How do you keep your chicken pot pie from getting soggy?

[MidnightWanderer88]

Needa help! I’m having trouble keeping my chicken pot pie crust from turning soggy. Tried a few tricks, like pre-baking the bottom crust and brushing it with egg wash, but haven’t nailed it yet. Any seasoned cooks here with tips on maintaining that perfect, flaky texture? Would love to hear your methods!

 

[Marich]

Hey, totally get the struggle! Try this: after pre-baking the crust, add a thin layer of cheese before putting in the filling—it acts as a barrier and keeps things crispy. Also, make sure your filling isn't too watery. Works like a charm!

 

[Aro]

Oh, soggy crust can be such a disappointment! Pre-baking the bottom crust and brushing it with egg wash are great starting points, but there are a few more tricks you can try. One suggestion is to create a barrier between the filling and the crust by layering thinly sliced cheese or breadcrumbs on the bottom before adding the filling. This helps absorb excess moisture and keeps the crust crisp. Another tip is to make sure your filling isn't too watery—thickening it with a bit of flour or cornstarch can help. Additionally, try venting the top crust to allow steam to escape while baking. Experimenting with these methods might just help you achieve that perfect, flaky texture you're after! Good luck!