Chicken Pot Pie Soup Recipe (2024)

FAQs

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

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.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

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.

The Health Factor: Traditional vs.

Traditional chicken pot pies have a reputation for being rich in calories, saturated fats, and sodium, making them a questionable choice for those seeking a balanced diet.

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.

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.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Let cool for at least 20 and up to 45 minutes before serving so that the filling can thicken slightly.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

How do you keep chicken pot pie from being runny? ›

Runny sauce.

It needs time for the flour roux to work its magic. If you feel like the sauce is still too runny, add a cornstarch slurry. Add 1 tablespoon of cornstarch and 1 tablespoon of cold water to a separate bowl. Stir until smooth.

But without the weights, the steam turns into large, uneven air bubbles across the bottom while the sides start to slump and shrink. And docking functions as reinforcement against these air bubbles, allowing the steam to escape during the blind baking process.

That said, the crust is one of the major differences between a chicken pie and a chicken pot pie. There are plenty of recipes that use the terms interchangeably, but a true Southern-style chicken pie has a homemade crust.

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.

Most of the fat and calories in pot pie comes from that crust.

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.

Pan sauces make use of the tasty browned bits left on the bottom of the pan after searing meat, called fond. Here are a few simple tricks and techniques for making a pan sauce, and rescuing one that's over-reduced.

A significant amount of the calories and fat in traditional chicken pot pie come from the crust. Only using crust on the top of the pies made a big difference nutritionally.

Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth. Just let it simmer for a few minutes until it thickens. But if you've already added the broth and realize it's too thin, you can always make a slurry to stir in.