Tiffany Haney
Chicken pot pie is a comfort food that can be frozen either before or after baking. Freezing it before baking ensures that the pie tastes fresh when reheated, but freezing after baking can also work. To freeze an unbaked chicken pot pie, assemble the pie according to the recipe, wrap it tightly in foil or plastic wrap, and place it in the freezer. When ready to eat, bake the frozen pie according to the recipe. To freeze a baked chicken pot pie, allow the pie to cool completely, then wrap it tightly in foil or plastic wrap and place it in the freezer. When ready to eat, thaw the pie in the refrigerator for about 24 hours, then warm it up gently in the oven.
| Characteristics | Values |
|---|---|
| Can you freeze a cooked chicken pot pie? | Yes |
| What to use to wrap the pie | Plastic wrap or aluminum foil |
| How many layers to wrap the pie | A few layers, tightly wrapped |
| How to store the wrapped pie | In a freezer bag |
| How long can the pie be frozen for | 2-3 months |
| How to defrost the pie | In the refrigerator for about 24 hours |
| How to bake the pie | Bake according to the recipe until the filling is hot and the crust is golden brown |
| Type of baking pan to use | Metal or foil |
| Type of baking pan to avoid | Glass |
| How to avoid a soggy crust | Under-bake the pie crust slightly before freezing |
| How to avoid a watery filling | Wrap and freeze the pie properly |
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What You'll Learn
Freeze before or after cooking
Chicken pot pie can be frozen either before or after cooking. Freezing it before cooking will ensure that it tastes like a fresh meal when you eventually get to eat it. However, freezing it after cooking can also work, as long as you're careful when reheating it so that you don't dry it out.
If you're planning on freezing your chicken pot pie before cooking it, make the pie filling and allow it to cool completely before assembling the pie. This is to prevent condensation from forming when you freeze it. Wrap the pie tightly in a few layers of plastic wrap or aluminium foil, squeezing out any excess air. Then, place it in the freezer. When you're ready to eat it, thaw it in the refrigerator for about 24 hours and then bake it according to your recipe, or until the filling is hot and the crust is golden brown and crispy.
If you want to freeze your chicken pot pie after cooking it, wrap it tightly in aluminium foil, minimising any air exposure, and then place it in the freezer. When you're ready to eat it, gently warm it up so that you don't dry it out.
It's worth noting that the quality of your chicken pot pie may be affected by freezing it. The crust may not be as flaky or crispy as it would be if freshly baked, and the filling may become a little watery. However, if you wrap and freeze your pie properly, it should still taste great!
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Use a metal or foil pan
If you plan to bake your chicken pot pie directly from the freezer, it's important to use a metal or foil pan. Glass pans can shatter when exposed to extreme temperature changes, so they are not suitable for this purpose.
You can find aluminum pans in various sizes at most stores. If you're using a disposable foil pan, it's a good idea to place the frozen pie on a baking sheet before putting it in the oven. This will make it easier to handle and reduce the risk of spills.
When freezing a chicken pot pie in a metal or foil pan, be sure to wrap it tightly in plastic wrap or aluminum foil to minimize air exposure. Label the package with the date and contents, and place it at the back of your freezer, where it's coldest.
To prepare the chicken pot pie for baking, thaw it in the refrigerator for about 24 hours. Then, bake it according to your recipe instructions, ensuring that the filling is hot and the crust is golden brown and crispy.
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Wrap tightly to minimise air exposure
Wrapping your chicken pot pie tightly is essential to minimise air exposure and prevent freezer burn. It is best to use plastic wrap or aluminium foil for this purpose, ensuring that you cover the pie completely and securely. Aim for a few layers of wrapping, squeezing out any excess air as you go. This protective barrier will help maintain the quality of your chicken pot pie by keeping moisture in and air out.
It is also important to note that you should allow your chicken pot pie to cool completely before wrapping and freezing it. This step is crucial in preventing condensation from forming inside the wrapping, which can lead to soggy pastry and a diminished pie-eating experience.
Additionally, consider placing the wrapped pie in a freezer bag for added protection from air exposure and freezer burn. This extra layer of packaging provides a secure seal, further safeguarding your chicken pot pie from the dry, cold air of the freezer.
Finally, don't forget to label the package with the date and contents. This way, you can keep track of how long your chicken pot pie has been frozen and ensure you consume it within the recommended timeframe, which is generally around 2 to 3 months for optimal quality.
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Bake from frozen for 30 mins covered, then 35-40 mins uncovered
To bake a frozen chicken pot pie, it is recommended that you preheat your oven to 400°F. Place the frozen pot pie on a baking sheet and put it on the middle rack of the oven. It is important to use a metal or foil pan if transferring directly from the freezer to the oven, as glass pans can shatter. Cover the pie with foil and bake for 30 minutes.
After 30 minutes, remove the foil and continue baking for 35-40 minutes. You can use a pie crust shield or cover the edges with foil to prevent the edges from browning too much. The pie is done when the crust is golden brown and the sauce is bubbling inside.
If you are using a family-sized pot pie in a 9x13 baking dish, the baking time will be longer. You may also need to adjust the baking time depending on the type of pastry used for the crust. For example, if using puff pastry, it is important to ensure the middle of the pie gets up to temperature before browning the crust.
Some sources suggest baking the pie for 30 minutes uncovered, and then covering it with foil for the remaining 30 minutes. This helps to ensure that the crust does not burn before the filling is cooked. However, other sources suggest the opposite approach, baking for 30 minutes covered and then 35-40 minutes uncovered. It may be helpful to check on your pie periodically and adjust the baking time and temperature as needed.
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Potatoes can be finicky when frozen
It is possible to freeze a cooked chicken pot pie, but it is important to note that the quality of the pie may be affected. The crust may not be as flaky or crispy as when freshly baked, and the filling may become slightly watery. However, with proper wrapping and freezing, the pie should still taste good.
Now, potatoes can be a bit tricky when it comes to freezing. It is generally recommended to freeze cooked or partially cooked potatoes as raw potatoes have a high water content. When raw potatoes are frozen and then thawed, the water turns into ice, making the potatoes mushy and grainy. To avoid this, it is best to parboil, roast, or cut raw potatoes before freezing. For cooked potatoes, it is essential to cool them completely before freezing to prevent condensation from forming.
Freezing mashed potatoes is a bit different. The fat content from butter and cream helps mashed potatoes retain their texture during freezing. Therefore, it is recommended not to skimp on these ingredients if you plan to freeze mashed potatoes. Similar to whole or cubed potatoes, it is crucial to let mashed potatoes cool completely before starting the freezing process.
When freezing any type of potato, it is important to minimise air exposure and moisture. One effective method is to arrange the potatoes in a single layer on a lined cookie sheet and freeze them for at least four hours or overnight. Once frozen, transfer the potatoes to freezer-safe storage bags, ensuring they are labelled with the date. This process helps to prevent the potatoes from freezing together in a solid block and makes it easier to remove only the required amount from the freezer.
In summary, potatoes can be successfully frozen, but it is crucial to follow specific preparation and freezing techniques to ensure optimal results.
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Frequently asked questions
Yes, you can. Let the pie cool completely, then wrap it tightly in plastic wrap or aluminium foil, squeezing out any excess air. Place it in the freezer for up to 2-3 months for the best quality.
Thaw the pie in the refrigerator for about 24 hours, then bake it in the oven for 15-20 minutes or until the filling is hot and the crust is golden brown.
It is best to freeze the pie before baking, so the crust doesn't get soggy. However, freezing after cooking can work too. Just be sure to warm it up gently so you don't dry it out.
Use a disposable aluminium or foil baking pan, as glass can shatter when going from freezer to oven.
