Is it possible to prep chicken pot pie all the way up to the baking stage, and then chill it?

erininny

Well-known member
Just in the fridge--not the freezer.

Or is the better option--if I'm trying to serve it for lunch, but won't have 2 hours of prep time--to make it, bake it ahead of time, chill, and then just reheat?

 
If cooked, probably better in fact, since the pastry will like to be cold going into the oven.

I make the filling and freeze it in portions, then just pop a sheet of puff pastry over the thawed filling when I'm ready to bake it.

 
Which recipe are you using? I have prepped Lukins recipe ahead, put in fridge then brought out to

room temp and baked. Have done it a few times with success. Allowed me to clean up the kitchen, etc prior to company. I have made them individually in ramekins similar to recipe linked as well as pie plates, etc... I think it would depend on your recipe....

What time is lunch? : )

http://labellecuisine.com/archives/Main%20Dish/Lobster%20Potpie.htm

 
hhmm, never timed it, just brought it out when we returned home and served appetizers. guessing 30

minutes? We tend to linger around apps, so I did not think through the timing. Last time I served them was over the summer. We were at a concert in the park, came home, brought out the pot pies, turned on oven to preheat, served apps, and threw pot pies in the oven and wa la... All came together.

 
An absolutely wonderful pot pie I had used puff pastry for the top and no bottom crust

Each individual pie was in an onion soup bowl. The puff pastry was layered on top and hung over the edges.

Simply amazing flavors. The chicken was big chunks of absolutely tender meat and the vegetables were all perfect.

Ladle the veggie/chicken/cream base, add fresh herbs and top with a square of cold puff pastry. Bake at high heat and serve immediately.

Everything can be done ahead other than the actual baking time.

Something like Ina's.

http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html

 
Great recipe; thanks, Marilyn--I like the parsley and onion additions.

Must...not...buy...French...onion...soup...ramekins for this...

 
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