The One Thing You Must Do To Make Great Chicken Pot Pie: How To Cover It While Baking

The tantalizing aroma of a golden-crusted chicken pot pie wafting through the kitchen is enough to warm the heart and ignite a culinary curiosity. But amidst the anticipation, a question arises that has divided pie-makers for generations: do you cover chicken pot pie when baking?

The Case for Covering

Proponents of covering the chicken pot pie argue that it helps to:

• Prevent over-browning: The foil or pie crust placed over the top acts as a barrier, shielding the crust from direct heat and preventing it from becoming excessively browned or burnt.

• Create a moist interior: The steam generated within the covered pie helps to keep the filling moist and succulent, preventing it from drying out.

• Ensure even cooking: The covering promotes even heat distribution, ensuring that the entire pie, from the crust to the filling, cooks thoroughly and consistently.

The Case for Uncovering

Advocates of uncovering the chicken pot pie contend that it:

• Promotes a crispy crust: Removing the cover during the final stages of baking allows the top crust to crisp up and develop a golden-brown color.

• Enhances browning: The exposed crust can caramelize and brown more effectively, resulting in a richer flavor and a more visually appealing pie.

• Prevents sogginess: Uncovering the pie towards the end allows excess moisture to evaporate, preventing the crust from becoming soggy or gummy.

The Verdict: A Balanced Approach

After weighing the arguments, it becomes evident that the best approach may lie in a compromise. Covering the pie initially helps to create a moist and evenly cooked filling, while uncovering it towards the end promotes a crispy crust.

Recommended Baking Procedure:

1. Cover the pie: Preheat the oven to the desired temperature and place the unbaked chicken pot pie on a baking sheet. Cover the pie loosely with foil or a pie crust.

2. Bake covered: Bake for the recommended time, or until the filling is bubbling and the crust is lightly browned.

3. Uncover the pie: Remove the foil or pie crust and continue baking for an additional 15-20 minutes, or until the crust is golden brown and crispy.

Crust Options:

• Pie crust: A traditional pie crust made from flour, butter, and water.
• Puff pastry: A flaky and buttery pastry that rises high in the oven.
• Shortcrust pastry: A crumbly and dense pastry that is ideal for savory pies.

Filling Variations:

• Classic chicken pot pie: Chicken, vegetables (carrots, celery, onions), and a creamy sauce.
• Seafood pot pie: Seafood (shrimp, scallops, fish), vegetables, and a seafood-based sauce.
• Vegetable pot pie: A vegetarian or vegan option with a variety of vegetables and a vegetable broth-based sauce.

Tips for a Perfect Chicken Pot Pie:

• Use a deep dish to ensure there is enough space for the filling.
• Season the filling generously to enhance the flavor.
• Don’t overfill the pie to prevent the filling from bubbling over.
• Allow the pie to cool slightly before serving to prevent the filling from spilling out.

What You Need to Know

Q: Why does my chicken pot pie crust get soggy?
A: Overcrowding the pie or not uncovering it towards the end of baking can lead to a soggy crust.

Q: Can I freeze chicken pot pie?
A: Yes, unbaked chicken pot pie can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking.

Q: What can I substitute for milk in chicken pot pie?
A: You can use heavy cream, sour cream, or evaporated milk as alternatives to milk.

Q: How do I thicken the filling of chicken pot pie?
A: You can add a cornstarch slurry (cornstarch mixed with water) or a roux (butter and flour cooked together) to thicken the filling.

Q: Can I use pre-cooked chicken in chicken pot pie?
A: Yes, using pre-cooked chicken can save time, but be sure to adjust the baking time accordingly.