I am making a chicken pot pie in a pan. It is still normally called chicken pot pie but it really shouldn’t be. It is a different much better kind with a much higher crust to filling ratio making it even more hearty and delicious.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Wishes | 2021-10-05 19:48:03 |  355,028 Views |
Chicken Pot Pie – Chicken Pot Pie in a Pan – Food Wishes
Making chicken pot pie in a pan doesn’t sound revolutionary and it isn’t because that’s what a lot of people make it anyway but because it looks so different from deep dish versions and in my opinion so much better I decided we should call it what it really is. Chicken pan pie. Which I think has a nice ring to it.
By using a shallow pan to make our pie we not only get a higher crust to filling ratio but the moisture inside is reduced resulting in a more intense flavorful and much thicker filling. Some would say the filling becomes “drier” but I don’t like that word because there is nothing about it that is even slightly dry.
This firmer filling also melds into the crust resulting in two distinct textures: the gravy-soaked dumpling-like layer that’s fused with the filling and the crispy top. Speaking of carbs I didn’t add any potatoes to the mix. When I make the deeper saucier traditional version I usually add them but here I don’t think they’re necessary. Of course add whatever you like but whatever that is I really hope you give this pie a try soon. Enjoy!
