Ultimate Make-Ahead Chicken Pot Pie: Freezer-Friendly Comfort Food
Chicken pot pie is the epitome of comfort food. A creamy, savory filling bursting with tender chicken and vegetables, all nestled beneath a golden, flaky crust – what’s not to love? But let’s be honest, sometimes the thought of making it from scratch, especially on a busy weeknight, feels daunting. That’s where this ultimate make-ahead chicken pot pie recipe comes to the rescue! This recipe is designed for maximum convenience, allowing you to prepare the entire pot pie ahead of time and freeze it for later. Whether you’re meal prepping for the week, feeding a crowd, or simply want a delicious dinner ready at a moment’s notice, this recipe is your answer.
## Why Make This Recipe?
* **Convenience:** The biggest benefit is the ability to make it ahead and freeze it. No more last-minute dinner stress!
* **Perfect for Meal Prep:** Double or triple the recipe and freeze individual portions for easy lunches or dinners.
* **Crowd-Pleaser:** This recipe is always a hit with both kids and adults.
* **Customizable:** Easily adapt the vegetables and seasonings to your liking.
* **Delicious and Comforting:** The creamy filling and flaky crust are simply irresistible.
## Ingredients You’ll Need
This recipe uses simple, readily available ingredients. Here’s a detailed list:
**For the Crust:**
* **2 ½ cups all-purpose flour:** Provides the structure for the crust. Unbleached all-purpose flour is generally preferred for a tender crust.
* **1 teaspoon salt:** Enhances the flavor of the crust.
* **1 cup (2 sticks) cold unsalted butter, cut into cubes:** The cold butter creates flaky layers in the crust. Make sure it’s very cold!
* **½ cup (approximately) ice water:** The cold water helps bind the dough without developing too much gluten.
* **1 egg, beaten (for egg wash):** Gives the crust a golden-brown, shiny finish.
**For the Filling:**
* **3 tablespoons butter:** Used for sautéing the vegetables and creating the roux.
* **1 medium onion, chopped:** Adds a savory base flavor to the filling.
* **2 carrots, peeled and diced:** Provides sweetness and texture.
* **2 celery stalks, diced:** Adds a subtle celery flavor to the filling.
* **8 ounces mushrooms, sliced (optional):** Adds an earthy, savory flavor.
* **½ cup all-purpose flour:** Used to thicken the filling (roux).
* **4 cups chicken broth:** Provides the liquid base for the filling. Use low-sodium chicken broth to control the salt content.
* **1 cup heavy cream or half-and-half:** Adds richness and creaminess to the filling.
* **1 teaspoon dried thyme:** Adds a warm, earthy flavor.
* **½ teaspoon dried rosemary (optional):** Complements the thyme and adds a more complex flavor.
* **½ teaspoon salt:** Adjust to taste.
* **¼ teaspoon black pepper:** Adjust to taste.
* **2 cups cooked chicken, shredded or cubed:** The star of the filling! You can use leftover roasted chicken, rotisserie chicken, or cook chicken specifically for this recipe.
* **1 cup frozen peas:** Adds sweetness and color.
* **1 cup frozen corn:** Adds sweetness and texture.
* **½ cup chopped fresh parsley (optional):** Adds freshness and color.
## Step-by-Step Instructions
Follow these detailed instructions for a perfect make-ahead chicken pot pie every time.
**Part 1: Making the Pie Crust**
The pie crust is crucial for a delicious pot pie. This recipe uses a classic all-butter pie crust for maximum flakiness.
1. **Combine dry ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. **Form the dough:** Divide the dough in half. Gently flatten each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This chilling period allows the gluten to relax and the butter to firm up, resulting in a flakier crust.
**Part 2: Making the Chicken Pot Pie Filling**
The filling is where all the delicious flavors come together. This recipe uses a classic roux-based sauce for a creamy and savory result.
1. **Sauté the vegetables:** In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. If using mushrooms, add them now and cook until they release their moisture and are slightly browned, about 5 minutes more.
2. **Make the roux:** Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. This cooks the flour and prevents a starchy taste in the final filling.
3. **Add the chicken broth:** Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring constantly, until it thickens slightly.
4. **Add the cream and seasonings:** Stir in the heavy cream (or half-and-half), thyme, rosemary (if using), salt, and pepper. Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld.
5. **Add the chicken and vegetables:** Stir in the cooked chicken, frozen peas, and frozen corn. Cook until heated through, about 3-5 minutes. Stir in the chopped parsley (if using).
6. **Taste and adjust seasonings:** Taste the filling and adjust the salt and pepper as needed. Remember that the flavors will intensify slightly during baking or reheating.
7. **Cool the filling:** Remove the pot from the heat and let the filling cool completely before assembling the pot pie. This is crucial to prevent the crust from becoming soggy.
**Part 3: Assembling and Baking the Pot Pie**
Now it’s time to put everything together and bake the pot pie to golden-brown perfection.
1. **Preheat the oven:** Preheat your oven to 400°F (200°C).
2. **Roll out the bottom crust:** On a lightly floured surface, roll out one disc of pie dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges of the crust.
3. **Add the filling:** Pour the cooled chicken pot pie filling into the prepared pie crust.
4. **Roll out the top crust:** On a lightly floured surface, roll out the second disc of pie dough to a 12-inch circle. Cut several slits in the top crust to allow steam to escape during baking. This prevents the crust from puffing up too much and cracking.
5. **Cover with the top crust:** Carefully place the top crust over the filling. Trim and crimp the edges to seal the pot pie. You can also use a fork to press the edges together.
6. **Apply the egg wash:** In a small bowl, whisk together the egg and a tablespoon of water. Brush the egg wash evenly over the top crust. This will give the crust a golden-brown, shiny finish.
7. **Bake the pot pie:** Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with aluminum foil.
8. **Let it rest:** Remove the pot pie from the oven and let it rest for at least 15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.
**Part 4: Making Ahead and Freezing**
This is where the magic happens! Here are the instructions for freezing your chicken pot pie:
* **Option 1: Freeze Unbaked Pot Pie:**
* Assemble the pot pie as described above, but do *not* bake it.
* Wrap the entire pot pie tightly in plastic wrap, then wrap it again in aluminum foil. This will prevent freezer burn.
* Freeze for up to 3 months.
* To bake: Preheat the oven to 400°F (200°C). Unwrap the frozen pot pie and brush the top crust with egg wash. Bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbly. You may need to tent the crust with aluminum foil if it starts to brown too quickly. Add about 15-20 minutes to the baking time because it is frozen. Make sure the internal temperature reaches 165 degrees before taking out of the oven.
* **Option 2: Freeze Baked Pot Pie:**
* Bake the pot pie as described above.
* Let the pot pie cool completely.
* Wrap individual slices or the entire pot pie tightly in plastic wrap, then wrap it again in aluminum foil.
* Freeze for up to 3 months.
* To reheat: Thaw the pot pie in the refrigerator overnight. Preheat the oven to 350°F (175°C). Reheat the pot pie for 20-30 minutes, or until heated through. You can also reheat individual slices in the microwave.
**Tips for the Best Make-Ahead Chicken Pot Pie**
* **Use high-quality ingredients:** The better the ingredients, the better the flavor of the pot pie.
* **Keep the butter cold:** Cold butter is essential for a flaky crust.
* **Don’t overmix the dough:** Overmixing will develop the gluten and make the crust tough.
* **Cool the filling completely:** This prevents the crust from becoming soggy.
* **Wrap the pot pie tightly for freezing:** This prevents freezer burn.
* **Adjust seasonings to your liking:** Don’t be afraid to experiment with different herbs and spices.
## Variations and Customizations
* **Vegetables:** Feel free to add or substitute other vegetables, such as potatoes, green beans, or mushrooms.
* **Meat:** You can use leftover turkey instead of chicken.
* **Crust:** Try using puff pastry for a lighter, flakier crust. You can also use store-bought pie crust to save time.
* **Cheese:** Add shredded cheddar cheese or Parmesan cheese to the filling for extra flavor.
* **Spices:** Experiment with different spices, such as paprika, garlic powder, or onion powder.
* **Individual Pot Pies:** Make individual pot pies in ramekins for easy portion control. Adjust the baking time accordingly.
* **Crustless Chicken Pot Pie:** Omit the crust altogether for a lower-carb option. Simply bake the filling in a casserole dish.
## Serving Suggestions
Chicken pot pie is a complete meal on its own, but here are a few serving suggestions:
* **Side Salad:** A simple green salad with vinaigrette dressing provides a refreshing contrast to the rich pot pie.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts make a healthy and flavorful side dish.
* **Mashed Potatoes:** For an extra comforting meal, serve with a side of creamy mashed potatoes.
* **Cranberry Sauce:** A dollop of cranberry sauce adds a touch of sweetness and tartness.
## Recipe Card
**Make-Ahead Chicken Pot Pie**
**Prep Time:** 45 minutes
**Cook Time:** 45-55 minutes
**Total Time:** 1 hour 30 minutes (plus chilling and freezing time)
**Servings:** 6-8
**Ingredients:**
**For the Crust:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup (approximately) ice water
* 1 egg, beaten (for egg wash)
**For the Filling:**
* 3 tablespoons butter
* 1 medium onion, chopped
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 8 ounces mushrooms, sliced (optional)
* ½ cup all-purpose flour
* 4 cups chicken broth
* 1 cup heavy cream or half-and-half
* 1 teaspoon dried thyme
* ½ teaspoon dried rosemary (optional)
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 2 cups cooked chicken, shredded or cubed
* 1 cup frozen peas
* 1 cup frozen corn
* ½ cup chopped fresh parsley (optional)
**Instructions:**
**Make the Crust:**
1. In a large bowl, whisk together the flour and salt.
2. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water until the dough just comes together. Do not overmix.
4. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
**Make the Filling:**
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery and cook until softened.
2. Add mushrooms (if using) and cook until browned.
3. Sprinkle flour over vegetables and cook, stirring constantly, for 1-2 minutes.
4. Gradually whisk in chicken broth until thickened.
5. Stir in cream, thyme, rosemary (if using), salt, and pepper. Simmer for 5 minutes.
6. Stir in chicken, peas, and corn. Cook until heated through. Stir in parsley (if using).
7. Cool the filling completely.
**Assemble and Bake:**
1. Preheat oven to 400°F (200°C).
2. Roll out one disc of dough and transfer to a 9-inch pie plate. Trim and crimp edges.
3. Pour cooled filling into the crust.
4. Roll out the second disc of dough, cut slits, and place over the filling. Trim and crimp edges.
5. Brush with egg wash.
6. Bake for 45-55 minutes, or until golden brown and bubbly. Tent with foil if needed.
7. Let rest for 15 minutes before serving.
**Make-Ahead Instructions:**
* **Unbaked:** Assemble the pot pie, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Bake from frozen for 60-75 minutes at 400°F (200°C).
* **Baked:** Bake the pot pie, let cool completely, wrap tightly, and freeze for up to 3 months. Thaw and reheat at 350°F (175°C) for 20-30 minutes.
## Conclusion
This make-ahead chicken pot pie recipe is a game-changer for busy weeknights and meal prepping. With its creamy, savory filling and flaky crust, it’s a comforting and delicious meal that the whole family will love. By making it ahead of time and freezing it, you can enjoy homemade pot pie without the stress of last-minute cooking. So, give this recipe a try and experience the joy of having a delicious and convenient dinner ready whenever you need it!