Chicken pot pie is a savory pie made with a flaky pastry crust that is filled with a mixture of cooked chicken, vegetables, and a creamy sauce. The filling typically includes diced chicken, potatoes, carrots, peas, and sometimes other vegetables such as celery, onions, or mushrooms. The sauce is typically made with a roux, chicken broth, and cream, and may also include herbs and spices for flavor. The pie is baked until the crust is golden brown and the filling is hot and bubbly. Chicken pot pie is a popular comfort food in many countries, including the United States and the United Kingdom. If you want to experiment with chicken recipes, you can read more of our articles: Creamy Tuscan Chicken Recipe and Chicken Fried Rice Recipe
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When to freeze chicken pot pie?
Chicken pot pie can be frozen before or after baking. Here are some guidelines for each method:
Freezing before baking:
- Assemble the chicken pot pie according to your recipe, but do not bake it.
- Cover the unbaked pot pie tightly with plastic wrap, aluminum foil, or a freezer-safe lid.
- Label and date the pot pie, and place it in the freezer.
- The pot pie can be frozen for up to 2-3 months.
Freezing after baking:
- Bake the chicken pot pie according to your recipe, and let it cool completely.
- Cover the baked pot pie tightly with plastic wrap, aluminum foil, or a freezer-safe lid.
- Label and date the pot pie, and place it in the freezer.
- The pot pie can be frozen for up to 2-3 months.
When you’re ready to eat the frozen pot pie, it’s best to thaw it in the refrigerator overnight before reheating it in the oven. Follow your recipe’s instructions for reheating the pot pie.
How freeze chicken pot pie ?
Here are the steps to freeze a chicken pot pie:
- Allow the chicken pot pie to cool completely after baking.
- Cover the chicken pot pie with plastic wrap or aluminum foil. Make sure it is tightly covered to prevent freezer burn.
- If you are using a disposable aluminum pie pan, you can wrap the pan in plastic wrap and then cover it with aluminum foil. If you are using a glass or ceramic dish, you can cover it with plastic wrap and then place it inside a large freezer-safe plastic bag.
- Label the chicken pot pie with the date and the contents. This will help you keep track of how long it has been in the freezer.
- Place the chicken pot pie in the freezer on a flat surface. Make sure it is not touching any other items in the freezer.
- Once the chicken pot pie is frozen solid, it can be stored for up to 2-3 months.
To reheat the frozen chicken pot pie, remove the plastic wrap or aluminum foil and place the pie in the oven. Preheat the oven to 375°F (190°C) and bake for 50-60 minutes, or until the filling is hot and the crust is golden brown. Make sure the chicken pot pie reaches an internal temperature of 165°F (74°C) before serving.
How to make chicken pot pie crust?
Here’s a recipe for making chicken pot pie crust:
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, chilled and cubed
- 1/4 to 1/2 cup ice water
Instructions:
In a large bowl, whisk together the flour, salt, and sugar.
Add the chilled and cubed butter to the bowl and use a pastry blender or a fork to cut the butter into the flour mixture until it resembles coarse crumbs. You can also use a food processor to pulse the butter and flour mixture until it resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, and mix with a fork until the dough comes together. You may not need to use all of the water, so add it gradually until the dough comes together.
Divide the dough into two equal portions and shape each portion into a disc. Wrap each disc with plastic wrap and refrigerate for at least 30 minutes before using.
Once chilled, roll out each disc on a floured surface to the desired thickness and use it to line the bottom and sides of a 9-inch pie dish. Trim the edges as needed.
Fill the pie with your chicken pot pie filling and top with the remaining rolled-out dough, trimming the edges as needed. Cut slits in the top crust to allow steam to escape.
Bake the chicken pot pie according to your recipe’s instructions, or until the crust is golden brown and the filling is hot and bubbly.
Note: You can also use a store-bought pie crust or puff pastry as a shortcut. Just follow the package instructions for thawing and rolling out the crust.
How to make chicken pot pie with biscuits?
Here’s a recipe for making chicken pot pie with biscuits:
Ingredients:
- 2 cups cooked and shredded chicken
- 2 cups frozen mixed vegetables (such as carrots, peas, and green beans)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 can (8-count) refrigerated biscuits
Instructions:
- Preheat your oven to 400°F (205°C).
- In a large bowl, mix together the cooked and shredded chicken, frozen mixed vegetables, condensed cream of chicken soup, milk, garlic powder, dried thyme, salt, and pepper until well combined.
- Transfer the mixture to a 9×13-inch baking dish and spread it out evenly.
- Open the can of refrigerated biscuits and place them on top of the chicken mixture, spacing them evenly.
- Bake the chicken pot pie with biscuits for 20-25 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
- Let the chicken pot pie cool for a few minutes before serving.
Note: You can use homemade or store-bought biscuits for this recipe. If using homemade biscuits, bake them separately and add them to the chicken mixture after it has been baked.
