This Creamy Chicken pot pie with puff pastry and vegetables is comfort food bliss! Read on to find out how to ensure you dont get a soggy bottom! Were going shop-bought on the puff pastry and homemade on the filling, and oh my gosh, this filling is sooooo good. I could literally eat it by the ladle full.
In fact, I do by the ladle – in the form of my chicken pot pie soup – one of my absolute favourite soups that I discovered whilst trying to make this pie. I made the filling and found that I couldnt stop eating it (like to the point where there wasnt enough left to fill a pie), so I just dished it up and labelled it soup!
Published Nov. 16, 2022. Puff pastry is a culinary powerhouse. It makes the the airy exterior of your favorite Blueberry Hand Pies and the buttery bottom crust of a savory Asparagus–Goat Cheese Tart.
Can I freeze the chicken pie?
Yes, you can make and cook the pie, then cool, cover and freeze. Defrost thoroughly in the refrigerator, then cover in foil and reheat at 180C/360F for approx 30-35 minutes – until its piping hot in the middle. Remove the foil for the last 10 minutes of cooking.
How to prevent a soggy bottom
Pro Tip: To prevent the soggy bottom (that must be in the UK common phrasebook now – thanks Mary Berry), its best to blind bake the pastry base. Just line your pie dish with the pastry, prick with a fork:
Cover in baking parchment (scrunch it up first, then un-scrunch – this makes it easier to get in the corners) and fill with baking beans or dried beans or a mixture of dried beans and uncooked rice. Ten minutes in the oven is enough.
Once the base is blind baked and the filling is cooked, pour the filling into the dish, then place a pastry lid on, crimp the edges (see the video for how) and brush with egg wash:
Bake for around 25 minutes until golden brown:
Put this on the table and youre bound to have a happy family dinner – only slightly ruined by everyone clamouring to pick the last bits of pastry off the side of the dish (or is that just my tribe?).
How to perfect the puff pastry pie top with Jus-Rol
FAQ
Does puff pastry work as pie crust?
Can I use puff pastry on the bottom?
How do you keep a puff pastry from getting a soggy bottom?
What pastry is used for the bottom of a pie?
Can you use puff pastry for pie crust?
Yes! In fact, both puff pastry and other pie dough can be used for pie crusts. It just depends on what you want the final pie to be like. Double crust pies may benefit from homemade puff pastry dough, to make a gorgeous pie crust with an even more delicious pie filling.
How do you use puff pastry?
There are virtually endless ways to use puff pastry. In place of pie crust with a lot of recipes calling for pie dough. Appetizers (such as spinach puffs or caramelized onion tarts) Generally speaking, puff pastry should be rolled out to a thickness of ⅛” to ¼”. Once rolled, it can be formed into whatever shape the instructions call for.
What is the difference between pie crust and puff pastry?
Pie crust and puff pastry both use flour, water, salt, and fat. But there are some key differences in how they are prepared. For example, pie crust is usually baked while puff pastry is cooked under pressure. This makes one version crisper than the other. Both pies and pastries contain eggs, milk or cream, butter, sugar, and yeast.
How do you make a pie with puff pastry?
Roll out two more pieces of puff pastry and merge together, then place as a lid over the apple pie. Cut off any dough hanging over the sides. Cut some decorative holes in the lid, then bake in the middle of the oven for 30 minutes Bring out the pie, and let it rest for at least 20 minutes before serving- Enjoy!