Can a convection oven make chicken pie?
- Thread starter jimmywang
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I think yes. You should probably follow the steps the recipe gives and prepare the pie accordingly. Set the temperature of the convection oven but reduce the temperature by at least 25 degrees from what the recipe calls for then place the pie on the rack, but do not place it on a sheet pan on the rack. This will interfere with the air flow. If necessary, place a sheet of foil below the rack to catch any overflow from the pie. Check the pie periodically and avoid opening the oven door till it's specified / done.
JohnDB
Cook
Well...
Its going to depend a lot on your recipe for shortcrust pastry you wrap the pie in. The bottom of the pie is going to be the challenge. Can you get the bottom cooked sufficiently without burning the top edges and getting the inside cooked as well.
Play with the temperatures....from 425-350F and the timing.
Its going to depend a lot on your recipe for shortcrust pastry you wrap the pie in. The bottom of the pie is going to be the challenge. Can you get the bottom cooked sufficiently without burning the top edges and getting the inside cooked as well.
Play with the temperatures....from 425-350F and the timing.
JohnDB
Cook
BTW....
My standard shortcrust pastry recipe I've had good results with is fairly standard.
12 oz (use a scale) of cake/cookie flour.
8oz salted butter
1 tsp salt.
Ice water.
Method:
Get ALL ingredients cold in the fridge.
Put the flour, salt, and butter in the food processor and pulse it for like 5 full seconds. This should get the butter into half pea sized pieces.
Mix a little of the ice water into the flour using a fork to mix...keep adding and mixing until a dry dough forms. Then work the remaining flour into the dough. Too wet a dough will fall apart on top crusts.
You probably will need to knead the dough a bit. Not like a bread dough because you don't want it tough....less is better when making pie dough. You want to still see butter chunks in the dough.
Let it rest a minute in the fridge. (About 10-20 minutes)
Roll out either 2 8"-9" single crust pie shells or one deep dish pie with a top crust. Laminated butter in the dough is the object of the exercise here. Keep everything COLD....pastry cloths are helpful when rolling out.
It's good stuff...suitable for egg washing or melted butter on top....for your poultry pie I recommend egg washing before baking.
My standard shortcrust pastry recipe I've had good results with is fairly standard.
12 oz (use a scale) of cake/cookie flour.
8oz salted butter
1 tsp salt.
Ice water.
Method:
Get ALL ingredients cold in the fridge.
Put the flour, salt, and butter in the food processor and pulse it for like 5 full seconds. This should get the butter into half pea sized pieces.
Mix a little of the ice water into the flour using a fork to mix...keep adding and mixing until a dry dough forms. Then work the remaining flour into the dough. Too wet a dough will fall apart on top crusts.
You probably will need to knead the dough a bit. Not like a bread dough because you don't want it tough....less is better when making pie dough. You want to still see butter chunks in the dough.
Let it rest a minute in the fridge. (About 10-20 minutes)
Roll out either 2 8"-9" single crust pie shells or one deep dish pie with a top crust. Laminated butter in the dough is the object of the exercise here. Keep everything COLD....pastry cloths are helpful when rolling out.
It's good stuff...suitable for egg washing or melted butter on top....for your poultry pie I recommend egg washing before baking.
jennyema
Chef Extraordinaire
Yes. It’s just an oven.
Silversage
Head Chef
A convection oven is just an oven with a fan. Anything you can make in a regular oven, you can make in a convection oven. You may need to drop the temperature or shorten the cooking time, but it is still as @jennyema said "just an oven".
IC 2.0
Cook
If it's an actual air fryer, you may want to do some baking trial and error. Even though an air fryer in theory works like a convection oven, even the better ones don't properly circulate the heat under the food like a normal oven will.
I have a really good Cuisinart brand air fryer and it didn't do a great job at baking frozen cookie pucks. The top of the cookies browned faster than the bottoms could cook. This was at 250-300 degrees F. I didn't do any follow up testing, but you'll most likely need to play around with the time and temperature in order to avoid burning the top of the pie and fully cooking the bottom.
I have a really good Cuisinart brand air fryer and it didn't do a great job at baking frozen cookie pucks. The top of the cookies browned faster than the bottoms could cook. This was at 250-300 degrees F. I didn't do any follow up testing, but you'll most likely need to play around with the time and temperature in order to avoid burning the top of the pie and fully cooking the bottom.
Is that a basket or oven type air fryer?
Silversage
Head Chef
An air fryer is nothing but a convection oven.
IC 2.0
Cook
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Peralta
Assistant Cook
Yes, you can make a delicious chicken pie in a convection oven! Convection ovens are great for baking and roasting as they can evenly distribute heat throughout the oven and circulate air to cook food quickly and evenly. This is ideal for chicken pies that need even heat to ensure that the crust is perfectly cooked.
To make a chicken pie in a convection oven, preheat the oven to the temperature recommended by your recipe and place your pie in the oven. Bake for the allotted time and rotate your pie halfway through cooking. If you’re using a convection oven, you may need to reduce the cooking time by 15-25%, as convection ovens cook faster than regular ovens. Keep an eye on your pie and check it often to ensure it doesn’t burn. Once your chicken pie is golden brown and the internal temperature reaches 165°F, it’s ready to serve.
To make a chicken pie in a convection oven, preheat the oven to the temperature recommended by your recipe and place your pie in the oven. Bake for the allotted time and rotate your pie halfway through cooking. If you’re using a convection oven, you may need to reduce the cooking time by 15-25%, as convection ovens cook faster than regular ovens. Keep an eye on your pie and check it often to ensure it doesn’t burn. Once your chicken pie is golden brown and the internal temperature reaches 165°F, it’s ready to serve.
