Chicken pot pie is a delicious comfort food, but it can be frustrating when the bottom crust gets soggy. A soggy bottom crust ruins the texture and makes the pie less appetizing. Thankfully, there are some simple tricks you can use to keep your chicken pot pie crust perfectly crispy.
Use a Solid Fat for the Crust
The first step to prevent sogginess is to use the right kind of fat in your pie crust. Traditional pie dough is made from butter or shortening. Both of these solid fats help create a flaky texture. When the crust bakes, the fat creates air pockets that separate the layers of dough. This air space prevents moisture from saturating the crust. Here are some good fats to use:
- Butter – Classic choice that gives great flavor
- Shortening – Makes a tender, flaky crust
- Lard – Excellent for a crispy crust
- Vegetable oil – Not ideal, as it lacks the fat content needed
Be sure to use cold, solid fat straight from the refrigerator. Warm, melted fat will result in a dense, soggy crust. Cut the fat into small cubes before mixing it with the flour using a pastry cutter or fork.
Keep the Filling Moisture Separate
Another trick is to prevent the wet filling from soaking into the bottom crust. There are a couple ways to do this:
- Cook the filling first – Let it cool before adding to the pie crust
- Use a layer of mashed potatoes – Spread on bottom crust before adding filling
- Place crust in pan before filling – Helps prevent saturation
If cooking the filling first, be sure to let it fully cool or even refrigerate before assembly. Hot, steamy fillings will melt the crust. Mashed potatoes act as a moisture barrier between the crust and filling. Just be sure to spread evenly and seal the edges.
Vent the Crust Properly
Another common mistake is failing to vent the top crust. This allows steam from the hot filling to get trapped, creating a soggy bottom. Here are some tips for venting the top crust:
- Cut slits or shapes in the top crust with a knife
- Poke holes using a fork
- Brush bottom crust with egg wash before adding top crust
- Cut a circle in the center just smaller than the pie dish opening
The vents allow steam to escape so it doesn’t saturate the crust. A wash of egg whites or yolk seals the layers and enhances browning. Be creative with cut shapes or opt for a classic lattice design.
Use a Baking Sheet
Baking your chicken pot pie directly on the oven rack can also cause sogginess. The hot air circulates under the crust, which promotes moisture saturation. Place the pie dish on top of a baking sheet or pizza stone before baking. This creates a layer of insulation between the pie and the oven rack.
Brush Crusts with Egg Wash
Giving the pie crust an egg wash before baking can help block moisture and prevent sogginess. Just lightly brush the bottom and top crusts with beaten egg. Allow the egg to dry slightly before adding fillings or baking. The egg seals the pastry and enhances browning for a crisper crust.
Dock the Crust
“Docking” a pie crust means pricking it all over with a fork before baking. This helps prevent air bubbles from forming under the crust that can lift the dough up. Docking allows steam to escape for a firmer, crispier crust. Just be sure not to over-dock, or the crust can become tough.
Partially Bake the Bottom Crust
Baking the bottom crust partially before adding fillings is another handy trick. To partially bake, prick crust with a fork and line with parchment and pie weights. Bake at 400°F for 15-20 minutes until lightly browned. Let cool before adding fillings. This firms up the crust so it’s less likely to become saturated.
Keep an Eye on Baking Time
Overbaking pot pies can also lead to a soggy bottom crust. If the filling ingredients are cooked too long, they will release moisture into the crust. Follow recipe instructions closely and use a timer. Baking time is typically around 30-45 minutes. The filling should bubble gently without overflowing.
Allow Proper Cooling
It’s important to cool chicken pot pies properly before serving. The filling needs time to set up to avoid saturation. Allow the pie to rest at room temperature for about 15 minutes after baking. For complete cooling, let it sit for 2-3 hours. Chilling in the fridge overnight also helps flavors meld.
Use a Hot Oven
Starting with a hot oven helps ensure a crispy crust. Try preheating to 425°F before baking your chicken pot pie. High initial heat firms up the pastry layers and promotes browning. Reduce the temperature after 15-20 minutes if the crust is browning too fast.
Pick the Right Dish
A quality baking dish can also prevent sogginess. Choose something sturdy made from glass, ceramic, or metal with a non-stick coating. Dark metal pans absorb heat well for better browning. Avoid thin, warped pans that allow heat directly under the crust. An even, steady heat source is best.
Ingredients to Include
Using the right fillings and thickeners will prevent a soggy pie crust. Here are some good ingredients to include:
- Cooked chicken – cubed breast or thigh meat
- Onion and celery – sautéed in butter
- Carrots – chopped small or sliced thin
- Peas and corn – frozen varieties work well
- Thickener – flour, cornstarch, or mashed potatoes
- Seasonings – thyme, sage, salt, and pepper
- Chicken broth – adds moisture without excess water
Ingredients to avoid would be raw vegetables with high water content. Steaming, cooking, and draining vegetables first prevents excess moisture in the filling.
Use a Dry Top Crust
A wet pie dough produces a dense, soggy crust when baked. When rolling out the top crust, try to handle it as little as possible. Use flour to prevent sticking, but avoid over-flouring. Too much flour in the dough inhibits gluten formation. Let the rolled crust dry slightly before placing on the pie.
Reinforce Thicker Pie Crusts
Thicker pie crusts tend to stay crisper than thinner ones when baked. Aim for about 1/4 inch thickness if possible. Thicker crusts may need reinforcement so they don’t slump. This can be done by folding the edges under to reinforce the sides or pressing designs into the rim.
Blind Bake the Crust
Blind baking means pre-baking the crust before filling. To blind bake a bottom crust, line it with parchment and pie weights. Bake at 375°F for 20 minutes until set. Remove weights and bake 5 minutes more to crisp. Let cool before filling to reinforce the crust.
Adjust Ingredient Ratios
A flaky crust relies on the right ratio of fat to flour. Too much flour can make dough tough and soggy. Try using 1 part fat to 2.5 parts flour by volume. So for 1 cup of fat, use 2 1⁄2 cups flour. Common fats are shortening, lard, or a butter/shortening mix.
Keep Crust Chilled
Working with chilled pie dough reduces gluten development for a tender, flaky crust. Keep the dough chilled until ready to roll out. Work quickly to prevent warming. Chill crusts in the fridge after rolling and assembling. Chilled gluten strands relax when baked, creating that desirable flake.
Don’t Overwork the Dough
Over-handling pie dough makes gluten strands tough. Use a gentle touch when bringing the dough together and rolling it out. Work just until the dough comes together and rolls out smoothly without cracks. Let it rest between rolls for the gluten to relax.
Add Acid to the Dough
A small amount of acid like vinegar or lemon juice gives pie crust extra flake. Acid interferes with gluten formation, keeping the pastry tender. Add about 1-2 tsp of vinegar or lemon juice per 1 cup of flour. Apple cider or distilled white vinegar work great.
Keep Fats Chilled During Mixing
The fat should stay as cold as possible while mixing the dough. Cut it into cubes first and work quickly, touching the fat as little as possible. If using a food processor, pulse in short bursts. Warm fat leads to less distinct layers and a dense crust.
Rest the Dough Before Rolling
Let pie dough rest in the fridge for at least an hour before rolling it out. This allows the gluten time to relax for easier rolling. It also firms up the fats, making them easier to incorporate. Cover tightly so the dough doesn’t dry out during the rest.
Roll Evenly and Slowly
Uneven rolling can stretch the dough and cause shrinking or tearing in the oven. Roll gently from the center outward in all directions. Apply even pressure with the rolling pin. Rotate the dough a quarter turn between rolls. Don’t roll too thin, which makes crusts prone to sogginess.
Table of Baking Tips
Baking Tips | Details |
---|---|
Hot oven | Bake at 425°F for 15-20 minutes to set crust |
Egg wash | Brush crusts with beaten egg to seal and brown |
Venting | Cut slits in top crust to allow steam to escape |
Baking sheet | Place pie on sheet to prevent bottom sogginess |
Proper cooling | Let pie rest 15 minutes before slicing |
Table of Crust Tips
Crust Tips | Details |
---|---|
Solid fat | Use butter, shortening, or lard for flake |
Keep ingredients cold | Chill fat and dough before rolling |
Don’t overwork | Handle dough gently to limit gluten |
Rest dough | Let dough chill before rolling out |
Blind bake | Pre-bake bottom crust for crispness |
Conclusion
Preventing a soggy pie crust takes a bit of finesse, but is certainly achievable with the right techniques. Start with a flaky pastry made with cold solid fat. Shield the crust from moisture with fillings that are cooled, cooked, and drained. Vent the top crust and bake on a sheet on a hot oven. Allow proper cooling before cutting. Follow these tips and you’ll be rewarded with a perfectly crispy chicken pot pie crust every time.