Homemade Chicken Pot Pie (2024)

FAQs

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

However, I like to pre bake pie crust because doing so keeps the crust crispy and prevents the bottom from getting soggy. Yes, a pre baked pie crust stays crispy even after being filled with a custard filling (like the one in this chocolate chess pie recipe or this rhubarb custard one)!

Filling is Too Thin: Stir a tablespoon of flour into a tablespoon of cold water until smooth. Stir it into the boiling filling and continue to cook and stir until the filling has thickened.

To make gravy, saute onion and garlic in butter. Add flour, stir to mix well. Remove from heat, add chicken broth, milk, salt and pepper. Return to medium-high heat, and bring to a boil for about 2 minutes.

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.

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.

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.

If you are pre-baking a store-bought frozen packaged crust, I recommend following the directions on the package for how to pre-bake that particular crust. 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.

You've got lots of options and they all work really well; dried beans, uncooked rice, popcorn kernels, steel balls, sugar, glass marbles, metal chain, or smaller pie pan. As a pro alternative, use perforated baking equipment (eg. tart ring, baking mat) that let the air circulate without the need of using pie weights.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Is chicken pot pie supposed to be soupy? ›

Mistake #7: The filling is too thick (or too runny)

The ideal texture is about the same consistency as if you added half of the liquid to that can of condensed soup. It should flow, but not be soupy.”

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. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

Fruit, sugar, cornstarch, acid, extras. These are the only things you need to remember to turn out a perfect pie filling. You've already read our step-by-step guide to the flakiest, butteriest pie crust.

The Health Factor: Traditional vs.

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.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

There are four types of pies: cream, fruit, custard, and savory.