Thicken Chicken Pie Filling: Post-Refrigeration Consistency Fix

Chicken pot pie is a classic comfort food, but making it from scratch can be time-consuming. Preparing the filling in advance and storing it in the refrigerator is a great way to save time on busy weeknights. However, one concern with this approach is that the filling may thicken too much when chilled. To thin a chicken pie filling that has been refrigerated, you can whisk in some chicken stock, or make a flour or cornstarch slurry to stir into the filling. It is important to note that the filling should not be left in the refrigerator for too long, as this can affect the texture and cooking of the pie crust.

Make the filling a day in advance and store it in the refrigerator

Making chicken pot pie filling a day in advance and storing it in the refrigerator is a great way to save time on busy weeknights. Here's a step-by-step guide on how to do it:

Prepare the Filling:

Start by cooking the chicken with salt and pepper in a large saucepan. You can also use leftover turkey instead of chicken. Add vegetables such as peas, carrots, onions, celery, and potatoes. Sauté the vegetables with the chicken and season with rosemary, thyme, and sage.

Make the Gravy:

To make the gravy, create a roux by mixing flour and fat to form a crumbly paste. Gradually add chicken stock or broth to the roux, whisking constantly, until you achieve a smooth gravy. The gravy should be thin enough to see through but thick enough to coat the back of a spoon. If your gravy is too thin, create a slurry by whisking together flour and cold water, or cornstarch with cold water, and stir it into the gravy to thicken it.

Combine and Refrigerate:

Once the gravy has thickened, fold it into the chicken and vegetable mixture, stirring to coat everything evenly. Taste and adjust seasoning if needed. Pour the filling into a baking dish and let it cool for about 15 minutes. Then, cover the dish with plastic wrap or foil and store it in the refrigerator. The filling can be refrigerated for up to two days before assembling and baking the pie.

Baking Instructions:

When you're ready to bake the pie, preheat your oven to 375°F. Take the filling out of the refrigerator and let it warm up a bit to avoid affecting the cooking time. Prepare your pie crust, either homemade or store-bought. You can use puff pastry or a standard pie dough, whichever you prefer.

Roll out the dough and place it on top of the filling in the baking dish. Brush the surface of the dough with an egg wash (a mixture of whisked egg and water) and create a crust by folding any excess dough over the top. Cut small slits in the crust to act as vents.

Finally, bake your chicken pot pie according to your recipe's instructions, typically between 20 to 50 minutes, until the crust is golden brown and the filling is bubbly. Enjoy your delicious, homemade chicken pot pie!

Freeze the filling

Freezing chicken pot pie filling is a great way to have a delicious, classic comfort food ready to go in your freezer. The filling can be frozen with or without the pie crust, and it's best to use it within 3-6 months for optimal quality.

To freeze the filling, first, make the chicken filling according to your recipe and let the mixture cool completely. This is an important step as it prevents condensation from forming when you freeze it. You can speed up the cooling process by spreading the filling out in a wide, shallow container. Once cooled, portion the filling into freezer-safe containers or bags, leaving some space at the top as the filling will expand when frozen. Label the containers with the date and contents, and squeeze out any excess air before sealing. Place the containers in the freezer, ideally at the back where it's coldest.

When you're ready to enjoy your pie, thaw the frozen filling in the refrigerator for about 24 hours. Then, prepare your pie crust and fill it with the thawed filling. Cover with a top crust, and bake according to your recipe instructions, until the filling is hot and the crust is golden brown and crispy.

Freezing chicken pot pie filling is a convenient way to have a tasty, homemade meal ready whenever you need it. It's a great option for busy days when you don't have time to start from scratch, and it ensures you always have a comforting dish to enjoy.

Reheat the pie in the oven

Reheating a chicken pot pie can be challenging, as the filling intensifies due to the heat, which can cause the crust to become soggy. However, there are ways to reheat chicken pot pie in the oven and achieve desirable results.

First, preheat your oven to 300°F. Place the chicken pot pie in a baking dish. Use aluminium foil to cover the pie, especially the thin crust on the corners. Cover the pie as much as possible.

Place the pie in the oven and let it bake for 15 to 20 minutes. Keep a close eye on the pot pie to make sure it is not overheated. Check the pie after every 10 minutes. If you want a crunchy, golden-brown crust, increase the oven temperature to 375°F and bake for an additional 10 minutes. During these last 10 minutes, keep a close eye on the pie so that the crust does not burn.

If you are unsure about when to remove the pie from the oven, use a thermometer to check the internal temperature. If the temperature is 165°F or above, it is ready to be served.

Reheating chicken pot pie in the oven takes around 40 minutes, but it is the best method to achieve tasty results with a creamy filling and a crispy crust.

Use a store-bought pie crust

If you're looking for a quicker alternative to making your own pie crust, you can always opt for a store-bought option. Many recipes suggest using a store-bought pie crust for chicken pot pies, as they are flaky, tasty, and much easier to work with than making a crust from scratch.

When using a store-bought pie crust, there are a few things to keep in mind. Firstly, it is recommended to use refrigerated pie crusts rather than frozen ones, as they are more flexible and easier to work with. Look for pie crusts in the refrigerated section of your grocery store, such as the Pillsbury brand, which comes in a 2-pack.

Once you have your store-bought pie crust, you can follow these steps to assemble your chicken pot pie:

• Unroll the package of store-bought pie crusts and place the bottom crust in your pie plate.
• Add your chicken pot pie filling to the pie crust. If your filling is too thin, you can always make a slurry by stirring a tablespoon of cornstarch into two tablespoons of cold water and adding it to your filling mixture to thicken it.
• Add the top pie crust, seal the edges, and poke some holes on top.
• At this point, you can choose to bake it right away, place it in the refrigerator to bake later, or even freeze it.
• If you decide to bake it right away, preheat your oven to 400°F. Remove the pie from the refrigerator and add an egg wash by whisking an egg with a tablespoon of milk and brushing it over the top crust.
• Bake for 20 minutes covered with foil, then remove the foil and bake for an additional 35-40 minutes until the crust is golden brown and the filling is bubbly.
• Remove from the oven and allow the pie to cool for at least 15-20 minutes before serving.

Using a store-bought pie crust can save you time and effort, especially when preparing a chicken pot pie. Just follow the package instructions for the pie crust and assemble your pie with your desired filling.

Make a gluten-free chicken pot pie

Making a gluten-free chicken pot pie is a simple and hearty meal. You can use freshly cooked chicken or leftover rotisserie chicken. You can also use frozen or fresh vegetables.

First, make the filling. Sautee the vegetables and chicken in a saucepan and boil for 15 minutes. Add butter, gluten-free flour, chicken broth, and milk to the saucepan and heat until the mixture thickens and the onions turn translucent. You can also add seasonings like salt, pepper, paprika, mustard, and thyme.

Next, prepare your gluten-free pie crust. You can make your own crust with gluten-free flour, butter, and milk, or use a store-bought gluten-free pie crust.

Now it's time to assemble the pie. Place one pie crust at the bottom of a greased pie dish. Pour the filling into the pie crust. Add the second pie crust on top and pinch the edges shut. Cut slits in the top of the pot pie and brush with an egg wash to create a golden, crispy crust.

Finally, bake the pie. Place the pie on a preheated cookie sheet to help the dough stay firm. Bake at 400°F for 20 minutes covered with foil, then bake for an additional 30-35 minutes until the crust is golden brown and the filling is bubbling. Allow the pie to cool for 10-20 minutes before serving.

You can make this chicken pot pie ahead of time and store it in the refrigerator for up to 5 days before baking. You can also freeze the assembled pie for up to 3 months and bake it straight from frozen, adding about 20 minutes to the baking time.

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