How to Get the Crust Crustier In a Chicken Pot Pie ~ ?!

cook the pie normally, but for the last few minutes, turn the temperature up to 475 degrees!.Www@FoodAQ@Com

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Oh, you mean the raw-ish sides and bottom crust!? Yuck!. They're gonna be that way when you add a soupy chicken stew to a crust and bake it!.

My only suggestion would be to "blind bake" the crust for a few minutes before adding the chicken stew!. Know what I mean!? Roll out the crust and bake it, empty, in the oven for a few minutes - you don't need to get it brown or anything!.

Here's a better definition-

http://en!.wikipedia!.org/wiki/Blind-bakin!.!.!.
http://www!.bonappetit!.com/tipstools/tips!.!.!.

Good luck, and let me know when it's done - I love home made chicken pot pie!.

Www@FoodAQ@Com

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cut the cold butter into the flour with a cold pastry cutter!.!.!.!.(not sure of the right name, has a handle and 4 or 5 pieces of metal, kinda like a whisk!.!.!.) make sure it's cold or it won't get flaky!. for the last few minutes kick up the heat on the broiler to make it golden brown and crispy!. also don't get too close to the filling, and make 3-4 vents so the steam can escape and not make the bottom soggy!.Www@FoodAQ@Com

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Make sure you are laying the crust across the pan in a way that it does not come in contact with the filling!. Stretch it from edge to edge and it will puff up and get crispy when it cooks!. Do not lay it on top of the filling or the filling will bubble over it and keep it mushy!.Www@FoodAQ@Com

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Are you cutting your butter into the pastry crust while it's nice and cold!? That can make a big difference in a pie crust's consistency!.

Michele
http://buzz!.prevention!.com/community/coo!.!.!.Www@FoodAQ@Com

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like, flakier!?
use vegetable shortening!.Www@FoodAQ@Com

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