Make a better casserole.
Warm butter won’t give you the same flaky layering as cold pieces of butter will.
But for a classic pot pie, both a top and bottom crust need to be present.
Credit:Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster
[If you dont,] the bottom gets soggy and not crisp.
ensure to pinch the two crusts together as much as possible to prevent the gravy interior from leaking.
Place it loosely over the pie.
Credit:Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster
Popular pot pie vegetables like carrots, celery, and potatoes “take a long time to properly cook.
However, for best results, a touch of pie-filling restraint is necessary.
“Another common mistake is using too much filling.
It should flow, but not be soupy.
I cook the vegetables and meat separately in a bit of oil and butter until they are tender.
In a separate pot, I make the veloute.
Once they are both done, I fold the two together.
This way, neither the vegetables nor the sauce are over cooked.
This mix can then be cooled until you are ready to fill the pies.”
