Chicken Pot Pie Recipe

Diced cooked chicken: Provides the main protein for the dish, adding flavor and substance.

Diced carrots: Adds sweetness and a slight crunch to the filling.

Peas: Contributes a pop of color and a tender texture.

Diced potatoes: Adds heartiness and helps to thicken the filling.

Diced onion: Enhances the flavor with a mild, savory taste.

Chicken broth: Forms the base of the creamy sauce, adding depth of flavor.

Gluten-free flour: Used to thicken the sauce and create the crust, ensuring the dish is gluten-free.

Butter: Adds richness and helps to create a flaky crust.

Milk: Contributes to the creamy texture of the filling.

Salt and pepper: Essential seasonings to enhance the overall flavor.

Cold, cubed butter: Key for making a flaky, tender crust.

Cold water: Helps to bind the dough together for the crust.

When making the crust for your chicken pot pie, ensure that the butter is very cold. This helps create a flaky texture. You can even place the butter in the freezer for a few minutes before cubing it. Additionally, when adding the cold water, do so gradually and mix just until the dough comes together to avoid overworking it, which can make the crust tough.

• diced cooked chicken - Substitute with diced cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable substitute.

• diced carrots - Substitute with diced parsnips: Parsnips have a slightly sweet flavor and similar texture to carrots.

• peas - Substitute with diced green beans: Green beans provide a similar color and nutritional profile as peas.

• diced potatoes - Substitute with diced sweet potatoes: Sweet potatoes add a different flavor but maintain the same texture and nutritional benefits.

• diced onion - Substitute with diced leeks: Leeks offer a milder flavor and similar texture to onions.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for those avoiding meat.

• gluten-free flour - Substitute with almond flour: Almond flour is a common gluten-free alternative that adds a slightly nutty flavor.

• butter - Substitute with ghee: Ghee is lactose-free and has a higher smoke point, making it a good alternative to butter.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free option that works well in recipes.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• gluten-free flour - Substitute with coconut flour: Coconut flour is another gluten-free option that adds a slight coconut flavor.

• cold, cubed butter - Substitute with cold, cubed coconut oil: Coconut oil is a dairy-free alternative that works well in pastry dough.

• cold water - Substitute with cold sparkling water: Sparkling water can make the dough lighter and flakier.

• Allow the chicken pot pie to cool completely before storing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, cover the baking dish tightly with aluminum foil or plastic wrap and place it in the refrigerator. It will stay fresh for up to 3-4 days.

• If you prefer to store individual portions, cut the pot pie into serving sizes and place them in airtight containers. This makes reheating easier and quicker.

• To freeze the chicken pot pie, first ensure it is completely cooled. Wrap the entire pie or individual portions tightly in plastic wrap, then in aluminum foil to prevent freezer burn.

• Label the wrapped pot pie with the date and contents before placing it in the freezer. It can be stored for up to 2-3 months.

• When ready to enjoy, thaw the chicken pot pie in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• For reheating, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pot pie with aluminum foil. Bake for 20-25 minutes, or until heated through. If you prefer a crispier crust, remove the foil during the last 5-10 minutes of baking.

• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken pot pie in an oven-safe dish. Cover it with aluminum foil to prevent the crust from burning. Heat for 20-25 minutes or until the filling is hot and bubbly. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method: Place a slice of chicken pot pie on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 2-3 minutes. Check the temperature and continue heating in 30-second intervals until the filling is hot.

• Stovetop Method: If you prefer a crispier crust, reheat the chicken pot pie on the stovetop. Place a slice in a non-stick skillet over medium-low heat. Cover the skillet with a lid to help heat the filling evenly. Heat for about 10 minutes, flipping halfway through to ensure both sides are warmed and the crust is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken pot pie slice in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook. This method will give you a wonderfully crispy crust.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken pot pie on a baking sheet. Cover with aluminum foil to prevent the crust from burning. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the crust.

• Oven: Used to bake the chicken pot pie at the specified temperature until the crust is golden brown.

• Saucepan: Utilized to melt butter, cook onions, and prepare the filling mixture by combining the gluten-free flour, chicken broth, and milk.

• Mixing bowl: Needed to combine the gluten-free flour, salt, and cold butter to form the dough.

• Rolling pin: Helps to roll out the dough evenly before placing it over the filling in the baking dish.

• Baking dish: The container in which the filling and crust are assembled and baked.

• Knife: Used for dicing the cooked chicken, carrots, peas, potatoes, and onions.

• Cutting board: Provides a safe surface for dicing the ingredients.

• Measuring cups: Essential for accurately measuring the ingredients like chicken, carrots, peas, potatoes, chicken broth, gluten-free flour, and milk.

• Measuring spoons: Used to measure smaller quantities of ingredients like salt.

• Wooden spoon: Ideal for stirring the filling mixture in the saucepan.

• Pastry cutter: Useful for cutting the cold butter into the gluten-free flour to form the dough.

• Whisk: Helps to combine the chicken broth and milk smoothly into the flour mixture in the saucepan.

• Spatula: Handy for transferring the filling into the baking dish and smoothing it out before adding the crust.

• Cooling rack: Allows the baked chicken pot pie to cool evenly after it comes out of the oven.

Prepare ingredients in advance: Dice the chicken, carrots, peas, and potatoes ahead of time to streamline the cooking process.

Use pre-cooked chicken: Save time by using store-bought rotisserie chicken or leftover cooked chicken.

Frozen vegetables: Opt for frozen peas and carrots to skip the peeling and chopping.

Premade gluten-free crust: Purchase a premade gluten-free crust to eliminate the need for making dough from scratch.

One-pot method: Cook the filling in a single pot to reduce cleanup time.