Say Goodbye To Shortening – Here’s How To Make The Best Chicken Pot Pie Crust Ever!

Chicken pot pie is a classic comfort food that evokes memories of warm family gatherings and cozy nights in. While the creamy filling and tender chicken are undoubtedly the stars of the show, the flaky, buttery crust plays an equally important role in elevating the dish to culinary perfection.

If you’re looking to create a delicious chicken pot pie without the use of shortening, you’re in luck. This guide will provide you with step-by-step instructions and helpful tips for crafting a perfect crust that will rival any traditional recipe.

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
• 1/2 cup ice water

Instructions

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Add the cubed butter to the flour mixture and use your fingers or a pastry cutter to cut it in until it resembles coarse crumbs.
3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, while mixing until the dough just comes together. Avoid overmixing.
4. Wrap and Chill: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll Out Crust: On a lightly floured surface, roll out the dough to a 12-inch circle for the bottom crust and a 10-inch circle for the top crust.
6. Transfer to Pie Plate: Transfer the bottom crust to a 9-inch pie plate and trim the edges. Crimp or flute the edges as desired.
7. Fill and Top: Fill the pie crust with your desired chicken pot pie filling. Cover the filling with the top crust and trim the edges. Crimp or flute the edges to seal.
8. Bake: Preheat oven to 375°F (190°C). Brush the crust with milk or egg wash and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Tips for a Perfect Crust

• Use cold butter and ice water to create flaky layers.
• Avoid overmixing the dough, as this will result in a tough crust.
• Chill the dough before rolling it out to prevent it from tearing.
• If the dough is too dry, add a little more ice water. If it’s too wet, add a little more flour.
• Don’t be afraid to experiment with different flours. Whole wheat flour or almond flour can add a unique flavor and texture to the crust.

Variations

• Vegan Crust: Replace the butter with vegan butter or shortening to create a vegan chicken pot pie crust.
• Gluten-Free Crust: Use gluten-free flour to accommodate gluten sensitivities.
• Herb-Infused Crust: Add fresh herbs, such as thyme or rosemary, to the flour mixture for an aromatic crust.

Troubleshooting

• Crust is too brown: Cover the edges of the crust with aluminum foil during baking to prevent overbrowning.
• Crust is too pale: Increase the oven temperature or baking time slightly.
• Crust is soggy: Make sure the filling is cooked through before adding the top crust.
• Crust is too tough: Overmixing the dough can result in a tough crust.

Wrap-Up

With a little patience and practice, you can master the art of making a flaky chicken pot pie crust without shortening. This versatile crust will not only elevate your favorite comfort food but also impress your family and friends with its deliciousness.

Frequently Asked Questions

Q: Can I use margarine instead of butter?
A: Yes, you can use margarine as a substitute for butter. However, it may result in a less flaky crust.

Q: How can I store the crust before baking?
A: You can store the unbaked crust in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: What if I don’t have a pastry cutter?
A: You can use a fork or two knives to cut in the butter.