Readers ask: How To Cook Bone In Chicken For Pot Pie?

How do you keep the bottom crust of chicken pot pie from getting soggy?

Prevent a Soggy Bottom Pie Crust

  1. Bake it Blind.
  2. Choose a Rack.
  3. Brush the Bottom.
  4. Use a Cookie Sheet.
  5. Make a Thicker Crust.
  6. Add a Layer.
  7. Fill It While It’s Hot.

How do you make chicken pot pie not runny?

8 Easy Ways to Prevent Watery Chicken Pot Pie (Before Baking)

  1. Measure Ingredients Accurately.
  2. Thaw Frozen Vegetables.
  3. Drain Excess Liquid Before Baking.
  4. Use An Oven Thermometer.
  5. Use A Glass Pie Dish To Bake.
  6. Do Not Overfill Your Baking Dish.
  7. Cool Before Slicing.
  8. Adjust Recipe In High Altitude.

Why is chicken pot pie so bad for you?

Chicken pot pies are hearty, creamy, and rich, with filling foods. Regrettably, they are also loaded with calories and sodium. FitDay writes that a Banquet frozen chicken pot pie contains 370 calories and 850 milligrams of sodium, which is almost half an average adult’s sodium intake for the day.

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How do you thicken 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.

Should you poke holes in bottom of pie crust?

Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Do this whenever you need to fully or partially bake the crust before adding the filling.

How do you avoid a soggy bottom?

7 Tips to Help You Avoid a Soggy Pie Crust

  1. Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together.
  2. Blind-bake your crust.
  3. Fight the puff a better way.
  4. Egg wash.
  5. Seal your crust with chocolate.
  6. Drain the fruit.
  7. Use thickeners.

What temp should a chicken pot pie be?

3. Check that the pot pie is cooked thoroughly when an internal temp of 165°F is reached via food thermometer.

What consistency should pie filling be?

The consistency should be like maple syrup, not molasses. Below you’ll find a recipe for a quintessential cherry pie. It’s a no-fuss recipe that will still impress even the snobbiest eaters. If making your own pie dough scares you, feel free to substitute store-bought dough.

Can you make a slurry with flour?

To make a slurry, just measure out the flour into a small bowl – use one tablespoon to thicken a small amount of sauce or up to four tablespoons for a big bowl of soup. Add a cup or so of the hot cooking broth to the flour and whisk until they’re completely combined. This is your slurry.

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Why does KFC never have pot pies?

Unfortunately, if you head to KFC when you’re in need of a food-hug, it’s going to come in a very saturated, salty form. According to KFC’s nutrition calculator, one chicken pot pie from KFC contains 720 calories, 60 grams of carbs, 41 grams of fat – including 25 grams of saturated fat – and 1750 milligrams of sodium.

Why do they call it pot pie?

There are many kinds of comfort food. But, the pot pie is one that has quite a history. A basic pot pie consists of a pie crust, poultry or meat, vegetables and gravy. The name came from the pie being made aboard ships.

Who makes the best frozen chicken pot pie?

The Best Frozen Chicken Pot Pies?

  • Stouffer’s (10 ounces, one 670-calorie serving, $2.89)
  • Boston Market (16 ounces, two 570-calorie servings, $2)
  • Marie Callender’s (10 ounces, one 630-calorie serving, $2)
  • Swanson (7 ounces, one 370-calorie serving, $0.89)

What menu goes with chicken pot pie?

What to Serve With Chicken Pot Pie

  • Crudite.
  • Salad.
  • Roasted Veggies.
  • Mashed Sweet Potatoes.
  • German Potato Salad.
  • Glazed Carrots and Parsnips.
  • Corn on the Cob.
  • Asparagus.

How do you know when chicken pot pie is done?

Chicken pot pie should generally be baked, uncovered, in the center of a 350 degree oven for 30 – 40 minutes. The internal temperature should be bubbly, reaching 160 degrees, and the top should be golden brown.

What is a slurry sauce?

A slurry- is a combination of starch (usually cornstarch, flour, potato starch or arrowroot) and cold water which is mixed together and used to thicken a soup or sauce. The liquid must be brought up to a simmer each time to ensure the starch reaches it’s full thickening potential before more is added.

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