Marianne Martinez
Chicken pot pie is a delicious, comforting dish that can be made from scratch or with the help of convenience products. For those short on time, pre-made chicken pot pies are a great option, and can be found in the freezer section of grocery stores. To cook premade chicken pot pie squares, it is recommended to thaw the pie in the fridge overnight and then follow the baking instructions on the packaging. Typically, this involves preheating the oven to a temperature between 350-425°F and baking for around 20-45 minutes, or until the crust is golden brown. Some recipes suggest covering the edges of the pie with foil to prevent burning and rotating the pie during cooking for even browning. It is important to note that cooking times may vary, so keeping an eye on the pie and using an oven thermometer can help ensure it is cooked perfectly.
Characteristics and Values Table for Cooking Premade Chicken Pot Pie Squares
| Characteristics | Values |
|---|---|
| Oven Temperature | 350°F to 425°F |
| Bake Time | 20 to 45 minutes |
| Filling | Chicken, vegetables, broth, milk, butter, flour, onion, salt, pepper, garlic |
| Crust | Store-bought puff pastry, egg wash |
| Preparation | Thaw in the fridge overnight, bring to room temperature before baking, poke holes in the crust |
| Serving | Allow to cool for 15 minutes before serving |
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What You'll Learn
Oven temperature and duration
First, preheat your oven. Most recipes recommend a temperature between 350°F and 425°F (175°C to 220°C). A higher temperature of 400°F to 425°F (200°C to 220°C) is often suggested for a crispier, flakier crust.
Once preheated, place your premade chicken pot pie squares in the oven. The baking duration depends on the size of your squares and the number of servings. For individual-sized pies, 20 to 30 minutes at 400°F (200°C) should suffice. If you're baking a larger square pie that serves six, increase the duration to 30 to 45 minutes at 350°F (175°C).
Keep an eye on your pie as it bakes. The goal is to achieve a golden brown crust and a bubbly, thoroughly heated filling. If the crust starts browning too quickly, cover it loosely with foil. You can remove the foil towards the end of the baking process to restore direct heat and achieve the desired colour and texture.
Finally, remember to let your chicken pot pie cool before serving. This step is important for food safety and optimal enjoyment. Aim for at least 10 to 15 minutes of cooling time to prevent burns and ensure a pleasant dining experience.
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Preparing the premade filling
For the vegetables, you can use frozen or thawed frozen vegetables, such as a California blend of broccoli, cauliflower, and carrots. You can also add onions, garlic, and celery to enhance the flavour. In a saucepan, cook the vegetables in butter until they become soft and translucent. If you're using fresh garlic, add it later in the cooking process to avoid burning and impart a more pungent flavour.
Next, you'll create a roux by adding flour to the vegetables and butter mixture. This will thicken the filling and create a luscious sauce. Add in seasonings like salt and pepper, celery seed, garlic powder, and onion powder to taste. You can also add bouillon paste for extra savoury flavour. Slowly stir in milk and water (or chicken stock) and bring the mixture to a simmer, stirring until it thickens.
Finally, stir in your chopped cooked chicken and any additional frozen vegetables, such as peas and carrots, if desired. Allow the filling to cool before assembling your chicken pot pie squares. You can even make the filling a day in advance and store it in the fridge until you're ready to bake.
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Handling the pastry
Preparing the Pastry Dough
Start by preparing the pie dough if you are making it from scratch. There are various pie dough recipes available, but a basic dough typically includes flour, butter, and water. You can also use store-bought pie dough or puff pastry as a convenient alternative.
Rolling and Cutting the Pastry
Once you have prepared or purchased your dough, roll it out into a thin sheet. For chicken pot pie squares, roll the dough to an even thickness of approximately 1/8 inch (3 mm). Use a rolling pin and lightly flour your work surface to prevent the dough from sticking. Cut the rolled-out pastry into squares or rectangles of the desired size. These will form the base and top layers of your pot pie squares.
Blind Baking (Optional)
Blind baking is an optional step that can help prevent a soggy bottom crust, especially if your filling is runny. To blind bake, preheat your oven to 350°F (180°C) and place the cut-out pastry squares on a baking sheet. Prick the dough with a fork to prevent shrinkage, and bake for 10-15 minutes until lightly golden. This step is particularly useful if you want a crunchier base.
Assembling the Pastry
After blind baking (if you chose to do so), it's time to assemble your pot pie squares. Spoon your prepared chicken filling onto the blind-baked pastry squares, or the raw pastry squares if you skipped the previous step. Be careful not to overfill, leaving some space around the edges. Place the top pastry layers over the filling, sealing the edges by pressing them together or fluting them with a fork.
Baking the Pot Pie Squares
Before baking, consider brushing the top of the pastry with an egg wash to promote browning and a glossy finish. Poke a few small holes in the top crust to allow steam to escape during baking, preventing the filling from becoming soggy. Place the pot pie squares in a preheated oven at the temperature and for the duration specified in your chosen recipe. Keep an eye on them to ensure they don't burn, and consider covering the edges with foil if they start to brown too quickly.
Cooling and Serving
Once your chicken pot pie squares are baked to a golden brown, remove them from the oven and let them cool for at least 15 minutes before serving. This allows the filling to set and prevents burns when eating. Enjoy your freshly baked, flaky and delicious chicken pot pie squares!
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Avoiding sogginess
Chicken pot pies are a delicious, warm, and cozy meal, but they can often be marred by a dreaded soggy crust. The main culprits for a soggy crust are excess moisture and insufficient heat. When the crust comes into contact with the juicy filling, moisture seeps in, softening the dough. A crust that is not baked at a high enough temperature will not crisp properly and will remain soggy.
- Use a high-gluten flour, such as bread flour, which provides a stronger structure that can withstand moisture.
- Pre-bake the crust for 10-15 minutes, or until it is lightly golden brown, to ensure that the crust sets before adding the filling.
- Bake the pot pie at a temperature of 425°F or higher to ensure the crust crisps up quickly.
- Use an egg wash to create a barrier between the crust and the filling. To make an egg wash, crack an egg into a bowl, add a tablespoon of water, whisk together, and then brush onto the crust before adding the filling.
- Try using a baking stone, which helps to brown the bottom of the pie. Alternatively, place your pie plate on a baking sheet, which will help to concentrate the oven's heat on the base of the pan.
- Line the bottom of your pie crust with a thin layer of frangipane or almond paste before adding the filling. This adds flavor and provides a barrier against excess juices.
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Serving instructions
Firstly, remove your premade chicken pot pie squares from the freezer and thaw them in the fridge overnight. This will ensure they are completely defrosted before baking. If you are short on time, you can also use the microwave to defrost them. However, be cautious as microwaves can sometimes lead to uneven thawing.
Preheat your oven to 400°F. While the oven is heating up, remove the chicken pot pie squares from the fridge and let them sit at room temperature for about 30 minutes. This will help prevent shattering when transferring to the oven and promote even cooking.
Brush the top of the pie crust with an egg wash. This will give it a golden, glossy finish. Place the chicken pot pie squares in the oven and bake for around 30 minutes. The exact baking time may vary depending on your oven and the size of your pot pie squares, so keep an eye on them to ensure they don't burn.
Once the crust is golden brown and the filling is bubbling, remove the chicken pot pie squares from the oven. Let them cool for at least 15 minutes before serving. The filling will be extremely hot, so caution should be exercised to avoid burns.
Serve the chicken pot pie squares while they are still warm. Accompany them with a fresh green salad or roasted vegetables for a complete meal. Enjoy the comfort of this classic dish!
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