How Long Does Chicken Pot Pie Last in the Fridge? Ultimate Storage Guide

So much can be said with a chicken pot pie. In my mind, it can mean anything from, “Congrats on the baby/new job/move!” to just a generally heartwarming “Thinking of you. ” No one is mad about being gifted a chicken pot pie, of course, so why not give that same gift back to yourself on any odd weeknight? Sure, this classic comfort food is one that you can easily find pre-made in almost any grocery freezer aisle, but I strongly believe that making your own chicken pot pie is more than worth it (and makes you feel all the same love). This winter dinner represents the marriage of a flaky, buttery crust with chopped chicken, onions, carrots, and peas in a perfectly creamy sauce.

If you want the easiest possible weeknight dinner, you might want to make some parts of the pie ahead of time. It will make the whole process go so much more smoothly. The best part? You can even make the whole dish in advance, simply heating it up when youre ready to dig into a bowl of cozy goodness.

What People Are Saying: “Every time I’ve made this pie it’s turned out wonderfully. We love this recipe and make very few substitutions (we change/tweak the veggies) and it comes out so delicious! So thankful for this recipe!” – lordbuffington.

“I made this for my critical family and they LOVED IT!! They are requesting to have this throughout the month they loved it so much. It was so easy and simple using the rotisserie chicken which makes me happy to make it. So we are having it again tonight! So delicious!” – CoffeeLover.

How To Make Classic Chicken Pot Pie

• Pie Crust: I really think you should make my recipe for homemade pie crust. It’s simple to make (and you can do it ahead of time!) and makes the perfect flaky, buttery pie crust to go with the filling. If you need something quickly, store-bought will also work. Don’t want to make a pie crust? Try our chicken pot pie casserole instead.
• It’s important to add flour to your filling if you want a thick, creamy filling and for the crust to stay crisp. That being said, if you’d like the filling a little thinner, start by adding less flour and then more as needed.
• Unsalted Butter: I almost always choose unsalted butter because I can add seasonings as I go without making things too salty. It also caramelizes the vegetable filling perfectly and gives it a nice richness.
• Egg: Don’t forget your egg wash to get a golden-brown, shiny crust. It’s almost too silly not to—just beat one whole egg and brush it lightly on top of your pie dough before baking.
• Chicken Breasts: When you think of a pot pie, chicken probably comes to mind right away, right? But that doesn’t mean you can’t try something different. Go crazy with some Thanksgiving turkey that you still have, make a vegan mushroom pot pie,
• Low-sodium chicken broth: This will be the base of your savory filling. It will add just the right amount of umami and keep your pot pie from getting too salty.
• Heavy Cream: A chicken pot pie wouldn’t be complete without a creamy filling, so make sure you buy heavy cream and not half-and-half. This will give the pie that (very important) rich, creamy flavor.
• Frozen Peas: Frozen peas take me back to summer with their fresh taste, sweetness, and color. They just scream “Pot pie!” to me, but you can and should mix and match your vegetables. You could also use frozen green beans, mushrooms, or leeks that have been cut up.
• Onion and garlic
• Fresh Parsley: The sweet and sour taste of fresh parsley cuts through the richness of this pie and gives it a bit of an earthy feel.
• Fresh Thyme: Thyme makes any pot pie taste like it took all day, even if it didn’t. It smells like the woods and makes you feel warm.

For your pie crust, start by separately freezing the flour and butter for 30 minutes. Once chilled, add the flour, baking powder, and kosher salt to a large food processor and pulse until combined. After adding the butter, pulse the mixture again and again until it has some pea-sized pieces and some slightly bigger ones. With the motor running, slowly pour in 1/2 c. ice water, 1 Tbsp. at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).

Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no or very minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes or up to 3 days.

Next, its time to make the filling. In a large pot over medium heat, melt the butter, and add the onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, which will take about 10 minutes. Then add the garlic and stir in the flour. Keep cooking and stirring constantly for about 3 minutes, or until the mixture turns golden and starts to bubble. Then start slowly whisking in the broth.

Once the broth has been added and incorporated, bring the mixture to a boil and cook, stirring occasionally, until thickened, for another 5 minutes. Remove the mixture from the heat and stir in the heavy cream first, followed by the cubed chicken, peas, parsley, and thyme. Then season with kosher salt and pepper and allow the filling mixture to cool.

Meanwhile, place a rack in the center of the oven, and preheat to 375°. On a lightly floured surface, roll out one disc of pie dough to form a large round thats about 1/4″ thick.

Transfer the dough disk to a deep 9″ pie dish, then add the filling.

Once filled, roll out a second disc of dough to form another large round about 1/4″ thick, and arrange it on top of filling. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim the edges of dough, leaving about 1/4″ overhang. Fold the extra dough under the dough on the top edge of the pie pan, and then use clean fingers to crimp the edges together to seal.

Just before you pop the pie into the oven, brush the top of your pie dough with egg wash. Then, using a paring knife, cut 4 small slits into the top of crust to allow the steam to escape as it bakes, and sprinkle the top with sea salt.

Full list of ingredients and directions can be found in the recipe below.

• No soggy bottoms: If you want to keep the bottom crust from getting soggy, the filling has to be just right—it can’t be soupy. It should be thick when it’s done cooking. If you use too much broth, it might leak through the crust before it’s baked.
• Making the filling thick: I use a lot of flour in my recipe to make the filling thick and creamy, both for the texture and to keep the crust from getting soggy. Take less flour at first and add more as needed if you want your filling to be a little thinner.
• Change up the chicken: this recipe works great with a lot of different protein substitutes. I like to use rotisserie chicken, but you can also use chopped cooked turkey breast (like in turkey pot pie).
• Do you want to make it ahead of time? This cozy recipe is one of the easiest to prepare, store, and put together later. Follow the recipe’s steps to make the pie crust first, but instead of rolling it out, flatten it into a disk. In the fridge, it will last up to three days, or in the freezer, it will last up to three months. If it’s frozen, put it in the fridge to thaw before you roll it out. Next, you can get the chicken ready up to two days before you make the pie. Just bake, let it cool, and put it in the fridge. Finally, make the filling up to 1 day in advance. After it cools down, put it in a container that won’t let air in and put it in the fridge. When you’re ready to serve, just put everything together and bake it.

Freshly baked, chicken pot pie will last up to 5 days in the refrigerator covered tightly with plastic wrap or stored in an airtight container. Alternatively, you can freeze a whole baked or unbaked chicken pot pie wrapped tightly in plastic wrap for up to 2 months.Advertisement – Continue Reading Below

• 3 cups (360 g.) all-purpose flour, plus more for surface
• 1 cup (2 sticks) unsalted butter, cut into 1/2″ pieces
• 1 tsp. baking powder
• 1 tsp. kosher salt

• 1/2 cup (1 stick) unsalted butter, plus more for dish
• 1 medium yellow onion, finely chopped
• 2 large carrots, peeled, finely chopped
• Kosher salt
• 3 cloves garlic, finely chopped
• 1/2 cup (60 g.) all-purpose flour, plus more for surface
• 3 cups low-sodium chicken broth
• 1/4 cup heavy cream
• 4 (8-oz.) boneless, skinless chicken breasts, poached, cut into cubes
• 1 cup frozen peas
• 2 Tbsp. chopped fresh parsley
• 2 tsp. chopped fresh thyme leaves
• Freshly ground black pepper
• 1 large egg, lightly beaten
• Flaky sea salt

• CrustStep 1 Separately freeze flour and butter 30 minutes. Step 2: Pulse the flour, baking powder, and kosher salt together in a large food processor. Add the butter and pulse until you get pea-sized pieces along with some bigger ones. With the motor running, slowly pour in 1/2 c. ice water, 1 Tbsp. , one at a time, until the dough just comes together and feels moist, but not sticky (squeeze some) Step 3 Turn out dough onto a lightly floured surface. Roll into two balls, then flatten into two discs (make sure there aren’t any or many cracks). Wrap it in plastic wrap and put it in the fridge for at least 30 minutes and up to 3 days.
• Step 1: Melt the butter in a large pot over medium-low heat. Add the carrots and onions and cook, stirring every now and then, for about 10 minutes, or until the vegetables start to soften. Add the garlic and then the flour. Keep stirring the mixture while it cooks for about three minutes, or until it turns golden and starts to bubble. Gradually whisk in broth. Bring to a boil and cook, stirring every now and then, for about 5 minutes, until it gets thick. Step 2: Take the pan off the heat and add the cream. Next, add the chicken, peas, parsley, and thyme. Season with pepper and kosher salt. Let cool. Step 3: Put a rack in the middle of the oven and heat it up to 375°. In some flour, make a big round shape out of one disc of dough. It should be about 1/4″ thick. Transfer to a deep 9″ pie dish, then add filling. Make a big round with the second disc of dough that is about 1/4″ thick. Arrange on top of filling. Press edges of top and bottom dough rounds together. Cut the edges of the dough off with a sharp knife or kitchen shears, leaving about 1/4″ of extra dough. Fold the extra dough under the dough on top of the pie pan’s rim. Using clean fingers, crimp to seal. Step 4 Brush top of dough with egg wash. Cut four small slits in the top of the crust with a paring knife. Sprinkle with sea salt. Step 5: Bake the pot pie for about 45 minutes, or until the crust is golden brown. Let cool at least 15 minutes before serving.

How Do You Store Chicken Pot Pie? – The Midwest Guru