Chicken Pot Pie Crust
- celeste Jan 23, 2007 02:46 PM
OK, so I've perfected my recipe for the INSIDES of a chicken pot pie. But my current strategy of usig puffy pastry as the top is not up to snuff - the pastry usually sags and gets kind of glue-y in the middle.
What are your favorite chickekn pot pie crusts? I like putting the pot pie insides in individual ovenproof bowls and then just putting a crust over the top. A toothsome savory crust that will hold its own against the gravy goodness of the inside is what I'm after...
I have solved the soggy topping this way.
When I make mine, I use grand biscuits and cook on a baking sheet.
I then place the almost cooked biscuits on top of my stew/pot pie and place in the oven.
Paula Deen uses puff pastry, cut into strips, and makes a lattice. She pre-bakes hers, and adds them to cook for fifteen minutes in the oven. She has said, that these are very popular at her restaurant. She makes indivual ones also.
exactly. i roll it out and cut it if i'm using more than one baking vessel. sometimes i make individual servings, sometimes i make one big one. egg wash, salt and pepper, slits and bake away. i'm talking raves. and i just made 2 batches of pate brisee dough this weekend so i could make a pot pie this week. No parbaking the top. If i were using it as the bottom crust, i'd par bake the bottom, add the filling top with the raw crust top. let me know if you need any more info.
I use the Grand biscuits. But I peel them in half and just place it on top of the pot pie. Cook everything together on the oven. The biscuit never gets soggy.
1 cup flour
2 tsp baking powder
1/2 tsp ground sage
1/4 tsp salt
2 tbsp butter
1/3 c milk
combine flour,baking powder,sage and salt. Cut in butter. Stir in milk. Form into ball, Roll out, brush on egg wash before baking
I use this over individual ramekins or over deep dish pie plate, It's the best and fastest and never fails. I just use it for the top.
also campbell's has this great soup called cream of mushroom/onion that is great for chicken pot pie. And I HATE mushrooms. But I love this combo for the base.
Sometimes I make a regular pie crust but add celery seeds to it. Or a cheddar pastry, which is a whole wheat pie crust with cheese mixed in.
But at my dad's cafeteria years ago they used to bake up a bunch of smaller-than-usual biscuits and then set them on top of the pan of chicken/vegetable stuff. That was one of my favorites. The biscuits are done all the way through, so they soaked up just the right amount of gravy.