What To Know
- With a little planning, you can prepare your pot pie ahead of time and bake it later, ensuring a delicious and convenient meal.
- Place the unbaked pot pie in the refrigerator for at least 4 hours or up to overnight.
- Remove the pot pie from the refrigerator and place it on a baking sheet.
Craving the comforting aromas and flavors of a homemade chicken pot pie but short on time? Fear not! With a little planning, you can prepare your pot pie ahead of time and bake it later, ensuring a delicious and convenient meal.
Benefits of Prepping Chicken Pot Pie in Advance
- Convenience: Prepare the pot pie filling and crust on a day when you have more free time. Then, simply pop it in the oven when you’re ready to eat.
- Time-Saving: Avoid last-minute stress by having the pot pie ready to go. This leaves you more time to relax or attend to other tasks.
- Flavor Development: The filling has time to marinate, allowing the flavors to blend and deepen.
Essential Steps for Preparing Chicken Pot Pie in Advance
1. Prepare and Cook the Chicken
- Cook the chicken breasts or thighs until fully cooked.
- Shred or cube the chicken and set it aside.
2. Make the Filling
- Sauté vegetables such as carrots, celery, and onions.
- Add the chicken broth, herbs, and spices.
- Bring to a simmer and cook until the vegetables are tender.
3. Create the Crust
- Roll out the pie crust dough or use store-bought crusts.
- Place one crust in a pie plate and trim the edges.
4. Combine the Filling and Chicken
- Pour the filling into the pie crust.
- Add the shredded chicken and any desired additional ingredients, such as peas or corn.
5. Top with the Crust
- Place the remaining pie crust on top and seal the edges.
- Crimp or flute the edges for a decorative touch.
6. Chill and Store
- Place the unbaked pot pie in the refrigerator for at least 4 hours or up to overnight.
- This allows the filling to set and the crust to firm up.
Baking the Pot Pie Later
- Preheat the oven to 375°F (190°C).
- Remove the pot pie from the refrigerator and place it on a baking sheet.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
Tips for Success
- Use a deep-dish pie plate to accommodate the generous filling.
- Cover the edges of the crust with foil during baking to prevent burning.
- Let the pot pie rest for 10-15 minutes before slicing and serving.
Variations and Additions
- Add your favorite vegetables, such as broccoli, green beans, or mushrooms.
- Use different herbs and spices to customize the flavor.
- Top with a sprinkle of grated Parmesan cheese before baking.
In a nutshell: Savor the Convenience and Delight of Make-Ahead Chicken Pot Pie
Preparing chicken pot pie in advance and baking it later is a culinary game-changer. It allows you to enjoy the comforting flavors of homemade pot pie without the last-minute rush. Whether you’re planning a family meal or simply want a delicious and convenient dinner, this make-ahead method is a must-try.
What You Need to Know
1. How long can I store the unbaked pot pie in the refrigerator?
> You can store the unbaked pot pie in the refrigerator for up to 24 hours.
2. Can I freeze the unbaked pot pie?
> Yes, you can freeze the unbaked pot pie for up to 3 months. Thaw overnight in the refrigerator before baking.
3. What if I don’t have time to make the crust?
> You can use store-bought pie crusts or even puff pastry for a quicker option.
