Marianne Martinez
Chicken pot pie is a hearty and comforting meal, and a classic recipe that's perfect for feeding a crowd. While there are many variations, a traditional chicken pot pie is made with a flaky, buttery crust, a creamy sauce, tender chicken, and a colourful combination of vegetables, often including potatoes. When it comes to adding potatoes to your chicken pot pie, it's important to consider whether to use raw or cooked potatoes, and the cooking time required for each. Some recipes recommend parboiling potatoes before adding them to the pie, to ensure they are fully cooked through without overcooking the pastry. Others suggest using pre-cooked potatoes, such as baked or leftover potatoes, which can be added directly to the filling without the risk of undercooking. Ultimately, the cooking time for your chicken pot pie with raw potatoes will depend on the size of your potatoes and the temperature of your oven, but it typically ranges from 20 to 45 minutes.
| Characteristics | Values |
|---|---|
| Oven temperature | 375-425°F |
| Potato preparation | Boil or steam until almost done or tender |
| Potato size | 1/4 inch or small enough so they don't need to be precooked |
| Baking time | 20-45 minutes |
| Additional time | 5 minutes to bake bottom crust |
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What You'll Learn
Pre-cooking potatoes: boil or steam until almost done
When preparing a chicken pot pie, it's important to precook the potatoes to ensure they're almost done. This is because the oven time is primarily meant to cook the pastry and heat the filling, not to cook the potatoes through. If they're not precooked, the crust may burn before the potatoes are fully cooked.
To precook potatoes for a chicken pot pie, start by cutting them into small cubes. The size of the cubes is important, as larger cubes may require a longer cooking time and could affect the overall texture of the pie. Aim for a size of about 1/4 inch, which is small enough to ensure even cooking and a creamy texture in the final dish.
Once the potatoes are cut into cubes, place them in a large pot or saucepan. Cover them with water and place the pot on the stove over medium to high heat. Bring the water to a boil, which usually takes around 10 minutes depending on the stove and the amount of water used.
After the water reaches a rolling boil, reduce the heat to a gentle simmer. Continue cooking the potatoes, covered, for an additional 8 to 10 minutes. You'll know they're ready when they are crisp-tender. Be careful not to overcook them at this stage, as they will continue cooking in the oven. Drain the potatoes in a colander and set them aside to cool slightly before adding them to your chicken pot pie filling.
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Bake time: 35-45 minutes, or until golden brown
To cook a chicken pot pie with raw potatoes, the total bake time should be around 35-45 minutes. This is to ensure the pastry is cooked and the filling is hot. The bake time can vary depending on the size of the potatoes and the pie. Individual pot pies will take less time to bake, around 20-25 minutes.
It is important to cook the potatoes before assembling the pie. Boil the potatoes in a large pot of water for 8-10 minutes, until they are almost cooked through. This will ensure they are tender when the pie is baked. If the potatoes are not precooked, they will be undercooked when the pie is baked, and the pastry will burn.
If you are making a large pot pie, assemble the pie and brush the pastry with an egg wash. Bake for 35-45 minutes, or until the pastry is golden brown. The pie should be left to cool and set before serving. If the pastry starts to brown too much, cover the pie with foil to prevent it from burning.
If the centre of the pie is runny, this is a sign that it has not been baked for long enough. The flour roux needs time to thicken the filling. To prevent a runny pie, the filling can be made the day before and stored in the fridge. This will allow the flour to thicken the sauce before baking.
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Oven temperature: 375-425°F
When baking a chicken pot pie with raw potatoes, the oven temperature and baking time will depend on the number of pie crusts used. If your pot pie has two crusts, preheat your oven to 425°F (218°C). Bake the pie for 30 to 50 minutes, or until the top crust is golden brown and the filling is bubbly. If the pie crust is browning too quickly, cover it with foil.
If your pot pie has one crust, lower the oven temperature to 375°F (191°C). Bake the pie for 35 to 60 minutes, or until the top of the crust is golden brown.
If you are baking a frozen, unbaked pie, preheat your oven to 375°F and bake for 30 to 40 minutes. If you are baking a frozen, pre-baked pie, preheat your oven to 300°F and heat for 15 minutes. Rotate the pie and heat for another 15 minutes or until heated through.
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Filling: combine cooked potatoes with other ingredients
When making a chicken pot pie, it's important to note that the oven is really just for cooking the pastry and browning the top. Everything else should be almost done before it goes in the oven, otherwise, the crust will burn before everything is cooked through.
To make the filling, start by boiling cubed potatoes in a large pot of water for 10 minutes. You can also add other root vegetables, like carrots, at this stage. Then, add your chicken, and any other vegetables that don't need as long to cook, such as peas and corn. Boil for another 10-15 minutes, depending on the size of your potato cubes and how soft you want them. Drain the water and set the mixture aside.
While the chicken and vegetables are boiling, you can make the sauce. Melt butter in a saucepan over medium heat and stir in flour, garlic, salt, and pepper. Then, slowly whisk in chicken broth and milk and heat until thickened.
Once the sauce is ready, combine the chicken, vegetables, and sauce in a large bowl. Stir well, and then pour the mixture into your pie crust.
Note that if you cut the potatoes into very small cubes (around 1/4 inch), you can skip pre-cooking them and simply add them to the filling raw. However, this is not recommended by all sources, as it may result in a burnt crust.
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Freezing: pot pies can be frozen for up to four months
Pot pies are a great option for a quick and convenient meal. They can be frozen for up to four months and are perfect for those busy weeknights when you don't have time to cook from scratch. Here are some tips for freezing and reheating your pot pies to ensure the best results:
When freezing pot pies, it's important to consider the type of pot pie you're working with. If your pot pie has a crust, the quality of the crust may be affected. The crust might not be as flaky or crispy as it would be if baked fresh, and the filling could become slightly watery. However, if you wrap and freeze it properly, it will still taste delicious! For pot pies with a crust, make sure the filling is completely cool before assembling the pie. Then, wrap it tightly and securely before placing it in the freezer.
Another option is to freeze the filling separately from the crust. Prepare the filling according to your recipe and let it cool completely. Place the filling in an airtight container or freezer bag, removing as much air as possible. You can also freeze uncooked biscuits or a pie crust alongside the filling to create a complete meal kit. This method ensures that the crust remains in its best condition and gives you the option to bake a fresh crust when you're ready to enjoy your pot pie.
When it comes to reheating your frozen pot pie, there are a few different approaches. If you've frozen the filling and crust separately, you can bake the crust while heating the filling on the stovetop or in the microwave. Then, assemble the pot pie and enjoy! If you've frozen the pot pie as a whole, remove the plastic wrap, cover it with foil, and bake it for an additional 35 to 40 minutes. You can also thaw the frozen pot pie in the refrigerator overnight before reheating it in the oven for a shorter period.
Remember, it's always important to practice food safety when handling and consuming frozen meals. Label your pot pies with the date they were frozen and aim to consume them within four months. Additionally, ensure that your pot pies are properly wrapped and sealed to prevent freezer burn and maintain their freshness.
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Frequently asked questions
It is recommended that you boil the potatoes separately for 8-10 minutes before assembling your pie. Once assembled, bake your pie for 40-45 minutes at 375 degrees Fahrenheit or until the top is golden brown.
You should bake your chicken pot pie at 375 degrees Fahrenheit or 425 degrees Fahrenheit.
Yes, blind bake the bottom crust for 5 minutes before adding the filling.
Chicken pot pies often include vegetables such as carrots, peas, corn, and onions.
Yes, you can use pre-cooked potatoes in a chicken pot pie. However, they may turn out mushy, so it is recommended to use raw potatoes whenever possible.
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