Interesting Pot Pie Recipe

[BakerAunt]

I came across an interesting pot pie recipe:

https://www.epicurious.com/recipes/food/views/skillet-chicken-pot-pie-with-butternut-squash-51143240?utm_source=nl&utm_brand=epi&utm_mailing=EPI_CTN_011920&utm_campaign=aud-dev&utm_medium=email&bxid=5c93032824c17c329bff212e&cndid=44882808&esrc=bounceX&utm_term=EPI_CTN

The filling might be closer to what I've been seeking, as it does not use butter. I would, however, need to use my oil crust on top.

I also saw this recipe, which has too much butter for my diet, but it recommends brushing the underside of butter pie crust with an egg to prevent sogging, then brushing the top for browning.

https://www.epicurious.com/recipes/food/views/mushroom-thyme-pot-pies?utm_source=nl&utm_brand=epi&utm_mailing=EPI_CTN_011920&utm_campaign=aud-dev&utm_medium=email&bxid=5c93032824c17c329bff212e&cndid=44882808&esrc=bounceX&utm_term=EPI_CTN

I don't know how well an oil crust will hold up for a pot pie, since I've not tried my oil crust as a top, and I always parbake the bottom crust. I recall that Skeptic has some issues with a soggy top crust, so maybe this technique might help?

Spread the word

      

  

  

• This topic was modified 6 years, 9 months ago by BakerAunt.
• This topic was modified 6 years, 9 months ago by BakerAunt.

[skeptic7]

Thanks for the recipes. The butternut squash/chicken looks intriguing. My last pot pie crust was unfortunately soggy, but I think I know what caused it. I'm not sure that I'd want an egg wash on the underside of the pie crust. I like the top of the pie crust to be crisp, but the soft texture of the underside where it meets the pot pie filling is part of its charm.
Do you think that kale is a good addition to a pot pie? I am afraid it would over cook and turn out mushy.

[BakerAunt]

I add kale usually at the end of a recipe, but I haven't noted a problem when I've reheated items that include it, other than it isn't as bright in color.

That's a good point about the pie crust's being crisp on top but soft on the underside. I still have a supply of butternut squash, so I'll put this recipe on my list to try with an oil crust. I note in the comments that people state that the 8-inch skillet is on the edge of being too small, so I need to see what I have by way of a 10-inch one.

[Author]

Posts