What is Chicken Pot Pie?
Chicken Pot Pie is a classic comfort food dish made with tender chicken, vegetables, and a rich, creamy sauce, all topped with a golden, flaky puff pastry crust. This microwave-friendly version lets you cook the filling quickly and easily in an Anyday dish, with a finishing bake in the oven to achieve a perfectly crispy crust.
Can I make Chicken Pot Pie in the microwave?
Yes, you can cook most of the Chicken Pot Pie in the microwave using an Anyday dish. The chicken, vegetables, and sauce come together quickly in the microwave, and because our dishes are also oven safe, the puff pastry crust is baked in the oven for that golden, crispy finish. This method saves time and reduces cleanup.
Do I have to bake the Chicken Pot Pie in the oven?
Yes, baking is necessary for the puff pastry to achieve a golden, crispy crust. While the filling is fully cooked in the microwave, the oven step ensures the pastry gets that classic flaky texture. If you don't have an oven, you could try air-frying the top separately and placing it over the filling.
Why do I need to cook the filling before adding the puff pastry?
Cooking the filling first ensures the chicken is fully cooked, the sauce thickens properly, and the vegetables are tender. This also prevents the bottom of the puff pastry from becoming soggy, as it sits on a hot, thickened filling instead of raw, watery ingredients.
Can I use pre-cooked chicken for this recipe?
Yes, pre-cooked chicken like rotisserie chicken works perfectly for Chicken Pot Pie. If you’re using cooked chicken, reduce the microwave cook time for the filling by 2-3 minutes since you only need to cook the vegetables and heat the sauce.
Can I make Chicken Pot Pie dairy-free?
Yes, you can make Chicken Pot Pie dairy-free. Replace the heavy cream with full-fat coconut milk or unsweetened almond milk for a creamy, dairy-free alternative. You can also use vegan butter or margarine in place of unsalted butter.
Why is my pot pie filling too runny?
If your pot pie filling is too runny, it may need to cook for an additional 1-2 minutes to thicken. The cornstarch needs to be fully activated by heat to thicken the sauce. Be sure to stir the sauce well after cooking to ensure the cornstarch is fully incorporated.
Why do I need to brush the puff pastry with egg wash?
Brushing the puff pastry with egg wash (a mix of egg yolk and water) gives it a beautiful golden-brown, glossy finish when baked. It also adds a slight sheen that makes it look more appetizing.
Do I need to thaw frozen peas before adding them to the pot pie?
No need to thaw! Frozen peas cook quickly in the hot filling. They’ll stay bright green and maintain their texture if added directly from frozen.
How do I store leftover Chicken Pot Pie?
Once the pot pie has cooled, cover the Anyday dish with its lid and refrigerate for up to 3 days. The crust may lose some crispness after refrigeration, but reheating properly will help restore some of the texture.
What’s the best way to reheat Chicken Pot Pie?
To reheat from the fridge, place the pot pie in an Anyday dish, cover with the lid, and microwave on full power for 2-3 minutes, stirring halfway to ensure even heating.
