Easy, Foolproof Recipe: How To Make Chicken Pot Pie Crust Without Using Shortening

Are you tired of dry, crumbly chicken pot pie crusts? Do you wish there was a way to make a flaky, tender crust without using shortening? Well, now there is! This blog post will show you how to make a chicken pot pie crust without shortening that is sure to impress your family and friends.

Why Make Chicken Pot Pie Crust Without Shortening?

There are many reasons why you might want to make a chicken pot pie crust without shortening. Shortening is a type of fat that is often used in baking to make doughs and pastries flaky and tender. However, shortening can also be high in saturated fat and trans fat, which are not good for your health.

If you are looking for a healthier alternative to shortening, there are a few different options that you can use. One option is to use butter. Butter is a natural fat that is made from milk. It is a good source of vitamins A and E, and it has a rich, flavorful taste.

Another option is to use lard. Lard is a type of fat that is made from pork. It is a good source of saturated fat, but it also has a high smoke point, which means that it can be used for frying and baking without burning.

How to Make Chicken Pot Pie Crust Without Shortening

Now that you know why you might want to make a chicken pot pie crust without shortening, let’s get started on the recipe!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into small pieces
• 1/2 cup cold water

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, whisk together the flour and salt.
3. Add the butter to the flour mixture and use your fingers to work it in until the mixture resembles coarse crumbs.
4. Add the water, one tablespoon at a time, and mix until the dough just comes together.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. On a lightly floured surface, roll out the dough to a 12-inch circle.
7. Transfer the dough to a 9-inch pie plate and trim the edges.
8. Fill the pie crust with your favorite chicken pot pie filling.
9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Tips for Making the Best Chicken Pot Pie Crust Without Shortening

Here are a few tips to help you make the best chicken pot pie crust without shortening:

• Use cold ingredients. This will help to keep the crust from becoming tough.
• Work the butter into the flour mixture until it resembles coarse crumbs. If the butter is too warm, it will melt and make the crust greasy.
• Add the water one tablespoon at a time. This will help to prevent the dough from becoming too wet.
• Refrigerate the dough for at least 30 minutes before rolling it out. This will help to make the dough easier to work with and will prevent it from shrinking in the oven.

Variations

There are many different ways to customize this chicken pot pie crust recipe. Here are a few ideas:

• Add herbs or spices to the flour mixture for extra flavor.
• Use a different type of fat, such as butter or lard, instead of shortening.
• Add cheese to the crust for a cheesy flavor.
• Make a gluten-free crust by using gluten-free flour.
• Make a vegan crust by using vegan butter and milk.

Serving Suggestions

Chicken pot pie is a delicious and comforting dish that can be served for any occasion. Here are a few serving suggestions:

• Serve chicken pot pie with a side salad or soup.
• Top chicken pot pie with mashed potatoes or stuffing.
• Bake chicken pot pie in individual ramekins for a fun and easy appetizer.

Final Thoughts

Now that you know how to make chicken pot pie crust without shortening, you can enjoy this delicious and comforting dish anytime you want! This crust is easy to make, and it is a great way to use up leftover chicken. So next time you are craving chicken pot pie, give this recipe a try!

What People Want to Know

Can I use a different type of flour to make this crust?

Yes, you can use any type of flour that you like. However, all-purpose flour is the most common type of flour used for making pie crusts.

Can I use a different type of fat to make this crust?

Yes, you can use any type of fat that you like. However, butter and lard are the most common types of fat used for making pie crusts.

Can I make this crust ahead of time?

Yes, you can make this crust ahead of time and store it in the refrigerator for up to 3 days. When you are ready to use the crust, simply thaw it in the refrigerator overnight.