Chicken Pot Pie Crust Recipes
Looking for the perfect Chicken Pot Pie Crust Recipes? Here are a few varieties for making the perfect crust for your pot pie.
Just use your favorite chicken pot pie recipe and substitute crust recipes. Try them all!
Cheddar Crust for Chicken Pot Pie
4 tablespoons butter
2 cups flour
1/4 cup ice water
1 cup shredded Cheddar cheese
1 egg yolk, lightly beaten
To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish.
Place over your chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
Bake in preheated oven until top is golden; 30 to 35 minutes.
3/4 cup white or yellow cornmeal
3/4 cup flour
1 Tbsp. baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil
In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the chicken pot pie filling of your choice. Bake until the top is golden brown, about 22 to 25 minutes.
Puff Pastry Crust
2 sheets frozen puff pastry
1 egg (beaten)
Preheat your oven to 425 degrees and take puff pastry sheets out of the freezer to defrost.
Pour your chicken pot pie filling in a large casserole dish that holds at least two quarts. Unfold defrosted puff pastry sheets and gently lay over the top. Brush top with a beaten egg to shine the crust.
Cut small slices in the pie to let steam escape and then bake for 10 minutes. Cover with aluminum foil and bake 25 minutes more.
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