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Ina's chicken pot pie - crust help!

c
chai Feb 13, 2009 02:42 PM

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?

  1. a
    adamshoe Feb 13, 2009 03:01 PM

    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. amyzan Feb 13, 2009 03:07 PM

      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. c
        chai Feb 13, 2009 03:09 PM

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

        1. kchurchill5 Feb 13, 2009 03:15 PM

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

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