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Feb 13, 2009 02:42 PM

Ina's chicken pot pie - crust help!

Long story short, when making the crust I forgot the salt and baking powder. Is it worth baking it off or should I scrap it and start again?

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  1. I think it should be ok. Most pate brisee dough does NOT call for baking powder. It might not be as tender/flaky w/out the BP. Sprinkle a little extra salt on at the end, before baking. I just made these this week and they were beyond delicious. Adam

    1. I'm not familiar with her recipe, but I'm assuming she includes some sort of fat with water content, so you should still get rise without the baking powder. As to the salt, I'd just sprinkle a little on the rolled crust before baking, and it shouldn't be noticeably bland atop a pot pie. I'd proceed.

      1. Thank you both for the help!! I go ahead and use it.

        1. Ditto, should be ok, a little additional salt, but I would think fine.