Make Ahead Chicken Pot Pie Recipes

CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

HOMEMADE CHICKEN POT PIE--MAKE AHEAD AND FREEZABLE!

Steps:

• Saute the first 3 ingredients in butter in a big skillet over medium heat until tender, 5-10 minutes.
• Add flour; stir until smooth. Cook 1 minute, stirring constantly.
• Add chicken broth and milk; cook, stirring constantly until thickened and bubbly, about 10-15 minutes.
• Stir in chicken, peas, salt, and pepper.
• Cool before pouring into pie crusts. VERY important! This allows it to thicken a bit more.
• At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
• Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer! And see instructions below for both.
• Start by preparing the crusts by rolling them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover.
• Pour filling mixture into bottom crusts and cover with top crusts.
• Fold edges under and crimp.
• Poke slits in the top (you can make a nice pattern here too!)
• Cover with foil, label and freeze. See below for preparation instructions
• Preheat oven to 350°F.
• Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
• Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above (To Assemble Your Pot Pie) and bake accordingly. OR you may bake the whole pie from frozen.
• Preheat oven to 350°F.
• Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes.
• Remove from oven and let rest for 10 minutes before cutting.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.