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Homemade chicken pot pie--what do you think of this technique?

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mothrpoet Mar 6, 2007 04:38 PM

I am thinking of making a chicken pot pie. What do you think about using puff pastry, lining a pie pan with the dough, puncturing it and cooking it halfway? And then you brush the crust with egg and add the filling, then top it with another layer of puff pastry? Or would you just use pie crust instead, and follow the same procedure? I like lots of crust, but am unsure about technique. Thanks in advance for all help!

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  1. k
    kleinfortlee RE: mothrpoet Mar 6, 2007 05:15 PM

    i think your ideas with puff pastry sound good...but you might want to cook the bottom crust until done, so it holds up better (maybe you shouldn't even prick it)...then proceed
    let us know how it turns out

    1. adamclyde RE: mothrpoet Mar 6, 2007 05:46 PM

      If I were only using puff pastry, I'd probably not bother with a bottom crust and just top it in pot pie. I actually really like "pot pie" that has only the top crust. Works well. but only if you don't require a full pastry...

      1. jfood RE: mothrpoet Mar 6, 2007 05:56 PM

        I make once a month and use the puff pastry on top only, not on the sides or bottom.

        I make the insides and then pour into an oval pyrex bowl. Take the puff pastry and lay on top. I brosh with a good coating of egg whites and into the oven.

        :-)))

        1. a
          Anne H RE: mothrpoet Mar 6, 2007 06:40 PM

          What about a puff pastry shell, that you cook and then spoon the filling into and serve immediately? (Puff pastry, pie crust, or biscuit, there is nothing better than chicken pot pie.)

          1. h
            hummingbird RE: mothrpoet Mar 6, 2007 07:51 PM

            If you really want more pastry, cook some puff pastry in whatever shape you want, and set aside.

            Then do your pot pie with puff pastry on top. Put the cooked puff pastry in a bowl, and put the baked pot pie finlling and top on that.

            Then you you'll have a lot of crust and the bottom won't be soggy.

            Actually you can probably cook the bottom and the topped pie in the same batch.

            1 Reply
            1. re: hummingbird
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              xena RE: hummingbird Mar 7, 2007 06:56 AM

              oh great idea. we love crust. will have to do this next time.

            2. Tom P RE: mothrpoet Mar 6, 2007 11:17 PM

              I also think it would work with Puff Pastry, but just do it on the top, the sides and bottom will probably by soggy. I make a really good chicken pot pie often and do them in either a large cast-iron skillet or individual cast iron skillets, which are about 3 bucks a piece and work beautifully. More crust on top will be flaky and give everyone that crusty goodness that is one of the best things about chicken pot pie.

              1. m
                mothrpoet RE: mothrpoet Mar 7, 2007 06:27 AM

                Thanks for all the help and advice!

                1. j
                  JudiAU RE: mothrpoet Mar 7, 2007 06:55 AM

                  I think puff pastry works well for a top crust only. If you want a double crust go with pie crust dough.

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