Effortless entertaining: can you prep chicken pot pie ahead of time? the answer might surprise you
Chicken pot pie, a comforting classic, often evokes fond memories and a warm and fuzzy feeling. But can this culinary delight be prepared in advance? The answer is a resounding yes! Making chicken pot pie the day before allows for a stress-free and time-saving meal experience.
Benefits of Prepping Chicken Pot Pie Ahead
- Convenience: Prepare the pie in advance and simply pop it in the oven when ready to serve.
- Time-saving: Eliminate the last-minute rush and enjoy more time with family or friends.
- Flavor enhancement: Allowing the pie to rest overnight allows the flavors to meld and intensify.
- Effortless hosting: Perfect for busy hosts who want to impress guests without spending hours in the kitchen.
How to Make Chicken Pot Pie the Day Before
Ingredients:
- 1 (2-pound) whole chicken, cooked and shredded
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cups chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted
- 1 cup milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9-inch) unbaked pie crust
- 1 (9-inch) top pie crust
Instructions:
1. Prepare the filling: Sauté carrots, celery, and onion until tender. Add peas, corn, chicken, chicken broth, flour, butter, milk, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until thickened.
2. Assemble the pie: Place the bottom crust in a 9-inch pie plate. Pour the filling into the crust. Top with the second pie crust. Crimp the edges to seal.
3. Refrigerate: Wrap the pie tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
4. Bake: Remove the pie from the refrigerator 30 minutes before baking. Preheat oven to 375°F (190°C). Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Tips for Success
- Use a rotisserie chicken: Save time by using a pre-cooked rotisserie chicken.
- Make your own broth: For a richer flavor, use homemade chicken broth instead of store-bought.
- Let the pie cool before slicing: This will prevent the filling from spilling out.
- Reheat the pie thoroughly: When reheating, bake the pie at 350°F (175°C) for 20-25 minutes, or until heated through.
Variations
- Add vegetables: Experiment with different vegetables such as green beans, mushrooms, or potatoes.
- Use different crusts: Try using a puff pastry crust or a biscuit crust for a different texture.
- Make it cheesy: Add shredded cheddar cheese or mozzarella cheese to the filling for a cheesy twist.
Recommendations:
Making chicken pot pie the day before is a brilliant way to streamline your meal preparation and enjoy a delicious, home-cooked meal with minimal effort. So, next time you’re planning a comforting and satisfying meal, don’t hesitate to make your chicken pot pie ahead of time. It’s a culinary hack that will leave you feeling like a kitchen superstar!
Frequently Discussed Topics
Q: Can I freeze chicken pot pie before baking?
A: Yes, you can freeze an unbaked chicken pot pie for up to 3 months. Thaw the pie overnight in the refrigerator before baking.
Q: How long can I refrigerate a cooked chicken pot pie?
A: A cooked chicken pot pie can be refrigerated for up to 3 days.
Q: Can I use a different type of meat in the filling?
A: Yes, you can substitute cooked turkey, beef, or pork for the chicken.
