A delicious Chicken Pot Pie with Puff Pastry makes for a satisfying meal, however, it can be time-consuming to make. The good news is that there are convenient shortcuts. You can make it more often and have the option to freeze it.
Do you want to know more about chicken pot pie? Have you tried making it at home? Here are some of the most frequently asked questions.
A chicken pot pie is filled with chicken, carrots, peas, and aromatics like onion, garlic, celery, and herbs. A roux(flour and butter), chicken stock, and cream make up the gravy or sauce. It is then covered with a flaky pastry crust.
A pot pie is a savory baked pie filled with meat, vegetables, and a thick gravy or sauce. It is then topped (sometimes a double crust) with a classic pie crust, phyllo crust, puff pastry, or biscuits. Chicken pot pie may be popular, but there are plenty of other options. You can repurpose leftover turkey, beef, or ham.
In England, savory pies (pot pies) are known as meat pies. They have a thicker filling and are fully enclosed with a top and bottom crust. Some examples are steak pies, pork pies, and chicken and leek pies.
A pot pie consists of meat and vegetables cooked in a deep dish with a pastry crust on top. A pie is usually made with a sweet filling enclosed in a pastry shell. It can also be savory, like Shepherd's pie topped with mashed potatoes.
Chicken pot pies are delicious but high in calories. Most store-bought versions are loaded with sodium and fat, among other things. Making it at home allows you to adjust it to your taste and make it healthier. As with anything, consume in moderation.
Homemade chicken pot pies start by cooking the filling first. A raw crust is then placed on top and baked. Most store-bought, frozen chicken pot pies have precooked fillings, but their crusts are not.
The filling should be thick and not soupy. Prepare the filling with enough roux or thickener, such as cornstarch slurry. Make sure you add the right amount of liquid as well. The filling will release more moisture as it bakes.
A roux, a mixture of equal parts flour and butter or another fat, thickens the sauce. You can also use a cornstarch slurry.
Most chicken pot pies use flour, but cornstarch will also work. Just remember that cornstarch thickens twice as much as flour. Therefore, use half the amount of cornstarch in place of flour. Dissolve it in cold water first to make a slurry.
Par-baking, or blind baking, ensures a crispy crust by baking it before adding the filling. Poke the crust with a fork so steam can escape as the pie bakes. A glass pie plate conducts heat well. Seal the crust by brushing it with egg whites or sprinkling it with breadcrumbs.
In general, it is recommended that chicken and casseroles be cooked to an internal temperature of 165° F (73.9° C).
Yes. It should not be left out at room temperature for more than two hours. Bacteria love moist environments, especially creamy sauces. Refrigerate or freeze to prolong its shelf life.
It is always a good idea to prebake or parbake the bottom crust of a pie. You'll get a golden brown crust that's not soggy.
You'll need to pre-bake the bottom crust if you're making a double crust chicken pot pie. Not only will the crust be fully cooked, but it also browns beautifully and prevents it from getting soggy.
The puff pastry won't rise as much when it's too soft or warm, or when the oven temperature is too low.
The microwave is the fastest method, but the crust will not crisp up. Toast it at high temperature for a few minutes to crisp the outside. You can also reheat in the oven at 325° F (165° C) for 20 to 30 minutes, covered with foil.
A golden brown crust indicates that the filling is bubbly and ready.
I hope this post has answered any questions you might have had about chicken pot pie. Try it and let me know what you think!