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  • Let the pot pie rest. This chicken pot pie, like all proper pot pies, is fairly soupy when it comes out of the oven — not to mention 425 degrees Fahrenheit — way too hot to eat. Let it rest for a solid 15 minutes before digging in. The leftovers (if any) will be firmer. - Source: Internet
  • This is a big ol’ deep-dish chicken pot pie. So use a deep-dish pie plate. if you use a standard 9-inch Pyrex pie tin, you will have extra filling. This is not a bad thing. - Source: Internet
  • Bake the entire recipe, but use a casserole dish. A pie plate is not strictly necessary. You can line and cover a casserole with pie dough just as easily, and the result will be very rustic and homey, just like chicken pot pie. - Source: Internet
  • The Puff Pastry Alternative. Many great chicken pot pie recipes call for store-bought puff pastry, such as this excellent recipe from one of my go-to food blogs, Once Upon a Chef. Puff pastry is a delicious way to go, producing flaky, buttery layers similar to a pie dough. - Source: Internet
  • In a large sauce pot, melt the butter over medium-high heat, swirling to make sure no areas of butter burn. Add the flour and whisk to a paste; this is your roux. Cook the roux until a light golden color, about 1 minute. - Source: Internet
  • Perfect pie dough. A lot of people are intimidated by homemade pie dough for chicken pot pie. Don’t be. Homemade pie crust is actually easy to make, and the flavor and texture of a buttery pie crust here is worth the effort. Mostly you just have to 1) not overwork the dough, and 2) let it rest. - Source: Internet
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