Mini Chicken Pot Pies Recipe (2024)

FAQs

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

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.

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.

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.

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.

[If you don't,] the bottom gets soggy and not crisp. Simply par-bake the crust with baking weights, such as dry beans, so that it does not puff up. Once your bottom crust is 75 percent baked, remove it from the oven, take the weights out, add your filling, and then add the top crust.

Most of the fat and calories in pot pie comes from that crust. And don't worry, we wouldn't ask you to give up it -- just make some changes. Crusts made with shortening, lard or puff pastry are overloaded with artery-clogging saturated and trans fats.

If you're using it to thicken a sauce you can substitute just about any type of fine flour made into a slurry and whisked into the sauce. You will need to cook it for several minutes to get rid of the taste of raw flour. Is it better to use flour or cornstarch for the filling in an apple pie?

Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture. Filling mixed with tapioca needs to rest 15 to 30 minutes before baking, for the tapioca to soften.

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. You'll need to use twice as much as you would with cornstarch.

What is the difference between chicken pie and chicken pot pie? ›

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.

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.

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.

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.

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

Partially bake a pie crust if your crust needs longer in the oven than the pie filling, such as brownie pie or quiche. And if you want an extra-crisp pie crust for your apple pie, you can partially blind bake the crust before adding the filling.