Vegetable Pot Pie - My Gorgeous Recipes (2024)

FAQs

Why is the bottom of my pot pie soggy? ›

Pot pie filling tends to include a solid amount of liquid, which is why executive chef Brian Jupiter of Frontier and Ina Mae Tavern urges you to "pre-bake the bottom crust. [If you don't,] the bottom gets soggy and not crisp. Simply par-bake the crust with baking weights, such as dry beans, so that it does not puff up.

Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. 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.

Broccoli & Cheddar Potato Pot Pie 4.3 out of 5 stars, average rating value. Read 102 Reviews. Same page link. This veggie-lovers twist on a classic features tender, premium vegetables and creamy cheddar cheese, served up in a flaky, made-from-scratch 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.

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half. How do you prevent the bottom pie crust in chicken pot pie from getting soggy?

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.

Some pie recipes thicken the filling with flour; others use cornstarch, while others still rely on tapioca.

Most of the fat and calories in pot pie comes from that crust. And don't worry, we wouldn't ask you to give up it -- just make some changes. Crusts made with shortening, lard or puff pastry are overloaded with artery-clogging saturated and trans fats.

Pot pies can be double-crust pies with the filling completely enclosed in pastry crust, or they can simply baked with the crust on top. Double crust pies should be blind-baked (pre-baked) for a few minutes to keep the bottom crust from getting soggy.

Why do you wrap a pot pie in foil? ›

The foil has protected crust from burning, allowing the center crust to brown and the inside of the pie to reach the recommended internal cooking temperature.

Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.

The filling ingredients, including the chicken and the vegetables, are pre-cooked. However, the crust is not and should be baked according to the package instructions in order to be fully cooked. How to cut Costco chicken pot pie? Use a sharp knife with a pointed tip.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

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.

If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.