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Can You Make Chicken Pot Pie Filling From Scratch?

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

What To Know

  • Canned chicken pot pie filling is ready to use, so all you have to do is pour it into a baking dish and bake it.
  • The filling is a mixture of chicken, vegetables, and a creamy sauce, which is then baked in a pie crust.
  • Chicken pot pie filling can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.

Chicken pot pie is a delicious and hearty meal that is perfect for any occasion. However, making chicken pot pie from scratch can be time-consuming and difficult. That’s why canned chicken pot pie filling is such a great option! Canned chicken pot pie filling is a quick and easy way to enjoy this classic dish.

Canned chicken pot pie filling can be found at most grocery stores. It comes in a can and is usually found in the soup aisle. Canned chicken pot pie filling is ready to use, so all you have to do is pour it into a baking dish and bake it.

Canned chicken pot pie filling is a great alternative to making chicken pot pie from scratch. It is affordable, convenient, and tastes delicious.

Can You Can Chicken Pot Pie Filling?

Chicken pot pie is a classic comfort food. The filling is a mixture of chicken, vegetables, and a creamy sauce, which is then baked in a pie crust.

Making chicken pot pie filling from scratch can be a time-consuming process, but it’s worth it for the delicious results. Here’s a simple recipe to get you started:

Ingredients:

* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

* 1 cup chicken broth

* 1 cup milk

* 1 cup frozen mixed vegetables

* 1/4 cup all-purpose flour

* 1/4 teaspoon salt

* 1/4 teaspoon black pepper

* 1/4 teaspoon dried thyme

* 1 tablespoon butter

* 1 tablespoon olive oil

* 1 pie crust (store-bought or homemade)

Instructions:

1. Preheat the oven to 425 degrees F.

2. In a large saucepan, heat the butter and olive oil over medium heat. Add the chicken and cook until browned, about 5 minutes.

3. Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.

4. Gradually add the chicken broth and milk, stirring constantly. Bring to a boil, then reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened.

5. Stir in the frozen vegetables and cook for another 5 minutes, or until the vegetables are tender.

6. Pour the chicken pot pie filling into a baking dish. Place the pie crust on top, pressing down around the edges to seal. Cut a few slits in the top to allow steam to escape.

7. Bake for 20-25 minutes, or until the crust is golden brown.

Chicken pot pie filling can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, simply thaw the filling in the refrigerator overnight and bake as directed.

Chicken pot pie filling is delicious on its own, or you can use it to make pot pies.

How Long Does Chicken Pot Pie Filling Last In The Fridge?

  • Chicken pot pie filling will last in the fridge for 3-4 days.
  • It should be stored in an air-tight container.
  • You can freeze chicken pot pie filling for up to 3 months.
  • When reheating, make sure it is heated thoroughly.
  • Chicken pot pie filling can be reheated in the microwave or oven.

Can You Use Frozen Vegetables In Chicken Pot Pie Filling?

Chicken pot pie is a dish made with chicken, vegetables, and a pie crust. The filling is typically made with fresh vegetables, but you can also use frozen vegetables.

Frozen vegetables are convenient and can be stored in the freezer for a long time. They are also often cheaper than fresh vegetables.

However, using frozen vegetables in a chicken pot pie filling can affect the taste of the dish. Frozen vegetables can release more water than fresh vegetables, which can result in a runny filling.

If you want to use frozen vegetables in a chicken pot pie filling, you can thaw them and drain off any excess liquid before using them. This will help to prevent your filling from becoming too runny.

You can also try using a mix of frozen and fresh vegetables. This can help to balance the water content of the filling and give the pie a more consistent texture.

Overall, you can use frozen vegetables in a chicken pot pie filling, but you may need to make adjustments to the recipe to prevent your filling from becoming too runny.

Can You Make Chicken Pot Pie Filling In Advance?

Yes, you can make chicken pot pie filling in advance. It is a convenient option when you are hosting a dinner party or want to make this dish for a large group of people. Chicken pot pie filling can be made up to 2 days in advance and stored in the refrigerator. When you are ready to bake the pot pies, simply pour the filling into a pie crust and bake according to the recipe instructions.

There are a few things to keep in mind when making chicken pot pie filling in advance. First, be sure to store the filling in an airtight container in the refrigerator. This will help to keep it fresh and prevent it from drying out.

Second, you may need to adjust the cooking time for the pot pies if you make the filling in advance. This is because the filling will be cold when you add it to the pie crust, so it will take longer to heat up and cook through. You may need to add a few minutes to the baking time to ensure that the filling is heated through and the crust is golden brown.

Overall, making chicken pot pie filling in advance is a great way to save time and simplify the process when making this delicious dish. Just follow the instructions above and you can enjoy delicious pot pies in no time.

Can You Make Chicken Pot Pie Filling In A Crockpot?

Yes, you can make chicken pot pie filling in a crockpot. To make chicken pot pie filling in a crockpot, you will need the following ingredients:

* 2 cups of cooked chicken, diced

* 1 cup of frozen mixed vegetables

* 1 cup of chicken broth

* 1/2 cup of all-purpose flour

* 1/2 cup of milk

* 1/2 cup of butter

* 1/2 cup of shredded cheddar cheese

* Salt and pepper to taste

Once you have gathered all of the ingredients, follow these steps to make the filling:

1. Add the cooked chicken, frozen mixed vegetables, and chicken broth to the crockpot.

2. In a separate bowl, whisk together the flour, milk, and butter until the mixture is smooth.

3. Pour the flour mixture into the crockpot and stir to combine.

4. Cook on low heat for 4-6 hours, or until the filling is thick and bubbly.

5. Stir in the shredded cheddar cheese and season with salt and pepper to taste.

6. Pour the filling into a pie crust and bake at 375 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown.

Can You Make Chicken Pot Pie Filling In A Pressure Cooker?

Absolutely! Making chicken pot pie filling in a pressure cooker is a fast and convenient way to create a rich and flavorful filling for your pot pie. Here is an easy recipe you can follow:

Ingredients:

* 1 tablespoon olive oil

* 1 small onion, diced

* 2 carrots, peeled and diced

* 2 celery stalks, diced

* 2 cloves garlic, minced

* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

* 1 cup chicken broth

* 1/2 cup heavy cream

* 1 teaspoon dried thyme

* 1/2 teaspoon dried sage

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1 tablespoon cornstarch

* 2 tablespoons water

Instructions:

1. Heat the olive oil in the pressure cooker over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

2. Add the garlic and cook for 30 seconds.

The Bottom Line

In conclusion, while you can chicken pot pie filling, it may not be the best option. Freezing and then thawing the filling can change the texture and consistency, making it less than ideal for pot pie. If you still want to can your chicken pot pie filling, be sure to follow the USDA guidelines for pressure canning and follow all safety procedures.

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Victoria

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

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