Easy Chicken Pot Pie Recipe (2023)

FAQs

What is the sauce made of in chicken pot pie? ›

What is the sauce made of in chicken pot pie? Heavy whipping cream, chicken broth or stock, butter, and all-purpose flour. Simmered together creates a luxurious, rich sauce that suspends the filling ingredients. This combination prevents a runny consistency that would make a soggy bottom crust as it sits.

Remove crust from oven and remove parchment and beans(set aside beans or rice to use the next time you need to blind bake a pie crust). 8. Immediately brush bottom and sides of hot crust with beaten egg. This will help create a moisture barrier, so the crust will not get soggy.

How do you thicken chicken potpie filling? The process of adding the milk and broth to the floured onions should create a thick mixture, but if it still seems runny, use a bit of cornstarch to thicken it further. Stir 1 to 2 teaspoons of cornstarch into cold water and gradually add to your mixture to thicken.

Centerville Pie Co. —Oprah's Favorite Chicken Pot Pie Ships Nationwide.

But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

Bake On a Lower Rack with a Baking Sheet

Line a metal baking sheet with parchment paper and bake your pie on it. The metal baking sheet will absorb heat and transfer it to the bottom of the pie to ensure even browning.

1. Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Why do you add cornstarch to pie filling? ›

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

Add Spices or Extracts

A quick and simple way to give your cherry pie filling a homemade taste is to add more flavor. Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.

This peanut butter pie recipe is easy, creamy, and worthy of being dubbed Elvis Pie thanks to the presence of peanut butter, bacon, and banana. The King's favorite sandwich fixings. 45.

The thing that really sets Gordon Ramsay's apple pie apart from the rest, is the sweet, sugary caramelized apples.

Preheat the oven to 350 degrees. Cut out a circle of aluminum foil or parchment paper and fit it into the chilled pie shell. Fill with rice, beans, or ceramic pie weights and bake the pie shell for about 15 minutes, or until the edges are just golden and beginning to pull away from the sides of the pan.

Poking holes allows steam to escape

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.

Apple Pie. Coming in at number one on the list is apple pie. This classic dessert is not only a staple at the American dinner table, although it didn't get its start in America.

Is Chicken Pot Pie Healthy? Typically it's not because most recipes are loaded with butter, cream, and condensed soups. Our recipe is healthier because it is veggie loaded and made with lean protein!

Without wrapping the crust, the edges will likely burn if you try to bake the pie until the center crust is browned. The crust edge is thinner and easily burns. If you shorten the recommended time for baking, the crust edge may brown just fine, but the center crust will be underdone.

What temperature should I bake a pie at? ›

Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.

Because glass slows the flow of heat between the oven's air and your dough, it takes more time to heat up than metal — meaning your dough takes longer to heat too. But once it's hot, it retains that heat well, and it stays hot for longer than metal.

The simple answer is, typically, no. My homemade recipe noted above has more than enough fat in it to keep it from sticking. If you are using a storebought pie crust, I would recommend giving your pan a light spritz of cooking spray or brush with a little softened butter- don't do it on either.

Vinegar helps prevent the formation of gluten which makes for a tough crust.

Your crust is too tough.

If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There's not much to do in this situation but plate up a slice and throw on a scoop of ice cream. Don't sweat it: You'll do better next time.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

The classic egg wash is sometimes made with water or heavy cream, but most often it's a combination of 1 egg to 1 Tbsp. milk, whisked together until smooth. Use it for that traditional rich, golden brown color with just enough shine. For a crisp crust with a matte, classic pie appearance, use just milk.

Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed on to the dough just before baking. The type of wash you use is what will give the baked pie a polished finish (it's also the perfect "glue" for holding sugar that's sprinkled on the crust).

Shortening will help keep the pie crust together and butter will help make it flaky. What is this? Butter is also going to give the pie crust a tad bit of flavor, where shortening doesn't add any flavor. But, the combination of the two ingredients will help give you the best pie crust.

Which one you use is a matter of personal preference. Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish.

How can I thicken my chicken pie? ›

Thickening the Filling – You can also use a cornstarch slurry to thicken this filling. Simply mix 2 tablespoons of cornstarch with 1/4 cup of water and whisk. Add this in-place of the flour, or in addition if you want to cut the cooking time down.

Just remember, the secret to a great apple pie filling is to precook the apples. This will ensure perfect consistency and balanced sweetness. You'll also avoid that gap between the crust and the filling.

In addition to their nutritional value, eggs can provide structure, leavening, richness, color, and flavor to baked products. The height and texture of baked goods is determined by the balance between eggs and flour which provide strength, and sugar and fat which add tenderness.

Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.

Arrowroot. What it's made from: Arrowroot is a starch most commonly made from the roots of a West Indian plant. Thickening properties: Arrowroot needs to be cooked at a higher temperature similar to cornstarch. Stability: Can stand up well to prolonged cooking.

Some folks brush their pie crust's interior with beaten egg white or coat it with melted butter to create a moisture-resistant barrier between filling and pastry.

Whether it be fresh lemon juice or apple cider vinegar, acid retards gluten development. One teaspoon will do the job, and it can replace some of the water you add.

The Pie Filling should be at room temperature and not cold before filling the pie, for two reasons. Firstly, fridge-cold filling is stiff and difficult to evenly pack into the pie crust.

Dolly Parton Pie is the world-famous singer's favorite, a walnut pie with a rich, sweet filling you can enjoy whenever you get the Mule Skinner Blues! Buttery, crunchy, and melodic, Dolly Parton Pie is just what you need most when it's time to tuck into dessert.

The peanut butter and banana sandwich has been referred to as a favorite of Elvis Presley, who was renowned for his food cravings such as the Fool's Gold Loaf, a loaf of French white bread filled with a pound each of bacon, peanut butter, and grape jelly.

What did it mean when Elvis wiggled his pinky? ›

Among the moments combined into one scene are a Jacksonville, FL, concert where he wiggled his pinky in mockery of a judge's order to tone down his moves, and a 1957 Los Angeles concert where the vice squad filmed him to ensure he wasn't gyrating too much.

Add a Layer

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

The clear winner for the United States as a whole was (not surprisingly) apple pie with more than 27% of sales going to the traditional flavor.

This recipe requires just mayo, ketchup, and Worcestershire sauce as the three main ingredients. Simply add in a pinch of garlic powder, black pepper powder, and salt, and you'll be ready to serve this alongside your chicken dippers or wings!

It's usually made with miso paste, sesame paste, soy sauce, rice vinegar, toasted sesame oil, and sesame seeds. Some variations of shabu shabu dipping sauce also include dashi and/or mirin.

Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.

When the pot pie is done you can thicken further if needed by adding a mixture of 1 tablespoon cornstarch with 2 tablespoons water and bring to a simmer.

First, the fillets, which apparently come out the refrigerator fresh, are dunked in a bucket of cold water. "We dip it in there because it just helps the flour adhere to the chicken," Lawson explains. Then the fillets are covered in the breading mix, and then loaded onto a rack that is lowered into a vat of hot oil.

KFC Sauce is just about as good as it is made from a top-secret combination of ketchup, mustard, vinegar, mayonnaise, and various spices and herbs. KFC Sauce was once known as the famous Finger Lickin' Good Sauce, a staple on the KFC menu. The sauce changed to KFC Sauce in 2020 in response to the COVID-19 pandemic.

The main ingredients for the coating, according to this recipe, are paprika (4 tablespoons), white pepper (3 tablespoons) and garlic salt (2 tablespoons). But Ledington says one ingredient is the real star. "The main ingredient is white pepper," he says.

Is hot pot oil or broth? ›

Commonly found in East and Southeast Asian cooking, hot pot is centered around a vessel of roiling broth, into which diners plunk meats, seafood, vegetables, and starches.

Common vegetables eaten in hot pot include bok choy, watercress, various mushrooms such as enoki mushrooms and shiitake mushrooms, lettuce, lotus root, spinach, siu choi/napa cabbages, and other leafy greens.

Essentially, it's made of a concentrated, highly flavoursome soup base and water (or stock). The most popular type, known as Hong You Guo Di/红油锅底 (meaning red oil hot pot broth), comes from Sichuan and Chongqing (a direct-controlled municipality which used to be part of Sichuan province).

Stock is the traditional choice here. Chicken stock works well with just about any protein, but you can use more flavorful beef or veal stocks for richer gravies. If you don't have stock on hand, use plain old water; the flavor from the fond, aromatics and wine will provide enough oomph for your sauce.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.