Chicken pot pie is a delicious comfort food classic featuring a flaky pastry crust and hearty chicken filling. When making this cozy casserole at home, one of the key steps is properly preparing the bottom pie crust. So should you prebake the bottom crust before adding the filling? Let’s take a closer look at the pros and cons of prebaking to determine the best approach.
Why Prebaking the Bottom Crust is Recommended
Many experienced bakers and chicken pot pie aficionados recommend prebaking the bottom crust before filling and topping the pie. There are a few good reasons for this:
Prevent Sogginess
One of the most common pot pie pitfalls is a soggy bottom crust. The moist filling – often containing cream, chicken broth, vegetables, and other wet ingredients – can make the raw dough soggy as it bakes. Prebaking the crust helps remove some moisture and firms it up first so it better stands up to the wet filling
Crisp Up the Crust
In addition to preventing sogginess, prebaking also crisps up the bottom crust resulting in a nice flaky texture. The high heat of prebaking causes the fat in the pastry to melt which creates those coveted flaky layers. Skipping this step often leads to a softer, less crispy crust.
Allow Bottom to Brown
Prebaking allows the bottom crust to gently brown before the filling and top crust are added. This extra browning on the bottom adds flavor and visual appeal when serving. If you skip prebaking the bottom crust rarely reaches that nice golden brown stage.
Reduce Baking Time
Since the bottom crust gets a head start, the total baking time for the filled pot pie is reduced. This prevents the filling from overcooking or drying out. The top crust and filling portions simply need less time to reach the proper doneness.
Prevent Uneven Baking
The moisture in the uncooked bottom crust can lead to very uneven baking, with the edges browning faster while the bottom center remains pale and doughy. Prebaking minimizes this issue so the entire pie bakes more evenly.
Reasons to Skip Prebaking the Crust
Despite the benefits above, there are a couple reasons why you may want to skip prebaking the bottom crust:
Save Time and Steps
Prebaking adds an extra 10-15 minutes plus time for cooling before you can add the filling and top crust, Skipping this step streamlines the process,
Achieve Better Binding
When you place a raw bottom crust into the pie dish, pour in the filling, and immediately top and seal, the moisture from the hot filling can help bind the top and bottom crusts together as it bakes. Prebaking eliminates this natural “glue.”
Enjoy More Flexibility
The raw dough can be shaped and molded more easily around the filling before baking. A prebaked crust is more rigid and delicate.
The Best Approach
So what’s the final verdict? Should you take the time to prebake the bottom crust or not?
For the optimal pot pie according to most experts, prebaking the bottom crust is highly recommended. The benefits of preventing sogginess, achieving a nice golden brown crust with crispy flaky layers, and reducing baking time generally outweigh the downsides.
However, if you are really short on time or want to easily mold the bottom crust around the filling, then skipping the prebake is acceptable. You’ll just need to be extra careful to prevent the bottom from getting soggy. Some tips:
- Vent the crust with fork holes so steam can escape
- Let the filling cool slightly before pouring into the crust
- Brush the bottom crust with egg wash for extra moisture protection
- Bake the pie on a baking sheet to prevent pan juices from sogging the crust
No matter which method you choose, be sure to use high quality ingredients. A hearty filling and flaky, buttery crust make chicken pot pie a cherished favorite. With the right prep and recipes, you’ll be enjoying this soul-warming dish all season long.
Key Ingredients for a Good Rise
Each ingredient in the batter plays a role in the rise. Eggs provide structure, flour adds stability, and milk or water creates the steam that makes the magic happen. Missing or mishandling even one of these ingredients can leave you with dense, flat popovers.
1: Why Prebake the Bottom Crust?
Prebaking the bottom crust creates a sturdy foundation for your filling. When the filling is added to a raw crust, its moisture can seep into the dough, leaving it undercooked and soggy. Prebaking helps the crust set, forming a barrier that keeps it flaky and crisp. This is especially important for wet fillings like creamy chicken pot pie mixtures.
What Most People Get Wrong About Chicken Pot Pie
FAQ
How do you keep the bottom crust of a chicken pot pie from getting soggy?
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.
Should I prebake bottom crust for chicken pot pie?
Double crust pies should be blind-baked (pre-baked) for a few minutes to keep the bottom crust from getting soggy. Top crusts can be made of pastry dough, puff pastry, biscuits, mashed potatoes, or even mashed cauliflower for a low-carb version. If you are using puff pastry, be sure to thaw it out before using.
Should I bake the bottom pie crust first?
Yes, pre-baking the bottom crust, also known as blind baking or par-baking, is often recommended, especially for pies with wet fillings like custard or cream pies, to prevent a soggy bottom.
Do you blind bake the bottom of a chicken pie?
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.Mar 31, 2023