Proper chicken pie | Jamie Oliver recipes (2024)

FAQs

How do you thicken chicken pie sauce? ›

But if you've already added the broth and realize it's too thin, you can always make a slurry to stir in. Stir a tablespoon of cornstarch into 2 tablespoons of cold water and add it to your filling mixture to thicken it.

If you want to make a puff pastry base for your pie

As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.

Blind Bake

You can fully blind bake a pie until it's completely cooked, which you have to do when adding a cooked filling like custard or mousse, or you can partially bake the crust before adding the filling and finishing the baking. In either case, blind baking goes a long way in keeping everything nice and crisp!

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

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.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

Press well down all round the top edge, trim any excess about 2cm down sides and press pastry firmly against side of dish. Make a slit or hole in the top and brush with beaten egg. Bake for approximately 20 minutes until pastry golden and risen.

Do I need to blind bake pastry cases when cooking with wet fillings? As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.

Are chicken pies good for you? ›

Traditional chicken pot pies have a reputation for being rich in calories, saturated fats, and sodium, making them a questionable choice for those seeking a balanced diet.

Chicken pot pie is a classic comfort food dish that has been enjoyed for generations. While the exact origin of the dish is unclear, it is believed to have originated in medieval England. The dish was originally called "chicken pie" and consisted of a pastry crust filled with chicken, vegetables, and a thick gravy.

If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.