Chicken Pot Pie with Puff Pastry Recipe (2024)

FAQs

Can you use puff pastry for the base of a pie? ›

For this pie, I use puff pastry. It's probably one of my favourite pastry as it's delicious and buttery and heavenly. I do line the base of the pie with pastry, which is optional – but I love it. You blind bake the pastry slightly to prevent a completely soggy bottom however.

The tweak is the crust. I normally use my traditional pie crust with this filling (sometimes with brown butter) but I HAD to try it with puff pastry. Turns out, it's amazing. The high butter content in puff pastry makes this crust melt in your mouth.

There are various ways to avoid the "soggy bottom" problem. You can prebake ("blind" bake) the bottom crust before filling and adding the top crust. Or you can brush the bottom crust with egg wash before filling and bake your pot pie on the lowest rack of the oven at an initial high temperature.

Provided your oven is hot enough and your pie dish is shallow the puff pastry will expand even if filling is hot. Alternatively it is possible to cook the puff pastry separately and when almost done put it over the filling.

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

If you're making a tart or filled Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won't have to transfer the dough with the extra weight and risk tearing it. For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.

Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling.

Pastry being soggy in the middle is a result of the pastry being undercooked. Don't place the pastry on too high a shelf in the oven. One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling.

The crescent-shaped croissant is a flaky pastry with buttery layers whereas a puff pastry is a drier composition of dough. Both use similar ingredients and preparation work.

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

Should you Prebake bottom pie crust? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

Brush rim with beaten egg or water. Roll pastry up on the rolling pin to lift it (as described in 'Rolling out Puff Pastry' section and gently unroll it over the pie dish. Press pastry edges firmly. Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish.

A dull edge can cement layers together and prevent pastry from rising. Always cut Puff Pastry straight down, never on an angle, to prevent layers from sticking together and inhibiting the rise. Cut up and down, and don't drag the knife. You can brush an egg-wash glaze (1 egg plus 1 tsp.

If using the puff pastry as a base for a tart, lightly score a 1cm border around the edge of the pastry using a sharp knife. This will help the border to rise when baked and create a raised edge for the fillings in the middle.

Do I need to blind bake pastry cases when cooking with wet fillings? As a general rule, you do need to blind bake when cooking a dish with wet fillings.

Shortcrust pastry is the best for pies that fully encase a filling as they tend to be firmer and less likely to leak. Puff pastry is great if you prefer just a pastry lid on top of the filling.

i do and its so delicious, no soggy bottoms here☺️. I used 2 rolls of ready rolled puff pastry. The filling was simple with lightly fried cubed chicken breast, onions, spices, 2 tbs flour, 4 tbs milk.