Freeze-Thaw Chicken Pot Pie

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Meal prep made easy with a pot pie made to be as tasty whether frozen or fresh. The secret sauce is literally a smooth and creamy roux-free sauce that is freeze/thaw stable and never breaks! Make weeknight meals simple and delicious with a little prep.

Difficulty

Easy

Ingredients

  • 150g (.6 Cup) Chicken Stock
  • 1.5g (¾ Tsp) 210S
  • .5g (¾ Tsp) Methylcellulose Low Viscosity
  • 1g (¼ Tsp) Salt
  • 1g (¼ Tsp) Sugar
  • 4.5g (¾ Tbsp) Tapioca Starch
  • 20g (⅛  Cup) Vegetable Oil
  • 30g (¼ Cup) Mixed Frozen Vegetables
  • 30g (¼ Cup) Diced Cooked Chicken Breast
  • 1  14oz  Puff Pastry  (start defrosting the day before you intend on using it)
  • 1 Egg

Equipment

  • Blender
  • Medium Saucepan
  • Rubber Spatula
  • Small Whisk
  • Gram Scale 
  • 6 inch Diameter 8oz Pie Dish
  • Rolling Pin
  • Pastry Brush

Timing

Active Time: 35 Minutes

Total Time: 1 Hour 20 Minutes

Yield

One 6 Inch Pot Pie

  • Mix Sauce

    Mix dry ingredients together in a separate blow to avoid clumping.
     
    Add chicken stock to blender and blend on medium speed. While blender is running, slowly sprinkle the dry ingredients. Let blender run for 2 minutes to fully hydrate and incorporate the dry ingredients.
     
    After 2 minutes, with the blender still running slowly stream the oil into the mix until combined.
     
    Chef Note: Vegetable stock in place of chicken stock and water in place of the egg wash can be used  if you are making a vegetarian version of this pot pie without chicken.

  • Cook Sauce

    Add blender contents to a medium saucepan and heat to low medium while continuously stirring making sure to smooth out the lumps as the mix gels. About 4 minutes.
     
    Pour the sauce into a bowl let cool to room temperature. Sauce can be used immediately once cooled, or stored in a sealed container in the fridge for 5 days until needed.
     

  • Prepare Puff Pastry

    Pull your puff pastry out of  the freezer the night before you intend to use it.
     
    Pull out Puff Pastry sprinkle flour on your workstation and roll out your puff pastry in 2 sections to about 1/16 of an inch thick and enough to overlap your pan by 1 inch.
     
    Add the chicken and frozen vegetables to the sauce and stir to combine.
     

  • Assemble Pie and Freeze

    Mix about a half a cup of water with the egg to make an egg wash
     
    Put one section of the puff pastry into the pan and pour in the mix into the pan.
     
    Brush the lip of the puff pastry with the egg wash and place the second section on top of the pie and crimp the pastry dough to seal it.
     
    Cut around the edge of the pan to cut off the excess pastry dough.
     
    Put the pot pie into a plastic freezer bag and freeze until ready to eat.
     
    Chef’s Note: The steps for assembling the pot pie using puff pastry are interchangeable if you are using a premade pie dough. Frozen puff pastry can be thawed and refrozen again with barely noticeable changes when baked.
     

  • Bake Pie

    To heat up pot pie in the middle of a preheated 400 degree oven and cook for 45 minutes until the crust is golden brown.
     
    Let the pot pie sit for 10 minutes before enjoying.
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