Mini Chicken Pot Pies Recipe (2024)

FAQs

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

Butter, Onion, & Garlic: The aromatic flavor base for many sauces and soups, including creamy chicken noodle soup. Flour: Flour thickens the sauce. Seasonings: We're flavoring this pot pie filling with salt, pepper, and thyme. Chicken Stock/Broth: Feel free to use vegetable broth/stock instead.

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.

Here's how I make this comfort food classic. Yum! What is the sauce made of in chicken pot pie? Butter, flour, broth, a little heavy cream, and a splash of white wine, if that's your kind of thing.

If it seems like it's not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet.

Top with second crust; seal edge and flute. Cut slits in several places in top crust. 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.

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.

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.

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.

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.

What is the best thickener for pie filling? ›

Cornstarch. Cornstarch is a super-effective thickener that doesn't need much time to cook, although it does require high temperatures to activate. To avoid clumps, mix cornstarch with sugar before adding it to your filling.

The protein from the egg white creates a seal between the crust and the filling and prevents the filling from making the crust too soggy. I've recently started doing this extra step and while it's not 100% necessary, it does add a little extra reassurance to keep your pie crust firmer.

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.

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.

A significant amount of the calories and fat in traditional chicken pot pie come from the crust. Only using crust on the top of the pies made a big difference nutritionally.

Today's classic pot pies have a pie crust bottom and a flaky pastry top. They can be filled with just about anything, but classic fillings are made from things like chicken and beef, though some may also be made from seafood and poultry.