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Chicken Pot Pie: 5 Powerful Reasons to Prebake the Bottom Crust!

Unbaked pie crust in a metal pan, ready for making chicken pot pie, with a rolling pin and pastry cutter on a floured surface.
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Avoid soggy pie nightmares with this foolproof Chicken Pot Pie guide; learn why prebaking the crust matters and how to do it right!

 

Ingredients

Scale
  • Pie dough for bottom and top crust
  • 2 tbsp butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 cups shredded cooked chicken
  • 1/2 cup frozen peas
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • Salt and pepper to taste
  • 1 egg (for egg wash)
  • Pie weights or dried beans for prebaking
  • Parchment paper

Instructions

  1. Roll out pie dough and press into pie dish. Trim edges and prick bottom with a fork.
  2. Line the crust with parchment paper and fill with pie weights.
  3. Bake at 375°F for 12–15 minutes. Remove weights and parchment, and bake another 5 minutes.
  4. In a pan, melt butter and sauté onion, carrots, and celery until soft.
  5. Stir in flour and cook for 1–2 minutes, then add chicken broth and milk.
  6. Cook until thickened. Stir in chicken, peas, salt, and pepper. Remove from heat.
  7. Pour mixture into prebaked crust.
  8. Top with second crust or puff pastry. Seal and crimp edges. Cut slits on top.
  9. Brush with egg wash.
  10. Bake at 375°F for 25–30 minutes until golden and bubbly.
 

Notes

Prebaking the bottom crust helps avoid sogginess and ensures a flaky base. For best results, bake on the lower oven rack.

Nutrition

Find it online: https://www.adorarecipes.com/chicken-pot-pie/