How can I keep the bottom pie crust from becoming soggy?

After making this recipe countless times for her family, one of our experts has these tips: Use a Glass Pie Plate: Allows the heat to distribute ensuring a flaky bottom crust, even when it’s filled with pot pie filling. Make, Bake and Serve the Pie: Don’t let the unbaked pie sit with the filling in it. The crust will soak up some of the moisture from the filling. Fill the crust with the filling, bake it, then serve it.

Can I make this chicken pot pie ahead of time?

For the flakiest pie crust, it’s best to bake and serve this pot pie right after making it. The filling contains a high proportion of liquid that will soak into the pie crust over time, causing it to become soggy.

Can I make this with only top crust?

Yes! Spray the pie plate with cooking spray before adding the filling. When finishing the top edge, press the edge of the crust to the pie plate to anchor, preventing the filling from bubbling over the edge and the crust from shrinking. This is a terrific way to make a lighter version of the recipe, and you’ll never have a soggy bottom crust! To serve a one crust pot pie, break through the top crust with a large serving spoon, scooping out the luscious filling with it, like you would with a casserole.

If I only have a metal pie pan, can I use it?

If you have a dull aluminum pie pan, it’s almost as good as a glass or ceramic. It will absorb the heat from the oven, allowing the pie crust to brown and get flaky. If your pan is shiny metal or disposable foil, you can still use it, however, the heat is reflected while the pot pie bakes, making it harder to brown. This can lead to the bottom crust getting soggy from the filling.

Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 25 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1/3 cup butter or margarine; 1/3 cup chopped onion; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 3/4 cups from 1 carton Progresso™ Classic Chicken Broth; 1/2 cup milk; 2 1/2 cups shredded cooked chicken or turkey; 2 cups frozen mixed vegetables, thawed

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Prep Time 25 min
Total 1 hr 5 min
Ingredients 10
Servings 6

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups from 1 carton Progresso™ Classic Chicken Broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Instructions

Step
1

Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Heat oven to 425°F.
Step
2

Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.
Step
3

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
Step
4

Stir in flour, salt, and pepper until well blended.
Step
5

Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Step
6

Stir in chicken and mixed vegetables until thoroughly combined. Remove from heat.
Step
7

Spoon chicken mixture into crust-lined pie plate.
Step
8

Place second crust over the chicken mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.
Step
9

Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other index finger, push the pastry toward the outside to form a scalloped edge.
Step
10

With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.
Step
11

Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.
Step
12

Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. Let stand 5 minutes before serving.

Classic Chicken Pot Pie

Ingredients

Crust

Filling

Instructions

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice

Classic Chicken Pot Pie

Ingredients

Crust

Filling

Instructions

Tips from the Pillsbury Kitchens Show

Nutrition Show

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice