Old-Fashioned Chicken Potpie Tips
How can you keep the bottom crust from getting soggy?
The most common way to prevent a soggy crust is
blind baking, which is pre-baking the crust so that it sets and crisps up before you add any filling. Another way to prevent a soggy crust is to create a barrier between the crust and the filling by brushing the unbaked crust with beaten egg before adding filling.
What other kinds of vegetables can you put in an old-fashioned chicken potpie?
There are limitless variations on what goes into a great old-fashioned chicken potpie. We recommend the classic variety of onions, peas, carrots, potatoes and green beans. When in doubt, you might want to stick with heartier
root vegetables that can handle a longer bake time without falling apart.
How do you store old-fashioned chicken potpie?
You can store chicken pot pie in an airtight container in the refrigerator for 3-4 days. To freeze it directly after eating, freeze it in its pie plate. Once frozen solid, remove from pie plate and store in an airtight container or freezer bag for up to 3 months. Here are some tips on
how to pack frozen meals.
—Ellie Crowley, Taste of Home Culinary Assistant
Nutrition Facts
1 serving: 592 calories, 38g fat (22g saturated fat), 136mg cholesterol, 823mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 22g protein.