Marianne Martinez
Chicken pot pie is a hearty and comforting meal that can be made with a few simple ingredients. While it's possible to make the entire dish from scratch, using pre-packaged pie crusts and pre-cooked chicken can simplify the process. Here's a step-by-step guide to cooking a delicious chicken pot pie using pre-packaged ingredients:
Characteristics and Values Table for Cooking Pre-Packaged Chicken Pot Pie:
| Characteristics | Values |
|---|---|
| Oven Temperature | 350°F - 425°F |
| Baking Time | 20 minutes at higher temperature; additional 15-20 minutes at lower temperature |
| Preparation | Thaw frozen veggies by placing in a strainer and running under cool water |
| Filling | Chicken, mixed vegetables, condensed soup, milk, gravy, seasonings |
| Crust | Store-bought or homemade, with egg wash |
| Crust Texture | Flaky, not soggy |
| Crust Shielding | Aluminum foil to prevent overbrowning |
| Storage | Refrigerate covered for up to 5 days; freeze uncooked for up to 6 months |
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What You'll Learn
Preparing the filling
To prepare the filling, start by chopping your cooked chicken into bite-sized pieces. The amount of chicken you use can vary depending on how chicken-y you want your pie to be. In addition to the chicken, you'll need a variety of ingredients such as vegetables, butter, flour, seasonings, and liquid.
For the vegetables, you can use a combination of frozen or fresh options such as onions, celery, carrots, peas, and hash browns. Cook the vegetables in butter over medium heat until they start to soften. This usually takes around 3 to 4 minutes.
Next, add the flour and seasonings to the cooked vegetables. Some common seasonings include salt, pepper, garlic powder, celery seed, and bouillon paste. Stir everything together to create a flavoursome base.
Slowly add the liquid to the mixture, stirring continuously. You can use a combination of milk, water, or chicken broth. Bring the mixture to a simmer and continue stirring until it thickens. This will create a creamy and cohesive filling.
Finally, taste the filling and adjust the seasonings as needed. It's important to let the filling cool down before adding it to the pie crust to avoid sogginess. You can even prepare the filling a day in advance and store it in the refrigerator until you're ready to assemble and bake the pie.
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Choosing the pie crust
Choosing the right pie crust is essential for a delicious chicken pot pie. While you can use a store-bought crust, making your own crust from scratch can elevate your pot pie and make it even more special.
If you're short on time or don't want to make your own crust, you can opt for a store-bought option. Pillsbury Pie Crusts, for example, are a highly-rated choice that can simplify the process. However, keep in mind that store-bought crusts may overcook if baked for long periods, so choose a crust that is suitable for the baking time required for your chicken pot pie.
If you decide to make your own pie crust, there are a few key considerations. First, the type of flour you use is important. It is recommended to use all-purpose flour, and you can opt for a soft wheat variety or even a higher-quality flour from Italy. Bread flour can also be used, but this may alter the texture of your crust. Investing in a kitchen scale can help you accurately measure your flour and ensure a consistent product.
The fat-to-flour ratio is another critical factor in achieving a flaky and buttery pie crust. Butter is a popular choice, and it is essential to use cold butter cut into small pieces to ensure flakiness. You can also use a combination of butter and shortening for an even flakier and more tender crust. Work the dough as little as possible to avoid overworking it, which can affect its texture. An egg can be added to the dough to help bind it together and make it easier to handle. Additionally, chilling the dough for at least two hours before rolling it out is crucial to a successful pie crust.
Finally, when it comes to assembling your chicken pot pie, remember to soften your pie crust by leaving it at room temperature for about 15 minutes before using it. This will prevent cracking. Follow the specific instructions for your chosen pie crust recipe, and don't forget to add slits to the top crust to allow steam to escape during baking.
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Cooking the chicken
If you're cooking the chicken specifically for the pot pie, you can chop it into bite-sized pieces. The amount of chicken you use can vary depending on your preference. You can use one and a half packs of boneless chicken or increase the quantity for a chicken-heavy pie.
When preparing the chicken, keep in mind that it should be cooled before adding it to the pie crust. This is an important step to ensure that the pie crust doesn't get soggy. Combining the chicken with other ingredients, such as vegetables and gravy, will create a delicious and hearty filling for your pot pie.
Additionally, you can cook the chicken filling a day in advance and store it in the refrigerator. This will save you time when assembling the pie. Remember to use cooked chicken for the filling, as raw chicken will not work in this recipe.
By following these steps and cooking the chicken appropriately, you'll be well on your way to creating a delicious chicken pot pie that your family and friends will surely enjoy!
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Baking the pie
When you are ready to bake, preheat your oven to 425°F (or 350°F if you prefer a lower temperature). If your pie has been in the fridge, you might want to let it sit at room temperature for an hour or so before baking. You can also microwave it for a couple of minutes before placing it in the oven.
Once the oven is preheated, place the pie on a rimmed baking sheet and put it in the oven. Bake for 20 minutes, then turn the oven down to 350°F and bake for another 15 to 20 minutes, or until the crust is golden brown and the filling is bubbly. The initial high heat helps the crust get flaky and have a nice texture. If the crust starts to get too brown, cover it with aluminium foil. You can also use foil to shield the edge of the pie towards the end of the baking time to prevent it from getting overly brown.
Your chicken pot pie is now ready to be served!
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Storing and reheating
To reheat a slice of chicken pot pie, you can use a microwave, oven, air fryer, or toaster oven. If using a microwave, it is best to start with a thawed pie and heat it for 1-2 minutes. The crust will not retain its crisp and flaky texture, but this method is quick and convenient.
For a crispier crust, the oven, air fryer, or toaster oven are better options. To use these methods, first, thaw the pie if it is frozen. Then, wrap the pie slice in foil or parchment paper. Heat in the oven or toaster oven at 325-350°F for 25-30 minutes, or in the air fryer at 350°F for 10-15 minutes. If you want a crispy crust, remove the foil or paper for the last 5-10 minutes of heating.
So, whether you're reheating a single slice or an entire pie, there are several simple methods to choose from.
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Frequently asked questions
Preheat your oven to 425°F. Then, bake the pie for 20 minutes, turn the oven down to 350°F, and bake for another 15-20 minutes, or until the crust is golden brown.
To prevent the crust from burning, cover it with aluminum foil for the first 15 minutes of baking time. You can also get the pie nearer to room temperature before you start baking, by leaving it out of the fridge for an hour or microwaving it for a few minutes.
You can add vegetables such as frozen peas, carrots, celery, and onions, as well as herbs and spices like rosemary, thyme, salt, pepper, onion powder, and garlic powder. For the sauce, you can use milk, heavy whipping cream, or chicken broth.
Chicken pot pie can be stored in the fridge for up to 5 days if covered with plastic wrap or foil. It can also be frozen for up to 6 months, although it is best to freeze it uncooked and then bake it fresh on the day you plan to eat it.
