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.

In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.

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.

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.

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.

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, ...

The foil has protected crust from burning, allowing the center crust to brown and the inside of the pie to reach the recommended internal cooking temperature.

Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.

pot pie (noun as in casserole) Strong matches. goulash hash pottage stew. Weak matches. covered dish meat pie stroganoff.

How do you thicken pot pie broth? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

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.

Vegetables: A top-of-the-line potpie is filled with tender, colorful veggies. This recipe uses potatoes, carrots, frozen peas and corn. Cream sauce: The creamy sauce starts with a roux, which is a combination of butter and flour that thickens the sauce.

Even the bottom crust, often the victim of post-cooking sogginess in pot pies, held its delicate texture. It can't hold a candle to the homemade puff pastry I like topping my pies with, but it's definitely the best crust that Krogers freezers can offer. The white-meat chicken was present in large, tender chunks.

These individual Meat Pies have a buttery crisp top and bottom crust with a delicious filling of ground pork and beef, along with lots of vegetables. They make a delicious lunch or supper with a salad.

The KFC chicken pot pie does NOT have a bottom crust. If you want a bottom crust on your pie, you could certainly use refrigerated pie crust. As for the top crust, we taste tested the original pot pie. We felt like using a puff pastry crust would replicate that flaky texture without needing to make homemade pie dough.