How To Make Pot Pie Crust

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How Do I Know When Chicken Pot Pie Is Done

Chicken Pot Pie Pie Crust Recipe : Baking & Cooking Tips

For this recipe, you will know when your chicken pot pie is done cooking by looking at the crust. If it has begun to turn a lovely golden brown, then it is finished. This recipe allows you to cook the filling on your stovetop before it bakes in the oven so that you will not have to worry about a raw pot pie.

The Best Pies Start With The Best Crusts Learn How To Make Pie Crust From Scratch Using These Step

When it comes to baking pies, the most daunting part of the process is making the perfect flaky crust. After all, you want a great foundation to hold all those delicious fillings. But once you master the technique for how to make pie crust from scratch, you can whip up flaky homemade crusts that everyone will be talking about.

Copycat Banquet Pot Pie

Our copycat banquet pot pie recipe is loaded down with your favorite meat and veggies, then encased in the perfect flakey pie crust that tastes like it is melting in your mouth. Learn all about how you can make your very own homemade version of this pot pie, as well as a few shortcuts to make it manageable for everyone no matter what your cooking skill might be.

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Assembling A Double Crust Pie

When the dough is ready, youll roll out the bottom crust, lay it in the pie dish, and add your filling. Then, roll out the top pie crust and cover your pot pie with it, bring the bottom crust up and over the top, pinching the two together to enclose. For an extra golden crust and a special touch, brush the pie crust with egg wash and sprinkle with Kosher salt.

Once baked, it will be perfectly golden, flaky and buttery, and the perfect addition to the best chicken pot pie recipe.

Turkey Pot Pie Casserole

The Best Chicken Pot Pie with Homemade Pie Crust

To make a turkey pot pie casserole, you will prepare as instructed above only use turkey broth in place of chicken broth and replace your cooked chicken with pre-cooked turkey. To make this a casserole, you will want to use a casserole dish instead of a pie plate. Top with the crust, or with biscuits. You can also purchase, biscuits, canned crescent rolls, canned biscuits, or pie crust to use as a topping if desired.

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How To Make Homemade Pie Crust

If you are planning to use refrigerated pie crust, skip this step.

In a large bowl, mix together the flour and salt.

Add in the cold butter and shortening, and cut it in using a pastry cutter, fork, or your hands.

Continue mixing the butter and shortening into the flour until it is incorporated into pea-sized pieces.

Gradually add the ice water to the mixture stirring until a dough begins to form.

Lightly flour a clean surface, and turn the dough out onto the surface.

Sprinkle a bit of extra flour on top of the crust, then knead 2-3 times to incorporate fully.

Cut into two equal portions.

Sprinkle with additional flour as needed, then roll out placing one circular piece in the bottom of the pie plate, and reserving the second for topping the pie after the filling is made.

How To Make Chicken Pot Pie Video

I dont know about you, but on rainy, gloomy days, I crave something warm and comforting. This homemade chicken pot pie does just the trick!

I like to think of this EASY chicken pot pie as my own simplified version of the comforting, cozy childhood favorite that my mom served to our family on a regular basis when I was growing up.

It was one of our most-requested cool weather dinners and Im now continuing that tradition with my family but with much less work on my part! Plus, simple recipes like MY chicken pot pie recipe allow me to spend less time in the kitchen and more time with the ones that I love.

And although homemade pot pie might not be as convenient as store-bought, believe me when I say it is so worth it! And once you try this pot pie recipe, youll never turn back!

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Rolling Out The Crust

Roll out the pie crust first and place it in the refrigerator before making the filling. This process gives the butter in the dough plenty of time to firm up so that the warm filling doesnt cause it to melt before baking. This recipe uses a double-crust pie to encase the chicken mixture.

Roll out the bottom and top crusts to ¼-inch thick. This provides a sturdy base and cover. Use a 9-inch pie dish to lay one portion of the dough inside, then trim off the excess. Place the top crust on a baking sheet, it will be further shaped later.

How To Make Homemade Chicken Pot Pie Crust

Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe

To make a chicken pot pie crust from scratch, youll whisk together flour, and salt, cut in cold butter and shortening using either a pastry blender or your food processor, and then drizzle in ice-cold water. Mix until a dough has formed, divide into two discs , and transfer to the refrigerator to chill.

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How To Transfer Pie Dough To Pan

After the crust has been rolled out, there are a couple ways to transfer the dough to the pie pan.

  • Roll the pie dough around the rolling pin, then slowly unroll the pie dough into the pie pan.
  • Gently fold the pie dough into fourths. Lift the pie dough, place it in the pie pan, and carefully unfold the dough.

How Can I Make The Crust Of My Chicken Pot Pie Crunchy

I was wondering how to make the breading/crust on the top of a chicken pot pie really crunchy, not flaky, but crunchy and crispy.

I know all the ingredients to make the topping in the first place. I just don’t know what to add to give it that extra crunch. I don’t know if anyone has had the pot pie from KFC, but I want my topping and sides to be that crunchy.

Can anyone help me?

  • 4Have you tried using an egg wash? That’s the first idea that came to mind when I read your question, but I didn’t want to put it down as an answer because I can’t really back it up.

Just a thought, you might like to swap your normal breadcrumbs for “Panko” Japanese crumbs, these crisp up more efficiently with tiny dots of butter on top. The other trick I often do for crispy breadcrumb toppings, is to add a small amount of dry couscous to the mix, before baking.

I also roll wet potatoes in dry couscous, to make roast potatoes really crispy, The extra texture and crunch is great.

What kind of ingredients are you using in your current crust topping? Usually the addition of a bit of butter will add to the crunchiness a bit, that would be my first suggestion.

I am going to assume that you used pastry for the crust of your pot pie.

Did you make the crust yourself or did you use store bought crust? If you are making the crust yourself, then there are several things you can do to make the crust “crunchier.”

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Prebaked Pie Shell Directions

If you’re making a pie recipe that calls for prebaking your pie crust, follow these additional directions once your crust is in its pie plate, with that pretty edge you worked so hard to create.

  • Refrigerate the pie plate for 40 minutes and then freeze it for an additional 20 minutes.
  • While the dough-lined plate is finishing chilling, adjust an oven rack to its lower-middle position and preheat the oven to 375°F.
  • Remove the pie plate from the freezer and line the shell with a large double layer of foil. Press the foil into the corners and fold it over the top to shield the fluted edge.
  • Pour ceramic or metal pie weights and/or dried beans into the foil-lined crust , filling it all the way to the top.
  • Place the pie plate on a metal baking sheet, which will transfer heat gradually from the hot oven rack to the bottom of the cold pie plate in order to prevent shocking the glass.
  • Put the pie plate-topped baking sheet into the preheated oven and bake the crust — lined with foil and filled with weights — for 25 to 30 minutes, until it looks dry and lightly colored.
  • Remove the dish from the oven and carefully lift the corners to remove the foil and weights from the shell. Prick the crust across the bottom with a fork to keep it from bubbling up.
  • Return the empty crust to the oven. For a partially baked crust, bake for 5 more minutes or until light golden brown. For a fully baked crust, bake for 12 more minutes or until deep golden brown.
  • How To Make Double Crust Chicken Pot Pie:

    Seriously Good Chicken Pot Pie
  • Prep. Preheat oven to 400 degrees.
  • Shred chicken. Use a rotisserie chicken, and pull the meat off the bone. Shred it into bite-size pieces.
  • Make roux. In a medium stock pot, melt butter over medium heat. Add onions and celery, and cook for 4-5 minutes, or until softened. Add half and half and chicken broth, and turn up heat slightly. Bring mixture to a simmer, and stir until thickened. this will take 6-7 minutes or so. Add seasonings to taste.
  • Add chicken and frozen veggies. Remove stock pot from heat, and pour in the veggies and the shredded chicken, and stir until well combined.
  • Assemble pie. Spray a pie plate with baking spray, and then spread one pie crust on the plate, pressing it into the plate. Then pour the filling into the pan, and top with the remaining pie crust, crimping the edges all around the plate. Brush egg wash on the top crust, and then use a sharp knife to cut some slits in the top crust.
  • Bake. Bake the pot pie for approximately 40-45 minutes, or until top is nice and golden brown. If needed, cover the outside crust with foil to prevent it from getting too dark.
  • Serve. Let the pot pie sit for 10-15 minutes, and then slice and serve.
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    Classic Chicken Pot Pie

    If you are looking for an old fashioned, traditional chicken pot pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust, this is it!

    This chicken pot pie recipe is also known as “Mrs. Hering’s Chicken Pot Pie” in the , from the famed Chicago . First introduced to customers in 1890, it was this Marshall’s chicken pot pie that launched the dish into our national consciousness.

    Prepare The Pie Dish And Add The Bottom Crust

    I bet you’ve already got all of those simple ingredients . Melt butter in a large skillet. Preheat the oven to 350 · place bottom pie crust in the pan and bake for 7 mins, remove and set aside. · prepare the pie dish and add the bottom crust. Get easy chicken pot pie recipe from food network. · mix in the veggies, chicken soup, and milk, cook until heated through. Add the shortening and butter and use a pastry . Brothy gravy, golden crust, and tender, flavorful vegetablesit doesn’t get much better than this recipe for chicken pot pie. Add flour, poultry seasoning, salt and pepper. Ingredients · 1 homemade pie crust, · 4 cups cooked chicken, shredded* · 6 tbsp unsalted butter · 1 medium yellow onion, . Slowly add chicken broth and milk, cooking . 1 store bought pie crust, unbaked and thawed if frozen. · heat olive oil in dutch oven on medium . Ingredients for a homemade pie crust. To make a homemade crust for chicken pot pie, combine the flour and salt in a medium size bowl.

    Fresh Strawberry Lime Pie from

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    Prep The Chicken Pot Pie Filling

    The vegetables will be cooked in two steps. First, take the carrots, corn and peas and place them in a pot and fill it with enough water to just cover the veggies. Heat it over medium heat until the veggies are tender . Drain them and combine them with the chicken in a bowl.

    The next step in cooking vegetables will be to saute the onions, garlic and celery. Melt the butter in a dutch oven pot and cook the onions, garlic and celery until they are translucent . This will become the base for the sauce.

    Add the flour, seasonings and herbs to the sauteed veggies and butter and stir continuously for 30 seconds. Slowly pour in the broth and milk stirring constantly until the mixture thickens. Add the sauce to the chicken, corn, carrots and peas and mix everything together.

    Double Crust Chicken Pot Pie


    If youre craving comfort food, homemade chicken pot pie is your answer! This completely from scratch recipe is simple to prepare, features a double crust, and nourishes the soul. For step-by-step photos, scroll to the bottom of this page.

    When Im craving a meal thats truly comforting, this double crust chicken pot pie recipe hits the spot. It satisfies the soul and, is surprisingly simple to throw together. Well use my favorite homemade pie crust recipe for a sturdy crust on the bottom and a golden brown, flaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. Lets get started!

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    Pennsylvania Dutch Chicken Pot Pie

    Amish Chicken Pot Pie is a staple in the Pennsylvania Dutch community. Brothy and full of flavor, the homemade noodles add texture and body to this stew. Once you try it, youll never want gravy-style crusted pot pie again!

    • 1 Cup & 1 T All-purpose flour, plus more for rolling
    • 1 Egg
    • 1 T Unsalted butter, melted
    • Pinch of salt
    • 4 Medium Yukon gold potatoes, peeled & large diced
    • 3 Medium Carrots, peeled & large diced
    • 2 Large Stalks Celery, diced
    • 1 Medium Sweet Onion, peeled & cut into quarters
    • Salt & pepper, to taste
  • Blend egg with milk and melted butter.
  • Add liquids to flour and salt.
  • Mix until combined being careful not to overmix.
  • Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8 thickness. Cut into pieces/squares approximately sized 2 by 2. No need to be perfect.
  • Lay pieces onto flour dusted wax or parchment paper. Cover and set aside until needed.
  • NOTE: Feel free to double the noodle recipe if you prefer extra. In the event you do, increase quantity of broth to 10 cups.
  • Pot Pie

  • In a large stock pot add chicken broth, chicken and a pinch of turmeric.
  • Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces.
  • Season with salt & pepper, to taste. Add parsley as garnish.
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