CHICKEN POT PIE MADE WITH CREAM OF CHICKEN SOUP RECIPE (2023)

FAQs

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

What is the sauce made of in chicken pot pie? Heavy whipping cream, chicken broth or stock, butter, and all-purpose flour. Simmered together creates a luxurious, rich sauce that suspends the filling ingredients. This combination prevents a runny consistency that would make a soggy bottom crust as it sits.

How do you thicken chicken potpie filling? The process of adding the milk and broth to the floured onions should create a thick mixture, but if it still seems runny, use a bit of cornstarch to thicken it further. Stir 1 to 2 teaspoons of cornstarch into cold water and gradually add to your mixture to thicken.

If the chicken and/or the vegetables aren't partially cooked and thoroughly drained, they'll exude moisture during baking and thin out the filling. Be sure that the assembled filling is the consistency you like before covering and baking the pie.

There are various ways to avoid the "soggy bottom" problem. You can prebake ("blind" bake) the bottom crust before filling and adding the top crust. Or you can brush the bottom crust with egg wash before filling and bake your pot pie on the lowest rack of the oven at an initial high temperature.

Boneless, skinless chicken breasts (cut into cubes) are ideal for making classic chicken pot pie. This chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

If your pot pie turns out watery or seems runny you probably didn't let it bake long enough for the filling to thicken up in the oven. So if the crust begins to brown too fast before the pie is ready to come out, just cover it with a sheet of foil to keep it from burning.

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.

Cornstarch as Pie Filling Thickener

Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling.

Why is my pot pie gummy? ›

If it's too thick the pie can become gummy. Too thin and you will have a soggy crust with the filling looking more like chicken pot pie soup than chicken pot pie. To get this perfect gravy consistency and flavor start with a classic butter and flour roux, then add a combination of whole milk and chicken stock.

Cornstarch or arrowroot

You'll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated and the sauce starts to thicken.

Brush the Bottom

Coating the surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

When the filling overpowers the crust, it's overly wet. If you're getting just the crust on the bottom, it can be quite dry. The perfect bite happens when the creamy, savory filling is sandwiched between top and bottom crust. Flipping the pie upside down solves all those problems.

When we say “golden brown,” we think of a deeply tanned leather. If you see any white spots in your crust, it needs more time. Just because the top starts to brown, that doesn't mean it's finished. Leave it in there until it's truly brown.

Chicken Broth Substitute: Salted Butter + Water

If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.

Add Spices or Extracts

A quick and simple way to give your cherry pie filling a homemade taste is to add more flavor. Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.

Heavy cream, sour cream, or yogurt are all excellent for thickening soups and sauces, but you have to be careful about boiling them or they may break and curdle.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

How to make heavy cream into a thick sauce? ›

There are several ways to thicken heavy cream, such as whisking it, reducing it, adding gelatin, flour, cornstarch, guar gum, mixing with cream cheese, etc.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Cornstarch. Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products.

Bake the pie fully.

Most thickeners activate after maintaining a certain temperature long enough. If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling.

Oven/Toaster oven

The one risk that you run while reheating pot pie is that the top will get overcooked and end up losing moisture. It could also become too dry, or worse, burnt. The secret is to preheat your oven to 300 degrees and protect the edges of the crust with foil.

Is chicken pot pie supposed to be soupy? 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.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Sugar can also add a bit of thickening power, since it attracts and holds "free" liquid. When baking low-sugar pies, err on the side of more thickener (cornstarch, flour, etc.) vs. less.

What is the healthiest thickening agent? ›

Easy-to-access alternatives are wheat flour, arrowroot flour, and rice flour. These are good alternatives to cornstarch because they are more nutritious and contain fewer carbohydrates and calories. Xanthan and guar gum are much stronger thickeners than cornstarch, but they can be harder to obtain and use.

Adding more flour is always an option, but too much flour and your dough will end up like a cracker—not a pie crust. Remember: the more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.

I used 1/4 cup corn starch when I made a fresh raspberry pie, 1 tablespoon when I made a peach pie and 2 tablespoons when I made pineapple custard. It really just depends on the type of fillings and thickness you are going for when using corn starch.

Instructions for baking a pot pie usually recommend covering the edge of the crust with cooking foil.

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

Generally, chicken pot pies are loaded with an overwhelming amount of sodium. Best explains, “Most varieties contain nearly 800mg of sodium which is around 35-40 percent of the recommended daily value.

Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.

Simmer the sauce in a sauce pot until it reaches your desired consistency. Make sure to keep the pot uncovered to allow excess liquids to evaporate. Avoid boiling the liquid to prevent any curdling or sauce separation. Keep in mind that simmering intensifies the sauce's flavors.

Turn the heat to medium-high and stir the ingredients. As the sauce heats, it will begin to boil. Notice the sauce is thickening as it heats. As the bubbles become larger in the pot, watch the sauce closely.

Pricking holes in the rolled-out pie dough allows the steam to escape while it's baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling.

Why do you put foil around pie crust? ›

Many online sources recommend cutting multiple strips of aluminum foil and crimping them around the outer edge of your pie crust before baking it to prevent the edge of the crust from burning while the filling cooks.

Butter creates a sturdy, crisp pie crust. For this, it is important to keep all ingredients cold which will inhibit the development of gluten in the flour.

If your chicken potpie seems runny after it's baked, chances are that it wasn't baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.

Spraying your pie pan with cooking spray or greasing the pan might change the texture of the bottom of the crust, so if you're not going to remove the whole pie from the dish before serving and it doesn't have a sticky, messy filling, it's more than okay to refrain from greasing the pan.

But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

Metal browns faster than stoneware or glass

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie.

Preheat your oven to 425°F. Place the pie on a parchment-lined baking sheet (to catch any drips), and put the pie and baking sheet onto the lowest rack of your oven.

You use liquid — usually a combination of wine and stock — to deglaze the pan, and then add a little butter to make things rich. If you'd like a thicker, creamier sauce, whisking in a little cornstarch or flour will do the job.

A pot pie is a type of pie consisting of a flaky pastry top and bottom pie crust and a filling in the middle. Pot pies can be made with a variety of savory fillings: poultry, chicken, beef, seafood or event plant-based.

Filling Water, Seasoned Ground Chicken (Chicken, Water, Salt, Soy Protein Isolate, Carrageenan, Modified Cornstarch, Sodium Phosphate, Rosemary Seasoning, Soy Lecithin), Carrots, Mechanically Separated Chicken, Potatoes (Sodium Phosphate), Modified Cornstarch, Seasoning (Enriched Flour, Salt, Maltodextrin, Modified ...

What liquid is best for pan sauce? ›

Stock is the traditional choice here. Chicken stock works well with just about any protein, but you can use more flavorful beef or veal stocks for richer gravies. If you don't have stock on hand, use plain old water; the flavor from the fond, aromatics and wine will provide enough oomph for your sauce.

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.

Arrowroot: Dissolve 1 to 2 teaspoons in twice the amount of cold water to thicken a cup of liquid. Arrowroot does not need to be cooked to remove its raw flavor and will begin to thicken immediately.

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.

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.

Are you looking for a side dish to go with your Ina Garten chicken pot pie? This warm dish goes nicely with a wide variety of side dishes, including corn, salad, and potatoes, to name just a few. here is some serving idea: Crockpot Cheesy Potatoes.

Filling: Chicken Broth, Cooked White Chicken Meat, Flour, Chicken Base* (Salt, Sugar, Cooked Mechanically Separated Chicken Meat, Soybean Oil, Onion Powder, Rendered Chicken Fat, Turmeric, Natural Flavorings {Spice Extractives}), Butter, Starch, Nisin Preparation., Crust: Flour, Palm Oil, Water, Nonfat Milk Solids, ...

Indulge in tender white-meat chicken, carrots, celery, and peas prepared in a golden, flaky, made-from-scratch crust. Available in 10-ounce and 15-ounce sizes. Also available in multipacks for the whole family to enjoy.

If you're talking about cream of chicken soup, you would not want to use that as a replacement. Cream of chicken soup is very thick in nature and you would not get it to be the consistency of broth even if you added lots of water to it.

What can I use if I don't have any chicken broth? ›

If you need a chicken broth substitute, you can use the same amount of white wine or a combination of water with 1 tablespoon of olive oil or melted butter. For beef broth, combine water with 1 tablespoon soy sauce.