Easy Crock Pot Chicken Pot Pie Recipe (2024)

FAQs

What is the sauce made of in chicken pot pie? ›

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.

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

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.

But for a classic pot pie, both a top and bottom crust need to be present. Pot pie filling tends to include a solid amount of liquid, which is why executive chef Brian Jupiter of Frontier and Ina Mae Tavern urges you to "pre-bake the bottom crust. [If you don't,] the bottom gets soggy and not crisp.

Unfortunately, the filling relies on flour for thickening. However, you can substitute it to make it truly gluten free a few ways. You can dissolve cornstarch in the COLD milk before pouring it into the skillet. You can use a one-for-one gluten free flour substitution, or you can use arrowroot!

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.

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.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

Why is my crock pot chicken pot pie watery? ›

There are a couple of reasons your filling may look like it has too much liquid. The first may be cook time. Not cooking your slow-cooker chicken pot pie filling long enough will not give it proper time to thicken. The second has to do with your veggies.

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.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

A significant amount of the calories and fat in traditional chicken pot pie come from the crust. Only using crust on the top of the pies made a big difference nutritionally. For this recipe, I used a ready-to-use refrigerated pie crust rather than making my own.

Would it surprise you to know that the pot pie has been around since Ancient Greek and Roman times? Around 500 BC the Ancient Greeks made meat pies called artocreas. These pies had a bottom crust but no top crust. Once the Romans started making artocreas they added a top crust made from oil and flour.

For the parsley liquor, melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth. Serve the hot pies with the mash, parsley liquor and jellied eels on the side.