What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 chicken pot pie recipe with potatoes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Chicken Pot Pie Recipe With Potatoes
Favorite Chicken Potpie
The Best Homemade Chicken Pot Pie
Mom’s Chicken Pot Pie
Easy Chicken Pot Pie
Chicken Pot Pie with Mashed Potatoes
Easy Chicken Pot Pie
Classic Chicken Pot Pie
Chicken Pot Pie
Shepherd’s Chicken Pot Pie
Skillet Chicken Pot Pie Recipe by Tasty
Easy Chicken Pot Pie
Homemade Chicken Pot Pie
Classic Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Homemade Chicken Pot Pies
Classic Chicken Pot Pie
Chicken Pot Pie with Parmesan Potato Crust
Should you Prebake the bottom crust of a chicken pot pie?
I solved the problem with most soggy chicken pot pies – I have you to prebake the bottom crust before filling it with my rich and flavorful chicken and veggie packed filling so the bottom crust won’t get soggy, and then have you bake it again with a top crust until golden brown!
How do you thicken pot pie filling?
When the pot pie is done you can thicken further if needed by adding a mixture of 1 tablespoon cornstarch with 2 tablespoons water and bring to a simmer.
How do you make chicken pot pie not runny?
While the pie is baking, prepare your rice. When the pie is ready, remove it from the oven and allow it to cool for about 15 minutes. The filling will be too runny while it is very hot. It needs to cool for a bit and re-thicken.
How many calories are in a Boston Market chicken pot pie?
There are 560 calories in 1/2 pie (227 g) of Boston Market Chicken Pot Pie.
How do you keep the bottom crust of chicken pot pie from getting soggy?
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.
Why does the bottom of my pie crust not cook?
Maybe your filling was too liquidy. Maybe you were watching “Oh Brother Where Art Thou?” while baking. This is a tricky problem to fix, but hope is not lost. If it’s a fruit pie, try putting it back in the oven for a few minutes on the very bottom rack, thus putting the underbaked bottom closer to the heat source.
Why is my chicken pot pie runny?
If your chicken potpie seems runny after it’s baked, chances are that it wasn’t baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.
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.
How do you make flour slurry?
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.
How hot should chicken pot pie be?
Check that the pot pie is cooked thoroughly when an internal temp of 165°F is reached via food thermometer.
How do you thicken a pie for soup?
Add flour or cornflour
You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture.
How can you thicken a sauce?
Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency. Test the sauce with a spoon.