A soggy bottom crust is one of the most common issues when baking a chicken pot pie. Thankfully, there are some simple tricks you can use to help keep that bottom crust nice and crisp.
Use a Hot Oven and Bake on a Baking Sheet
One of the best things you can do is make sure to bake your pot pie in a very hot oven, around 425°F. The high heat will help set the bottom crust quickly before the filling can make it soggy. You’ll also want to bake the pot pie on a baking sheet, rather than directly in a pie dish. The hot pan will crispen up the bottom crust as it bakes.
Partially Blind Bake the Crust
Blind baking just means baking the pie crust empty before adding the filling. Try brushing the bottom crust with egg wash or milk, then partially blind bake it for 5-10 minutes until lightly browned. This par-cooks the crust so it won’t get as soggy when you add the hot filling.
Use a Moisture Barrier
You can create a moisture barrier between the filling and the bottom crust using things like butter, egg wash, cheese, or crushed crackers. Brush the bottom crust with melted butter or egg wash before adding the filling. Or sprinkle shredded cheese or crushed crackers over the crust to absorb extra moisture.
Allow Filling to Cool Slightly
Hot, steaming filling will saturate the crust very quickly. Allowing the filling to cool slightly after cooking will lower this risk. You still want it hot enough to cook the raw crust, but cooling it a bit before baking can help. You can also mix in colder ingredients like sour cream or cream cheese right before baking.
Dock the Crust
“Docking” means pricking the raw pie crust all over with a fork. This allows steam to escape and prevents the crust from bubbling up. Docking the bottom crust before adding the hot filling can help minimize sogginess.
Use a Moisture-Wicking Pie Crust Recipe
Some pie doughs are more prone to getting soggy than others. Using more fat like cold butter or shortening makes a more tender crust, but it can increase sogginess. A crust with more flour absorbs moisture better. You can also add extras like cornmeal or oats to wick away moisture.
Allow Pie to Set Before Serving
This last tip is more about preventing your crust from getting soggy after baking. Allow the pot pie to set for at least 15-20 minutes once it comes out of the oven. This allows the filling to firm back up and the crust to finish cooking. Cutting into it too soon can make the crust soggy again.
Conclusion
With a few simple precautions, you can help prevent that dreaded soggy bottom crust when making your favorite chicken pot pie recipe. Using a hot oven, partially blind baking the crust, and allowing proper cooling and setting times are some of the keys. With these tips, you’ll keep that bottom crust perfectly crispy and delicious.