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Post by doesitmatter on Jun 27, 2014 21:40:59 GMT
It's a little cooler here than normal for June and trying to use what I have on hand...was thinking chicken pot pies for the kids and looking for an easy peasy crust.
Thanks!
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Post by ~Tracy~ on Jun 27, 2014 21:47:38 GMT
Yep...I use the two pack of Pilsbury crusts that come rolled up in a box. For the bottom one, I just put it in the bottom and bake it for a short while so it's a little golden. Otherwise it never seems to get crispy if I just put the filling right on top of it.
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Post by lucyg on Jun 27, 2014 21:52:35 GMT
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Post by dynalady on Jun 27, 2014 21:58:53 GMT
Yep...I use the two pack of Pilsbury crusts that come rolled up in a box. For the bottom one, I just put it in the bottom and bake it for a short while so it's a little golden. Otherwise it never seems to get crispy if I just put the filling right on top of it. If you put the bottom crust in the pie pan and put it in the freezer while you make the filling it won't get soggy either. |
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Post by Basket1lady on Jun 27, 2014 22:15:57 GMT
I use puff pastry, just over the top of the pie. I make it in individual ramekins and cut the puff pastry into four squares. Brush some egg wash around the edge of the ramekin and lay the pastry over the top, lightly pressing it into the egg wash. Add the egg wash on top if you like to do that.
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Post by shevy on Jun 27, 2014 22:32:10 GMT
Tanya had a great flaky crust on her blog but I never saved it. It had cream cheese and herbs and some other stuff.
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Post by Eddie-n-Harley on Jun 27, 2014 23:29:04 GMT
When I make chicken pot pie, I cook the filling in the stove in a pot first... then I pour it into a baking dish, make up the Bisquick drop biscuit recipe, and drop biscuits on top of the filling. Bake according to the biscuit instructions. If the biscuits look doughy on the underside (it can be hard to tell because they will also be wet from the filling), but the tops are getting too brown (because I think you bake at 450), then cover with foil and bake a few minutes longer.
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