For the best taste and texture, chicken pot pie needs to be thick, but it can be hard to get the right consistency.
If your chicken pot pie looks too watery, you can thicken it with these easy hacks.
Did you know? The best way to thicken chicken pot pie is with a good recipe.
Hot Tip: To thicken chicken pot pie filling, make sure to drain excess fat and liquid from the filling before scooping the mixture into your baking dish.
Hot Tip #1: The secret to a mind-blowing chicken pot pie is to find a good recipe and follow it exactly.
Hot Tip #2: Read the whole recipe once or twice before getting started. You’ll be much more likely to get a thick chicken pot pie filling!.
Comfort food like chicken pot pie always makes me feel better. This dish has been around for a long time because of its flaky crust and rich, savory filling. On the other hand, many home cooks have trouble with the filling being too thin and watery when they make chicken pot pie. This complete guide will give you all the tips and tricks you need to make the perfect chicken pot pie filling, even if you’ve had trouble getting the right thickness.
Why Chicken Pot Pie Filling Gets Watery
We need to know why the chicken pot pie filling is so thin before we can figure out how to fix it. Here are some of the main culprits .
-
Not properly draining ingredients: Chicken, vegetables and other ingredients release liquid as they cook. Be sure to drain them thoroughly before adding to the filling.
-
Adding too much broth or stock: Chicken broth or stock tastes great, but if you use too much, it will make the filling too dry. Use just enough to keep the ingredients moist.
-
During baking, the filling can lose water if the crust isn’t sealed well. Juices can also leak out into the filling.
-
Oven temperature is too high: Excessive heat causes more evaporation and thinning of the filling.
-
Filling wasn’t reduced enough: The filling should be fairly thick prior to baking. If it’s still thin at this stage, it needs to be reduced on the stovetop.
-
Ingredients weren’t fully cooked: Partially cooked ingredients like chicken and veggies will release more liquid during baking.
Thickeners for Chicken Pot Pie Filling
The key to thicker chicken pot pie filling is using a starch-based thickener. Here are some of the most common and effective options:
Flour
Flour is readily available in most kitchens. To use it:
-
Make a roux by cooking equal parts butter and flour together.
-
Whisk in chicken broth until you reach the desired consistency.
-
For convenience, you can also sprinkle flour directly into the hot filling while whisking vigorously.
Cornstarch
Cornstarch is another pantry staple that works well.
-
Mix cornstarch with cold water to make a slurry then stir it into the hot filling.
-
Or sprinkle dry cornstarch into the filling while whisking constantly.
Arrowroot
Arrowroot is an excellent gluten-free option. Use it just like cornstarch.
Instant Flour
Instant flour mixes like Wondra thicken instantly without cooking. Simply whisk them into the hot filling.
Beurre Manié
This classic French technique involves kneading equal parts butter and flour into a paste and whisking small pieces into the filling.
Potato Flakes
Potato flakes are an unexpected but effective thickener. Make them into a slurry as you would cornstarch or arrowroot.
Tips for Thickening Chicken Pot Pie Filling
Follow these tips for fabulous results when thickening your chicken pot pie filling:
-
Cook raw flour thoroughly to eliminate any starchy taste.
-
Whisk constantly when adding thickeners to prevent lumps.
-
Add thickeners gradually until desired consistency is reached.
-
Bring the filling to a simmer after adding thickeners to activate thickening power.
-
For convenience, make extra filling so you can thicken it on the stovetop before adding to the pie shell.
-
Let the filling cool slightly before adding to pie shell so it sets up properly.
-
Seal the crust well so moisture doesn’t leak into filling while baking.
-
Place pot pie on a baking sheet to catch any overflow.
-
Bake at 400°F to help reduce moisture loss.
-
Allow pie to rest at least 15 minutes before slicing to allow filling to set.
Thickening Watery Chicken Pot Pie Filling
What if your freshly baked chicken pot pie comes out of the oven with a thin, watery filling? Don’t despair, there are still ways to salvage it:
-
Sprinkle a few tablespoons of cornstarch, instant flour or arrowroot into the center of the pie. Re-cover with top crust or foil and bake 5-10 minutes more.
-
Remove the top crust and simmer the filling in a saucepan on the stovetop to reduce excess liquid.
-
Mix a cornstarch slurry and stir it into the pie filling before re-baking briefly.
-
Add dry breadcrumbs to the filling to soak up moisture, then re-cover and bake.
-
Transfer the filling to a saucepan. Mash a potato and stir it in to thicken.
-
As a last resort, turn that soupy pie into a chicken pot pie soup!
Achieving the perfect thickness for chicken pot pie filling is easy when you understand the causes of watery fillings and have the right thickening techniques in your toolbox. With the tips in this guide, you’ll be able to serve up chicken pot pies with rich, luxurious fillings every time. Say goodbye to waterlogged pie disasters! Just remember—drain those ingredients, use starch-based thickeners, and avoid over-thinning with excess liquid.
Drain Excess Liquid Before Baking
Make sure to drain any excess liquid before transferring the filling to the dough.
Scoop Out the Chicken Filling
A more time intensive strategy involves re-heating the filling.
Here’s how:
- Remove the top crust and scoop out the filling.
- Strain the excess liquid.
- Over a low heat, heat the filling on the stove until the juice drains away. Let cool.
- Place the crust back on the pie.
- Wait until it cools/sets before slice into it.
Can you blame your oven for runny chicken pot pie?
Some ovens don’t heat evenly and/or display the wrong temperature. Bad oven, bad!
Hot Tip: If your gas oven has hot spots, temperature changes, or the dial isn’t accurate, try a toaster oven. Gas ovens also release moisture which can cause baking issues.
Chicken pot pie recipe that’s super easy #chickenpotpie #recipe #chickenrecipes #problemsolved
FAQ
How to make chicken pot pie filling thicker?
How Do You Thicken Chicken Pot Pie Filling?Use flour. When flour is added to the buttery vegetables, it creates a roux. Once you add the broth and let it simmer, this will create a thick sauce. Let it cool. Allowing the pie to cool after you bake it also contributes to the texture of the filling.
What is the best thickening agent for pot pie?
A good rule of thumb to figure out what to use when is basically this: if you’re cooking something that needs to be thickened before it’s done (like a chicken pot pie) use a roux. If you’re doing something that needs to be thickened just at the end (like a asian teriyaki sauce) use potato, arrowroot or cornstarch.
What is the best way to thicken pie filling?
To summarize: We recommend using Instant ClearJel or Pie Filling Enhancer, but cornstarch, flour, and quick-cooking tapioca will also work well if you don’t have other options available. Jul 8, 2024.
How to thicken chicken pie filling without cornstarch?
Arrowroot powder is a fine, gluten-free powder that can be used instead of cornstarch to thicken things. It does the same job as cornstarch.