Secret Recipe: Make-Ahead Chicken Pot Pie for Effortless Weeknights

Make ahead chicken pot pie is a culinary delight that combines the warmth and comfort of a home-cooked meal with the convenience of meal prepping. Whether you’re a busy professional, a parent on the go, or simply someone who loves to have a delicious meal ready in a pinch, this guide will provide you with all the tips and tricks you need to master this kitchen staple.

Ingredients

• 1 boneless, skinless chicken breast (about 1 pound)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (9-inch) pie crust, homemade or store-bought
• 1/2 cup frozen peas

Instructions

1. Cook the Chicken: Season the chicken breast with salt and pepper. Heat a large skillet over medium heat and cook the chicken until golden brown on all sides. Remove from the skillet and set aside to cool.
2. Sauté the Vegetables: In the same skillet, sauté the onion, celery, and carrots until softened.
3. Make the Roux: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4. Add Liquids: Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
5. Add Chicken and Seasonings: Shred the chicken and add it to the sauce along with the thyme, sage, salt, and pepper.
6. Assemble the Pie: Pour the filling into the pie crust and top with the frozen peas.
7. Bake or Freeze: If baking immediately, preheat the oven to 375°F (190°C) and bake for 30-35 minutes, or until the crust is golden brown. If freezing, let the pie cool completely before wrapping it tightly in plastic wrap and placing it in the freezer.

Make Ahead Instructions

• Cook the Filling: Follow steps 1-6 as instructed.
• Cool and Store: Let the filling cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• Assemble and Bake: When ready to serve, remove the filling from the refrigerator or freezer and thaw if necessary. Pour the filling into the pie crust and top with the frozen peas. Bake as instructed in step 7.

Variations

• Crust Options: Use a homemade pie crust or a store-bought crust. You can also use puff pastry or crescent roll dough for a different texture.
• Vegetables: Add other vegetables to your filling, such as green beans, corn, or mushrooms.
• Protein: Swap out the chicken for turkey, beef, or pork.
• Sauce: Make a creamy sauce by adding 1/2 cup of heavy cream to the filling.
• Toppings: Top your pie with a sprinkle of shredded cheese or a dollop of sour cream.

Tips for Success

• Use a good quality chicken broth for a flavorful filling.
• Don’t overcook the vegetables. They should still have a slight crunch.
• Let the filling cool completely before assembling the pie to prevent the crust from becoming soggy.
• If freezing the pie, be sure to wrap it tightly to prevent freezer burn.
• Thaw the pie overnight in the refrigerator before baking.

Conclusion: Your Culinary Masterpiece

With a little planning and preparation, you can enjoy the convenience of a make ahead chicken pot pie without sacrificing any of the flavor. Whether you’re serving it to a hungry family or simply treating yourself to a comforting meal, this recipe will become a staple in your kitchen.

FAQ

Q: Can I use other types of meat in this recipe?
A: Yes, you can use turkey, beef, or pork instead of chicken.

Q: How long can I store the filling in the refrigerator?
A: The filling can be stored in the refrigerator for up to 3 days.

Q: How do I reheat the pie after freezing?
A: Thaw the pie overnight in the refrigerator and then reheat it in a preheated oven at 350°F (175°C) for 30-45 minutes, or until heated through.