Vegan Pot Pie Recipe (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.

A golden, flaky, made-from-scratch crust envelops tender seasoned Gardein Plant-Based Be'f, carrots, celery, and potatoes in rich gravy for a meat-free spin on a classic. With 24 g of protein, no artificial flavors, and no preservatives, this vegetarian be'f pot pie is food at its best.

Most of the fat and calories in pot pie comes from that crust. And don't worry, we wouldn't ask you to give up it -- just make some changes. Crusts made with shortening, lard or puff pastry are overloaded with artery-clogging saturated and trans fats.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. 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.

But for a classic pot pie, both a top and bottom crust need to be present. Pot pie filling tends to include a solid amount of liquid, which is why executive chef Brian Jupiter of Frontier and Ina Mae Tavern urges you to "pre-bake the bottom crust. [If you don't,] the bottom gets soggy and not crisp.

For nearly 30 years, chicken pot pies have been a staple on KFC's menus, providing the comforting warmth and flavors of homemade goodness to guests young and old.

Look at the list of ingredients. It has milk, cream, and whey.

The foil has protected crust from burning, allowing the center crust to brown and the inside of the pie to reach the recommended internal cooking temperature.

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.

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.

Why is pot pie unhealthy? ›

Traditional chicken pot pies have a reputation for being rich in calories, saturated fats, and sodium, making them a questionable choice for those seeking a balanced diet.

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.

This product contains a high percentage of the Institute of Medicine's recommended adequate intake for sodium of 1500 mg a day (IOM 2005). This value is much lower than what the FDA requires be listed on food labels -- 2400 mg. Americans average 3,400 mg of sodium a day.

Line pie plate with prepared bottom crust. Pour in filling. Top with top crust. Cut slits in center to vent.

Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust. Meat Filling: Heat the oil in a large pot.

No Bottom Crust – KFC doesn't have a bottom crust on their chicken pot pie.

The term Pie is used loosely, 'Custard Pie' is custard with a pastry base, sides and no lid. Some eateries advertise pie, but it is a bowl of filling with just a lid. A Pie has pastry base, sides and most importantly - a lid. Without a lid it is a 'Flan' or a 'Tart' depending on the content being savoury or sweet.