Meal Prep Made Easy: Can You Make Chicken Pot Pie in Advance?

Chicken pot pie is a classic comfort food that evokes feelings of warmth and nostalgia. But what if you don’t have time to prepare it fresh every time you crave it? The answer is a resounding yes! Chicken pot pie can be made in advance, allowing you to save time and enjoy this delectable dish whenever you desire.

Benefits of Making Chicken Pot Pie in Advance

Preparing chicken pot pie ahead of time offers several advantages:

• Time-saving: Cut down on cooking time by prepping and assembling the pie in advance.
• Convenience: Have a homemade meal ready to go whenever you need it, without the hassle of last-minute cooking.
• Meal planning: Plan ahead for busy weeks or special occasions by making the pie in advance.
• Flavor development: Allowing the flavors to meld over time enhances the taste of the pie.

How to Prepare Chicken Pot Pie in Advance

1. Choose Your Pie Crust:

• Homemade or store-bought pie crusts can be used.
• If using homemade, make and roll out the dough in advance.

2. Prepare the Filling:

• Cook the chicken and vegetables according to your recipe.
• Combine all filling ingredients in a large bowl.
• Season the filling to taste.

3. Assemble the Pie:

• Line a pie dish with the bottom crust.
• Pour the filling into the pie dish.
• Top with the remaining crust, trimming and crimping the edges.

4. Refrigerate or Freeze:

• Refrigerate: Store the unbaked pie in the refrigerator for up to 3 days.
• Freeze: Wrap the unbaked pie tightly in plastic wrap and freeze for up to 2 months.

Reheating Chicken Pot Pie

1. Refrigerated Pie:

• Preheat oven to 375°F (190°C).
• Bake the pie for 45-60 minutes, or until golden brown and bubbly.

2. Frozen Pie:

• Thaw the pie overnight in the refrigerator.
• Preheat oven to 375°F (190°C).
• Bake the pie for 1 hour to 1 hour 15 minutes, or until golden brown and bubbly.

Tips for Making the Best Chicken Pot Pie in Advance

• Use high-quality ingredients for optimal flavor.
• Don’t overcook the chicken or vegetables, as they will continue to cook during reheating.
• Season the filling generously to enhance its taste.
• Allow the pie to cool slightly before refrigerating or freezing to prevent condensation.
• When reheating, cover the edges of the crust with aluminum foil to prevent burning.

Variations on Chicken Pot Pie

• Vegetable Pot Pie: Replace the chicken with a variety of vegetables, such as carrots, celery, peas, and corn.
• Seafood Pot Pie: Substitute the chicken with shrimp, crab, or scallops.
• Shepherd’s Pie: Use ground beef or lamb instead of chicken.
• Vegan Pot Pie: Omit the chicken and use plant-based ingredients, such as tofu or lentils.

Creative Ways to Use Chicken Pot Pie Filling

• Pot Pie Soup: Thin out the filling with broth and serve as a hearty soup.
• Pot Pie Casserole: Spread the filling in a casserole dish and top with mashed potatoes or stuffing.
• Pot Pie Empanadas: Fill empanada dough with the chicken pot pie filling and bake or fry.
• Pot Pie Pizza: Spread the filling over pizza dough and top with cheese.

“Finishing Touches” for the Perfect Chicken Pot Pie

• Brush the top crust with egg wash for a golden brown finish.
• Sprinkle with herbs, such as thyme or rosemary, for extra flavor.
• Serve with a side of mashed potatoes, cranberry sauce, or a green salad.

Questions We Hear a Lot

1. How long can I store unbaked chicken pot pie in the refrigerator?

• Up to 3 days.

2. Can I freeze chicken pot pie after it has been baked?

• Yes, but the crust may become soggy upon reheating.

3. How do I reheat a frozen chicken pot pie?

• Thaw overnight in the refrigerator and bake at 375°F (190°C) for 1 hour to 1 hour 15 minutes.