Ella Walter
Chicken pot pie is a delicious, comforting meal that can be prepared in advance and frozen before or after baking. The cooking time for 6 chicken pot pies will depend on the oven temperature and the size of the pies. Most recipes recommend baking at 425°F for 20 to 35 minutes, or until the pastry is golden brown and the filling is bubbling. If you are making 6 individual pies, the cooking time may be shorter than for one large pie. It's important to note that the filling should be cooked before baking, so the time in the oven is primarily for cooking the pie crust.
How long do you cook 6 chicken pot pies?
| Characteristics | Values |
|---|---|
| Oven temperature | 425°F (218°C) |
| Baking time | 20-35 minutes |
| Colour | Golden brown |
| Filling | Bubbly |
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What You'll Learn
Chicken pot pie filling
Chicken pot pie is a classic comfort food and a crowd-pleaser. The best part about this dish is that it can be prepared entirely in advance. 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. The chicken pot pie filling is creamy and flavourful, with simple vegetables and spices.
To make the filling, start by cooking the chicken. Season the chicken with salt and pepper and add it to a large saucepan. Cover the chicken with water and bring it to a simmer. Cook until it is just barely cooked through, then remove the chicken from the pan and let it cool before chopping it into bite-sized pieces. Reserve some of the chicken broth by measuring it out and discarding the rest.
Next, add onions, celery, and butter to the saucepan. Cook until the vegetables are soft and translucent, about 7-10 minutes. You can also add carrots at this stage. Then, stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Slowly stir in the reserved chicken broth and milk. Keep stirring until the mixture thickens.
Finally, stir in the chopped cooked chicken and frozen vegetables. You can use a mix of frozen peas, carrots, and corn, or just peas. You can also add potatoes, or replace the chicken with cooked, shredded turkey. For extra flavour, add thyme and Italian seasoning.
This filling can be served in a pie crust to make a traditional chicken pot pie, or it can be served on its own as a crustless option. If going crustless, serve the filling over pasta, rice, biscuits, or buttered toast.
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Preparing the chicken
To cook the chicken, season it with salt and pepper, and add it to a large saucepan. Cover the chicken with water and bring it to a simmer. Cook until the chicken is just barely cooked through, then remove it from the saucepan and set it aside on a plate. Allow the chicken to cool for a few minutes before chopping it into bite-sized pieces. Reserve about 1 3/4 cups of the cooking water, as this will be used later in the recipe.
If you're using boneless chicken breasts, you can also boil them with the carrots, peas, and celery for about 15 minutes. This will cook the chicken and vegetables together, infusing the chicken with the flavours of the vegetables.
Once your chicken is cooked and chopped, it's time to make the filling. In the same saucepan, add onions, celery, and butter. Cook until the vegetables are soft and translucent. You can also add other seasonings like thyme and poultry seasoning to enhance the flavour.
At this point, you can add the chopped chicken back into the saucepan with the vegetables. If you boiled your chicken with the vegetables, simply add the shredded chicken to the pot and season with dry spices. This will ensure that your chicken is full of flavour and nicely coated in the seasonings.
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Making the pie crust
Chicken pot pie is a delicious and comforting meal, and making it from scratch allows you to add your own personal touch. While you can always opt for a store-bought pie crust, making your own pie crust adds a special homemade touch to your chicken pot pie. Here is a detailed guide to making the perfect pie crust for your chicken pot pie:
Ingredients:
To make the pie crust, you will need the following ingredients:
- Flour
- Shortening
- Sugar
- Salt
- Vinegar
- Egg
- Water
- Butter (optional)
Instructions:
- Mixing the Dry Ingredients: In a large mixing bowl, combine the flour, shortening, sugar, and salt. You can use a pastry blender, a fork, or even a food processor for this step. Mix until the mixture resembles coarse crumbs. Be careful not to overmix, especially if using a food processor.
- Combining Wet Ingredients: In a separate bowl, combine the vinegar, egg, and water. Whisk or stir these wet ingredients until they are well blended.
- Incorporating Wet and Dry Ingredients: Slowly add the wet ingredients to the dry mixture. Stir the mixture gently until the liquid is absorbed and the dough starts to come together. Be careful not to overwork the dough. Overmixing can affect the texture of your crust, making it tough instead of tender and flaky.
- Dividing and Chilling the Dough: Divide the dough into two equal portions. Shape each portion into a flat round. Wrap the dough portions in plastic wrap or place them in airtight containers. Refrigerate the dough for at least 15 minutes to chill. Chilling the dough is crucial as it helps relax the gluten, making the dough easier to roll out and handle. If you have the time, you can even make the dough ahead of time and chill it for up to 2 hours or even a few days.
- Rolling and Shaping: After the dough has chilled, take one portion and place it on a lightly floured surface. Using a rolling pin, roll the dough into a circle that is about 2-3 inches wider than your pie plate. For example, if you're using a 9-inch pie plate, roll the dough to about 12 inches in diameter. Gently lift the dough and carefully place it into your pie pan. Ease the dough into the pan without stretching it, and ensure it fits snugly. Repeat this step for the top crust, keeping it ready on a flat surface or a baking sheet.
- Filling and Baking: Once your pie crust is ready, you can fill it with your prepared chicken and vegetable mixture. Pour the filling into the bottom crust. If desired, you can brush the edges of the bottom crust with an egg wash (a mixture of beaten egg and a small amount of milk) to help seal the crusts together. Carefully place the top crust over the filling. Seal and crimp or flute the edges of the pie crust together. Cut a few small slits or holes in the top crust to allow steam to escape during baking. Brush the top crust with the egg wash to give it a golden, shiny finish.
By following these steps, you can create a delicious, flaky, and tender pie crust for your chicken pot pie. Remember, the key to a successful pie crust is to handle the dough gently, keep your ingredients cold, and not to overmix or overwork the dough. Enjoy the process of making your chicken pot pie from scratch, and happy baking!
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Baking the pie
Baking a chicken pot pie is a simple process, but there are a few key steps to follow to ensure the best results. Firstly, it is important to bring the pie to room temperature before baking. Remove the pie from the fridge about 30 minutes before you plan to bake it. This helps prevent the pastry from cracking when you handle it.
When you are ready to bake, heat the oven to 425°F (218°C). Place the chicken and vegetable filling in the bottom pie crust, and pour the hot broth mixture over it. Cover with the top crust, sealing the edges by pinching or pressing them together. It is important to ensure the pie is not left unbaked for too long, as the liquid from the filling can soak into the pastry, making it soggy.
Before baking, cut a few small slits in the top crust to allow steam to escape. Some recipes also recommend an egg wash for a golden, glistening sheen on the crust. To make an egg wash, simply whisk an egg with a tablespoon of milk and brush it over the pastry.
Bake the chicken pot pie for 30-35 minutes, or until the top is golden brown and the filling is bubbling. If the pie is browning too quickly, cover it with a piece of foil. The pie is ready when it is golden brown and the filling is hot and bubbling. Allow the pie to cool for at least 15 minutes before serving.
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Storing and reheating the pie
Storing and reheating chicken pot pie
Chicken pot pie is a delicious comfort food, but it can be tricky to reheat while retaining its flaky crust and moist, gravy-like filling. Here are some tips for storing and reheating your chicken pot pie to ensure it tastes as good as new!
Storing your chicken pot pie:
If you have cooked a large chicken pot pie, it is recommended to let it cool completely before storing it. Wrap the cooled pie tightly in aluminium foil or plastic wrap and store it in the refrigerator. Properly stored, chicken pot pie will last for 3-5 days in the fridge. You can also freeze chicken pot pie, either before or after baking, and it will keep in the freezer for 2-6 months.
Reheating your chicken pot pie:
There are several methods you can use to reheat chicken pot pie, each with its own advantages and disadvantages. Here are some of the most common methods:
- Oven: Preheat your oven to 350 degrees F. Place the chicken pot pie on an oven-safe baking tray. Cover the pie with aluminium foil to protect the delicate crust. Place it in the oven for 15-20 minutes, or until the filling reaches an internal temperature of 165°F.
- Microwave: This method is quick and convenient, especially if you are reheating individual slices. Place the chicken pot pie on a microwave-safe plate and set the microwave to the lowest power setting. Heat for 1-2 minutes per slice, checking to ensure the filling is heated throughout.
- Air fryer: Wrap each slice of chicken pot pie in parchment paper and place it in the air fryer. Heat for 3-5 minutes for thawed pie or 10-15 minutes for frozen pie.
- Stovetop: This method is suitable for small portions and pies with the filling encased in the crust. Coat a skillet with non-stick cooking spray and place it over medium heat. Put the chicken pot pie in the skillet, cover with a lid, and heat for about 5 minutes or until warmed through.
By following these tips, you can enjoy your chicken pot pie leftovers with a crispy crust and warm, savoury filling!
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Frequently asked questions
Cooking time depends on the oven temperature. At 425°F (218°C), the pot pie bakes in 30-35 minutes. At a lower temperature, it may take closer to an hour.
Bake your chicken pot pie at 425°F (218°C).
Cook the filling until it thickens. This should take around 5-10 minutes.
Let the chicken pot pie cool for at least 15 minutes before serving.
Chicken pot pie will last in the fridge for three to five days.
