What To Know
- In this blog post, we’ll show you how to make chicken pot pie and bake it later, so you can have a delicious meal ready whenever you need it.
- Place the pie on a baking sheet and bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbly.
- With a little planning, you can make chicken pot pie ahead of time and bake it later, which is a great way to save time on busy weeknights.
Chicken pot pie is a comforting and hearty dish that can be enjoyed year-round. But what if you don’t have time to make it from scratch on the day you want to eat it? Can you make chicken pot pie and bake it later?
The answer is yes! You can make chicken pot pie ahead of time and bake it later, which is a great way to save time on busy weeknights. In this blog post, we’ll show you how to make chicken pot pie and bake it later, so you can have a delicious meal ready whenever you need it.
Ingredients
To make chicken pot pie, you’ll need the following ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pie crust, homemade or store-bought
Instructions
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large skillet, cook the chicken over medium heat until browned on all sides. Remove the chicken from the skillet and set aside.
3. Add the onion, carrots, and celery to the skillet and cook over medium heat until softened.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth and milk until smooth.
6. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
7. Stir in the peas, corn, thyme, salt, and pepper.
8. Add the chicken back to the skillet and stir to combine.
9. Pour the filling into a 9-inch pie plate.
10. Top with the pie crust and crimp the edges to seal.
11. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
12. Let cool for 10 minutes before serving.
Can You Make Chicken Pot Pie Ahead of Time?
Yes, you can make chicken pot pie ahead of time and bake it later. To do this, follow the steps above and then let the pie cool completely. Wrap the pie tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 2 months.
How to Bake Chicken Pot Pie from Frozen
To bake chicken pot pie from frozen, preheat the oven to 375 degrees F (190 degrees C). Remove the pie from the freezer and unwrap it. Place the pie on a baking sheet and bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbly.
Tips
- For a creamier filling, use heavy cream instead of milk.
- For a more flavorful filling, add a splash of white wine to the skillet when cooking the vegetables.
- If you don’t have a pie crust, you can use a puff pastry sheet instead.
- To make a gluten-free chicken pot pie, use a gluten-free pie crust.
Variations
There are many different ways to make chicken pot pie. Here are a few variations:
- Add cooked rice or pasta to the filling.
- Use a different type of meat, such as turkey, beef, or pork.
- Add different vegetables to the filling, such as green beans, mushrooms, or potatoes.
- Top the pie with a mashed potato topping instead of a pie crust.
Key Points
Chicken pot pie is a delicious and comforting meal that can be enjoyed year-round. With a little planning, you can make chicken pot pie ahead of time and bake it later, which is a great way to save time on busy weeknights. So next time you’re looking for a quick and easy meal, try making chicken pot pie. You won’t be disappointed!
Frequently Discussed Topics
Q: Can I use rotisserie chicken to make chicken pot pie?
A: Yes, you can use rotisserie chicken to make chicken pot pie. Simply remove the meat from the chicken and shred it. Then, follow the recipe as directed.
Q: Can I make chicken pot pie in a slow cooker?
A: Yes, you can make chicken pot pie in a slow cooker. To do this, follow the recipe as directed, but cook the filling in the slow cooker on low for 6-8 hours, or on high for 3-4 hours.
Q: Can I freeze chicken pot pie?
A: Yes, you can freeze chicken pot pie. To freeze chicken pot pie, let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw the pie in the refrigerator overnight and then bake it in a preheated oven at 375 degrees F (190 degrees C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
