This post may contain affiliate links. Read my full disclosure policy.
Store-bought rotisserie chicken and puff pastry make these individual chicken pot pies easy to prepare.
Between the chicken, the sauce, and the crust, you could spend an entire day in the kitchen making traditional chicken pot pie. For this version, my goal was to come up with an easy recipe that didn’t sacrifice flavor. After many trials, I found that using a rotisserie chicken for the filling and a good quality store-bought puff pastry for the crust were both excellent shortcuts. With that settled, I moved on to tackle the problem with most chicken pot pies: the bland, goopy white sauce. I thinned the sauce to a chowder-like consistency. I also borrowed an ingredient from my favorite turkey gravy – Cognac – and it added that je ne sais quoi that makes these chicken pot pies next-level delicious.
What you’ll need to make chicken pot pie
I recommend Dufourall-butter puff pastry if you can find it (it’s sold at Whole Foods) but Pepperidge Farm, which is readily available in the freezer section of most supermarkets, is very good, too.
How to make chicken pot pie
To begin, dust a clean, dry work surface with flour and place the puff pastry over top.
Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the circumference of your soup bowls. Place the dough rounds on a foil-lined baking sheet and refrigerate until ready to use.
Next, make the filling. In a large sauté pan over medium heat, melt the butter, Add the yellow onion, garlic, celery, pearl onions, and carrots.
Sauté for 8 to 10 minutes, or until the carrots are just cooked.
Add the flour.
Cook, stirring constantly, for about 2 minutes.
Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon to incorporate the flour.
Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, herbs, chicken, and peas.
Ladle the filling into oven-safe ramekins or soup bowls (be sure they are oven proof up to 425°F). The filling should come up no more than three-quarters of the way to the top of the bowls. If you have extra, make another bowl.
Brush the outside edges of each bowl with an egg wash.
Place the cold dough rounds over the soup bowls, pressing firmly around the edges so that the dough adheres, and then brush the top of the dough with the egg wash.
Using a sharp knife, make a ½-inch slit in the top of each pie. Bake for 20 to 25 minutes, or until the pastry is a rich golden brown.
Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot ramekins to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.
For this recipe, you’ll need oven-safe (up to 425°F) soup bowls. You can find them at Williams Sonoma. To make four servings, use bowls with an 18 to 20-oz capacity. To make six servings, use bowls with a 12 to 14-oz capacity.
You may also like
- Sheet Pan Chicken Nachos
- Thai Chicken Soup with Rice Noodles
- White Chicken Chili
- Indian Spiced Red Lentil and Chicken Soup
- Comments (268)
- Add Comment
Chicken Pot Pie
Metric Cup Measures
By Jennifer Segal
Store-bought rotisserie chicken and puff pastry make these individual chicken pot pies easy to prepare.
Servings: 4 to 6
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 10 Minutes
- 1 to 2 packages frozen puff pastry, best quality such as Dufour or Pepperidge Farm, thawed (see note)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, roughly chopped
- 3 stalks celery, diced
- 1 cup frozen pearl onions (no need to defrost)
- 3 carrots, sliced into ¼-inch rounds
- ⅓ cup all-purpose flour, plus more for rolling the pastry
- 2½ cups low-sodium chicken broth
- ⅓ cup Cognac or brandy (okay to replace with more chicken broth if avoiding alcohol)
- ¾ teaspoon salt
- ½ teaspoon white pepper
- ½ cup heavy cream
- 1 tablespoon chopped fresh thyme (or a combination thyme, rosemary and sage), plus a few thyme springs for serving
- 3-4 cups shredded cooked chicken, from 1 rotisserie chicken
- 1 cup frozen peas (no need to defrost)
- 1 egg
- NOTE: For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you'll need another package.
- Line a baking sheet with aluminum foil for easy clean-up.
- Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and rollto about ⅛-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use.
- Preheat the oven to 425°F and set an oven rack to the center position.
- To make the filling: In a large sauté pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté, stirring occasionally, until the carrots are just cooked, 8 to 10 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour. Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, thyme, chicken, and peas. Taste and adjust seasoning, if necessary. (Note that the broth will taste a little boozy at this point. That's okay - the cognac will cook off in the oven.)
- Ladle the filling into 4 large or 6 small oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls. Do not overfill.
- Beat the egg with 1 tablespoon of water.
- Remove the pastry rounds from the refrigerator. Brush the outside edges of each bowl with the egg wash.
- Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Transfer the bowls to the foil-lined baking sheet. Brush the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie. Place the bowls on the foil-lined baking sheet and bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot bowls to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.
- MAKE AHEAD: The pies may be assembled and refrigerated up to a day ahead of time. Brush the top of the dough with egg wash before baking.
- Note: Nutritional information calculated using 1 package of puff pastry and 3 ½ cups of chicken.
- Per serving (5 servings)
- Calories: 747
- Fat: 45 g
- Saturated fat: 18 g
- Carbohydrates: 42 g
- Sugar: 6 g
- Fiber: 4 g
- Protein: 35 g
- Sodium: 678 mg
- Cholesterol: 163 mg
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
- Comfort Food
- Puff Pastry
- Rotisserie Chicken
I don’t have individual ramekins, so I was wondering if I could make this in a large casserole dish?
- — Paula on September 25, 2022
Unfortunately, a large dish won’t work as the filling is pretty soupy (It would make it very difficult to serve). Sorry!
- — Jenn on September 26, 2022
Hi Jenn, I’m excited to try another of your 5 star rated recipes! I’m a huge fan of your pumpkin bread. I make it every weekend in the Fall and always make as a gift for friends as well. Question on the chix pot pies…assuming the filling can be mase ahead and sit for a day or two in the fridge. Does that change anything?
- — Annie on September 18, 2022
Glad you like the pumpkin bread! Yes, you can make the filling a day or two in advance without any modifications. Hope you enjoy!
- — Jenn on September 19, 2022
Is there any way to get more crust into this recipe? I’ve read below that a bottom layer will get soggy. What if I place two layers on top? Or maybe just do the one layer on top and bake several pieces of the puff pastry separately and then place an additional piece on top? Thanks in advance for any guidance you can provide. Jen your recipes rock and so do you!
(Video) Proper Chicken Pie
- — Greg on September 16, 2022
Hi Greg, I think you could do either. Or instead of doing another layer, you could cut out shapes, like leaves – similar to this baked Brie. Glad you enjoy the recipes!
- — Jenn on September 17, 2022
Excellent recipe! I added more chicken than the recipe called for only because I wanted to use all that I had left over. I used milk only because I didn’t have cream. It was fine, but cream probably would have been better. However, I wasted quality brandy which I could still taste it in the finished pie. That is one ingredient I would omit since it added a slightly undesirable taste.
- — Marianne on September 10, 2022
My chicken pot pie was delicious
- — Sally Moonsamy on May 6, 2022
For many years I’ve made Emeril’s Chicken Pot Pie and everyone has always loved it. I made yours today thinking that it would not go over as well as my usual recipe and boy, was I wrong! My family loved it and it was so much easier to make than Emeril’s! The only thing that I personally found missing was the potatoes (although no one else noticed:).
Thanks Jenn for another great dish!
- — Maria on March 22, 2022
One of the best chicken recipes we have enjoyed. Will definitely be filed in my recipes as our favourite. I did not have a cooked chicken on hand so just poached three large chicken breasts in chicken stock. I also did not have pearl onions, so just omitted them. The end result was still amazing. Thank you.
- — Charmaine on March 21, 2022
Followed the recipe exactly and it was perfect! Would not change a thing. I used 5 – 12oz bowls and 1 box of puff pastry. Jenn your recipes are amazing – thank you!
- — Deb Sinclair on March 17, 2022
sounds delicious! can’t wait to try it.
(Video) Once Upon a Chef - The Cookbook!
- — Debra on March 11, 2022
This recipe is super easy, beautiful and tasty! I added mushrooms and used white wine. Even more delicious when reheated. It’s a keeper!
- — Margaret on March 4, 2022
Fabulous! We regularly make rotisserie chicken in our Miele oven and it’s great – but using the leftovers for these pot pies was an even bigger hit! Thank you, Jenn – your recipes never fail and are so delicious!
- — Megan on February 23, 2022
I really like a top and bottom crust on my pot pies. Is it possible to add a bottom crust to this recipe without spoiling the integrity of the recipe? Thank you.
- — Joyce on February 18, 2022
Unfortunately, the bottom crust will get really soggy so I wouldn’t recommend it — sorry!
- — Jenn on February 18, 2022
My ramekins are small and I didn’t want to buy larger ones just for one dish so I used one large casserole dish. I had trouble with the puff pastry sinking so wish I had cooked it separately and put it on top as some others noted they have done.
The cognac flavor was a little too strong for my taste so if I make again I will either decrease the amount or omit it entirely.
- — Christie on February 15, 2022
This recipe is gold! I had neither fresh thyme nor heavy cream. I used half snd half. And melted 2 tbsp of butter with a generous tsp. each of dried thyme and rosemary and strained that into the filling. It was SO good
- — Afitz on February 7, 2022
This site uses Akismet to reduce spam. Learn how your comment data is processed.
What is the sauce made of in chicken pot pie? Heavy whipping cream, chicken broth or stock, butter, and all-purpose flour.Can you cook store bought pot pies in a air fryer? ›
Put 1-2 frozen pot pie into basket and allow to air fry for 15 minutes. Then increase temperature to 380 degrees F for 6 minutes. Leave in closed air fryer basket for 5 minutes once it is done to continue warming the middle.How long does it take to cook a frozen chicken pot pie from Costco? ›
Cooking frozen chicken pies will take about 60 minutes in the oven at 400 F. Thawed pies will take 45 to 50 minutes.How long do pot pies take in the air fryer? ›
Air fryer for 25 minutes at 400 degrees F. Carefully remove the foil off the top of the pies. Cook another 5 minutes at 400 degrees F to allow the crust to brown. Carefully remove the pot pies from the air fryer basket and serve hot.How do you keep pot pie bottoms from getting soggy? ›
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.
How do you thicken chicken potpie filling? The process of adding the milk and broth to the floured onions should create a thick mixture, but if it still seems runny, use a bit of cornstarch to thicken it further. Stir 1 to 2 teaspoons of cornstarch into cold water and gradually add to your mixture to thicken.Should I cover my pot pie with foil? ›
Instructions for baking a pot pie usually recommend covering the edge of the crust with cooking foil.How long do you cook a precooked chicken pot pie? ›
- Preheat your oven to 300 F. Cover the chicken pot pie with aluminum foil.
- Bake your chicken pot pie for 15 minutes, then remove the aluminum foil.
- Bake for another 10-15 minutes, or until the filling is heated through and the crust is flaky. ENJOY!
Cover the top of frozen pot pies with foil, Put them in the air fryer basket and air fry at 400°F / 200°C for 20 mins, then remove foil and cook for another 5 mins to crisp up the crust.Should I thaw a frozen pot pie before baking? ›
You can make, bake, cool and freeze. Or you can make, assemble and freeze. Either way when you're ready to cook, there's no need to thaw; just add a good 15-20 minutes of extra baking time.
A raw crust is then placed on top and baked. Most store-bought, frozen chicken pot pies have precooked fillings, but their crusts are not.How long do you cook a precooked frozen pie? ›
- Preheat oven to 375 degrees.
- Remove Pie from plastic bag.
- Place frozen baked fruit pie in Preheated oven. Heat for 25 - 30 minutes or until soft when a fork is inserted in center of pie.
Is It Safe to Use Aluminum Foil in the Air Fryer? It is absolutely safe to use aluminum foil in your air fryer. In fact, it can make cooking with the air fryer easier.How do you know when pot pie is done? ›
Bake on cookie sheet for 30 to 45 minutes. Check that pot pie/empanada is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Crust should be golden brown.Can you cook frozen pie in air fryer? ›
All you have to do is first remove your frozen pie from the plastic packaging. Then, place your pie on a baking pan that fits in your air fryer. If you don't have one, you can make a makeshift pan out of a few layers of foil. Put the baking pan and pie into the fryer at 360F and cook for 20 minutes.Do you spray bottom of pie plate before putting in crust? ›
The simple answer is, typically, no. My homemade recipe noted above has more than enough fat in it to keep it from sticking. If you are using a storebought pie crust, I would recommend giving your pan a light spritz of cooking spray or brush with a little softened butter- don't do it on either.Should you poke holes in bottom of pie crust? ›
After you've rolled out the dough, you can prick holes into it so that the steam escapes while it's baking. Otherwise, you will have lots of bubbles and pockets in your crust which will create an unbalanced surface for your choice of filling.Should I bake the bottom pie crust first? ›
But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.Is flour or cornstarch better for thickening pie filling? ›
Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.Can you overcook chicken pot pie? ›
The one risk that you run while reheating pot pie is that the top will get overcooked and end up losing moisture. It could also become too dry, or worse, burnt. The secret is to preheat your oven to 300 degrees and protect the edges of the crust with foil.
Pay attention to bake times: one reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it's really not.Is it better to bake a pie in a metal pan or glass pan? ›
- The Right Pie Pan. ...
- Although metal pans conduct heat better, glass more than makes up for that because it is clear, so radiant energy can pass through the pan and help the crust bake.
A pie's place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown.Do you leave the pot pie in the cardboard? ›
Conventional Oven Instructions
Leave pot pie in paper tray. Wrap edge of pie crust with 3” strip of aluminum foil to protect it.
Heating Fully Baked Pies:
Pre-heat your oven to 350 degrees. Put the pie, turnovers, or pastry on a cookie sheet on foil or parchment, and lightly cover with foil. For a 9-inch pie, heat for 15-20 minutes. A 5-inch pie will take about 12-15 minutes and turnovers will take about 10-12 minutes.
First, you preheat your oven to 375 degrees Fahrenheit, remove the plastic lid and base, put the pie on a baking tray, cover the pie in aluminum foil and place the baking tray with the covered pie on the bottom rack of your oven. You bake the pie for 50 to 55 minutes.How do you heat a premade pot pie? ›
Preheat your oven to 325°F (160°C). Place your pie (sliced or whole) in an oven-safe dish and cover the pastry with foil to prevent browning. You can also cover any cut edges with foil to avoid spillages. Heat your pie for 10-15 minutes per slice or up to 30 minutes for a complete pie.How long and what temperature do you cook a frozen meat pie? ›
For best results, brush with egg wash before cooking. From Frozen: (do not thaw) Preheat your oven to 325. Place frozen pies on a baking sheet and bake 40 - 50 minutes or until golden brown.What is the best way to cook a frozen pie? ›
- Bake the pie frozen – do not thaw.
- Place a cookie sheet in your oven and preheat your oven to 425 degrees F.
- Place the pie on the cookie sheet. ...
- Bake at 425 degrees F for the first 15-20 minutes and then turn down to 350 degrees F until done.
Preheat oven to 190°C (375°F). Remove frozen pie from plastic wrapping and place in oven on middle rack. Heat for 60 minutes or to your liking. For best results, let stand for 5 minutes before serving.
When ready to bake pie, heat oven to 450°F. When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie. Bake 25 minutes.How long can uncooked chicken pot pie stay in fridge? ›
MAKE AHEAD CHICKEN POT PIE
Cover with plastic wrap or foil and store in the fridge for up to 5 days. When you are ready to bake it, preheat your oven, remove from the fridge, and add the egg wash (if using).
Add a Layer
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.
Microwave on high. 1100 watt oven or more. 4 to 5 minutes. Do not cook in microwave ovens below 1100 watts as pot pie may not cook thoroughly.Can you microwave 2 pot pies at once? ›
To ensure the pot pie cooks evenly and thoroughly, only one pot pie should be cooked at a time in a microwave oven.How do you cook a frozen pie without defrosting it? ›
- Unwrap the frozen pie and let sit at room temperature until the oven is preheated. ...
- When the oven has reached 425º put an egg wash on the crust and sprinkle with sugar, if desired.
- Bake on the middle lower rack for 20 minutes.
Unwrap the pie, place on a baking sheet, and bake in a 300 F oven until the center of the pie is warm (45 minutes – 1 hour). “Tent” with foil if the crust starts to brown too much.Is it better to bake a pie frozen or thawed? ›
You can cook a pie from frozen right without thawing it out. In fact, it's better to bake frozen pie directly out of the freezer. You'll need to bake a frozen pie that's uncooked for about 55 minutes, while frozen pre-baked pie will take 30 to 35 minutes to reheat.Should a pie be defrosted before cooking? ›
Some people suggest thawing the pie for about 25 minutes before you place it in the oven because it helps the pastry flour cook better.What Cannot be cooked in air fryer? ›
Any food with a wet batter should not be placed in the air fryer. You also want to avoid putting food that has a wet batter, like corndogs or tempura shrimp, in air fryers.
If the dish is oven-safe, made of borosilicate or tempered glass, it can work in an air fryer. However, if the dish is made of soda-lime glass, it can't withstand high temperatures in an air fryer.Is a pot pie fully cooked? ›
(3) Check that pot pie is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling.Do you flip a pot pie? ›
The perfect bite happens when the creamy, savory filling is sandwiched between top and bottom crust. Flipping the pie upside down solves all those problems. Once it's out of the aluminum shell, the pie's bottom crust becomes the top crust, making a flan-like shape.Do I need to vent pot pie? ›
Venting and crimping the top crust doesn't just make your pie look beautiful; it also releases steam, prevents the crust from getting soggy, and keeps the filling sealed inside.Can you put a frozen pie in foil in an air fryer? ›
Cover the top of the frozen pie with aluminum foil to protect the pie crust from burning. Depending on the size of your air fryer and the pot pie, you can cook one or two at a time. What is this? Step two: Air fryer for 25 minutes at 400 degrees F.How long should I put my pie in the air fryer? ›
- Preheat the Air Fryer at a temperature of 180°C/350 F for 5 mins.
- Pull the Air Fryer basket towards you, rest on a heat proof surface and place frozen party pies into basket.
- Push the Air Fryer basket back into the appliance and cook the pies for 15 - 20 mins. Note 3.
- Serve with tomato sauce.
You can use any ovenproof dish or mold in the Airfryer, whether it is made of glass, ceramic, metal or silicone.What is hot pot sauce made of? ›
Similar to Western fondue dipping sauces, hot pot sauce or shabu shabu sauce come in a variety of flavor combinations. The most common choice of ingredients are regular or light soy sauce, fresh garlic, ginger, spring onions, and toasted sesame oil.What is pie filling enhancer made of? ›
Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar, so you'll want to reduce the sugar in your recipe accordingly.What makes a pot pie a pot pie? ›
A pot pie is a type of pie consisting of a flaky pastry top and bottom pie crust and a filling in the middle. Pot pies can be made with a variety of savory fillings: poultry, chicken, beef, seafood or event plant-based.
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.What is the numbing spice in hot pot? ›
Simmering fresh Sichuan peppercorn in oil, for example, produces a vaguely numbing oil that can enhance noodles, salads and sauces.Is hot pot oil or broth? ›
Commonly found in East and Southeast Asian cooking, hot pot is centered around a vessel of roiling broth, into which diners plunk meats, seafood, vegetables, and starches.What noodles do you use for hot pot? ›
You can use white rice, but noodles are the more popular choice. There are lots of options, including ho fun (wide white noodles), needle noodles (which are transparent and shaped like thick needles), and rice stick noodles (also known as banh pho or fresh pho noodles).How do you make pie filling taste better? ›
Add Spices or Extracts
A quick and simple way to give your cherry pie filling a homemade taste is to add more flavor. Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.
Apple Pie. Coming in at number one on the list is apple pie. This classic dessert is not only a staple at the American dinner table, although it didn't get its start in America.Why are chicken pot pies so good? ›
Chicken pot pie is a quintessential comfort food. Made up of rich gravy, crunchy veggies, and lots of chicken inside of a flaky crust, it's the perfect thing to warm you up in the colder months, but it can also be time-consuming to make from scratch, which is why there are so many options on the frozen pot pie market.Do you put eggs in chicken pot pie? ›
Really, chicken pot pie can be exactly what you make it—boiled eggs or no boiled eggs—but old-fashioned recipes and Southern grandmas alike do tend to claim that boiled eggs offer a unique creaminess to the filling and extra heartiness.Is KFC pot pie all white meat? ›
KFC's Chicken Pot Pie is a classic. It's packed with lots of shredded white and dark meat chicken, potatoes, peas, and carrots; all of it swimming in a delicious creamy gravy and topped with a tantalizing flakey crust.Is chicken pot pie good for your stomach? ›
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.
First, you preheat your oven to 375 degrees Fahrenheit, remove the plastic lid and base, put the pie on a baking tray, cover the pie in aluminum foil and place the baking tray with the covered pie on the bottom rack of your oven. You bake the pie for 50 to 55 minutes.What are the three types of pie filling? ›
- Fruit fillings can be prepared three ways:
- Custard or Soft Fillings rely on the coagulation of eggs.
- Cream Pie Fillings are the same as pudding but with cornstarch added.
- Chiffon Fillings are made by adding gelatin to a cream filling or fruit filling and folding in egg whites and/or whipped cream.