Frequently Asked Questions About Chicken Pot Pie

A classic chicken pot pie is filled with chicken, carrots, peas, and flavorful aromatics like onion, garlic, celery, and herbs.

The delicious gravy or sauce is made from a roux (flour and butter), chicken stock, and cream. All this goodness is encased in a flaky pastry crust, creating a comforting and savory dish.

Pot pie is a savory baked pie filled with a combination of meat, vegetables, and a rich, thick gravy or sauce. The crust options are versatile, ranging from classic pie crusts to phyllo crusts, puff pastry, or biscuits.

While chicken pot pie is well-loved, you can also get creative by using leftover turkey, beef, or ham to create equally delicious variations.

In England, savory pies, including what we know as pot pies, are commonly referred to as meat pies. These creations feature a generous, thick filling and are fully enclosed with both a top and bottom crust.

Some popular examples include steak pies, pork pies, and the delightful chicken and leek pies.

The main difference between a pot pie and a pie lies in their fillings and crusts. A pot pie typically features a savory combination of meat and vegetables cooked in a deep dish, covered with a pastry crust on top.

On the other hand, pies are often associated with sweet fillings enclosed in a pastry shell, though they can also be savory, like Shepherd's pie topped with mashed potatoes.

Chicken pot pies are undeniably delicious, but they can be calorie-dense and packed with sodium and fat when store-bought.

The good news is that preparing them at home gives you the flexibility to customize the ingredients and create a healthier version to suit your preferences.

As with any indulgent treat, moderation is key to enjoying this comforting dish without overindulging.

In homemade chicken pot pies, the filling is cooked first, and then a raw crust is added on top before baking.

On the other hand, store-bought frozen chicken pot pies typically have precooked fillings, but their crusts remain raw until you bake them.

To achieve the perfect filling for your pot pie, aim for a thick and not soupy consistency. Use an ample amount of roux or thickener, like a cornstarch slurry, to achieve the desired texture.

Be mindful of adding the correct amount of liquid, as the filling will release more moisture during the baking process.

A roux, which is a combination of equal parts flour and butter (or another fat), is commonly used to thicken the sauce.

Alternatively, you can opt for a cornstarch slurry as another thickening agent. Both methods work effectively to create a delicious and hearty sauce for your pot pie filling.

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, also known as blind baking, is a technique that gives your pie crust a crispy texture by baking it before adding the filling.

To prevent the crust from puffing up, poke it with a fork to allow steam to escape during baking. For excellent heat conduction, consider using a glass pie plate.

To seal the crust and enhance its texture, you can brush it with egg whites or sprinkle it with breadcrumbs.

The ideal internal temperature for a pot pie, especially chicken and casseroles, is 165° F (73.9° C). This ensures that the dish is fully cooked, safe to eat, and free from harmful bacteria.

Using a food thermometer to check the temperature is the best way to ensure your pot pie is perfectly cooked and safe to enjoy!

Yes. To ensure food safety, it's best not to leave perishable items, like creamy sauces, out at room temperature for more than 2 hours.

Bacteria thrive in moist environments, so it's important to refrigerate or freeze your food to keep it fresh and safe for longer periods.

Prebaking or parbaking the bottom crust of a pie is a great idea. It helps to achieve a golden brown crust that won't become soggy when you add the filling. So, go ahead and give it a quick bake before adding the delicious filling to your pie!

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 may not rise as much if it's too soft or warm, or if the oven temperature is too low. For puff pastry to puff up and become light and flaky, it needs to be cold and the oven should be hot.

For a quick reheat, the microwave is the fastest method, but keep in mind that the crust may not crisp up. For a crispier result, toast the pot pie at a high temperature for a few minutes.

Alternatively, you can reheat it in the oven at 325°F (165°C) for 20 to 30 minutes, covering it with foil to prevent over-browning.

To know when your chicken pot pie is ready, look for a golden brown crust on top. You can gently insert a knife or toothpick into the center of the pie and check if it comes out hot to the touch. This indicates that the filling is bubbly and cooked through.