World's Best Chicken Pot Pie - "Old School" 52 Uses for a Rotisserie Chicken Casserole Recipe (2024)

FAQs

What is the difference between chicken pie and chicken pot pie? ›

In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.

Make the filling ahead of time and store in an airtight container in the fridge until ready to assemble. You may need to add a little more time onto the baking time just to make sure the filling is heated through. Look for it to be bubbling. Make and assemble the whole pie and leave it in the fridge ready to bake.

One English food writer featured a recipe that began "to make pies that the birds may be alive and fly out when it is cut up. . . ." The recipes for chicken pot pie that date back as early as 1796, however those were called “chicken pies”. You won't find a “pot pie” recipe present until 1839.

Brush the Bottom with Corn Syrup or Egg White

During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.

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.

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.

Cooked chicken left out overnight is most certainly not safe to eat. Cooked chicken left out of the fridge over 2 hours is dangerous and is no longer safe to eat – it must be discarded. To reduce exposure to bacteria, it's important to store chicken correctly when it's left out of the fridge.

We suggest freezing your chicken pot pie filling unbaked. You can pre-cook it and then freeze and then re-bake to reheat, but if you do that, you may want to under-bake your pie crust just a little before you freeze.

To Make Ahead: The filling for chicken pot pie can be made 1 day in advance; cover and chill in the refrigerator. Fill your crust and bake the next day, as directed. Leftover chicken pot pie will last in the fridge for up to 5 days, stored in an airtight container.

What was the original pot pie? ›

Would it surprise you to know that the pot pie has been around since Ancient Greek and Roman times? Around 500 BC the Ancient Greeks made meat pies called artocreas. These pies had a bottom crust but no top crust. Once the Romans started making artocreas they added a top crust made from oil and flour.

Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.

The Ancient Egyptians were the first to invent a dish close to what we know as a pie today. They had a honey filling covered in a crusty cake made from oats, wheat, rye or barley. A recipe for chicken pie was also discovered on a tablet carved prior to 2000 BC.

A pot pie has meat and vegetables. It's an Entree. A pie, wether fruit, cream or custard, is a dessert. There are different kinds.

The differences in the way that chicken pies and chicken pot pies are prepared means that they're typically served in a different way. Since a chicken pot pie has a creamy filling and no bottom crust, that means it's going to be easiest to eat when it's scooped out of a baking dish and transferred onto another dish.

Today's Classics. Today's classic pot pies have a pie crust bottom and a flaky pastry top. They can be filled with just about anything, but classic fillings are made from things like chicken and beef, though some may also be made from seafood and poultry.

pot pie (noun as in casserole) Strong matches. goulash hash pottage stew. Weak matches. covered dish meat pie stroganoff.