Frozen chicken pot pie? no, just make it now and bake later!
What To Know
- Once the pie is assembled, it can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- If you’re reheating the pie from the refrigerator, simply place it in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through.
- If you’re reheating the pie from the freezer, thaw it overnight in the refrigerator before reheating it in the oven as described above.
Chicken pot pie is a comforting and versatile dish that can be enjoyed for dinner or lunch. But what if you don’t have time to make it fresh every time? The good news is, you can make chicken pot pie ahead of time and bake it later, saving yourself precious time and effort. In this blog post, we’ll delve into the details of how to prepare chicken pot pie in advance and store it for later baking.
Choosing the Right Ingredients
When selecting ingredients for your chicken pot pie, opt for fresh vegetables and high-quality chicken. Frozen peas and carrots can be used in a pinch, but fresh vegetables will give your pie a more vibrant flavor. For the chicken, consider using boneless, skinless chicken breasts or thighs.
Prepping the Filling
Start by cooking the chicken until it’s no longer pink. Then, remove it from the pan and shred or cube it. In the same pan, sauté the vegetables until they’re tender. Add the cooked chicken back to the pan and stir in the chicken broth, seasonings, and any other desired ingredients, such as herbs or spices.
Making the Crust
The crust is an essential part of any pot pie. You can either make your own crust from scratch or use a pre-made crust from the store. If making your own, combine flour, butter, salt, and water until a dough forms. Roll out the dough and cut it into circles to fit the size of your baking dish.
Assembling the Pie
Place one crust in the bottom of a greased baking dish. Fill it with the chicken and vegetable mixture. Top with the remaining crust and crimp the edges to seal. If desired, brush the top crust with an egg wash for a golden brown finish.
Storing for Later Baking
Once the pie is assembled, it can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To store in the refrigerator, wrap the pie tightly with plastic wrap. To store in the freezer, wrap the pie tightly with plastic wrap and then aluminum foil.
Baking the Pie
When you’re ready to bake the pie, preheat the oven to the desired temperature according to the recipe. If baking from the refrigerator, let the pie thaw for about an hour before baking. If baking from the freezer, let the pie thaw overnight in the refrigerator before baking. Bake the pie until the crust is golden brown and the filling is bubbly.
Tips for Reheating
If you’re reheating the pie from the refrigerator, simply place it in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. If you’re reheating the pie from the freezer, thaw it overnight in the refrigerator before reheating it in the oven as described above.
Variations
The classic chicken pot pie is a delicious and versatile dish that can be customized to your liking. Here are a few variations to try:
- Vegetable Pot Pie: Replace the chicken with a variety of vegetables, such as potatoes, carrots, peas, and green beans.
- Seafood Pot Pie: Use a combination of seafood, such as shrimp, scallops, and fish, instead of chicken.
- Creamy Pot Pie: Add a cup of heavy cream to the filling for a richer, creamier flavor.
- Gluten-Free Pot Pie: Use gluten-free flour to make a gluten-free crust.
Key Points: The Ultimate Time-Saving Meal Prep
Making chicken pot pie ahead of time and baking it later is a convenient way to enjoy this classic dish without the hassle of preparing it fresh every time. Whether you’re a busy parent, a meal planner, or simply someone who loves to save time, this meal prep method is a game-changer. So next time you’re short on time, give this technique a try and enjoy the delicious rewards of a homemade chicken pot pie without the last-minute stress.
What You Need to Learn
1. Can I use a store-bought rotisserie chicken for my pot pie?
Yes, using a rotisserie chicken is a great way to save time and effort. Simply remove the skin and shred or cube the chicken before adding it to your filling.
2. How do I prevent the bottom crust from getting soggy?
To prevent the bottom crust from getting soggy, pre-bake it for about 10 minutes before adding the filling. This will help to create a barrier between the crust and the filling.
3. Can I freeze the pot pie after it’s been baked?
Yes, you can freeze the pot pie after it’s been baked. Let it cool completely, then wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw the pie overnight in the refrigerator and then bake it in a preheated oven at 350°F (175°C) until heated through.
