Autumn Pot Pie Recipe

Chicken: Diced into small pieces, this provides the main protein for the dish.

Carrots: Diced, they add a sweet and earthy flavor.

Potatoes: Diced, they give the pie a hearty texture.

Frozen peas: These add a pop of color and sweetness.

Butter: Used to create the base of the sauce.

Flour: Helps to thicken the sauce.

Chicken broth: Adds depth of flavor to the sauce.

Milk: Makes the sauce creamy.

Salt: Enhances the overall flavor.

Black pepper: Adds a bit of spice.

Pie crust: Encases the filling in a flaky, golden shell.

When making the roux with butter and flour, ensure you cook it long enough to eliminate the raw flour taste but not so long that it browns. This will create a smooth, velvety base for your chicken broth and milk, resulting in a perfectly thickened filling for your pot pie.

• diced chicken - Substitute with diced turkey: Turkey has a similar texture and flavor profile, making it a great alternative for a fall-themed dish.

• diced chicken - Substitute with tofu: For a vegetarian option, tofu provides a similar protein content and can absorb the flavors of the dish well.

• diced carrots - Substitute with diced sweet potatoes: Sweet potatoes add a slightly sweeter flavor and a similar texture, enhancing the autumn theme.

• diced carrots - Substitute with butternut squash: Butternut squash offers a sweet and nutty flavor that complements the other ingredients.

• diced potatoes - Substitute with cauliflower florets: Cauliflower provides a lower-carb option with a similar texture when cooked.

• diced potatoes - Substitute with parsnips: Parsnips have a slightly sweet and earthy flavor, adding depth to the dish.

• frozen peas - Substitute with frozen green beans: Green beans offer a similar color and texture, maintaining the visual appeal of the dish.

• frozen peas - Substitute with edamame: Edamame provides a similar texture and a boost of protein.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a subtle flavor.

• butter - Substitute with coconut oil: Coconut oil can add a slight sweetness and is a good dairy-free alternative.

• flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour and is gluten-free.

• flour - Substitute with arrowroot powder: Arrowroot powder is another gluten-free thickening agent with a neutral flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for a vegetarian version of the dish.

• chicken broth - Substitute with beef broth: Beef broth adds a richer, deeper flavor to the dish.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in savory dishes.

• milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a hint of sweetness.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's color.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the dish.

• store-bought or homemade pie crust - Substitute with phyllo dough: Phyllo dough creates a lighter, flakier crust.

• store-bought or homemade pie crust - Substitute with biscuit dough: Biscuit dough can add a fluffy, comforting texture to the top of the pie.

• Allow the autumn pot pie to cool completely before storing. This prevents condensation, which can make the crust soggy.
• For short-term storage, cover the pie dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days.
• To freeze, wrap the entire pot pie in a layer of plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn.
• Label the wrapped pot pie with the date and contents. Store in the freezer for up to 3 months.
• When ready to reheat, preheat the oven to 375°F (190°C). If frozen, do not thaw the pot pie; bake it directly from the freezer.
• Cover the pot pie loosely with aluminum foil to prevent the crust from over-browning. Bake for 50-60 minutes, or until the filling is bubbly and the crust is golden brown.
• For individual servings, cut the pot pie into portions before freezing. Wrap each portion in plastic wrap and aluminum foil, then store in a freezer-safe container.
• Reheat individual portions in the microwave on medium power for 3-5 minutes, or until heated through. Alternatively, reheat in the oven at 375°F (190°C) for 20-25 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover autumn pot pie on a baking sheet to catch any drips.
  3. Cover the pie with aluminum foil to prevent the crust from over-browning.
  4. Bake for 20-25 minutes, or until the filling is heated through and the crust is crispy.
  5. Remove the foil for the last 5 minutes of baking to allow the crust to crisp up.

• Microwave Method:

  1. Cut a slice of the autumn pot pie and place it on a microwave-safe plate.
  2. Cover the slice with a microwave-safe cover or another plate to prevent splatters.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Place a slice of the autumn pot pie in the skillet.
  3. Cover the skillet with a lid to create a mini-oven effect.
  4. Heat for 5-7 minutes, flipping halfway through to ensure both sides are heated evenly.
  5. Check to make sure the filling is hot and the crust is crispy before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a slice of the autumn pot pie in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. The crust should be crispy and the filling hot when done.

• Oven: Used to bake the pot pie at a consistent temperature of 400°F (200°C).

• Large pan: Essential for melting butter, cooking the flour, and preparing the filling.

• Whisk: Helps in gradually incorporating chicken broth and milk into the roux to avoid lumps.

• Measuring cups: Necessary for accurately measuring ingredients like chicken, carrots, potatoes, peas, butter, flour, broth, and milk.

• Pie dish: The vessel where the filling is poured and covered with the pie crust before baking.

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

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

• Wooden spoon: Useful for stirring the filling mixture to ensure even cooking.

• Rolling pin: If using homemade pie crust, this tool helps in rolling out the dough to the desired thickness.

• Pastry brush: Optional, but can be used to brush the top of the pie crust with milk or egg wash for a golden finish.

• Cooling rack: Allows the pot pie to cool evenly after baking.

Pre-cook the chicken: Use pre-cooked chicken to save time. You can use leftover chicken or rotisserie chicken from the store.

Frozen vegetables: Opt for frozen diced carrots and potatoes to cut down on prep time.

Ready-made crust: Use a store-bought pie crust instead of making one from scratch.

One-pot cooking: Cook the filling in a single pot to minimize cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.