topic Re: Question about home made pot pies in Kitchen

Question about home made pot pies

BooBoo2 — Thu, 13 Mar 2014 16:56:57 GMT

I am in the mood for a chicken pot pie. I have all ingredients already. I am using a refrigerated pie crust. Last time I made it I made it with a puff pastry top crust but I want to do a double regular crust.

Will the bottom crust cook without a "precook"? I don't want a soggy undone bottom crust but I also don't want to overcook a crust either.

Hope someone will have some suggestions!

Re: Question about home made pot pies

auntiEM_1 — Thu, 13 Mar 2014 17:09:32 GMT

I don't think it would hurt to prebake for a few minutes. I wouldn't bake for more than 5 to seven minutes. I normally do not prebake bottom crust but I enjoy the bottom crust being a bit soft. Good luck.

Re: Question about home made pot pies

LooPY — Thu, 13 Mar 2014 17:10:39 GMT

Yes! I make my own chicken pot pie all the time, and don't precook the crust. I use Oronoque Orchards frozen pie shells, but I'm sure the refrigerated pie crust would be the same. Enjoy!

Re: Question about home made pot pies

Preds — Thu, 13 Mar 2014 17:13:30 GMT

I agree that if you want a somewhat crispy bottom, you will need to precook it a bit, but with the filling, it will be a little soggy anyway.

Re: Question about home made pot pies

BooBoo2 — Thu, 13 Mar 2014 17:57:08 GMT

Thanks for the quick responses! My goal for a bottom crust is no sogginess, it holds together without being overdone. I am getting hungry thinking about it!

I'm thinking about sticking my chicken in the pressure cooker right now to get the broth and chicken done!

Re: Question about home made pot pies

RedTop — Thu, 13 Mar 2014 18:10:57 GMT

Pot pies are a favorite in this household, so I make them often---usually twice a month, with leftover beef or turkey. Because we are diabetic, I never do a double crust. Generally I make a dropped biscuit crust for the topping, as we like for our share of the crust to be on the bottom of our plate, covered with the vegetable and gravy filling. My pot pies are made in a 13x9 baking dish, and we rarely have leftovers. Enjoy your tasty dish!

Re: Question about home made pot pies

BooBoo2 — Thu, 13 Mar 2014 18:22:38 GMT

Thanks Red! I have made mine like that in the past but am really craving a pie crust style pot pie! Not sure why though but I'm looking forward to it!

I think the Q boards are where I saw someone, maybe last week, post a picture of a chicken pot pie with a "crumble" style topping. That looks good too!!

Re: Question about home made pot pies

Bestdressed — Thu, 13 Mar 2014 18:44:32 GMT

On 3/13/2014 BooBoo2 said:
Thanks for the quick responses! My goal for a bottom crust is no sogginess, it holds together without being overdone. I am getting hungry thinking about it!

I'm thinking about sticking my chicken in the pressure cooker right now to get the broth and chicken done!

Yummo...Sounds so good BooBoo2....I always have soggy have bottom crusts. I tried everything...using cold dough, prebaking, not prebaking, refrigerate crust before baking...always a soggy mess. What is the secret I am missing?

Re: Question about home made pot pies

tkins — Thu, 13 Mar 2014 18:50:53 GMT

I used to pre/blind bake all of my pie crusts, but found for the most part it is not necessary.

I make our pot pies as individual pies in either a small metal/nonstick pie pan and/or small or medium ramekins and they always turn out great with crisp crust not soggy, even the ones we re-heat for dinner the next night (I always do enough for two dinners, making four is just as easy as making two). I make ours with crust tops, but occasionally make my husbands with a crust bottom and mashed potato top. I don't use premade crust, always make from scratch, but it should not make a difference. I bake them either in the regular oven or the toaster oven, starting at about 425 for 10 - 15 minutes and then drop the temperature down to 375 for the rest of the time and pull them when they have browned to our liking.

Since we are on the subject of pot pies already, I am on a mission to find a chicken pot pie recipe with crust and all to surprise a friend of mine that is diabetic and loves chicken pot pie. He says it needs to be low carb and I have been searching all over the internet like a mad woman, trying to find a good recipe, that does not call for special ingredients. I am in a rural area with limited resources and I am not very knowledgeable about diabetic cooking, so any information would be welcome. I was thinking maybe I could use my crust, just make it really thin, but I don't know.

Thank you.

Re: Question about home made pot pies

kittymomNC — Thu, 13 Mar 2014 19:05:30 GMT

Some of you may find this crazy, but when it's just me, I take a short cut. I make the filling, bake an unfilled pie crust, then put the filling in a bowl like stew, break up the pie crust into pieces and eat it like crackers and stew! Tastes just the same, you never have to worry about soggy crust, and it's quick and easy!

Re: Question about home made pot pies

peachesncream — Thu, 13 Mar 2014 19:19:03 GMT

I love making homemade chicken pot pie.

I only use a top crust. I started doing this to save calories, but it also means no worry about a soggy bottom crust.

I used to make all of my pie crusts from scratch. I still do sometimes, but for a pot pie, the refrigerated Pillsbury crusts work fine.

Kittymom, I don't think you're crazy. That sounds like a great idea to me. Crispy is always good.

Re: Question about home made pot pies

fthunt — Fri, 14 Mar 2014 14:15:21 GMT

I've never had a crispy bottom PP - don't known how its possible with all the veggies (with moisture) and meat (with moisture) and then gravy type liquid poured on top of the bottom crust. You'd have to bake it until ALL the moisture evaporated before the crust could become dry for a crispy end product.

I don't eat the soggy flour/water bottom crust for that reason. Yuck

Re: Question about home made pot pies

Lynneuk — Fri, 14 Mar 2014 15:15:05 GMT

I have posted this before but I will again as it really has helped me.

I have a cast iron flat pizza pan that I keep on the lowest shelf of the oven.

I started placing my pies on that preheated pan to bake and the heat from the cast iron pan really helps to cook that bottom crust.

My pies/quiches have improved so much since I started doing this.

Just preheat the oven with the pizza pan for a good amount of time so the pan gets really hot.

Re: Question about home made pot pies

MALC — Fri, 14 Mar 2014 15:53:38 GMT

If you don't have a cast iron pizza pan, use your pizza stone in the same way. I use mine for both savory and sweet pies. It's especially good when you bake pumpkin pies. The bottom crust is not soggy.

Re: Question about home made pot pies

BooBoo2 — Fri, 14 Mar 2014 22:45:52 GMT

Nice replies!! I do have pizza stones that I could use..hmmm. Interesting!! I still haven't made it yet as we have been sick this week since I posted last Still want to make it just not feeling well.

Re: Question about home made pot pies

Daysdee — Fri, 14 Mar 2014 22:51:23 GMT

Sounds good. What do you use for ""filling"" besides chicken? I know Bob Warden would make one on QVC using cream of mushroom soup and some vegetables. I'm sure some of you have great recipes.

Re: Question about home made pot pies

Kachina624 — Sat, 15 Mar 2014 04:35:30 GMT

I have a quick and easy solution for pot pie craving...go to KFC. Have you tasted their pot pies? They're delicious.

Re: Question about home made pot pies

Carole22 — Sat, 15 Mar 2014 05:50:22 GMT

I use the Pillsbury refrigerated ones for my pot pie and it even says on the box directions for a two-crust pie, you should pre-bake the bottom crust. I have done both and MUCH prefer it pre-baked.I believe they also advise you to take a fork and poke* it before baking. (*The correct term is not allowed here)

Re: Question about home made pot pies

betteb — Sat, 15 Mar 2014 06:13:02 GMT

On 3/14/2014 MALC said:
If you don't have a cast iron pizza pan, use your pizza stone in the same way. I use mine for both savory and sweet pies. It's especially good when you bake pumpkin pies. The bottom crust is not soggy.

This is a really good tip, thanks.

You know, awhile back, I bought one of those electric pie makers, thinking I was going to make pot pies. It makes two pot pie size pies. I have never used it

Re: Question about home made pot pies

NYC Susan — Sat, 15 Mar 2014 08:54:04 GMT

On 3/14/2014 Daysdee said:
Sounds good. What do you use for "filling" besides chicken? I know Bob Warden would make one on QVC using cream of mushroom soup and some vegetables. I'm sure some of you have great recipes.

I'm interested in vegetable pot pie recipes too. The traditional type - single-serving, with crust top & bottom.

Turkey, beef, and chicken pot pies are available everywhere, and the few vegetarian ones I've found aren't very good. I would love to make my own.