Chicken Pot Pie Soup Recipe (2024)

FAQs

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

Bake the pie: Bake chicken potpie until the crust is lightly browned and the filling is bubbly. Avoid the temptation to dive right into the pie. Letting it sit for 15 minutes will allow the filling to firm up. And no one wants a runny pie!

That being said, if you want your pot pie soup thicker, you could add more flour during that step, or you can stir in a cornstarch slurry at the end.

A Thick and Creamy Filling

The ideal consistency of your filling when you're cooking it on the stovetop and before going into the pot pies should be creamy and thickened. It will thicken a little more in the oven as the pot pies bake, so at this point, you want it to be slightly less thick than the finished dish.

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.

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.

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.

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.

Salt brings out and sharpens other flavors, so almost any food without enough salt will seem bland, no matter what else you add.

Yes, it is important to cook chicken before adding it to soup.

What is the best pie thickener? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

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.

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.

As the filling cools it will thicken, and if you slice the pie before it cools to room temperature, it won't thicken no matter how long you wait. This is also true of pies with custard fillings. They need to have that elusive jiggly center when you take them out of the oven.

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. Absolute comfort food at its finest; make it for dinner tonight!

There are four types of pies: cream, fruit, custard, and savory. A pie that contains cooked meat, poultry, seafood, or vegetables in a thick sauce. Examples: Pot pies, Quiche, and Sheppard pie. Made by cooking baking uncooked along with crust.

The three main types of pie are fruit pies, custard pies, and cream pies. Fruit pies are made with a variety of fruits and usually have a top and bottom crust. Custard pies are made with eggs, milk, and sugar and typically have a single crust. Cream pies are made with a creamy filling and usually have a single crust.