Never Run Out Of Dinner Ideas Again: How To Make Chicken Pot Pie Ahead Of Time

Chicken pot pie, a culinary masterpiece of creamy chicken, tender vegetables, and a flaky crust, is a comforting classic that warms the soul. However, with our hectic schedules, finding the time to whip up this delectable dish can be a daunting task. Fear not, culinary enthusiasts! This comprehensive guide will reveal the secrets of making chicken pot pie ahead of time, ensuring you have a delicious and satisfying meal ready whenever you need it.

Ingredients:

• 1 whole chicken (3-4 pounds)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions:

1. Prepare the Chicken:

• In a large pot, combine the chicken, onion, carrots, and celery. Cover with cold water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.
• Remove the chicken from the pot and let it cool slightly. Once cool, remove the meat from the bones and shred it into bite-sized pieces.

2. Make the Filling:

• In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
• Gradually whisk in the chicken broth until the sauce thickens. Add the peas, corn, thyme, salt, and pepper.
• Stir in the shredded chicken and cook until heated through.

3. Assemble the Pie:

• Preheat oven to 375°F (190°C).
• Pour the filling into a 9-inch pie dish.
• Unfold the puff pastry sheet and roll it out slightly to fit the pie dish. Place the pastry over the filling and trim the edges.
• Crimp the edges to seal. Brush the top of the pastry with the beaten egg.

4. Bake and Cool:

• Bake for 30-45 minutes, or until the crust is golden brown and the filling is bubbling.
• Let the pie cool for at least 15 minutes before slicing and serving.

Make-Ahead Instructions:

1. Prepare the Filling:

• Follow steps 1 and 2 of the instructions above.
• Let the filling cool completely to room temperature.

2. Assemble the Pie:

• Pour the filling into a 9-inch pie dish. Cover the dish tightly with plastic wrap and refrigerate for up to 3 days.
• When ready to bake, preheat the oven to 375°F (190°C). Uncover the pie and roll out the puff pastry sheet. Place the pastry over the filling and trim the edges. Crimp the edges to seal. Brush the top of the pastry with the beaten egg.

3. Bake:

• Bake the pie for 45-60 minutes, or until the crust is golden brown and the filling is bubbling.
• Let the pie cool for at least 15 minutes before slicing and serving.

Tips for Perfect Chicken Pot Pie:

• Use a Rotisserie Chicken: Save time by using a rotisserie chicken instead of cooking your own.
• Make the Filling Ahead: Prepare the filling up to 3 days in advance to save time on the day of serving.
• Freeze the Unbaked Pie: Assemble the pie without the pastry and freeze for up to 2 months. When ready to bake, thaw the pie overnight in the refrigerator and then top with the pastry and bake as directed.
• Add Your Favorite Vegetables: Feel free to add any other vegetables you like, such as green beans, potatoes, or mushrooms.
• Use a Pie Crust Shield: Prevent the edges of the pastry from burning by covering them with a pie crust shield or aluminum foil during the first 20 minutes of baking.

Conclusion:

Making chicken pot pie ahead of time is a culinary game-changer that allows you to enjoy this comforting dish without the hassle of last-minute preparations. By following the steps outlined in this guide, you can create a delicious and satisfying chicken pot pie that will warm your heart and fill your belly.

FAQs:

Q: Can I use a different type of pastry for the crust?
A: Yes, you can use a variety of pastries, such as pie crust, shortcrust pastry, or puff pastry.

Q: How long can I store the cooked chicken pot pie?
A: Store the cooked chicken pot pie in the refrigerator for up to 3 days.

Q: Can I freeze the cooked chicken pot pie?
A: Yes, you can freeze the cooked chicken pot pie for up to 2 months. Thaw overnight in the refrigerator before reheating.