Cody Casey
Chicken pot pie is a hearty dish that can be made ahead of time and frozen for up to three months. It is a simple, comforting meal that can be prepared in advance, making it perfect for busy weeks or unexpected guests. The process of making a pot pie that can be cooked later involves preparing the filling and pastry separately, assembling the pie, and then freezing it. However, some sources suggest that the filling and pastry should be stored separately in the fridge and assembled just before baking to avoid a soggy crust. This guide will explore the steps to making a chicken pot pie that can be cooked later, including tips and tricks for a flaky pastry and a bubbly filling.
| Characteristics | Values |
|---|---|
| Prep in advance | Yes, you can prep the filling and the pie crust and store them separately in the fridge, or even assemble the whole pie a few hours before dinner. |
| Bake later | Yes, you can assemble the pie and store it in the fridge to bake later. |
| Freeze | Yes, you can freeze the unbaked pie for up to three months and bake it straight from frozen. |
| Filling | Chicken, vegetables, butter, flour, salt, pepper, bouillon paste, celery seed, garlic powder, milk, water, wine, turmeric, thyme, heavy cream, chicken broth, half-and-half, etc. |
| Crust | Homemade or store-bought. |
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What You'll Learn
Prep the filling and crust in advance and store them separately
Chicken pot pie is the ultimate comfort food, and it can be prepped in advance! You can make the filling and the pie crust a day in advance and store them separately in the fridge. This will save you time and effort when you want to assemble and bake the pie.
The first step is to prepare the filling. Start by cooking the chicken; season the chicken with salt and pepper and add it to a pot with water. Bring it to a simmer and cook until it is barely cooked through. Remove the chicken and let it cool before chopping it into bite-sized pieces. Next, cook the vegetables. Add butter to a saucepan and cook onions, celery, and carrots until soft and translucent. You can also add other vegetables of your choice, such as frozen peas. Then, add flour, salt, pepper, and seasonings like garlic powder, celery seed, or thyme to the saucepan. Slowly stir in milk and the reserved water from cooking the chicken. Continue stirring until the mixture thickens. Finally, add the cooked chicken to the vegetable mixture and let it cool.
Now, you can prepare the pie crust. You can make your own pie crust from scratch, using a recipe that includes butter, flour, and shortening, or you can use a store-bought pie crust. If you choose to make your own, combine the dry ingredients and cut in the butter until the mixture resembles coarse crumbs. Gradually add water and mix until the dough comes together. Divide the dough into two portions for the top and bottom crusts. Roll out each portion into a circle and place them in pie plates.
Once the filling and crust are prepared, store them separately in the refrigerator. The filling can be stored in a sealed container, and the crust can be wrapped in plastic wrap or stored in a sealed bag. When you're ready to assemble and bake the pie, simply combine the filling and crust, following the baking instructions for your chosen recipe.
By prepping the filling and crust in advance, you can save time and ensure that your chicken pot pie is ready to bake when you need it. This method is perfect for meal prepping and ensuring you have a delicious, comforting meal ready to go.
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Assemble the pie a few hours before baking
Assembling a chicken pot pie a few hours before baking is a great way to save time and effort. Here's a step-by-step guide to help you assemble the pie like a pro:
Prepare the Filling:
Start by cooking the chicken. Season the chicken with salt and pepper, and cook it in a large saucepan with water until it's just barely cooked through. Remove the chicken from the saucepan and let it cool before chopping it into bite-sized pieces. You can also use rotisserie chicken or leftover cooked turkey if you prefer.
Next, prepare the vegetables. Sauté onions, celery, and carrots in butter until they are soft and translucent. You can also add other vegetables like frozen peas, potatoes, or mixed vegetables according to your taste.
Once the vegetables are cooked, add the flour, seasonings, and liquid. Stir in flour, salt and pepper, and seasonings like garlic powder, celery seed, or thyme. Slowly add the liquid, which can be a combination of milk, water, chicken broth, and even a splash of white wine. Stir everything together and let it simmer until thickened.
Prepare the Pie Crust:
While the filling is cooling, prepare the pie crust. You can make your own pie crust from scratch using a recipe specifically for pot pies, or you can use a store-bought pie crust to save time. If you're making your own crust, consider using an all-shortening pie crust recipe for a flaky and buttery texture.
Assemble the Pie:
Allow the filling to cool before assembling the pie. This step is crucial as it allows the filling to thicken and ensures that the pie bakes properly. Once the filling is cooled, pour it into the bottom pie crust. Cover it with the top crust, sealing the edges to prevent leakage.
Baking Instructions:
Poke a few holes in the top crust to allow steam to escape during baking. You can also create a decorative pattern or cutouts in the top crust to make your pie look extra special. Place the assembled pie in the refrigerator until you're ready to bake it.
When it's time to bake, preheat your oven to 375°F-425°F (depending on the recipe). Place the pie on a rimmed baking sheet and bake for 25-45 minutes, or until the crust is deep golden brown and the filling is bubbly. To prevent overbrowning, you can loosely cover the pie with foil for the first half of the baking time.
And that's it! You've successfully assembled and baked a delicious chicken pot pie. Enjoy the fruits of your labour and savour the ultimate comfort food!
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Freeze the unbaked pie for up to three months
Chicken pot pie is a great dish to make ahead of time and freeze for later. This is a handy way to ensure you always have a comforting, tasty meal ready to go. The unbaked pie can be frozen for up to three months, so it's a brilliant option for batch cooking and meal planning.
To freeze an unbaked chicken pot pie, first, assemble the pie as you would if you were going to bake it fresh. Then, wrap the pie tightly in foil to protect it from the cold, dry air of the freezer. This will also help to maintain the shape of the pie and prevent any air from getting to the filling. You can also use a freezer bag, but make sure to remove all the air from the bag before sealing.
Once the unbaked pie is wrapped, place it in the freezer, where it will keep for up to three months. When you're ready to bake the pie, you can do so straight from frozen. Simply adjust the baking time to account for the fact that the pie is frozen. You may need to add a few minutes to the total bake time.
Freezing an unbaked chicken pot pie is a convenient way to ensure you have a delicious, homemade meal ready to go whenever you need it. It's a great option for busy weeks when you don't have time to prepare a fresh pie, or for those days when you're craving a hearty, comforting dish but don't have the energy to cook from scratch.
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Bake straight from frozen, adding a few minutes to the bake time
If you want to make a chicken pot pie and eat it at a later date, you can assemble the pie and freeze it before baking. When you're ready to eat it, you can bake it straight from frozen, but you'll need to add a few minutes to the bake time.
To freeze your chicken pot pie before baking, first, make your filling. You can use any recipe you like, but a common filling for chicken pot pie includes chicken, vegetables (such as onions, celery, and carrots), and a liquid (such as milk, water, or chicken broth). You can also add seasonings like salt and pepper, garlic powder, and celery seed. Once your filling is ready, allow it to cool before pouring it into your pie crust. Then, wrap the assembled pie tightly in foil and place it in the freezer.
When you're ready to bake your frozen chicken pot pie, preheat your oven to a temperature suitable for your recipe. You may need to experiment with the baking time, but plan to add a few minutes to the bake time you would normally use for a fresh pie. You can also cover the pie loosely with foil during baking to prevent the crust from getting too brown.
Freezing a chicken pot pie before baking is a convenient way to prepare a meal in advance and enjoy it at a later date. By adding a few minutes to the bake time, you can ensure your frozen pie is cooked thoroughly and safely.
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Use a store-bought crust to save time
Chicken pot pie is the ultimate comfort food, and making it from scratch is a rewarding experience. However, if you're short on time, there's no shame in taking a few shortcuts, like using a store-bought crust. Here's why opting for a pre-made crust can be a great option:
Convenience and Time Savings:
Using a store-bought crust saves you the time and effort of making dough from scratch. It's a convenient option when you're in a hurry or don't want to spend hours in the kitchen. Simply pick up a package of refrigerated pie crusts from the store, and you've already crossed one task off your list.
Ease of Preparation:
Store-bought crusts are typically easy to work with and require minimal preparation. They come ready to use, so you don't have to worry about mixing, rolling, or cutting the dough. Just unroll the package, and you're ready to assemble your pie.
Variety of Options:
The selection of store-bought crusts goes beyond traditional pastry dough. You can find refrigerated or frozen pie crusts, puff pastry, or even biscuit dough to use as a topping or base for your pot pie. Some brands, like Pillsbury, offer convenient 2-packs, ensuring you have enough for both the top and bottom crusts.
Longevity and Storage:
Store-bought crusts often have a longer shelf life than homemade dough. They can be stored in the refrigerator or freezer, depending on the type you choose. For instance, frozen pie crusts can be stored for up to 3 months before thawing and using them, which gives you the flexibility to prepare meals in advance.
Taste and Texture:
While some prefer the taste and flakiness of a homemade crust, store-bought options have improved significantly. Many brands offer flaky, tasty, and buttery crusts that are comparable to homemade ones. Additionally, certain store-bought crusts are designed to withstand longer baking times without overcooking, ensuring your pot pie has the perfect texture.
Using a store-bought crust for your chicken pot pie is a practical and efficient choice. It streamlines the cooking process, giving you more time to focus on the filling or other dishes. So, don't hesitate to take advantage of the convenience store-bought crusts offer—your delicious pot pie will still be a hit!
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Frequently asked questions
Yes, you can make a chicken pot pie and store it in the fridge to cook later. You can also freeze it and bake it straight from frozen, adding a few minutes to the bake time.
You can make the filling a whole day in advance and store it in the fridge. You can also make the whole pie a day in advance and keep it in the fridge until you're ready to bake it.
Make sure the filling has cooled before you assemble the pie. Then wrap the pie tightly in foil and store it in the fridge or freezer.
Some people suggest slathering the lower crust with butter before assembling the pie. Others recommend blind baking the bottom crust with an egg wash.
Yes, you can freeze chicken pot pie before or after baking it.
