Chicken Pot Pie Recipe for Two - About a Mom (2024)

FAQs

Why does my chicken pot pie get watery? ›

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.

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.

This classic Chicken Pot Pie recipe starts with a creamy filling full of chicken, potatoes, carrots and peas, and is topped with homemade pastry crust.

Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth.

But for a classic pot pie, both a top and bottom crust need to be present. Pot pie filling tends to include a solid amount of liquid, which is why executive chef Brian Jupiter of Frontier and Ina Mae Tavern urges you to "pre-bake the bottom crust. [If you don't,] the bottom gets soggy and not crisp.

Check that pot pie/empanada is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Crust should be golden brown.

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.

FILLING: WATER, COOKED CHICKEN ROLL (CHICKEN, WATER, SALT, SODIUM TRIPOLYPHOSPHATE), CARROTS, MECHANICALLY SEPARATED CHICKEN (MECHANICALLY SEPARATED CHICKEN, SODIUM TRIPOLYPHOSPHATE, NATURAL FLAVORING, CITRIC ACID), POTATOES (POTATOES, CALCIUM CHLORIDE), MODIFIED CORN STARCH, PEAS, LESS THAN 2% OF: SEASONING BLEND ( ...

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.

What ethnicity is chicken pot pie? ›

Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.

Allow your pie to bake for the entire recommended period.

People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.

Experiment with different thickeners

If you usually use flour to thicken your apple pie and it's not doing the job, try something different: cornstarch, tapioca, and arrowroot are other established fruit pie thickeners. For more on specific thickeners and how to use them, see our Pie Filling Thickeners Guide.

"You're going to [cook the chicken in] one, two, three, four loads. You can only cook what the pan can hold," Brown said. In addition, adding salt to the pan can further stop moisture from leaking. Per Pro Family Chef, the maximum amount of water your chicken should release is three tablespoons.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.