Can You Make Chicken Pot Pie Ahead Of Time?

Yes, you can make chicken pot pie ahead of time and either refrigerate or freeze it for later use.

If you plan to bake the chicken pot pie within a day or two, you can assemble the pie, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator. Make sure to keep both the filling and the pastry cold.

If you want to prepare the chicken pot pie well in advance, you can freeze it. Assemble the pie as usual, but instead of baking it, wrap it securely in plastic wrap and then aluminum foil.

Label it with the date and any necessary baking instructions. Frozen chicken pot pie can usually be kept for 2-3 months. When you’re ready to bake a frozen pot pie, preheat the oven according to the original recipe’s instructions.

You may need to add a little extra baking time since the pie starts from a frozen state. Follow the recipe guidelines for baking from frozen or until the internal temperature reaches a safe level for poultry.

It’s worth noting that some recipes may recommend freezing the filling and pastry separately if you prefer to assemble and bake later. This can help maintain the texture of the pastry.

Tips For Making Chicken Pot Pie Ahead Of Time

Start by preparing the chicken before you dive into the recipe – it’s a fantastic time-saver! Grill a generous amount of chicken, then chop or shred it for use in various dishes.

Batch-cooking chicken is a smart move. I’ve experimented with baking, boiling, and using my trusty Instant Pot over the years.

Now, onto the filling – make it ahead and store it in an airtight container in the fridge for up to two days until you’re ready to whip up those delightful pies.

If you’re feeling extra efficient, freeze just the filling. Assemble the entire pie, wrap it in foil or plastic wrap, and pop it in the refrigerator up to a day before you plan to indulge.

Just a quick heads-up: this might make the crust a bit softer, so consider baking it a tad longer. Happy cooking!

How To Make Chicken Pot Pie?

This Chicken Pot Pie recipe is like the champion of cozy meals! It’s simple to whip up, freezer-friendly, and a dish that gets everyone at the table pumped up. For an extra boost, consider giving it a go with my special homemade pie crust!

Prepare Pie Crust:

I adore using my Foolproof Pie Crust, and I typically keep some stashed in my freezer. Simply follow my step-by-step guide, and it comes out just right every single time! If necessary, you can opt for a ready-made pie crust.

Cook Chicken:

Place chicken in a pot and submerge it in water. Bring it to a gentle simmer, letting it cook until it’s barely done. Then, transfer the chicken to a plate.

Make Filling:

In another saucepan, sauté the onions and celery in butter. Introduce flour, salt, pepper, garlic powder, bouillon paste, and celery seed.

Pour in water and milk, bringing the mixture to a simmer until it thickens. Toss in chopped chicken and frozen vegetables.

Add to Pie Crust:

Pour the concoction into your prepared pie crust, then seal it with the top crust. Make a few pricks in the crust.

Bake:

Pop the pie in the oven at 425°F for 30-35 minutes or until the top crust achieves a golden-brown hue, and the filling is pleasantly bubbly. Keep an eye on it halfway through cooking; if it browns too swiftly, shield it with a piece of aluminum foil.

Why I Love This Recipe:

Make Ahead:

I appreciate the flexibility of this recipe, allowing me to prepare the filling and pie crust in advance. The entire pie can be assembled ahead of time or even frozen for a future indulgence.

Homemade Can’t Be Beat:

The richness of flavor in the filling and the use of wholesome ingredients make homemade chicken pot pie unparalleled to its store-bought counterparts. Both the filling and crust are straightforward to make.

Ultimate Comfort Food:

Chicken Pot Pie reigns supreme as the ultimate comfort food, especially on chilly days. It holds a special place in our home, eliciting excitement from everyone at the table.

Make Ahead and Freezing Instructions

To Make Ahead:

The chicken pot pie filling can be prepared a day in advance; simply cover and refrigerate.

Fill the crust and bake the next day following the provided directions. Leftover chicken pot pie stays well in the fridge for up to 5 days when stored in an airtight container.

To Freeze:

Whether unbaked or baked, this pot pie freezes well for 2-3 months. Thaw it overnight in the refrigerator and then bake as directed or warm it until it’s thoroughly heated.

Can I “Fill” A Chicken Pot Pie 24 Hours Before Cooking It?

Absolutely not. Doing so would compromise the pastry, resulting in a gummy crust lacking the desired flaky texture of traditional pie doughs.

Moreover, it may lead to a somewhat dry filling as a significant portion of the liquid would be absorbed by the crust.

While frozen pot pies manage to maintain a desirable texture, attempting to replicate this by pre-filling and letting it sit for an extended period is not advisable.

It’s a risk best avoided, especially if you want to enjoy the true essence of a well-made chicken pot pie.