How To Make Sure The Bottom Pie Crust Is Cooked
I didnt do anything fancy to make sure the bottom crust was cooked, but here are a few tips that might help you out if you are worried about it.
- Place your pie on a lower baking rack. Having the pie closer to the heat source will concentrate the heat at the bottom of the pie. The bottom crust is important, and you dont want it to be soggy.
- Place your pie on a hot cookie sheet. While you are assembling your pie, put a cookie sheet in the oven and preheat it. Then you are ready to bake, set your pie on the preheated cookie sheet. This helps make the dough impermeable to the pie filling.
- Put your filling into your pie nice and hot. If the filling is hot, it will actually start cooking the crust immediately before it even goes into the oven and reduce the sogginess.
How To Reheat Chicken Pot Pies
To reheat cooked chicken pot pies, the best way to do it is to bake them at 375F for about 35 minutes. There is no need to thaw prior to putting in the oven.
If the pies were frozen uncooked, when ready to bake, brush the tops with an egg wash and bake at 375F for at least 50 minutes. You may have to foil the edges to prevent them from getting too dark.
A Classic Chicken Pot Pie Filling Thats Ready Fast
Were not trying to break the mold with this easy chicken pot pie recipe. Quite the opposite. We wanted to craft a homey, classic, comforting pot pie that you can make in no time flat. With a store-bought pot pie crustwe just use store-bought frozen puff pastryall youll need to do is make a filling. But, even the pot pie filling relies on some simple shortcuts to make your life just that much easier. Heres what youll need:
- Chicken! Save yourself major time by using one of those already-cooked rotisserie chickens from the grocery store.
- Vegetables! Carrots, celery, frozen peas and onions.
- Seasoning! Celery seed and garlic powdera perfectly retro combo and just right in this skillet pot pie. Salt and pepper, of course. If youd like to add it, a sprinkling of fresh thyme is nice, too.
- Liquid! Broth and milk are thickened with a little flour to make a creamy chicken pot pie sauce.
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Chicken Pot Pie Recipe
This homemade Chicken Pot Pie is classic comfort food and will warm you up. Its a show-stopping dish with a flaky Pie Crust, filled with saucy chicken and vegetables.
If youve never tried a homemade savory pot pie, you are in for a treat. Watch the video tutorial and see how easy it is.
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Pro Tips For Making This Recipe
- Dont have a pie dish? Try making this in a 9-inch cast-iron skillet.
- Pouring hot filling into the unbaked pie crust can lead to the crust being soggy. Be sure to allow the filling to cool before transferring the filling to the crust. The hot filling will also melt the butter in the crust, and you wont get a flakey crust.
- The longer you allow the pie to cool before cutting, the more the filling can thicken. If not, the filling will spill out as you try to serve a slice.
- Feel free to change the veggies in the filling and add your favorites. I love sautéed mushrooms, broccoli, and cauliflower as well. This recipe is a great way to clear up whats in your fridge.
- If you want to make it prettier for guests, use the excess trimmed crust to cut out decorative pieces of dough to place on top.
Recommended Reading: Campbells Chicken Pot Pie Recipe
Why I Love This Recipe
How To Freeze And Bake Pot Pie
I would recommend freezing it before baking it. Cover so that it is air tight to prevent freezer burn. Use a layer of plastic wrap and then a layer of foil. It can be frozen for up to two months. You can bake it frozen or thawed. If baking frozen cover with foil and bake at 400 degrees F. for 20 25 minutes covered and 20-25 minutes uncovered or until hot and bubbly and golden brown.
For more recipes for two try one of these:
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Faqs About Chicken Pot Pie
How do you keep chicken pie from getting soggy on the bottom?
If you find you have a soggy bottom crust I have two suggestions on how to troubleshoot that: Make sure the filling is cooled slightly before adding it to the bottom crust. Bake the chicken pot pie on the lowest rack in your oven to ensure it bakes thoroughly.
How do I thicken chicken pot pie?
Thankfully the homemade sauce in this chicken pot pie recipes ensures that your final result will be a beautifully thick, not liquidy homemade chicken pot pie!
How long does chicken pot pie last in the fridge?
If you don’t eat it all in 24 hours, this chicken pot pie recipe from scratch will last for 3-5 days when stored in an airtight container in the refrigerator.
Can you freeze Homemade Chicken pot pie?
Yes. I recommend baking the entire thing and then putting it in the freezer. To reheat, simply cover the frozen chicken pot pie with foil and warm it in the oven at 375 degrees F for 35-45 minutes.
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What Goes In Chicken Pot Pie
Heres what goes in Chicken Pot Pie. Nothing unusual here but just a couple of comments on some of the ingredients:
Stock powder this adds more flavour in the creamy white sauce. I like to use Vegeta which is a vegetable stock powder, but any stock powder will do vegetable or chicken
Parmesan adds umami rather than cheesiness into the sauce. If you dont have parmesan, use about 1 1/2 cups of your favourite cheese and
Peas are missing!
Theres no definitive way to make Chicken Pot Pie. While some choose to make it like a traditional pie with a pastry base and shortcrust topping in a pie dish, I have always and will always make Chicken Pot Pies in POTS with puff pastry lids.
Let me emphasise that in case you missed it I make Chicken POT Pie in POTS.
Truthfully though, the way I make it has nothing to do with the name. I make it in pots because its quickerand easier, and I love draping the pots generously with puff pastry so that the golden flaky lid is fitted tightly on top and around the pots, rather than just a round piece floating on top.
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Easy Chicken Pot Pie Recipe
Made from scratch, this classic Chicken Pot Pie has a buttery flakey double crust with a creamy chicken and vegetable filling. Its the ultimate comfort food that the entire family will love. You can use a rotisserie chicken from the market or leftover chicken in your fridge a refresh with this delicious homemade pot pie. This homemade version is so much better than a storebought pie and quite easy too.
How To Make A Chicken Pot Pie For Two
- Spray a 9 x 5 inch bread pan with non stick spray and line the pan with the pie crust, allow the edges to hang over the sides of the pan.
- Keep pie curst covered with a towel or plastic wrap as you prepare the filling.
- Saute carrots, celery and onion in olive oil until fork tender. Remove from pan.
- Add in butter and flour and stir to fork a roux.
- Whisk in chicken broth and milk, bring to a low boil.
- Add in seasoning. Allow gravy to slightly thicken.
- Stir in chicken and vegetables.
- Pour mixture into pan lined with pastry.
- Fold pastry over the top of the filling.
- Bake at 450 degrees F for 12-15 minutes or until hot and bubbly and pastry crust is golden brown.
- Allow to sit for a few minutes before serving.
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The Best Crust For Chicken Pot Pie:
In a pinch, this recipe will work with a store-bought double pie crust, but we highly recommend using a homemade all-butter Pie Crust. It is 5 ingredients and takes just minutes to make. You can also make it a couple of days ahead.
Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake. We use this same pie crust for savory and sweet pies like Apple Pie, our juicy Cherry Pie and Blueberry Pie.
Tips From The Betty Crocker Kitchens
- tip 1 For a pretty finish to the crust, brush it with an egg wash and sprinkle lightly with a coarse salt.
- tip 2 Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife.
- tip 3 For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.
- tip 4 To roll the pie crust rounds into a square, place the pastry on a lightly floured counter, pastry cloth or sheet of parchment paper. Then, carefully press the pastry into more of a square shape before rolling it into a 13-inch square. next, fold the dough in half and lay it into half of the baking dish. Finally, unfold it and gently press it into the corners of the pan to create the bottom crust, being careful not to stretch it. The dough should extend just a little over the edges.
- tip 5 Swap in 1 1/2 cups of any frozen vegetable combo for the peas and carrots, slicing larger pieces into smaller pieces so they blend more evenly in the sauce.
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Ingredients For Chicken Pot Pie:
A chicken pot pie is a meal in itself loaded with vegetables and protein. The high quality ingredients and generous filling really differentiates this from the ones youll find in the freezer section. Once you try homemade, theres no going back. This also requires simple ingredients:
- Double Pie Crust Youll need two pie disks for the top and bottom.
- Chicken Use shredded cooked chicken from a rotisserie chicken or cook your own chicken breasts.
- Butter & Flour These make the roux or base for the gravy sauce
- Onion, Carrots, Mushrooms, & Peas this is loaded with vegetables
- Garlic and Parsley These aromatics and simple salt and pepper balance this savory pie.
- Chicken Stock& Cream form the creamy gravy sauce
Tips From The Pillsbury Kitchens
- tip 1 Make a foil collar to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.
- tip 2 A standard 9-inch glass pie plate works best for this recipe.
- tip 3 The only complicated part of making a pot pie is the pastry. By using a refrigerated dough youre left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.
- tip 4 To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
- tip 5 To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
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Double Crust Chicken Pot Pie
If youre craving comfort food, homemade chicken pot pie is your answer! This completely from scratch recipe is simple to prepare, features a double crust, and nourishes the soul. For step-by-step photos, scroll to the bottom of this page.
When Im craving a meal thats truly comforting, this double crust chicken pot pie recipe hits the spot. It satisfies the soul and, is surprisingly simple to throw together. Well use my favorite homemade pie crust recipe for a sturdy crust on the bottom and a golden brown, flaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. Lets get started!
What You Need To Make This Recipe
Pie crust while you can use store-bought pie crust, I love using my homemade pie crust. Its so buttery and flakey! Either way, make sure to thaw the crusts before using them so they can roll out easily.
Chicken if you do not have a leftover roast chicken, you can buy a rotisserie chicken to shred.
Chicken broth use low sodium chicken broth so that your pot pie does not come out too salty. If you only have regular chicken broth, you should decrease the salt added to the filling.
Flour dont skip the flour! The flour will help thicken your filling and provide a rich, hearty flavor. You can use whatever flour you have on hand.
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