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How long should I cook this for?

clannealon Nov 19, 2013 02:57 PM

I am making individual chicken pot pies tomorrow night. The original recipe called for 8 10oz ramekins, but I only have 4 24oz ones. It says to cook for 45 minutes in the original recipe. How will this affect the cooking time?

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  1. Cherylptw RE: clannealon Nov 19, 2013 03:20 PM

    The ingredients in pot pie are usually already cooked so basically, you're heating & browning the crust. I'd start with whatever your original recipe says but by half, then go up according to how you're oven is. If it takes 45 minutes, I'd cook it for 20 minutes; if it's not brown before then, let it stay in the oven to it's where you want it to be.

    6 Replies
    1. re: Cherylptw
      C. Hamster RE: Cherylptw Nov 19, 2013 04:24 PM

      I agree with you except I don't think 20 min will be long enough to brown pie crust.

      1. re: Cherylptw
        clannealon RE: Cherylptw Nov 19, 2013 04:44 PM

        Thank you so much!

        1. re: Cherylptw
          lamb_da_calculus RE: Cherylptw Nov 19, 2013 04:50 PM

          I'd guess this would work, but I'm curious as to why you'd reduce the cooking time if it's being cooked in larger ramekins. Wouldn't smaller ramekins/crusts heat more quickly?

          1. re: lamb_da_calculus
            C. Hamster RE: lamb_da_calculus Nov 19, 2013 05:12 PM

            Yes,I question that, too

            To me it's the opposite

            1. re: lamb_da_calculus
              Springhaze2 RE: lamb_da_calculus Nov 19, 2013 05:12 PM

              I agree, why reduce cooking time if you are using larger ramekins? With that said, 45 minutes sounds like too long for 10 oz. ramekins. What recipe are you using? Assuming that your filling ingredients are already cooked, I'd start with 30 minutes and adjust from there, until you get a nicely browned crust. Are you using a pastry/pie crust for the topping or puff pastry?

            2. re: Cherylptw
              janniecooks RE: Cherylptw Nov 20, 2013 01:44 AM

              going from smaller pan to larger pan usually lengthens the cooking time for a cake or a pie. would not the cooking time for a pot pie in a larger vessel be longer than the cook time for a pie in a smaller vessel?

            3. v
              Violatp RE: clannealon Nov 19, 2013 05:08 PM

              What are the dimensions of the ramekins you have? Deeper than wide or wider than deep?

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