Save time, eat well: the ultimate chicken pot pie recipe for make-ahead meals

Indulge in the classic comfort of chicken pot pie without the hassle of last-minute preparations. Our make-ahead chicken pot pie recipe allows you to prepare the entire dish in advance, ensuring a stress-free and heartwarming meal when you need it most.

Why Make Ahead?

• Convenience: Prepare the pie up to 2 days before baking, saving precious time on busy nights.
• Stress-free entertaining: Host gatherings with ease by having the main course ready in advance.
• Perfect for meal prep: Portion out the pie into individual servings for quick and satisfying lunches throughout the week.

Ingredients

Crust:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup ice water

Filling:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup frozen carrots
• 1 cup frozen corn

Instructions

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers or a pastry cutter to work them into the flour until it resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Making the Filling:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and sauté until softened.
3. Add the garlic and cook for 1 minute more.
4. Sprinkle in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth and milk.
6. Bring to a simmer and cook until thickened, about 5 minutes.
7. Stir in the thyme, rosemary, salt, and pepper.
8. Add the chicken, peas, carrots, and corn.

Assembling the Pie:

1. Preheat the oven to 375°F.
2. On a lightly floured surface, roll out the dough to a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the filling into the crust.
5. Roll out the remaining dough to an 11-inch circle.
6. Place the top crust over the filling and crimp the edges to seal.
7. Brush the crust with milk and sprinkle with salt and pepper.

Make Ahead:

• Once assembled, the unbaked pie can be refrigerated for up to 2 days.
• When ready to bake, remove the pie from the refrigerator and let it sit at room temperature for 30 minutes.
• Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Variations

• Vegetable Medley: Swap out the frozen vegetables for fresh or canned vegetables of your choice.
• Creamy Filling: Add 1 cup of heavy cream to the filling for a richer flavor.
• Cheesy Crust: Sprinkle grated cheddar cheese on top of the bottom crust before adding the filling.

Serving

• Serve the chicken pot pie hot with a side of crusty bread or a fresh salad.
• Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Tips

• For a flaky crust, use cold butter and work it into the flour quickly.
• If the filling is too thick, add a little more chicken broth or milk.
• If the crust is browning too quickly, cover the edges with aluminum foil.

Wrapping Up

Our make-ahead chicken pot pie recipe is the perfect solution for busy families, meal preppers, and anyone who loves the comfort of a home-cooked meal without the last-minute stress. By following these simple steps, you can create a delicious and heartwarming dish that will be enjoyed by all.

Questions You May Have

Q: Can I make the filling ahead of time?

A: Yes, the filling can be made up to 3 days in advance. Store it in an airtight container in the refrigerator.

Q: How do I reheat the pie after freezing?

A: Thaw the pie overnight in the refrigerator. Preheat the oven to 350°F and bake for 30-40 minutes, or until heated through.

Q: Can I use store-bought crust?

A: Yes, you can use a store-bought pie crust to save time. However, the homemade crust will provide a more flavorful and flaky experience.