Chicken pot pie is a classic comfort food that warms the soul. With its flaky crust and rich savory filling it’s no wonder this dish has stood the test of time. However, a common issue many home cooks face when making chicken pot pie is that the filling can turn out too thin and watery. If you’ve struggled with getting the perfect thickness for your chicken pot pie filling, this comprehensive guide will provide all the tips and techniques you need to achieve pot pie perfection.
Why Chicken Pot Pie Filling Gets Watery
Before diving into solutions, it’s helpful to understand what causes chicken pot pie filling to be thin in the first place. Here are some of the main culprits
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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.
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Adding too much broth/stock Chicken broth or stock adds great flavor but too much will thin out the filling, Use just enough to moisten the ingredients
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Filling leaks moisture during baking: If the crust isn’t well sealed, juices can leak out into the filling while baking.
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Oven temperature is too high: Excessive heat causes more evaporation and thinning of the filling.
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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.
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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:
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Make a roux by cooking equal parts butter and flour together.
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Whisk in chicken broth until you reach the desired consistency.
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For convenience, you can also sprinkle flour directly into the hot filling while whisking vigorously.
Cornstarch
Cornstarch is another pantry staple that works well.
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Mix cornstarch with cold water to make a slurry then stir it into the hot filling.
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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:
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Cook raw flour thoroughly to eliminate any starchy taste.
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Whisk constantly when adding thickeners to prevent lumps.
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Add thickeners gradually until desired consistency is reached.
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Bring the filling to a simmer after adding thickeners to activate thickening power.
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For convenience, make extra filling so you can thicken it on the stovetop before adding to the pie shell.
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Let the filling cool slightly before adding to pie shell so it sets up properly.
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Seal the crust well so moisture doesn’t leak into filling while baking.
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Place pot pie on a baking sheet to catch any overflow.
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Bake at 400°F to help reduce moisture loss.
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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:
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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.
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Remove the top crust and simmer the filling in a saucepan on the stovetop to reduce excess liquid.
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Mix a cornstarch slurry and stir it into the pie filling before re-baking briefly.
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Add dry breadcrumbs to the filling to soak up moisture, then re-cover and bake.
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Transfer the filling to a saucepan. Mash a potato and stir it in to thicken.
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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.
- Heat the filling on the stove (over a low simmer) until the juice reduces. 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: Try a toaster oven if your gas oven has hot spots, fluctuating temperatures, or the dial isn’t accurate. Gas ovens also release moisture which can cause baking issues.
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FAQ
How to make chicken pot pie filling thicker?
- 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: Arrowroot powder is a fine, gluten-free powder you can use in place of cornstarch as a thickening agent because it has a similar thickening …Jan 18, 2022