, it adds a subtle sweetness and depth of flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and warmth.

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

When making a chicken pot pie, ensure that the pie crust edges are well-sealed to prevent the filling from leaking out during baking. To achieve a perfect seal, use a fork to crimp the edges of the crust together. Additionally, brush the top crust with a bit of milk or egg wash to achieve a beautiful golden-brown finish.

• cooked chicken - Substitute with turkey: Turkey provides a similar texture and flavor, making it a great alternative for poultry dishes.

• frozen peas and carrots - Substitute with mixed vegetables: Mixed vegetables can offer a variety of flavors and textures, and often include peas and carrots along with other vegetables like corn and green beans.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is a good option for vegetarians.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free option while maintaining a creamy texture.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free, making it suitable for those with gluten sensitivities.

• butter - Substitute with olive oil: Olive oil can provide a similar richness and is a healthier fat option.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can be a nice variation in the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a subtle complexity.

• store-bought or homemade pie crusts - Substitute with phyllo dough: Phyllo dough can provide a flaky and crispy texture, offering a different but delightful crust option.

• Allow the chicken pot pie to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the chicken pot pie tightly with plastic wrap or aluminum foil to keep it fresh. Alternatively, you can place it in an airtight container.
• Store the wrapped or containerized chicken pot pie in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.
• For freezing, wrap the cooled chicken pot pie in plastic wrap, then cover it with a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Label the wrapped chicken pot pie with the date to keep track of its freshness. It can be stored in the freezer for up to 2-3 months.
• When ready to enjoy, thaw the chicken pot pie in the refrigerator overnight. Preheat the oven to 375°F (190°C) and bake for 30-40 minutes, or until the crust is golden and the filling is hot.
• If reheating from frozen, cover the chicken pot pie with foil and bake at 375°F (190°C) for 50-60 minutes. Remove the foil for the last 10-15 minutes to allow the crust to crisp up.

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

• For a quicker option, 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 retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Let it sit for a minute before serving.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken pot pie in the air fryer basket, ensuring it’s not overcrowded. Heat for 10-15 minutes, checking halfway through to ensure the crust doesn’t burn. This method will give you 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 5-7 minutes, flipping halfway through to ensure even heating. This method helps maintain the crust’s texture.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the chicken pot pie on a baking sheet and cover with aluminum foil. Heat for 15-20 minutes, or until the filling is hot and the crust is crisp.

• Saucepan: Used to melt butter and cook the onion until tender.

• Wooden spoon: Ideal for stirring the flour, salt, pepper, broth, and milk to create a thickened mixture.

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

• Measuring spoons: Necessary for measuring the salt and black pepper.

• Pie dish: Holds the pie crust and chicken mixture.

• Knife: Used to chop the onion and dice the cooked chicken.

• Cutting board: Provides a safe surface for chopping the onion and dicing the chicken.

• Oven: Preheated to 425°F (220°C) for baking the pie.

• Rolling pin: Useful if you need to roll out the pie crusts to fit the pie dish.

• Pastry brush: Can be used to brush the top crust with milk or egg wash for a golden finish (optional).

• Fork: Handy for sealing the edges of the pie crust and making decorative patterns.

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

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking your own.

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: Warm the chicken broth in the microwave to speed up the thickening process.

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