Chicken Pot Pie Soup 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.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

A splash of vinegar or wine can add depth and complexity to the flavors of your chicken noodle soup. Try adding a small amount of apple cider vinegar or a dry white wine for a delightful tangy note. Just remember to add it gradually, tasting as you go, to avoid overpowering the soup.

Stir a tablespoon of cornstarch into 2 tablespoons of cold water and add it to your filling mixture to thicken it.

Chicken pot pie is an all-American comfort food. But the most iconic version of it — from Lancaster, in Pennsylvania Dutch country — has its roots in English dishes made from leftovers. The Pennsylvania Dutch added noodles, and the rest of the country made it a standby.

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.

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.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

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.

What to do if chicken pot pie is too runny? ›

Stir 1 to 2 teaspoons of cornstarch into cold water and gradually whisk it into the filling. Be sure to stir the mixture well to avoid lumps. If you're planning to freeze the potpie, arrowroot is the best thickener. Cornstarch can make the filling spongy when thawed.

Boneless, skinless chicken breasts (cut into cubes) are ideal for making classic chicken pot pie. This chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies.

Sauce sachet (4%): Soy sauce [water, soy sauce (SOYBEANS, WHEAT), salt, molasses, sugar, acid (acetic acid)]. †From sustainable agriculture.

Brand: Pot Sauce Cannabis Hot Sauce – Made by Portland Oven. Content: 50mg of THC in 10ml (.35 fluid ounces) Activation time – about 30 minutes (per packaging, and in practice) Heat Rating: 2 out of 5 stars (less spicy than Sriracha)

Liquor is what makes this meal so good! Our liquor sauce is made from fish stock, flour and parsley. In the past, it was made out of the stock from the stewed eels because they were cheap, but it is now cheaper to buy fish stock cubes instead!