You can find substitutions for all of these ingredients below in the green shaded substitutions box. Then simply assemble the pie in the pie plate the next day, and bake.To make this healthy chicken pot pie crust you will need: The other option 2) is to make the filling and refrigerate it, and prepare and refrigerate the pie crusts ahead of time as well. You will likely need an extra 15-20 minutes of bake time, if baking straight from frozen. The two I recommend are to 1) make and chill the filling as well as the crusts, assemble it all with cold ingredients, and pop the entire unbaked pie into the freezer, then bake when you’re ready. It freezes well for at least 2 months.Ĭan Chicken Pot Pie be Made Ahead? Yes, and there are a few options for doing this. Enjoy!Ĭan Chicken Pot Pie be Frozen? Yes, there’s a reason this is a typical freezer meal you can buy from the store. Lasagna, Buffalo Chicken Dip, and Chicken Noodle Soup are some of my other favorite big batch comfort recipes. The pie comes out so shiny and golden.Īnd finally, cut a few slits into the top, to let the steam escape.īake for about an hour, until the crust is deeply golden and flaky. This is just for looks, but it’s worth the minute it takes to do it. You can use the tines of a fork, but I like to pinch it with my right thumb and pointer finger, and left thumb: Lay the other pie crust on top, and crimp as desired. I used this Emile Henry Pie Plate (affiliate) that is 9″ in diameter and 2.25″ high. It should be the perfect amount to fill a 9″ pie plate: Next, add all the filling to the pie crust. I actually like to have the bottom pie crust chilled and waiting for me in the fridge before I add the filling. Roll a single crust out and press it into the pie plate: My Pie Crust Recipe is a double batch and uses all butter (no shortening) for the fat, but you may use any prepared pie crust you like. You will need one batch of double pie crust for this recipe, or two single crusts. Now it’s time to put the filling in the pie crust! Stir it in, then remove the pan from the heat. Then add 1/4 cup of cream for a touch of richness: You will see that they’ve pretty much given off all their leaves by this point:īring the mixture to a boil, and cook for 2-3 minutes until thickened. Next, remove the herb stems from the pan. Toss the flour around until it’s moistened, and you no longer see any dry spots. This flour/butter combo is what will thicken the sauce later. Once the butter has melted completely, add flour: Next add butter to the pan, and stir it around until it melts. It’s so easy, and the chicken is always tender. I use my Crockpot Chicken Breast for the chicken here. Let this cook for about 20 minutes over medium heat, until all the vegetables have softened:Īdd diced cooked chicken breast and frozen peas to the pan:
#CHICKEN POT PIE RECIPE HOW TO#
How to Make Chicken Pot Pie:Ĭombine chopped carrots, celery, onion, and potato in a pot, along with rosemary, sage, thyme, butter, salt, and pepper: I get that pie crust can be kind of challenging, but you only get better at it with practice. storebought, which are often made with vegetable oils or shortening.
There’s no flavor comparison when it comes to homemade vs. Here’s my step-by-step post with tips for Butter Pie Crust. I always like to make my pie crust from scratch with butter, and recommend you do the same. He makes a good point, doesn’t he? The crust on the bottom is arguably even more important than the top. My brother used to call me and rant when he’d dine out and get a chicken pot pie with only a “pie crust lid on top,” saying that his favorite part was the delicious bottom crust that soaks up all the delicious flavors of the “chickeny goodness.” It’s a recipe that is made many ways, sometimes with biscuits or puff pastry, but I think a classic flaky pie crust is best.Īnd of course, there must be crust on both the bottom AND the top. Sometimes people think of chicken pot pie as boring freezer food, but when it’s done right, made from scratch, it can be really delicious and satisfying. If you’re looking for a hearty recipe to make for dinner on chilly nights, this Chicken Pot Pie is fantastic. It’s cozy comfort food that’s wonderful in the winter! This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs.
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