Should you Prebake the bottom crust of a chicken pot pie?
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I solved the problem with most soggy chicken pot pies – I have you to prebake the bottom crust before filling it with my rich and flavorful chicken and veggie packed filling so the bottom crust won’t get soggy, and then have you bake it again with a top crust until golden brown!
How do you thicken chicken pot pie filling?
When the pot pie is done you can thicken further if needed by adding a mixture of 1 tablespoon cornstarch with 2 tablespoons water and bring to a simmer.
Can you use puff pastry on bottom of pie?
It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base.
Why does my chicken pot pie fall apart?
If you are dealing with flakes, you crust is too dry. Throw it back in the food processor, broken up into chunks. Process with 1-2 teaspoons of cold water, wrap into a disk and refrigerate for an hour before you try again. Your dough should cohesively stay together but not be too sticky.
Should I bake the bottom pie crust first?
But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious just as appealing as its filling is to prebake it. That’s right: bake the bottom crust first, before adding the filling
How do you keep the bottom crust of a pot pie from getting soggy?
Coating the surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.
Why does the bottom of my pie crust not cook?
Maybe your filling was too liquidy. Maybe you were watching Oh Brother Where Art Thou? while baking. This is a tricky problem to fix, but hope is not lost. If it’s a fruit pie, try putting it back in the oven for a few minutes on the very bottom rack, thus putting the underbaked bottom closer to the heat source.
What temperature should I Prebake my pie crust at?
375xb0F to 450xb0F