Creative Combos: What Fruits Would You Eat With Chicken Pot Pie

Which fruits pair well with chicken pot pie?

It is recommended to try apples, pears, grapes or blueberry sauce.

Apples:

I prefer to slice red apples. Sauté them slightly in butter until softened in advance, then spread them on top of the chicken filling and bake together. The sweetness will gradually seep into the pie. The soft and waxy pulp also goes well with the crispy crust. Raw apples tend to release water, so remember to cut them thinly.

Pears:

Cut ripe Beurre Bosc pears or Ya pears into pieces and sauté them with onions until translucent, then mix them into the filling. The slight acidity can cut through the greasiness. If you like a more intense flavor, you can add a spoonful of crumbled goat cheese.

Grapes:

Cut red grapes in half and sprinkle them on the surface of the pie crust and bake together. The high temperature will make the grapes release juice, and after the skin wrinkles slightly, it will have a bit of a caramelized flavor. It's more convenient to use seedless varieties, and blackcurrant grapes also work well.

Blueberry sauce:

It is not recommended to directly mix blueberries into the pie, as they tend to taste bitter after baking. Making a sauce is a safer option: Simmer blueberries with a little lemon juice and honey until thick, then drizzle it over the cut pieces of the pie. The sweet - and - sour taste just balances the richness of the cream.

What dried fruits go well with chicken pot pie?

Dried apricots, dried cranberries, or chopped dried figs after air - drying are more suitable. Their sweetness is concentrated but not overpowering, and they can add moisture and aroma to the filling.

Dried apricots:

Choose semi - dried apricots and cut them into small pieces. Sauté them with diced onions in olive oil until softened, then mix them into the chicken filling. The sweet - and - sour taste can bring out the sweetness of carrots, and the pulp won't become hard after baking.

Dried cranberries:

Soak them in warm water for 10 minutes in advance and drain. Sprinkle them between the pie crust and the filling. During baking, the dried fruits absorb the meat juices and become plump. They taste slightly sour when chewed, just neutralizing the greasiness of the cream.

Dried figs:

Peel and cut the dried figs into quarters. Spread them on the bottom of the pie pan and then pour in the filling. After baking, the figs will release honey - like juice, giving the pie bottom a bit of a caramelized texture. Remember to scoop to the bottom of the pan when eating each piece.

What's a good dessert to go with chicken pot pie?

Try roasted peaches or a berry platter. Cut the peaches in half and remove the pits. Brush the surface with a layer of melted butter, sprinkle some brown sugar, and bake in the oven at 200 degrees Celsius for 15 minutes. After the pulp softens, pour it beside the pie. The warm pulp is juicy and the sweetness is mild and not cloying.

For berries such as strawberries and raspberries, wash them directly and cut them in half. Mix with a little honey and chopped mint leaves, let them sit at room temperature for 10 minutes, and then serve in small bowls as a side. The tart juice can cut through the richness of the cream, and the colors are also vivid.

If you like an icy - cold texture, coconut rice pudding is recommended. Cook short - grain rice in coconut milk until thick. After cooling, add diced mangoes. The texture is thick and chewy, and the contrast with the crispness of the savory pie is very pleasant.

What is the sauce made of in chicken pot pie?

The secret of the sauce in chicken pot pie lies in butter and flour. Place two large spoons of butter in a cold pan and melt it until it starts to bubble. Immediately pour in all - purpose flour and quickly stir it into a paste. Remember to keep the heat low. When the color turns to a light honey color, turn off the heat. At this point, there's no raw flour smell and it won't burn.

Then slowly pour in warm chicken broth. I've tried replacing it all with milk, but it will be too creamy. It's best to use two - thirds chicken broth and one - third whole milk. Stir while pouring in the liquid. At first, it will be as thick as congee, but don't worry. Keep stirring until it can coat the back of a spoon.

It is recommended to sauté onions in olive oil over low heat until softened in advance. Sauté until the color turns yellow with slightly charred edges, then mix it into the sauce. This gives it more sweetness than raw onions. Finally, sprinkle some freshly grated nutmeg. Never use the bottled one, as the taste is more than three times worse. The sauce will clump after refrigeration. Before eating, add some hot water, bring it back to the pot, and stir it again until it is as smooth as when freshly made.

Is chicken pot pie hard on the stomach?

To be honest, this delicious dish is indeed not very easy to digest. There are mainly several reasons:

The flaky crust is too greasy:

The traditional method uses a lot of butter. Although it is crispy after baking, the oil content is really high. It is recommended to try using a pancake wrapper or replacing some of the butter with yogurt, which will make it much lighter.

The sauce needs improvement:

The white sauce is too thick, especially unfriendly to people who are lactose - sensitive. You can change to a chicken broth base, add some mashed potatoes to thicken it naturally, or replace it with coconut milk, which is refreshing and appetizing.

The filling has its nuances:

Choose tender chicken breast meat and just pair it with carrots and peas. It is best to sauté the onions thoroughly before adding them. Don't add mushrooms and corn, or it will be even more difficult to digest.

What is the difference between chicken pie and chicken pot pie?

The biggest differences between chicken pie and chicken pot pie lie in the filling and the way the pie crust is wrapped, and the taste styles are also different. I prefer to eat American pot pies on cold days, but it depends on the occasion to choose.

Differences in filling state:

Chicken pie usually uses stewed chicken pieces and thick gravy, and the overall filling is relatively dry. While the filling of a pot pie is more moist. A creamy white sauce is mixed with vegetables such as carrots and peas, like a thick soup sealed by a flaky crust.

Pie crust covering methods:

Traditional chicken pies often use a fully enclosed flaky crust, tightly wrapping both the upper and lower layers. After cutting, the filling inside does not flow. Pot pies usually only use a single - layer flaky crust to cover the top. After baking, the filling will bubble slightly, and when pressed with a spoon, the soup can seep out.

Differences in origin and eating methods:

British chicken pies are often served as a main meal, paired with mashed potatoes or boiled green peas. American pot pies are more like a variation of stew, served directly in a pot on the table, paired with pickles or apple salad to relieve greasiness.