Chicken Pot Pies
When I make chicken pot pies I expect there to be a gravy type liquid inside, not thick and almost dry. What am I doing incorrectly?
Thank you for the quick reply.
This is basically what I do. I saute the celery and onions in some margarine or butter, depending. Then I stirred in some flour; to about 1/2 cup onions and 1/2 cup celery, I would add about 2 tablespoons of flour stirring for a few minutes to cook the roux a little. Then I would add about 2 cups of chicken broth with seasonings. . I usually cook the carrots separately. The peas I would put in frozen. I don't use potatoes and I generally make 5" individual pies.
To put it together I add maybe 6 to 8 pieces of approx a good 1/2" cooked chicken breast in each, along with an 1/8th of a cup of peas, carrots and then ladle in the cooled "gravy". No, this isn't a "recipe" per say but something I myself came up with. Perhaps I should bake them at a higher oven temp. to brown faster? I usually bake them at 375.
I'm kinda perplexed about this. I do prefer when one cuts into the pie there is a "gravy".
I wouldn't say you're doing anything wrong. It's just the recipe you're using. The potatoes and chicken tend to absorb liquid.
I would try doubling the gravy portion of your recipe the next time around.
One of my father's FAVORITE meals was pork pot pie... made from left-overs. Not enough meat for meal for 4. Usually decent amount of left-over roasted/browned carrots, celery, onions and potatoes. And left-over gravy. If veggies were sparse, would cook up a few more carrots or potatoes. Heat up gravy, add all the meat and veggies to warm up. Pour in casserole dish and top with a crust... pie dough (NOT my forte), can of pop-open biscuits, or when REALLY special... a sheet of puff pastry. Since filling was already HOT, only needed to go into oven long enough to cook/brown whatever crust you chose to use.
Also a great way to get rid of Thanksgiving left-over when you're just TIRED of eating them.
I make chicken pot pie a lot, though not in the summer.
my take: Your sauce is too thick. And you probably aren't using enough of it.
First off, make it thinner. And make more of it.
Second try cooking your ongredients whatever they are to whatever state you want them. Or not if frozen or precooked. Then mix up the ingredients in a big bowl and add your sauce, which I assume is velouté. Make sure to use a lot of sauce. Then spoon into your baking dishes.
The thinner/more rule also works for Mac and cheese.
re: C. Hamster
Your advice is certainly appreciated and well taken. Could I use say 1/3 filling to 2/3's sauce? Actually, my sauce is similar to half as thick as a gravy would be. I'm anxious to make a "perfect" pot pie :-) as I'm going to prepare them for 15 guests. I dislike being embarrassed (though it has happened). Again, thank you; and especially for the mac and cheese idea.
Either too much filling or too much flour in your gravy or you are cooking too long. I make a great chicken pot pie, but most of my ingredients are precooked before adding to the casserole dish. I got my recipe years ago from cooking light magazine. If you are interested in the recipe, I will post it.
The more in my recipe repetroire the better :-). It also would be sincerely appreciated.
Regarding the bottom crust issue. I myself rather it plain; but the group for which I'm preparing it for prefers the bottom crust. And yes, I've seen the puff pastry and it really does add a certain je ne se quois. If it's not too much trouble, please do send it on. Thank you.
9 cups of water
1 tablespoon of black peppercorns
3 stalks of celery each cut into 4 pieces
1 small onion quartered
1 bay leaf
2 1/2 cups of chicken pieces skinned ( I keep the skin on mine and degrease broth afterwards)
Add the first six ingredients to an 8 quart stock pot. Bring to a boil, reduce heat to medium and cook uncovered for 1 hour and remove from heat. Remove chicken from broth and place in bowl and chill for 15 minutes. Strain broth through a cheesecloth and reserve 4 1/2 cups of broth and reserve rest for another use. Remove chicken from bones and cut into bite size pieces.
1 1/2 cup diced unpeeled red round potatoes
1/2 cup of celery
1/2 cup chopped red pepper
1 clove of garlic minced
3/4 cup of thinly sliced carrots
1/2 cup of chopped leek
1 cup sliced mushrooms
1/2 cup of frozen peas
Bring broth to a boil and reduce to medium heat. Add potato and next 3 ingredients, cover and cook for 5 minutes. Add carrot and leek cover and cook 3 minutes. Add mushrooms and peas cover and cook 5 minutes or until all vegetables are tender. Add a milk mixture as follows:
Milk mix blended together and then added to vegetables and broth.
1/4 cup + 2 tablespoons of all purpose flour
1 teaspoon of poultry seasoning
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup 1% low fat milk
Whisk the milk and flour and seasonings and add to the broth and vegetables. Heat 3 minutes stirring constantly. Remove from heat an add chicken.
Coat a 13 x 9 x2 inch baking dish with cooking spray and add mixture.
Top with your favorite crust
Bake at 400 degrees for 30 minutes or until your topping is golden. This recipe calls for a biscuit topping as follows:
2 cups of all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/4 teaspoon of sugar
1/8 teaspoon of garlic powder
1 cup of 1% low fat milk
1 1/2 tablespoons of margarine melted
Combine first 5 ingredients in a bowl stir well. Add milk and margarine stirring just until dry ingredients are moistened and yields 16 biscuits.
So that ends this lengthy but really good chicken pot pie recipe which has come from Cooking Light Jan/Feb 1994 and was called The Right Chicken Pot Pie by Mary S. Creel