Question 1

CAN YOU MAKE CHICKEN POT PIE AHEAD OF TIME?

Accepted Answer

This chicken pot pie makes ahead beautifully. Simply follow the recipe through to where you would bake it, then wrap tightly and either chill in the fridge for up to 12 hours before baking, or freeze for up to 3 months.

Question 2

HOW DO YOU KEEP THE BOTTOM CRUST OF CHICKEN POT PIE FROM GETTING SOGGY?

Accepted Answer

The crust of this chicken pot pie actually stays pretty well intact thanks to the large chunks of butter that create nice flakes. If you use a pre-made crust or a different recipe, consider pricking the bottom crust before layering in the filling so steam can escape and cut down on sogginess.

Question 3

HOW DO I MAKE MY BOTTOM PIE CRUST CRISPY?

Accepted Answer

If you want an extra crispy bottom crust, you can brush it with an egg wash before adding the filling. This pie crust recipe produces a very flaky crust that gets a nice crisp on the top and bottom, so be sure to follow the instructions carefully. You will also be baking the pot pie on the bottom 3rd of the oven, which should help crisp up the crust.

Question 4

SHOULD I BAKE THE BOTTOM PIE CRUST FIRST?

Accepted Answer

You do not need to bake or blind bake the crust before baking the whole chicken pot pie.

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