Paleo Chicken Pot Pie Recipe - Life Made Full (2024)

FAQs

Why do you not use a bottom crust on chicken pot pie? ›

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.

Did you know an average restaurant portion of chicken pot pie has over 900 calories, 60 grams of fat and more than a days worth of sodium? Yeah, that's A LOT. Many often have 10-plus grams of trans fat, too -- thanks to pastries made with partially hydrogenated shortenings.

Leftover chicken pot pie will last in the fridge for up to 5 days, stored in an airtight container. Freezing Instructions: The unbaked or baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake until its warm throughout.

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.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

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.)

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.

High Saturated Fat: The pastry crust in chicken pot pie is often made with butter or lard, which is high in saturated fat.

A warm chicken pot pie might feel just right on a chilly day, but it can also do a number on your stomach. This seasonal food favorite is often loaded with fat, a common IBS trigger. The wheat in the crust is a source of the fermentable fiber fructans, says Scarlata.

Sink your teeth into a hearty chicken pie. This healthy pie recipe is so easy to make and takes just 35 minutes. High in fibre, diabetes-friendly and so delicious, this will quickly become a family favourite.

Are pot pies bad for weight loss? ›

For a typical American adult, each pot pie provides about a third of the maximum amount of fat, a third to half of the cholesterol-raising saturated fat, and a quarter to a third of the sodium recommended for our daily intake. In general, these frozen pot pies are poor choices if you're trying to keep your weight down.

Unless the cooked chicken is kept warm, above 140°F, the general rule of thumb for cooked chicken is that it should not sit out on your kitchen table or buffet for more than two hours. Any cooked chicken left at room temperature for more than two hours should probably be thrown out.

According to the USDA, cooked chicken will last three to four days in the refrigerator, and two to three months in the freezer. Eating cooked chicken after this point can result in foodborne illness — even at refrigerated temperatures, bacteria can still grow.

Food that has passed its best before date is safe to eat. Best before should be considered a rough guide rather than a strict rule. There is no reason to throw away food that goes past its best before date, it is perfectly safe to eat and will often taste just as good.

Fruit, sugar, cornstarch, acid, extras. These are the only things you need to remember to turn out a perfect pie filling.

It captures everything we love about this comforting meal: golden crust, creamy sauce, tender chicken, and a colorful combination of carrots, potatoes, peas and corn.

There are four types of pies: cream, fruit, custard, and savory.