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Perfecting the Crust on Chicken Pot Pie

If you’ve been around my blog for a while, you know that I’ve recently been on a cooking kick. I really enjoy cooking and recently I’ve made a pledge to make more time for cooking. I didn’t used to be so good at cooking and I never had much variation in what I cooked. That has all changed. One of my favorite recipes is my homemade chicken pot pie. After making this several times in the past six months or so I’ve really been working on perfecting the crust. The crust can be difficult and needy, but I have been able to get it so near perfect that it melts in my mouth!

As I said, this crust is NEEDY. It takes a lot of watching and taking in and out of the over, but it is so worth it! In the end it’s crispy, flaky, golden brown and oh so tasty! Here’s how I bake our pot pie in order to get the perfect crust:

Crust Preparations

After putting the top layer of crust on the pie, I brush melted butter onto the crust. After doing this, I cover the pie with aluminum foil and cut the center out using a knife. I bake the pie at 450 degrees for 30 minutes and then remove the pie and brush the crust with butter again (only the exposed center, I don’t take the foil off). I bake for an additional 10 minutes and brush with butter again before putting the pie back in the over and baking for an additional 20 minutes.

After that last 20 minutes, I take the pie from the oven and remove the foil from the crust, brush the entire pie, edges and all, with butter one last time. After putting it back in the oven I bake it for a final 20 minutes, checking often. And my results? See below…golden and delicious chicken pot pie crust!

Golden and perfect crust

Doesn’t it look tasty? I am proud of this crust and have worked hard to get it to my version or perfect! How do you like your crust? Golden, brown, flaky and delicious? This would be perfect for you!

Perfect Pot Pie Crust


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