Chicken Pot Pie
Before I found this site, I would go to RecipeZaar.com for my recipe needs. I tried this recipe and am hooked on this way to use leftover poultry. Hope you enjoy it as much as we did.
Before I found this site, I would go to RecipeZaar.com for my recipe needs. I tried this recipe and am hooked on this way to use leftover poultry. Hope you enjoy it as much as we did.
- Carbohydrate 56.609611895 g
- Cholesterol 44.856687 mg
- Fat 27.40259667375 g
- Fiber 5.62450002670288 g
- Protein 18.6764583875 g
- Saturated Fat 7.944675694875 g
- Serving Size 1 1 Serving (352g)
- Sodium 807.959270875 mg
- Sugar 50.9851118682971 g
- Trans Fat 3.27964687 g
- Calories 542 calories
Step-by-step
- Cube cooked chicken or turkey.
- Add corn, potatoes, carrots, soups, milk, chicken.
- Add salt and pepper to taste
- Prepare deep dish pie plate with bottom crust.
- Pour mixture, spread to edges.
- Place pie crust on top, make slits to vent.
- Bake in 375 oven for 50 minutes or til golden brown.
While a standard double-crust fruit pie relies on the interaction of fruit acids and pectin to set its filling, a savory pot pie depends entirely on protein coagulation and starch gelatinization. Cream of chicken and mushroom soups act as ready-made velouté bases, where flour starches hydrate and swell under heat to trap moisture from the milk and vegetables. Maintaining an oven temperature of 375 degrees Fahrenheit ensures that the fats in the pastry melt and vaporize before the starches fully set, creating distinct layers in the flaky crust. Slitting the top crust is non-negotiable; steam must escape continuously, or internal pressure will rupture the pastry seams and saturate the upper dough layer prematurely.
Thermal Dynamics and Setting
As thermal energy transfers through the deep dish pie plate, the diced poultry and canned vegetables reach equilibrium with the surrounding sauce. The filling requires nearly 50 minutes of baking time to achieve a golden brown exterior while ensuring the interior bubbles uniformly. If utilizing pre-cooked poultry, avoid over-reducing the sauce prior to assembly, as the starches will continue absorbing residual liquid during the baking phase.
- Bake at 375 degrees Fahrenheit for 50 minutes until the crust turns golden brown.
- Cut ventilation slits into the top crust to prevent steam pockets from bursting the pastry.
- Assemble the pie up to 24 hours in advance and refrigerate before baking.
- Freeze unbaked assemblies for up to two months, adding 15 additional minutes to the total bake time.
