Kitchen

[BooBoo2]

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!

[auntiEM_1]

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.

[LooPY]

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!

[Preds]

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.

[BooBoo2]

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!

[RedTop]

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!

[BooBoo2]

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!!

[Bestdressed]

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?

[tkins]

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.

T

[kittymomNC]

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!