How To Make Chicken Pot Pie The Day Before: A Time-saving Recipe

Chicken pot pie is a classic comfort food that warms the soul on chilly days. But who has time to make it from scratch during a busy weeknight? The good news is that you can make chicken pot pie the day before and have it ready to bake when you’re short on time. In this blog post, we’ll guide you through the steps of preparing chicken pot pie ahead of time and provide tips for reheating and serving it perfectly.

Benefits of Making Chicken Pot Pie the Day Before

• Save time: By preparing the pie ahead of time, you’ll have more time to focus on other tasks or relax.
• Less stress: Knowing that your meal is already taken care of can reduce stress levels, especially during busy weeknights.
• Enhanced flavor: Allowing the flavors to meld overnight results in a more flavorful and satisfying pie.
• Convenience: You can easily reheat the pie when you’re ready to eat, making it a convenient option for busy families.

Step-by-Step Instructions for Making Chicken Pot Pie the Day Before

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sheets puff pastry, thawed

Instructions

1. Prepare the chicken: Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Remove from heat and shred the chicken.
2. Sauté vegetables: In the same skillet, sauté onion, carrots, and celery until softened.
3. Make the roux: Whisk flour into the vegetables and cook for 1 minute.
4. Add liquids: Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened.
5. Add chicken and vegetables: Stir in shredded chicken, peas, corn, parsley, salt, and pepper.
6. Prepare the pie crust: Roll out one sheet of puff pastry into a 12-inch circle. Transfer to a 9-inch pie plate and trim the edges.
7. Fill the pie: Pour the chicken mixture into the pie crust.
8. Top with the remaining pastry: Roll out the remaining puff pastry sheet and cut into strips. Place strips over the pie filling, forming a lattice pattern.
9. Refrigerate: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.

Reheating and Serving Chicken Pot Pie the Day After

1. Remove from refrigerator: Take the pie out of the refrigerator 30 minutes before baking.
2. Preheat oven: Preheat oven to 375°F (190°C).
3. Bake: Bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
4. Let stand: Let the pie stand for 10 minutes before slicing and serving.

Tips for Perfect Chicken Pot Pie

• Use high-quality ingredients: Fresh vegetables, flavorful chicken, and a rich broth will make a world of difference in the taste of your pie.
• Don’t overcook the chicken: Overcooked chicken can become dry and tough. Cook it just until it’s no longer pink in the center.
• Thicken the sauce: If the sauce is too thin, whisk in a small amount of flour or cornstarch to thicken it.
• Use a variety of vegetables: Don’t limit yourself to just peas and corn. Add other vegetables like green beans, mushrooms, or potatoes for a more flavorful pie.
• Experiment with different crusts: Instead of puff pastry, try using a flaky pie crust or a biscuit topping.

Variations on Chicken Pot Pie

• Vegetable pot pie: Omit the chicken and add more vegetables, such as broccoli, cauliflower, and zucchini.
• Seafood pot pie: Replace the chicken with cooked shrimp, crab, or scallops.
• Vegetarian pot pie: Use a combination of vegetables, such as mushrooms, bell peppers, and eggplant, instead of chicken.
• Spicy pot pie: Add a dash of cayenne pepper or chili powder to the filling for a spicy kick.
• Creamy pot pie: Stir in a cup of heavy cream to the sauce for a richer, creamier filling.

Final Thoughts

Making chicken pot pie the day before is a fantastic way to save time and enjoy a delicious meal without the hassle. By following the steps outlined in this blog post, you can prepare a flavorful and satisfying pie that will be ready to bake when you need it. Whether you’re hosting a dinner party or simply looking for a convenient meal option, chicken pot pie is a dish that will impress your family and friends.

Information You Need to Know

Q: Can I make the pie crust ahead of time?
A: Yes, you can make the pie crust up to 2 days in advance. Store it in the refrigerator until you’re ready to use it.

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

Q: What side dishes go well with chicken pot pie?
A: Chicken pot pie pairs well with a variety of side dishes, such as green salad, mashed potatoes, roasted vegetables, or crusty bread.