How to Freeze Chicken Pot Pie? Preserving Comfort Food for Later
Freezing chicken pot pie successfully allows you to enjoy a delicious, homemade meal anytime. The key is to ensure proper preparation and utilize appropriate storage methods to maintain quality and flavor after thawing and reheating.
Why Freeze Chicken Pot Pie? The Convenience Factor
Chicken pot pie is a labor of love, often made in large batches. Freezing individual portions or whole pies offers several advantages:
- Meal Planning Simplified: Having pre-made pies readily available makes weeknight dinners effortless.
- Reduced Food Waste: Freezing prevents leftover pie from spoiling.
- Time Savings: Dedicate a weekend afternoon to making several pies and freeze them for future enjoyment.
- Portion Control: Freezing individual portions helps manage calorie intake.
Understanding the Challenges: Avoiding Freezer Burn and Soggy Crust
While freezing chicken pot pie is convenient, there are potential pitfalls to avoid:
- Freezer Burn: This occurs when moisture evaporates from the food’s surface, leading to a dry, leathery texture and off-flavors. Proper packaging is crucial to prevent this.
- Soggy Crust: Freezing and thawing can cause the crust to become soggy. Pre-baking the crust partially and using a thickener in the filling can help mitigate this.
- Changes in Texture: Some ingredients, like potatoes, can become grainy after freezing and thawing. Choose starchy potatoes like russets and be mindful of cooking them “al dente”.
Freezing Unbaked Chicken Pot Pie: The Preferred Method
Freezing unbaked pot pie generally yields better results than freezing baked pot pie because the crust hasn’t been exposed to heat twice. The filling also retains more moisture.
Steps for Freezing Unbaked Chicken Pot Pie:
- Prepare the Filling: Cook the chicken and vegetables as usual. Thicken the filling with a cornstarch or flour slurry. Allow to cool completely.
- Assemble the Pie: Line a pie dish with your bottom crust. Pour in the cooled filling. Top with the remaining crust. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape during baking.
- Pre-Freeze (Optional): Place the assembled pie in the freezer, uncovered, for 1-2 hours. This helps solidify the pie, making it easier to wrap.
- Wrap Thoroughly: Wrap the pie tightly in two layers of plastic wrap, followed by a layer of aluminum foil. This will protect it from freezer burn.
- Label and Date: Clearly label the pie with the date and contents. This prevents mystery meals from accumulating in your freezer.
Freezing Baked Chicken Pot Pie: A Backup Plan
Freezing a baked pie is an option when dealing with leftovers or if you prefer the convenience of reheating a fully cooked meal.
Steps for Freezing Baked Chicken Pot Pie:
- Cool Completely: Allow the baked pie to cool completely to room temperature. This prevents condensation from forming inside the packaging, which can lead to a soggy crust.
- Pre-Freeze (Optional): Similar to the unbaked method, pre-freezing for an hour or two helps solidify the pie.
- Wrap Thoroughly: Wrap the cooled pie in two layers of plastic wrap and then a layer of aluminum foil.
- Label and Date: Label the pie with the date and contents.
Packaging and Containers: Choosing the Right Protection
The packaging you use is crucial for preventing freezer burn and maintaining the quality of your chicken pot pie.
- Aluminum Foil Pie Dishes: Durable and oven-safe, ideal for both freezing and baking.
- Freezer-Safe Plastic Wrap: Choose a heavy-duty plastic wrap specifically designed for freezing.
- Aluminum Foil: An excellent barrier against moisture and air.
- Freezer Bags (for Individual Portions): Perfect for freezing individual slices of leftover baked pie.
Thawing and Reheating: Bringing the Pie Back to Life
Proper thawing and reheating are essential to ensure a delicious and satisfying chicken pot pie.
Thawing Instructions:
- Unbaked Pie: Thaw in the refrigerator for 24-48 hours.
- Baked Pie: Thaw in the refrigerator for 12-24 hours.
Reheating Instructions:
- Unbaked Pie: Preheat oven to 375°F (190°C). Bake for 45-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it with aluminum foil.
- Baked Pie: Preheat oven to 350°F (175°C). Reheat for 20-30 minutes, or until heated through. You can also reheat individual slices in the microwave, but the crust will be less crispy.
Common Mistakes to Avoid
- Freezing a Warm Pie: This creates condensation and leads to a soggy crust.
- Insufficient Wrapping: Inadequate wrapping allows freezer burn to develop.
- Overcooking the Vegetables: Overcooked vegetables become mushy after freezing and thawing.
- Failing to Thicken the Filling: A thin filling will become watery after thawing.
Addressing the Crust Issue
A key challenge with frozen pot pie is the crust. Here are some tips for creating a crust that holds up well:
- Partially Bake the Crust (for unbaked pies): Bake the bottom crust for 10-15 minutes before adding the filling. This helps it firm up and prevents it from becoming soggy.
- Use a Thicker Crust: A thicker crust is less likely to become soggy.
- Brush with Egg Wash: Brush the crust with an egg wash (egg beaten with a little water) before freezing. This creates a protective layer that helps prevent it from becoming soggy.
Ingredient Considerations for Freezing
Not all ingredients freeze equally well. Keep these points in mind:
- Potatoes: Use russet potatoes, and cook them “al dente” (slightly undercooked) to avoid a grainy texture after thawing.
- Dairy: Cream-based fillings can sometimes separate after freezing and thawing. Stabilize the sauce with a cornstarch slurry and reheat gently.
| Ingredient | Freezing Notes |
|---|---|
| Chicken | Freezes well. Ensure it is fully cooked before freezing. |
| Vegetables | Some vegetables (peas, carrots, corn) freeze better than others (potatoes, celery). |
| Gravy/Sauce | Requires adequate thickening to prevent separation. Consider using cornstarch as your thickener. |
| Crust (Pastry) | Freezes well, especially when unbaked. |
Frequently Asked Questions (FAQs)
How long can I freeze chicken pot pie?
Frozen chicken pot pie, whether baked or unbaked, can be stored in the freezer for up to 2-3 months for optimal quality. After that, it’s still safe to eat, but the texture and flavor may start to decline due to freezer burn.
Can I freeze individual portions of chicken pot pie?
Yes, freezing individual portions is a great way to have a quick and easy meal on hand. Allow the baked pie to cool completely, then cut it into slices. Wrap each slice tightly in plastic wrap and aluminum foil, or place them in freezer-safe bags. Be sure to press out as much air as possible to prevent freezer burn.
What’s the best way to prevent freezer burn on my chicken pot pie?
The best way to prevent freezer burn is to ensure the pie is tightly wrapped in multiple layers of plastic wrap and aluminum foil. Also, make sure the pie is completely cool before wrapping it. The goal is to create an airtight seal to prevent moisture from escaping.
Can I freeze a chicken pot pie that I bought from the store?
Yes, you can freeze store-bought chicken pot pie, but it’s best to do so before baking it. If the pie is already baked, make sure it’s completely cooled before wrapping it tightly and freezing it. Keep in mind that the quality may not be as good as a freshly made pie.
What happens if my chicken pot pie filling separates after freezing?
Separation can occur with cream-based fillings. To minimize this, thicken the filling well before freezing using cornstarch or flour. When reheating, stir the filling gently and continuously to help it recombine. If it remains separated, a small addition of milk and gentle simmering can help restore the texture.
Can I freeze chicken pot pie filling by itself?
Yes, freezing the filling separately from the crust is a good option. Cool the filling completely, then store it in an airtight, freezer-safe container. When ready to use, thaw the filling and pour it into a prepared crust.
Is it better to freeze chicken pot pie before or after baking?
Generally, freezing unbaked chicken pot pie yields better results. The crust tends to retain its texture better when baked fresh after thawing, compared to freezing a baked pie and reheating it.
How do I prevent my crust from becoming soggy after freezing?
To prevent a soggy crust, partially bake the bottom crust before adding the filling if freezing unbaked. This helps to create a barrier against moisture. Ensure the filling is not too watery by properly thickening it.
Can I reheat a frozen chicken pot pie in the microwave?
While you can reheat a frozen chicken pot pie in the microwave, the crust will likely become soggy and less appealing. It’s always better to reheat it in the oven for a crispier crust.
What kind of pie dish is best for freezing chicken pot pie?
Aluminum foil pie dishes are ideal because they are oven-safe and freezer-safe. They also conduct heat well, ensuring even baking.
Do I need to adjust the baking time when baking a frozen chicken pot pie?
Yes, you will likely need to increase the baking time when baking a frozen chicken pot pie. Keep an eye on the crust to ensure it doesn’t brown too quickly, and tent it with aluminum foil if needed.
Can I add raw vegetables to my chicken pot pie filling before freezing?
It’s best to cook your vegetables first before freezing chicken pot pie. Raw vegetables can become mushy and develop an undesirable texture after freezing and thawing. Cooking them beforehand helps preserve their texture and flavor.