Why Is My Chicken Pot Pie Watery?
If your pot pie turns out watery or seems runny you probably didn’t let it bake long enough for the filling to thicken up in the oven. So if the crust begins to brown too fast before the pie is ready to come out, just cover it with a sheet of foil to keep it from burning.
Storage
Leftover chicken pot pie can be stored in the refrigerator or freezer.
Let the chicken pot pie cool down to room temperature before storing it. This will prevent the formation of moisture that can cause bacterial growth.
Divide the chicken pot pie into individual portions, if possible, for easier reheating and to avoid wastage.
If storing in the refrigerator, place the chicken pot pie in an airtight container and store it in the refrigerator for up to 4 days.
If storing in the freezer, wrap the chicken pot pie in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. Label the container or bag with the date and contents and store it in the freezer for up to 2-3 months.
To reheat the chicken pot pie, preheat the oven to 375°F (190°C), place the pot pie on a baking sheet, and heat it for 25-30 minutes, or until it is heated through and the crust is crispy. Alternatively, you can reheat it in the microwave, but be sure to cover it with a damp paper towel to prevent it from drying out.
Ingredients
1 tablespoon olive oil
▢1 medium onion (chopped)
▢2 stalks celery (chopped)
▢1 pound chicken breasts (skinless boneless and chopped)
▢½ teaspoon salt (or to taste)
▢¼ teaspoon pepper (or to taste)
▢¼ teaspoon red pepper flakes
▢1 teaspoon thyme (fresh)
▢2 cups frozen peas and carrots
▢2 medium potatoes (peeled and diced)
▢10½ ounce cream of mushroom soup (1 can)
½ cup chicken broth (low sodium, add more if needed)
▢1 tablespoon parsley (fresh, chopped)
▢1 sheet puff pastry
▢1 large egg (for egg wash)
