Chicken Pot Pie Recipes - The Best Blog Recipes (2024)

FAQs

How do you keep the bottom crust of a chicken pot pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.

A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth.

Traditional chicken pot pies have a reputation for being rich in calories, saturated fats, and sodium, making them a questionable choice for those seeking a balanced diet.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.

Unfold the foil and curl the corners under a bit to make a rounded ring shape. Fit it over the pie crust to protect the edge. Put the foil ring loosely over the pie before baking and remove near the end of baking time or put it on the pie when the crust edge is golden brown to prevent more browning.

Do you eat a pot pie with a fork or spoon? ›

Allow it to sit and stew in its own heavenly self for a few minutes after removing it from the heat source. This is called “allowing the pie to rest.” Once the pie is sufficiently rested, transfer it to a fairly sturdy plate. You need a fork, a spoon, and possibly a knife.

Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. But most recipes call for a high-fat pie dough or puffed pastry crusts, which can cause problems for people who experience heartburn.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

If you have plenty of time, blind bake the bottom crust for 10–15 mins and then brush with egg white while still hot. Allow to cool 5 mins before filling and adding top crust. Put pie dish on a pre-heated baking sheet as above. You pre-bake it with baking beads.

Brushing on egg white will lead to a paler baked good with a very good shine. An egg white only egg wash is useful for brushing on the bottom of blind-baked pie crusts to create a watertight barrier between the filling and the crust. Or it can be used to help sugar adhere to pastry.