Paleo Chicken Pot Pie Recipe - Life Made Full (2024)

FAQs

Why do you not use a bottom crust on chicken pot pie? ›

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.

Leftover chicken pot pie will last in the fridge for up to 5 days, stored in an airtight container. Freezing Instructions: The unbaked or baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake until its warm throughout.

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 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.

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

Did you know an average restaurant portion of chicken pot pie has over 900 calories, 60 grams of fat and more than a days worth of sodium? Yeah, that's A LOT. Many often have 10-plus grams of trans fat, too -- thanks to pastries made with partially hydrogenated shortenings.

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. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

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.

If you're just not sure, the safest bet is to follow the rule of throwing out any leftovers after three days.

Make the filling ahead of time and store in an airtight container in the fridge until ready to assemble. You may need to add a little more time onto the baking time just to make sure the filling is heated through. Look for it to be bubbling. Make and assemble the whole pie and leave it in the fridge ready to bake.

Can I eat a chicken pie 3 days out of date? ›

In most cases, this food is still safe to eat! Food manufacturers use different date codes to ensure that consumers receive their product at peak quality. Once a product is past code date, many manufacturers donate it to food banks.

My first instinct says you may not be using enough salt. That is often the problem with vague “blandness”, because people are often afraid of getting things too salty. Salt brings out and sharpens other flavors, so almost any food without enough salt will seem bland, no matter what else you add.

A warm chicken pot pie might feel just right on a chilly day, but it can also do a number on your stomach. This seasonal food favorite is often loaded with fat, a common IBS trigger. The wheat in the crust is a source of the fermentable fiber fructans, says Scarlata.

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.

Vegetables: A top-of-the-line potpie is filled with tender, colorful veggies. This recipe uses potatoes, carrots, frozen peas and corn. Cream sauce: The creamy sauce starts with a roux, which is a combination of butter and flour that thickens the sauce.

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.

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.