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Jan 23, 2007 02:46 PM

Chicken Pot Pie Crust

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...

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  1. 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.

    3 Replies
    1. re: mcel215

      What is a grand biscuit as opposed to a regular biscuit?

      1. re: celeste

        mcel215 is referring to the Pillsbury Grand Biscuits that you can find in the refridgerated of the grocery store. The Grands are just bigger versions of their regular biscuits.

      2. re: mcel215

        that's exactly what I do (grand biscuits) - and I make a few extra to serve on the side.

      3. I use Ina's pot pie filling recipe, and I use flaky pastry crust from Julia Child's Mastering the Art of French Cooking. I've gotten nothing but raves!

        4 Replies
        1. re: eLizard

          So you put Julia's pastry crust on top and bake the whole time on top (as opposed to adding partially through like some of the other suggestions here)?

          1. re: celeste

            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.

            1. re: eLizard

              Thank you! That all makes sense. Which volume of MAFC is it in by the way? I only own volume II.

              1. re: celeste

                Murphy's Law. It's in Vol.I
                From admitedly imperfect memory for one crust it's
                2C flour (Could be 2 1/2)
                1/2 t salt
                1/4 t sugar (i could be lying about the sugar)
                1 1/2 sticks butter
                4T shortening
                enough h20 to make it come together

        2. 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. If I'm feeling lazy, a corn bread crust. If not, I'll do a thyme pie crust.

            1. 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.