I have a question about the recipe “Harvest Chicken Pot Pie” from adamnsvetcooking. Im loosely following the recipe (no mushrooms in the house, e.g.). THe filling is very thin — I used the 2 cups stock and 1 tbsp flour like the recipe, and its been simmering to try to thicken for over a half hour now. How can I get this to thicken? Its still soup-like. What should I do?
Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth.
When I make chicken pot pie, I create a roux with butter and flour and then add chicken stock. Although it is fairly thick, after baking it seems watery when serving. Is there a proper ratio for roux to stock or a step in making the filling that I am missing?
I’m not sure what ratio you’re using to make your sauce/gravy, but here are the standards:
For one cup of thin sauce, use 1 TB each of butter and flour For one cup of medium sauce, use 2 TB each butter and flour For one cup thick sauce, use 3 TB each of butter and flour
Pot pie means different things to different people. Toppings can include pie crust, puff pastry, biscuit dough, or sometimes mashed potatoes. To me, for a chicken pot pie it means a single crust pie, that crust being a biscuit dough. If you want a crustless chicken pot pie, this Chicken Stew recipe is the perfect choice.
A crucial thing to take into consideration is the solids. 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. If it thins out when you add the solids, reduce it a bit before proceeding.
I have a question about the recipe “Harvest Chicken Pot Pie” from adamnsvetcooking. Im loosely following the recipe (no mushrooms in the house, e.g.). THe filling is very thin — I used the 2 cups stock and 1 tbsp flour like the recipe, and its been simmering to try to thicken for over a half hour now. How can I get this to thicken? Its still soup-like. What should I do?
Easy Chicken Pot Pie Recipe
FAQ
How do I thicken my chicken pot pie?
What to do if chicken pot pie is too runny?
How can I make my meat pie filling thicker?
What is the sauce made of in chicken pot pie?
How do you make chicken pot pie filling?
The chicken pot pie filling is thickened by making a roux with butter and flour. When you whisk the flour in, cook for another minute until the flour has a chance to cook out some of the raw flavor. It doesn’t take very long and for the purposes of the chicken pot pie we don’t need to let it brown.
How do you thicken a pot pie?
If your sauce doesn’t thicken, you can whisk 2 tablespoons of corn starch into ¼ cup cold broth and pour it into the sauce while stirring. The pot pie filling will thicken as it heats. Preheat oven to 350 degrees F. Cover pot pie with tinfoil and bake for 10-15 minutes, or until warmed through. The tinfoil prevents the pot pie crust from burning.
How do you make a pot pie filling?
Saute aromatic vegetables in butter to soften them up and bring out the flavor. Add the broth and the potatoes, and cook until the vegetables are tender. Add the butter and flour mix, as well as cornstarch and milk mix to thicken the pot pie filling. Stir in cooked chicken and peas, and let cool. The filling is done.
How to make chicken pot pie?
Here are the basic steps that describe to make this chicken pot pie: Saute aromatic vegetables in butter to soften them up and bring out the flavor. Add the broth and the potatoes, and cook until the vegetables are tender. Add the butter and flour mix, as well as cornstarch and milk mix to thicken the pot pie filling.