Easy Chicken Pot Pie Recipe | The Modern Proper (2024)

FAQs

Why do you not use a bottom crust on chicken pot pie? ›

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

If the chicken and/or the vegetables aren't partially cooked and thoroughly drained, they'll exude moisture during baking and thin out the filling. Be sure that the assembled filling is the consistency you like before covering and baking the pie.

Stir a tablespoon of cornstarch into 2 tablespoons of cold water and add it to your filling mixture to thicken it.

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.

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.

Our new recipe for a fresh-baked comfort food favorite, with slow-simmered chicken, peas, carrots, celery, potatoes, and onions in a creamy sauce topped with flaky pastry crust. Comes with your choice of hand-rolled Buttermilk Biscuits or Corn Muffins.

FILLING: WATER, MARINATED COOKED CHICKEN BREAST WITH RIB MEAT (CHICKEN BREAST WITH RIB MEAT, WATER, SALT, CARRAGEENAN, SODIUM PHOSPHATES), CARROTS, HALF AND HALF (CREAM, MILK), LESS THAN 2% OF CORN, PEAS, MODIFIED FOOD STARCH, ONIONS, CELERY, CHICKEN FAT, CHICKEN BASE (CHICKEN MEAT AND CONCENTRATED CHICKEN STOCK, SALT, ...

Step 1: Read the Directions. Directions for baking a pot pie usually recommend that you wrap the crust edge with a strip of aluminum foil. I will show you a good method of doing this. Wrapping the crust edge is recommended for all kinds of pies: fruit pies and meat pies, frozen and fresh, homemade and store-bought.

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.

Does chicken pot pie thicken as it cools? ›

Bake at 400·F for 30-40 minutes, until crust is golden and filling is bubbling. Let cool before cutting into, the filling will thicken as it cools.

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.

Since store-bought pie crusts have a tendency to dry out, our experts suggest using a moistening agent to imbue the crust with texture and flavor. Wells ups the ante by adding crushed cookies: "My favorite way to upcycle store-bought pastry is to brush it with melted butter and sprinkle over crushed cookies.

I use shortcrust for the base because it won't go soggy and has the strength so you can pick the pie up with your hands. Then puff pastry for that classic flaky meat pie lid we love and know so well!

Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust. Meat Filling: Heat the oil in a large pot.

You can also use the filling for one 9-inch pie as well. The filling is rich and creamy. Decrease amounts of milk/cream to reduce calories/fat, but as written, this really makes a nice “from-scratch” creamy pie filling. No Bottom Crust – KFC doesn't have a bottom crust on their chicken pot pie.

Blind bake pie crust – Whether using store bought or homemade shortcrust pastry, it needs to be blind baked to ensure the base doesn't go soggy once filled with the pie filling.