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 use. This way, you can make it more often and have the option to freeze it for later use.
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 flaky pastry crust is used to top chicken pot pie. The filling is made from chicken and vegetables like carrots and peas.
It has aromatics such as onion, garlic, celery, and herbs. A flour and butter roux builds the gravy or sauce, together with chicken stock and cream or milk.
It is a savory baked pie with a hearty filling of meat, vegetables, and a thick gravy or sauce topped with a pastry crust.
Chicken pot pie may be the most common, but you can turn anything into a pot pie. They are very versatile, making them a good option for repurposing leftovers like turkey, beef, or ham.
The top crust (sometimes a double-crust with top and bottom) can be made using a classic pie crust, a phyllo crust, a puff pastry, or biscuits.
Savory pies like pot pies are considered meat pies in England. Unlike pot pies, they are fully enclosed with a top and bottom crust.
They have a thicker filling than American pot pies. Some examples are steak pies, pork pies, and chicken and leek pies.
A pot pie is a savory dish with meat and vegetables cooked in a deep dish and topped with a pastry crust. Chicken is the most popular filling.
Pies are generally made with sweet fillings enclosed in pastry shells. They can also be savory, such as Shepherd's pie topped with mashed potatoes.
Chicken pot pies are delicious but high in calories. Most store-bought, frozen versions are loaded with sodium and fat, among other things.
When you make it at home, you can make it healthier and adjust it to your taste. As with anything, consume in moderation.
A homemade chicken pot pie is made by fully cooking the filling first. Vegetables may be partially cooked so they can finish cooking in the oven.
The raw crust is then added 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. To prevent a soupy filling, make sure you cook it with enough roux or another thickener like cornstarch slurry.
You should also watch the amount of liquid you add. Before baking, the mixture should already be thick enough because the chicken and vegetables will release more moisture.
Flour is typically added to make a roux that thickens the sauce. A roux is simply a mixture of equal parts flour and butter or another fat. A cornstarch slurry may be used instead.
Most chicken pot pies use flour to make a roux, but you can also use cornstarch. Just note 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 that the crust gets crisp by baking it before adding the filling. Poke the crust with a fork so that steam can escape as the pie bakes.
Choose a glass pie plate because it conducts heat well. Create a barrier between the crust and the filling by brushing the crust with egg whites or sprinkling it with breadcrumbs.
In general, it is recommended that chicken and casseroles be cooked to 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 in creamy sauces, like in chicken pot pie. Refrigerate or freeze to prolong its shelf life.
Par-baking or prebaking the bottom crust of chicken pot pie, or any pie for that matter, is always a good idea. You will have a golden brown bottom crust that isn't soggy.
If you're making a double crust for your chicken pot pie, then you'll need to pre-bake the bottom crust. It not only ensures the crust gets fully cooked, but it also browns beautifully and prevents it from getting soggy.
It won't puff as much when the oven temperature is too low or the pastry crust is too soft.
Microwave is the quickest method, but it won't crisp up the crust. You can then place it in a toaster oven 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. Keep in mind that larger portions take longer to reheat.
When the top crust has puffed and is golden brown, the filling is likely bubbly and ready as well.
I hope this post has answered any questions you may have had about chicken pot pie. I hope you'll give it a try!
