Chicken Pot Pie with Puff Pastry Recipe (2024)

FAQs

Do you put puff pastry on hot or cold filling? ›

When making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get cold before topping with pastry. Roll out pastry large enough to cover dish and with some spare.

Blind baking is the process of cooking a pie crust or pastry case on its own before you add the filling to ensure there's a crispy, crusty bake. When you make a pie with a filling that has a high liquid content, this step is usually required so that the crust can maintain its crumbly texture throughout the bake.

If you want to make a puff pastry base for your pie

As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.

Always bake Puff Pastry Shells in a preheated 425° F oven. Bake Puff Pastry Cups in a preheated 400° F oven for 20 minutes.

Then unroll the pastry and place it carefully on top of the pie dish - place it on the rim of the dish rather than on the filling. I.e. the pastry should not be touching the filling. Pinch and crimp the corners and edges to hold the pastry in place.

Keeping pies from getting soggy after baking can be achieved by following these tips: Blind bake the crust: If you're making a pie with a moist filling, like fruit pies, blind baking the crust can help prevent sogginess. Blind baking means baking the crust without any filling in it.

Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.

For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. Roll out pastry large enough to cover the dish and with some to spare.

Both pastries are fantastic for making delicious pies - but I would always recommend using shortcrust for your pastry bottom, and puff or rough puff for the top. This will give you a nice crisp bottom which is sturdy enough to hold a filling as well as a lovely flaky top which has the wow factor!

If using the puff pastry as a base for a tart, lightly score a 1cm border around the edge of the pastry using a sharp knife. This will help the border to rise when baked and create a raised edge for the fillings in the middle.

How to use ready rolled puff pastry for a pie? ›

Brush the edge of the pie dish with beaten egg, unroll the pastry and with a sharp knife cut strips of pastry (approx 2cm wide) from the edges and use to form a rim on the pie dish. Brush the edge with beaten egg to help the pastry stick.

Set the oven dial too low, and the pastry is likely to fall flat. Follow this tip: As a rule of thumb, a higher oven temperature (400°F is ideal) results in puff pastry with a higher rise. The higher temperature produces steam, which is the crucial component that makes the puff pastry, well, puff.

When baking Puff Pastry, note that it's done when it's golden and puffy, not wet and doughy. Use the baking time in the recipe as a guideline, and rely on your eyes as well. You can bake Puff Pastry on a baking sheet lined with parchment paper.

Most pastry chefs bake puff pastry at a relatively high temperature for a rather short amount of time, 375 to 400 degrees for about 20 minutes. The pastry is golden when done. Richard prefers baking it at 325 to 350 degrees for almost one hour to ensure that every layer is properly dried and crisp.

My baked pastry is tough.

It usually occurs when you've been a bit heavy-handed with the water when you're initially bringing the pastry together (by adding water to the flour and butter), or if you have over-worked the dough and developed the gluten in the flour.

Let your pie crust cool completely before filling it with your choice of no-bake filling. Option: Seal The Pastry if adding a wet filling to a fully baked pie crust. Make an egg wash with one beaten egg mixed in with 1 teaspoon of water or milk.

When it's time to add the fillings, make sure they're cool before you add them to the pastry – room temperature at a minimum. Add a hot steamy filling to your blind-baked or raw pastry and you'll find yourself with a soggy bottom.

If you put hot filling into your pastry case, you will melt some of the fat prematurely and so the pastry won't be as good as would be if you let it cool. I +1 but note that if you cook your pastry blind first (without filling) you can then fill immediately with hot filling.

Brush the rim of the pie dish with a little water, then cover the whole rim of the dish with the strips of pastry. -Brush the pastry rim with water. -Using a rolling pin, gently roll the remaining pastry around the rolling pin and lift it from the work surface. Unroll the pastry lid over the pie.