"A little bit of this pungent Southeast Asian staple - about 1 or 2 teaspoons, which is barely noticeable on its own - transforms your pie into genuinely crave-worthy territory. And no, it won't make your pie taste fishy despite the name. Instead, it deepens the savory notes already hiding in there, amplifying umami in a way that makes you reach for seconds without quite understanding why."
"Stir it in after the chicken and vegetables. Start with just a teaspoon - fish sauce is quite intense, so taste as you go and adjust. You're hunting for that moment when everything clicks, and flat becomes intentional. Once it does, throw that puppy into the oven. Pair fish sauce with these ingredients in your pie Dlerick/Getty Images As great as it is, fish sauce needs to team up with a few other ingredients to really make your chicken pot pie shine."
Fish sauce, used sparingly (about 1–2 teaspoons), deepens savory notes and amplifies umami in chicken pot pie without making it taste fishy. Add it after cooking the chicken and vegetables, starting with a teaspoon and tasting as you go to find the right balance. Pair fish sauce with red curry paste, fresh ginger, and lime juice for a Thai-inspired profile, and use coconut milk to enrich the filling. Finish with a squeeze of lime and a touch of cilantro or basil to lift the creaminess and brighten the overall dish.
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