Chicken Pot Pie Recipe

Chicken: Cooked and diced, this is the main protein of the dish, providing a hearty base.

Peas and carrots: These frozen vegetables add color, texture, and a touch of sweetness to the filling.

Onion: Chopped and cooked in butter, it adds a savory depth to the sauce.

Butter: Used to cook the onions and form the base of the sauce, adding richness.

All-purpose flour: This thickens the sauce, creating a creamy consistency.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the filling.

Onion powder: Provides an extra layer of onion flavor without the bulk.

Chicken broth: Forms the liquid base of the sauce, infusing the filling with savory flavor.

Milk: Combined with the broth, it creates a creamy sauce.

Pie crusts: These form the flaky outer layer of the pie, encasing the filling.

When preparing your pie crust, ensure it is chilled before use. This helps maintain its structure and prevents it from becoming too soft when filled with the warm chicken mixture. Additionally, when sealing the edges of the pie, use a fork or your fingers to crimp the edges, which not only secures the crust but also adds a decorative touch. For a golden finish, consider brushing the top with a bit of beaten egg before baking.

• cooked chicken - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable substitute for chicken in pot pie.

• frozen peas and carrots - Substitute with mixed vegetables: Mixed vegetables can include corn, green beans, and other veggies, providing a similar texture and flavor profile.

• chopped onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions, which can add a subtle depth to the dish.

• butter - Substitute with olive oil: Olive oil can be used to sauté ingredients and create a roux, offering a healthier fat alternative.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour, though you may need to use less of it.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor, enhancing the dish's depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the visible specks, which can be preferable in creamy dishes.

• onion powder - Substitute with garlic powder: Garlic powder offers a different aromatic profile that can complement the other flavors in the pot pie.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar liquid base and flavor, suitable for vegetarian versions.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can maintain the creamy texture of the filling.

• pie crusts - Substitute with phyllo dough: Phyllo dough can create a flaky, crispy topping, offering a different texture to the traditional pie crust.

• Allow the chicken pot pie to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which could make the crust soggy.

• For short-term storage, wrap the pot pie tightly in aluminum foil or plastic wrap. Place it in the refrigerator where it will stay fresh for up to 3 days.

• If you plan to enjoy your chicken pot pie later, freezing is a great option. First, wrap the pie securely in plastic wrap, ensuring no part is exposed to air. Then, add a layer of aluminum foil for extra protection against freezer burn.

• Label the wrapped pot pie with the date of freezing. This helps you keep track of its freshness, as it can be stored in the freezer for up to 2 months.

• When you're ready to indulge in your frozen delight, thaw the chicken pot pie in the refrigerator overnight. This gradual thawing helps maintain the texture of the crust and filling.

• To reheat, preheat your oven to 350°F (175°C). Remove the foil and plastic wrap, then place the pie on a baking sheet to catch any potential drips.

• Bake the pot pie for 30 to 40 minutes, or until the filling is heated through and the crust is crisp and golden. If the edges of the crust brown too quickly, cover them with strips of foil.

• For individual servings, slice the chicken pot pie and reheat in the microwave. Place a slice on a microwave-safe plate and cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2 to 3 minutes, checking for even warmth.

• Preheat your oven to 350°F (175°C). Place the leftover chicken pot pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Heat for about 20-30 minutes, or until the filling is hot and bubbly. Remove the foil for the last 5 minutes to crisp up the pie crust.

• If you're in a hurry, the microwave can be your friend. Cut a slice of the chicken pot pie and place it on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious, as the crust may not be as crispy.

• For a balance between speed and crispiness, try using an air fryer. Preheat the air fryer to 350°F (175°C). Place a slice of the chicken pot pie in the basket, ensuring it's not overcrowded. Heat for about 5-7 minutes, checking to make sure the crust is golden and the filling is hot.

• On the stovetop, use a skillet to reheat individual slices. Place the slice in a non-stick skillet over medium-low heat. Cover with a lid to trap the heat and moisture. Heat for about 10 minutes, flipping halfway through, until the chicken filling is warmed through and the crust is crispy.

• If you have a toaster oven, it's a great option for reheating. Preheat to 350°F (175°C). Place the chicken pot pie slice on a piece of foil or a small baking tray. Heat for about 15-20 minutes, or until the filling is hot and the crust is crispy.

• Oven: Used to bake the chicken pot pie until the crust is golden brown.

• Saucepan: Utilized for cooking onions in butter and preparing the creamy filling.

• Pie dish: Holds the pie crust and filling, shaping the chicken pot pie.

• Knife: Handy for chopping onions and making slits in the top pie crust.

• Cutting board: Provides a surface for chopping the onions.

• Whisk: Helps in blending the flour, salt, pepper, and onion powder into the butter.

• Measuring cups: Ensures accurate measurement of ingredients like chicken, broth, and milk.

• Measuring spoons: Used for measuring smaller quantities of ingredients such as salt, pepper, and onion powder.

• Mixing spoon: Useful for stirring the ingredients together in the saucepan.

• Rolling pin: If using homemade pie crusts, this tool helps in rolling out the dough.

• Pastry brush: Optional, for brushing the top crust with milk or egg wash for a golden finish.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store. It’s flavorful and ready to dice.

Frozen vegetables: Opt for frozen peas and carrots to skip washing and chopping. They’re already prepped and ready to go.

Pre-made pie crust: Use store-bought pie crusts to avoid making dough from scratch. It’s a quick and convenient option.

One-pot sauce: Cook the onion, butter, flour, broth, and milk in the same saucepan to minimize cleanup and streamline the process.

Batch cooking: Double the recipe and freeze one chicken pot pie for a future meal.