Chicken pot pie is a classic dish that’s long been a favorite of people around the world. However, making the perfect pot pie dough can be a challenge. In this blog post, we’re going to share with you our recipe for making the best chicken pot pie dough you’ve ever tasted. We’ll walk you through each step of the process, from mixing the dough to rolling it out and shaping it. Trust us, once you’ve tried our recipe, you’ll never want to make chicken pot pie dough any other way!
How To Make Chicken Pot Pie Dough
Chicken pot pie is a savory, comfort food meal that is easy to make and incredibly satisfying. If you’re planning to make a chicken pot pie, it’s important to have a good dough recipe.
The dough for chicken pot pie should be flaky and crispy, but also tender and flavorful. It should be able to withstand the heat of the oven and still taste good.
To make chicken pot pie dough, you will need:
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
1/2 cup butter
1/4 cup cold water
In a medium bowl, whisk together the flour, salt, and baking powder. Add the shortening and butter, and use a pastry blender to cut the fat into the flour mixture until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and cold water. Add the egg mixture to the flour mixture, and stir with a fork until the dough comes together.
Turn the dough out onto a lightly floured surface, and knead gently until smooth. Shape the dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees F.
On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut the dough into circles to fit the bottom of individual ramekins or a large baking dish.
Fill the ramekins or baking dish with the chicken pot pie filling, and top with the dough circles. Brush the tops with beaten egg, and bake until golden brown and the filling is bubbling, about 30 minutes.
Let the chicken pot pies cool slightly before serving. Enjoy!
What Is The Best Type Of Flour To Use When Making Chicken Pot Pie Dough?
- All-Purpose Flour: This type of flour is versatile and can be used for a variety of recipes.
- Pastry Flour: This type of flour is lower in protein than all-purpose flour, which makes it perfect for pastries and pie crusts.
- Whole Wheat Flour: This type of flour will add a nutty flavor and texture to your chicken pot pie dough.
- Almond Flour: This type of flour is lower in carbohydrates and higher in protein than other types of flour, which makes it a healthier option.
- Gluten-free Flour: This type of flour is perfect for those who are gluten-intolerant or following a gluten-free diet.
How Can I Make My Chicken Pot Pie Dough More Flaky?
Flaky pie crust is the holy grail of baking. It’s light, buttery, and melts in your mouth. While it can be difficult to achieve, there are a few tricks you can use to make your chicken pot pie dough more flaky.
First, start with cold ingredients. This includes your butter, water, and flour. This helps to create small pockets of air in the dough, which will result in flakiness.
Second, use a pastry blender or fork to cut the butter into the flour. This process, known as “cutting in,” helps to create small pea-sized pieces of butter throughout the dough. The butter will melt in the oven and create steam, which will lift the dough and create flakiness.
Third, use ice water in the dough. Ice water will help to keep the dough cold, which will result in flakiness.
Finally, handle the dough as little as possible. The more you handle the dough, the warmer it will become, and the less likely it will be to turn out flaky.
By following these tips, you can make a flaky chicken pot pie dough that is sure to impress.
What Is The Difference Between A Top And Bottom Crust For Chicken Pot Pie?
A chicken pot pie is a savory pie filled with cooked chicken, vegetables, and a cream sauce. The crust is the top or bottom layer of pastry that covers the filling.
Top crust and bottom crust are two different types of crust for a chicken pot pie. A top crust is a pastry that covers the filling, while the bottom crust is a pastry that is baked first, then the filling is added, and the top crust is placed on top.
The main difference between a top crust and a bottom crust for a chicken pot pie is the way the pastry is baked. A top crust is baked on top of the filling, while the bottom crust is baked first, then the filling is added, and the top crust is placed on top.
Another difference between a top crust and a bottom crust for a chicken pot pie is the texture of the pastry. A top crust tends to be crispier and flakier than a bottom crust, which is more dense and chewy.
Top crust and bottom crust are both delicious options for a chicken pot pie, and which one you choose is a matter of personal preference. Some people prefer a top crust for its crispiness, while others prefer a bottom crust for its chewiness.
Can I Use Store-bought Pie Crust Instead Of Making My Own?
Yes, store-bought pie crust can be used instead of making your own. However, there are a few things to keep in mind when using store-bought pie crust.
First, store-bought pie crust is usually pre-baked, so you will need to adjust the cooking time accordingly. Second, store-bought pie crust may not be as flavorful or flaky as homemade pie crust.
If you are looking for a quick and easy option, store-bought pie crust can be a good choice. However, if you want a pie crust that is more flavorful and flaky, you may want to make your own.
What Is The Best Way To Store Leftover Chicken Pot Pie Dough?
The best way to store leftover chicken pot pie dough is to wrap it tightly in plastic wrap or place it in an airtight container. This will prevent the dough from drying out or becoming contaminated with bacteria.
It is important to store the dough in the refrigerator, as this will help to keep it fresh for a longer period of time. The dough can be stored in the refrigerator for up to 3 days.
Before using the dough, be sure to allow it to come to room temperature. This will help to make it easier to work with and will result in more tender and flaky crust.
It is also important to keep in mind that the dough will only stay fresh for so long. If you do not intend to use it within 3 days, it is best to freeze it. Frozen dough can be stored in the freezer for up to 3 months. When you are ready to use it, simply thaw it in the refrigerator overnight before using.
In conclusion, making chicken pot pie dough is not as difficult as it may seem. With a little patience and practice, anyone can create the perfect crust for their chicken pot pie. So gather your ingredients and get ready to whip up a batch of this delicious dough!