CHICKEN POTPIE TIPS:
--WHAT'S THE DIFFERENCE BETWEEN PIE CRUST AND PUFF PASTRY?
*Puff pastry is made from many layers of stacked dough and butter and bakes light and airy. Whereas pie crust usually has a single layer of dough and bakes more solid with a slight crunch. Puff pastry is made with flour, water and butter and no leavening agents. Butter is dolloped in between layers to create steam during baking and allows the layers to rise and puff. Pie crust contains the same ingredients but usually contains egg and salt, too. Butter is cut in and mixed into the dough for pie crust.
SHOULD YOU PUT EGGS WASH ON PUFF PASTRY?
*You can put egg wash on if you'd like! Egg wash can be used to help seal puff pastry and gives it a golden-brown shine when baked.
ARE THERE ANY OTHER SHORTCUTS FOR THIS EASY CHICKEN POT PIE?
*Instead of raw chicken, use pre-cooked rotisserie chicken and shred it. It's a quick and flavorful alternative. Skip step 2 in this chicken pot pie recipe if you choose to use rotisserie chicken.
HOW DO IT GET A CRISPY CRUST?
*For a crisper crust, bake on a rimmed baking sheet. Trim the lattice to fit the baking dish, then place on a parchment-lined baking sheet. Bake at 400 for 20-25 minutes. Then, place on top of your hot filling before serving.
