Emilie Meyer
Chicken pot pie is a comforting meal that can be made in big batches and frozen for later. It is a convenient dish to have on hand, but there are a few things to consider when it comes to freezing cooked chicken pot pie. The quality of the pie may be affected, with the crust potentially becoming soggy and the filling watery. However, if frozen correctly, it can still be tasty. To freeze a cooked chicken pot pie, it is recommended to let it cool completely, then wrap it tightly in foil or plastic wrap, squeezing out any excess air, before placing it in the freezer. When baking from frozen, it is best to thaw the pie first, which can take about 24 hours, and then bake according to the recipe.
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What You'll Learn
- Chicken pot pies can be frozen for up to 3 months
- It is recommended to freeze the pie unbaked for the best taste and texture
- The filling should be cooled completely before freezing to prevent condensation
- Wrap the pie tightly in foil, minimising air exposure, before placing it in the freezer
- Bake the frozen pie at 400˚F (200˚C) for 30 minutes with the foil on top
Chicken pot pies can be frozen for up to 3 months
Firstly, it is important to note that chicken pot pies are best frozen unbaked. This will ensure that the crust remains flaky and the filling stays fresh. If you do decide to freeze a pre-cooked pie, be aware that the vegetables may become soggy and the flavours may not be as vibrant. However, freezing a cooked pie is still an option if you are looking to save time.
To freeze an unbaked chicken pot pie, start by making the filling. This typically includes a mixture of vegetables, such as carrots, celery, and onions, as well as a thickening agent like flour, and milk or cream for a creamier texture. Cook the filling until it is tender and thickened, and then allow it to cool completely before transferring it to your desired container. You can use a Souper Cubes tray or a simple freezer bag, ensuring that you remove any excess air to avoid freezer burn.
Next, prepare the pie crust separately. Roll out the dough and cut it to fit your chosen pie dish, usually with a bottom and top crust. Some recipes suggest using a foil pot pie dish as a template for the crust. Once the filling has cooled, place it in a pie dish and top with the crust. Wrap the pie tightly in plastic wrap or aluminium foil, again removing any excess air, and freeze for up to 3 months.
When you are ready to enjoy your chicken pot pie, simply thaw it in the refrigerator for about 24 hours and then bake it according to your recipe instructions. You can also bake it from frozen, which will take longer, but will still result in a tasty pie. For a 9-inch pie, cover it in foil and bake for 30 minutes, then remove the foil and bake for an additional 35-40 minutes at 350°F until the crust is golden brown.
Chicken pot pies are a delicious and convenient meal option, and freezing them can save time and effort on busy nights. With proper preparation and storage, you can enjoy a fresh and flavourful pie straight from your freezer.
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It is recommended to freeze the pie unbaked for the best taste and texture
Chicken pot pies can be frozen either cooked or uncooked. However, for the best taste and texture, it is recommended to freeze the pie unbaked. This is because freezing an already cooked pie can cause the potatoes and vegetables to become soggy and overcooked, and the crust to lose its flakiness.
To freeze an unbaked chicken pot pie, prepare the filling and allow it to cool completely. Then, assemble the pie in a pie dish, wrap it tightly in foil, and freeze for up to 2-3 months. When you're ready to eat it, thaw the pie in the refrigerator for about 24 hours, then bake it according to your recipe.
If you do choose to freeze your chicken pot pie after baking, it is recommended to under-bake the pie crust slightly before freezing. This will help ensure that the crust doesn't become too dry or hard after being reheated.
When preparing to reheat a frozen, cooked chicken pot pie, it is best to thaw it first and then warm it up gently to avoid drying it out. You can also bake it from frozen, but this will take significantly longer than baking a thawed pie.
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The filling should be cooled completely before freezing to prevent condensation
Chicken pot pie is a great dish to make in large batches and freeze for later. It can be frozen either cooked or uncooked, but it's important to note that the quality of the crust and vegetables may be affected if it's frozen after cooking. The filling should be cooled completely before freezing to prevent condensation and ensure the best quality.
To prepare the filling for freezing, start by melting butter with carrots, celery, and onions in a large saucepan. Cook until tender, then sprinkle in flour to coat the vegetables. Gradually add milk, stirring constantly, followed by chicken broth. Simmer the mixture until thickened, then remove from the heat and stir in frozen peas and cooked chicken. Allow this mixture to cool completely before transferring it to the freezer.
When freezing chicken pot pie filling, it's important to minimize air exposure. Wrap the filling tightly in several layers of plastic wrap or aluminium foil, squeezing out any excess air. Alternatively, place the filling in an airtight freezer bag or container, removing as much air as possible. Properly packaged, the filling can be frozen for up to 2-3 months without affecting the quality.
To bake the frozen chicken pot pie, preheat the oven to 400˚F (200˚C) and bake for 30 minutes with the foil on top. Then, remove the foil and finish baking for an additional 35-40 minutes, or until the pie crust is golden brown and the filling is bubbling.
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Wrap the pie tightly in foil, minimising air exposure, before placing it in the freezer
Freezing a cooked chicken pot pie is a straightforward process. It's important to wrap the pie tightly in foil, minimising any air exposure, and then place it in the freezer. This will ensure the pie stays fresh and flavoursome during its time in the freezer.
To start, you'll need to source some aluminium foil. It's best to get a roll that is longer than you think you'll need, as you can always wrap the excess around the pie a second time for extra protection. You'll also want to ensure that the pie is cooled to room temperature before wrapping it. This is an important step to prevent condensation from forming inside the wrapping, which can affect the quality of the pie.
Once the pie is cooled, place it on a flat surface and get ready to wrap. Cut a generous length of foil from the roll and place it on the surface in front of you, ensuring the shiny side is facing up. Now, carefully place the pie in the centre of the foil. Take one edge of the foil and bring it up and over the pie, smoothing it down gently as you go. Repeat this process with the other edges of the foil, ensuring that the pie is completely covered. It's important to minimise any air exposure, so be sure to press the foil tightly against the pie, moulding it to the shape of the dish.
Once the pie is tightly wrapped, you can place it in the freezer. It's a good idea to label the pie with the date and contents, so you know exactly what it is and when it was frozen. Properly wrapped and stored, your chicken pot pie can last in the freezer for up to 2-3 months.
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$128.7
Bake the frozen pie at 400˚F (200˚C) for 30 minutes with the foil on top
Yes, you can freeze a cooked chicken pot pie. It is recommended to freeze the pie before baking so that it tastes like a fresh meal later. However, freezing it after cooking can also work. To freeze a cooked chicken pot pie, wrap it tightly in a few layers of plastic wrap or aluminium foil, squeezing out any excess air. Label the package with the date and contents, and freeze for up to 2-3 months for the best quality.
When you are ready to bake the frozen chicken pot pie, preheat your oven to 400˚F (200˚C). Leave the foil on top of the pie and bake for 30 minutes. Then, remove the foil and finish baking for another 35-40 minutes until the pie crust is golden brown and the sauce is bubbling inside.
If you are short on time, you can thaw the frozen chicken pot pie in the refrigerator for about 24 hours before baking. It is not recommended to defrost the pie using a microwave, as this can affect the quality of the pie.
Using a metal or foil pan is important when going from freezer to oven, as glass pans can shatter.
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Frequently asked questions
Yes, you can. Wrap it tightly in foil, trying to minimise any air exposure, and place it in the freezer.
A cooked chicken pot pie can be frozen for up to 3 months, and often even longer.
You can either thaw the pie in the refrigerator for about 24 hours, or bake it from frozen. If baking from frozen, preheat your oven to 400˚F (200˚C) and bake for 30 minutes with the foil on top. Then, remove the foil and finish baking for another 35-40 minutes.
Yes, you can. It is actually recommended to freeze chicken pot pies uncooked, as the crust will be flakier and the vegetables will be less soggy.
An uncooked chicken pot pie can be frozen for up to 2-3 months for the best quality.
