Chicken Pot Pie Recipe

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

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

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

All-purpose flour: Helps thicken the sauce.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice.

Onion powder: Provides a subtle onion flavor without the texture.

Chicken broth: The liquid base for the sauce, adding depth of flavor.

Milk: Contributes to the creaminess of the sauce.

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

When making the roux (the mixture of butter and flour), ensure you cook it for at least 1-2 minutes before adding the 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 profile to chicken, making it a suitable replacement.

• frozen peas and carrots - Substitute with mixed vegetables: Mixed vegetables often include peas, carrots, corn, and green beans, providing a similar taste and texture.

• butter - Substitute with margarine: Margarine can be used in place of butter for a similar fat content and consistency.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used to add a slightly nutty flavor and more fiber.

• 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 without altering the color of the dish.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a similar liquid base with a slightly different flavor.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and can be used for a dairy-free option.

• pie crusts - Substitute with phyllo dough: Phyllo dough can be used for a lighter, flakier crust alternative.

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

• For short-term storage, cover the pie dish tightly with aluminum foil or plastic wrap, or transfer the pie to an airtight container. Store in the refrigerator for up to 3-4 days.

• To freeze the chicken pot pie, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Alternatively, place the pie in a freezer-safe airtight container. Label with the date and freeze for up to 2-3 months.

• When ready to reheat a refrigerated chicken pot pie, preheat your oven to 350°F (175°C). Cover the pie with aluminum foil to prevent the crust from over-browning. Heat for about 20-25 minutes, or until the filling is hot and bubbly.

• For a frozen chicken pot pie, it's best to thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for a refrigerated pie. If baking directly from frozen, preheat the oven to 375°F (190°C) and bake for 60-70 minutes, covering the edges with foil if they start to brown too quickly.

• If you prefer individual servings, consider freezing slices of chicken pot pie separately. Wrap each slice in plastic wrap, then in aluminum foil, or place in individual freezer-safe containers. This allows you to reheat only what you need.

• For a crispier crust when reheating, consider using a baking sheet. Place the chicken pot pie on the sheet and bake uncovered for the last 10 minutes of reheating. This helps to maintain the texture of the crust.

• Remember to check the internal temperature of the chicken pot pie before serving. It should reach at least 165°F (74°C) to ensure that it is heated through and safe to eat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover 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 the filling is heated through and the crust is crisp. Remove the foil for the last 5 minutes to let the crust regain its golden texture.

• Microwave Method: For a quick reheat, cut a slice of the chicken pot pie and place it on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to avoid drying out. Heat on medium power for 2-3 minutes, checking halfway through. If the filling isn't hot enough, continue heating in 30-second intervals until warmed through.

• Stovetop Method: If you prefer a crispier crust, use a skillet. Preheat the skillet over medium-low heat. Place a slice of chicken pot pie in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method helps maintain the crust's texture while warming the filling.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place a slice of chicken pot pie in the air fryer basket. Heat for 5-7 minutes, checking halfway through. This method will give you a crispy crust and evenly heated filling, making it a great option for reheating.

• Oven: Used to bake the chicken pot pie at the specified temperature until the crust is golden brown.

• Saucepan: Utilized to melt the butter and cook the flour mixture with broth and milk until thickened.

• Pie dish: Holds the pie crust and chicken mixture, forming the base and top of the pot pie.

• Mixing spoon: Essential for stirring the butter, flour, and liquid mixture to ensure it blends smoothly.

• Measuring cups: Used to measure out the precise amounts of chicken, peas and carrots, broth, and milk.

• Measuring spoons: Necessary for measuring the salt, pepper, and onion powder accurately.

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

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

• Whisk: Helps in blending the flour mixture with the broth and milk to achieve a smooth consistency.

• Pie crust cutter: Useful for trimming and shaping the pie crust edges.

• Fork: Used to seal the edges of the pie crust and create slits for steam to escape.

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

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.

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