Description
A guide to creating a chicken pot pie with a perfectly crispy bottom crust, avoiding sogginess.
Ingredients
Scale
- 1 batch pie dough
- 2–3 tablespoons all-purpose flour (for thickening)
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, celery)
- 1 egg (for egg wash)
- 1 tablespoon water or milk (for egg wash)
- Cornstarch or rice flour (for dusting)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the pie dough and place it in the pie dish.
- Blind-bake the crust for 15-20 minutes until light golden, then remove weights.
- For the filling, sauté vegetables until softened, then add chicken and flour to thicken.
- Let the filling cool slightly, then add to the crust.
- Brush crust with egg wash and bake for an additional 25-30 minutes until golden.
- Let cool for a few minutes before serving.
Notes
Always blind-bake the crust to prevent sogginess. Pre-cook filling to reduce moisture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg