French Chicken Pot Pies Recipe (2024)

FAQs

What is chicken pot pie in French? ›

Old-fashioned chicken pot pie with tender chicken and vegetables. Un pâté au poulet à l'ancienne fait de poulet tendre et de légumes.

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.

Bake the pie: Bake chicken potpie until the crust is lightly browned and the filling is bubbly. Avoid the temptation to dive right into the pie. Letting it sit for 15 minutes will allow the filling to firm up. And no one wants a runny pie!

pot pie {noun}

FR. tourte à la viande.

Just like mirepoix is the fancy name for cooked veggies, the fancy way to say chicken pot pie is “tarte au poulet” – and you should feel free to call it that if you're serving it at a dinner party.

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

Add a little more salt and black pepper. Taste to see if it's less bland. Sauteed garlic and onions in oil also add a good flavor. Try adding a squeeze of lemon juice over the chicken before mixing.

Bake the pot pie until the center of the crust is evenly golden brown—and don't forget that the crust edge loves to bake at a faster rate than the filling—so covered it with strips of foil or make a foil collar of foil as pictured, to protect the crust edge from getting overly baked while you wait for the center to ...

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.

How do I thicken my chicken pie filling? ›

To bake a fully cooked pie, bake at 400 degrees F. for 30 minutes or until warmed throughout. Thickening the Filling – You can also use a cornstarch slurry to thicken this filling. Simply mix 2 tablespoons of cornstarch with 1/4 cup of water and whisk.

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

In France, un casserole refers specifically to a saucepan, and nothing else. However, une cassolette—a baked dish that's akin to what Americans call a casserole—is somewhat popular in French home cooking.

In British English, a pie seems to be what is called a tourte in French, and the single-crust pie like our American pumpkin pie is called a tart — une tarte en français.

Break 'chicken pot pie' down into sounds: [CHIK] + [UHN POT PY] - say it out loud and exaggerate the sounds until you can consistently produce them.

noun. le ragoût masc. I'm going to make a casserole. Je vais faire un ragoût.