Easy Beef Pot Pie Recipe (2024)

FAQs

What is the best thickener for meat pies? ›

Cornstarch as Pie Filling Thickener

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.

Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth.

And if you're wondering what the difference is between a pot pie and a meat pie—a pot pie is the American version of the European meat pie. A meat pie has both a top and a bottom crust. And who doesn't want more buttery, flaky pastry in their life?

This chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies. The chicken pot pie filling starts with a roux made with butter and all-purpose flour.

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.

Adding Thickener

A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.

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.

What is a fancy name for pot pie? ›

pot pie (noun as in casserole) Strong matches. goulash hash pottage stew. Weak matches. covered dish meat pie stroganoff.

History of Mince Pies

They were stuffed with meats like mutton, rabbit, and pork which is why the filling is known as "mincemeat." Even as far back as 1390 a recipe in "A Forme of Cury" featured a pie filled with a mixture of ground pork, hard-boiled eggs, cheese, saffron, and sugar.

Description: These individual Meat Pies have a buttery crisp top and bottom crust with a delicious filling of ground pork and beef, along with lots of vegetables. They make a delicious lunch or supper with a salad. Great to take along on a picnic.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

Adding Thickener

A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.