How do you thicken pot pie broth?

That being said, if you want your pot pie soup thicker, you could add more flour during that step, or you can stir in a cornstarch slurry at the end .

Is chicken pot pie supposed to be soupy?

A Thick and Creamy Filling The ideal consistency of your filling when you're cooking it on the stovetop and before going into the pot pies should be creamy and thickened . It will thicken a little more in the oven as the pot pies bake, so at this point, you want it to be slightly less thick than the finished dish.

How do you keep chicken pot pie from being runny?

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.

Do you have to cook chicken before adding it to soup?

While it's not strictly necessary to pre-cook chicken before adding it to soup , doing so can enhance the flavor and texture of the chicken. There are two common approaches: Pre-Cooking: You can cook the chicken separately by roasting, grilling, or boiling it before adding it to the soup.

How do you keep the bottom crust of chicken pot pie from getting soggy?

Brush the Bottom with Corn Syrup or Egg White Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Why is my chicken pot pie bland?

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.

Does chicken pot pie thicken as it cools?

Bake at 400·F for 30-40 minutes, until crust is golden and filling is bubbling. Let cool before cutting into, the filling will thicken as it cools .

How do you thicken pot pie sauce?

If for some reason your sauce is not as thick as you want it to be, you can always use cornstarch as a thickener . Start with about a tablespoon, and dissolve it in a bit of water, and add it to the sauce. Cook over medium heat until your sauce begins to quickly thicken.

How do you thicken stew for pot pie?

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking . Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

How do you thicken gravy for pot pie?

The tip I can offer is that when making the gravy, I use 1 tablespoon of corn starch or flour blended into 2 tablespoons of water for every two cups of chicken or turkey stock . After this is cooked and thickened — but not too much — and taken off the heat, I blend in a tablespoon or two of butter.

What is the best way to thicken meat pie filling?

Flour as Pie Filling Thickener Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

Recipe Review: Chrissy Teigen’s Chicken Pot Pie Soup (2024)

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Sheela Prakash

Sheela PrakashSenior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

updated Dec 11, 2019

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How to Make Chrissy Teigen’s Chicken Soup

You’ll start by making the pie crust crackers. To do this, you’ll pulse flour and salt together in a food processor, then add cubed butter. Then you’ll pour in ice water and pulse until the dough just comes together. You’ll cut the dough into two halves, freeze one for another use, and chill the other in the refrigerator for 30 minutes. Then you’ll roll it into a thin round, prick it all over with a fork, and bake it on a baking sheet for 30 minutes until golden-brown. One cool, you’ll break it into pieces.

Then you’ll make the soup by first bringing chicken broth and whole milk to a simmer in a small pot. In a large pot, you’ll make a roux by first melting butter. You’ll add garlic, stir in some flour, then slowly add the hot broth and milk mixture along with salt and pepper. After it thickens a bit, you’ll add diced potato, carrots, frozen peas, frozen pearl onions, and sliced deli ham, and continue to simmer until the potato is cooked through. Finally, you’ll stir in cubed rotisserie chicken meat and heavy cream. The soup is served with the pie crust crackers.

What I Thought of the Results

To be honest, this soup was hard to compare with the others I tested because it was the most untraditional. However, even without comparing it to other chicken soups, I wasn’t a fan. Even though I love chicken pot pie, I found this version to be too rich and heavy. The soup was already pretty thick to begin with from the roux made with butter, flour, and milk, so pouring heavy cream in at the end only made it even thicker.

Also, for some reason, my potato never softened. I diced it small but even after 30 minutes of simmering, it was barely tender. By that point, the broth had thickened even more and was becoming unappetizing.

I also found the recipe to be unnecessarily complicated. While making pie crust crackers is clever, it takes time and beside it being a playful accompaniment, it didn’t really add a whole lot to the dish. Buttery store-bought crackers or breadsticks would have worked just as well.

If You Make Chrissy Teigen’s Chicken Soup …

1. Skip the pie crust crackers unless you really have a lot of time to kill. I am all about going the homemade route usually, but these were pretty fussy. Any buttery cracker or breadstick from the grocery store is going to work here. If you really want to lean into the chicken pot pie angle, though, buy a store-bought pie crust, bake it, and break it into “crackers.”

2. Cover the pot when simmering to avoid thickening the soup too much. Chrissy doesn’t say to cover the pot when you simmer it, but I think you should. Not only will this help the potato cook, but it will also prevent the broth from reducing and thickening so much that it’s goopy.

3. Invite friends over. This recipe makes a whopping 10 to 12 servings. Since it’s got cream in it, it won’t freeze well — it will have a grainy texture when defrosted — so you’re going to want to invite people over to help you eat it right away.

Overall Rating: 3/10

For me, this soup was really fussy to make. I ran across issues in the cooking process and the result wasn’t my taste at all.

Get the recipe: Chrissy Teigen’s Chicken Pot Pie Soup

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Recipe Review: Chrissy Teigen’s Chicken Pot Pie Soup (2024)

How to Make Chrissy Teigen’s Chicken Soup

What I Thought of the Results

If You Make Chrissy Teigen’s Chicken Soup …

Overall Rating: 3/10

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