Effortless entertaining: how to create a delicious chicken pot pie days in advance

Chicken pot pie is a comforting classic that warms the soul and fills the belly. But with busy schedules and unpredictable lives, finding the time to make it from scratch can be a challenge. Luckily, you can enjoy the delectable flavors of chicken pot pie ahead of time with a little planning and preparation. Here’s a comprehensive guide on how to make chicken pot pie ahead of time, ensuring a delicious and stress-free meal.

Planning and Preparation

1. Choose Your Ingredients

Start by selecting high-quality ingredients for the best flavor. Use boneless, skinless chicken breasts or thighs, fresh vegetables like carrots, celery, and onions, and a creamy sauce made with flour, milk, and butter. For a richer taste, consider adding herbs like thyme or rosemary.

2. Cook the Chicken

Cook the chicken thoroughly before assembling the pot pie. You can boil, bake, or grill the chicken until it reaches an internal temperature of 165°F (74°C). Once cooked, shred or cut the chicken into bite-sized pieces.

3. Prepare the Vegetables

While the chicken cooks, chop the vegetables into small pieces. You can also pre-cook the vegetables if you prefer a softer texture. Sauté them in butter until tender, adding salt and pepper to taste.

Assembling the Pot Pie

1. Make the Sauce

In a saucepan, melt the butter and whisk in the flour. Gradually whisk in the milk until smooth. Bring the mixture to a simmer and cook until thickened. Season with salt, pepper, and herbs.

2. Combine the Ingredients

In a large bowl, combine the cooked chicken, vegetables, and sauce. Stir well to distribute the ingredients evenly.

3. Prepare the Crust

If using a homemade crust, roll it out and trim the edges. You can also use a pre-made crust for convenience.

4. Fill the Pie Dish

Pour the chicken mixture into a greased pie dish. Top with the crust and crimp the edges.

Storage and Reheating

1. Refrigerate

Cover the assembled pot pie and refrigerate for up to 2 days. This gives the flavors time to blend and the crust to firm up.

2. Freeze

For longer storage, freeze the pot pie for up to 3 months. Wrap it tightly in plastic wrap and foil or place it in a freezer-safe container.

3. Reheating

To reheat the pot pie, thaw it overnight in the refrigerator if frozen. Preheat the oven to 350°F (175°C) and bake for 30-45 minutes, or until heated through and the crust is golden brown.

Tips for Success

• Use a large enough pie dish to prevent the filling from overflowing.
• If the filling is too thick, add a little more milk. If it’s too thin, whisk in a bit more flour.
• For a crispy crust, brush the top with an egg wash before baking.
• Let the pot pie cool slightly before cutting and serving.

Variations

• Vegetarian Pot Pie: Omit the chicken and use a vegetable broth in the sauce.
• Seafood Pot Pie: Use a combination of shrimp, scallops, and fish instead of chicken.
• Gluten-Free Pot Pie: Use a gluten-free flour blend for the crust and sauce.
• Individual Pot Pies: Divide the filling into individual ramekins or muffin tins for smaller portions.

Final Thoughts

Making chicken pot pie ahead of time is a convenient and delicious way to enjoy this classic dish without the hassle of last-minute preparation. By following these steps, you can create a flavorful and satisfying pot pie that will warm your heart and fill your belly.

Questions We Hear a Lot

1. Can I use a store-bought rotisserie chicken for the pot pie?
Yes, you can use a store-bought rotisserie chicken for convenience. Just remove the skin and bones before shredding the meat.

2. Can I freeze the pot pie after it’s been baked?
Yes, you can freeze the baked pot pie for up to 2 months. Allow it to cool completely before freezing.

3. How do I prevent the crust from getting soggy?
To prevent the crust from getting soggy, pre-bake it for 10-15 minutes before filling it with the chicken mixture.