Chicken Pot Pie Recipe

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

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

Chicken broth: Provides a rich, savory base for the sauce.

Milk: Adds creaminess to the sauce.

Butter: Used to create the roux for thickening the sauce.

All-purpose flour: Combined with butter to thicken the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the flavor.

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

When making the roux (the mixture of butter and flour), ensure you cook it for at least 1-2 minutes before adding the chicken broth and milk. This step is crucial to eliminate the raw taste of the flour and to develop a deeper flavor in your chicken pot pie.

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

• cooked chicken - Substitute with tofu: For a vegetarian option, tofu can provide a similar protein content and texture.

• frozen peas and carrots - Substitute with fresh peas and carrots: Fresh vegetables can be used if you prefer a fresher taste and texture.

• frozen peas and carrots - Substitute with mixed frozen vegetables: Mixed vegetables can add more variety and color to the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the dish.

• chicken broth - Substitute with beef broth: Beef broth can add a richer flavor, though it will alter the taste slightly.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that can provide a similar creamy texture.

• milk - Substitute with coconut milk: Coconut milk adds a unique flavor and is also dairy-free.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter.

• butter - Substitute with olive oil: Olive oil can be used for a healthier fat option.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour is essential for those with gluten intolerance.

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

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• pie crusts - Substitute with phyllo dough: Phyllo dough can create a lighter, flakier crust.

• pie crusts - Substitute with biscuit dough: Biscuit dough can offer a more hearty and rustic topping.

• Allow the chicken pot pie to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the entire pie tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh.
• For added protection, place the wrapped pie in a large zip-top freezer bag or an airtight container.
• Label the container with the date to keep track of how long it has been stored.
• 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.
• To reheat a refrigerated pie, preheat your oven to 350°F (175°C). Cover the pie with foil to prevent the crust from over-browning and bake for 20-25 minutes, or until heated through.
• For a frozen pie, let it thaw in the refrigerator overnight. Then, follow the same reheating instructions as for a refrigerated pie.
• If you're in a hurry, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 2-3 minutes, checking to ensure it's heated evenly.
• For best results, avoid reheating the pie multiple times, as this can dry out the chicken and vegetables.
• If you have leftover filling but no crust, store the filling in an airtight container in the refrigerator for up to 3 days. You can use it to make a quick soup or serve it over rice or mashed potatoes.

• Preheat your oven to 350°F (175°C). This temperature is perfect for gently warming up your chicken pot pie without drying it out.

• Place the leftover chicken pot pie on a baking sheet. If you have a whole pie, you can reheat it as is. For individual slices, arrange them with a bit of space in between.

• Cover the pie loosely with aluminum foil. This helps to keep the crust from over-browning while ensuring the filling heats evenly.

• Bake in the preheated oven for 20-25 minutes if reheating a whole pie. For individual slices, 10-15 minutes should suffice. Check to ensure the filling is heated through and the crust is crisp.

• If you prefer a crispier crust, remove the foil during the last 5 minutes of reheating.

• Let the chicken pot pie cool for a few minutes before serving to avoid burning your mouth with the hot filling.

• For a quicker method, you can use the microwave. Place a slice of chicken pot pie on a microwave-safe plate.

• Cover the slice with a microwave-safe cover or another plate to prevent splatters and retain moisture.

• Microwave on medium power for 2-3 minutes. Check the temperature and continue heating in 30-second intervals until the filling is hot.

• To crisp up the crust, you can transfer the microwaved slice to a preheated oven or toaster oven at 350°F (175°C) for 5-10 minutes.

• If you own an air fryer, it can be a fantastic tool for reheating chicken pot pie while maintaining a crispy crust.

• Preheat the air fryer to 350°F (175°C).

• Place the chicken pot pie slice in the air fryer basket, ensuring it’s not overcrowded.

• Heat for 5-7 minutes, checking halfway through to ensure even reheating. The crust should be golden and the filling hot.

• For stovetop reheating, use a skillet with a lid. This method works well for individual slices.

• Heat the skillet over medium-low heat and add a small amount of butter or olive oil to prevent sticking.

• Place the chicken pot pie slice in the skillet and cover with the lid.

• Heat for about 5-7 minutes, flipping halfway through to ensure even warming. The crust should be crisp and the filling hot.

• Oven: Used to bake the chicken pot pie at a consistent temperature of 425°F (220°C).

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

• Stirring spoon: Useful for blending the flour, salt, and pepper into the melted butter and for stirring the filling.

• Measuring cups: Necessary for accurately measuring the chicken broth, milk, and other ingredients.

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

• Baking dish: Holds the pie crust and filling, ensuring even baking.

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

• Cutting board: Provides a safe surface for cutting and preparing ingredients.

• Mixing bowl: Useful for combining the shredded chicken and vegetables before adding them to the saucepan.

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

• Pastry brush: Optional, but can be used to brush the top crust with milk or egg wash for a golden finish.

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

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

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

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

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

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