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Nov 19, 2013 02:57 PM

How long should I cook this for?

I am making individual chicken pot pies tomorrow night. The original recipe called for 8 10oz ramekins, but I only have 4 24oz ones. It says to cook for 45 minutes in the original recipe. How will this affect the cooking time?

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  1. The ingredients in pot pie are usually already cooked so basically, you're heating & browning the crust. I'd start with whatever your original recipe says but by half, then go up according to how you're oven is. If it takes 45 minutes, I'd cook it for 20 minutes; if it's not brown before then, let it stay in the oven to it's where you want it to be.

    6 Replies
    1. re: Cherylptw

      I agree with you except I don't think 20 min will be long enough to brown pie crust.

        1. re: Cherylptw

          I'd guess this would work, but I'm curious as to why you'd reduce the cooking time if it's being cooked in larger ramekins. Wouldn't smaller ramekins/crusts heat more quickly?

          1. re: lamb_da_calculus

            Yes,I question that, too

            To me it's the opposite

            1. re: lamb_da_calculus

              I agree, why reduce cooking time if you are using larger ramekins? With that said, 45 minutes sounds like too long for 10 oz. ramekins. What recipe are you using? Assuming that your filling ingredients are already cooked, I'd start with 30 minutes and adjust from there, until you get a nicely browned crust. Are you using a pastry/pie crust for the topping or puff pastry?

            2. re: Cherylptw

              going from smaller pan to larger pan usually lengthens the cooking time for a cake or a pie. would not the cooking time for a pot pie in a larger vessel be longer than the cook time for a pie in a smaller vessel?

            3. What are the dimensions of the ramekins you have? Deeper than wide or wider than deep?