Skip This One Step And Your Chicken Pot Pie Won't Achieve Peak Deliciousness - Tasting Table

"It's hard to deny that chicken pot pie is pure coziness wrapped inside of a pastry shell. There's rich gravy and tender chicken chunks, bright vegetables and an impossibly flaky crust. It's the kind of meal that will always make your mouth water, especially when the oven timer seems to be taking forever. So when you're seconds away from creamy filling cascading onto your plate, it can be hard to resist the urge to grab a fork and dig right in."

"When it comes to chicken pot pie tips, an important one is to always let your pie cool for at least 15 minutes after removing it from the oven. As it cools, the filling will thicken, preventing you from ending up with a pie that's a runny, soupy mess. In fact, the longer you let your chicken pot pie rest, the thicker the filling will be, so you could even let it sit for up to an hour."

"While letting your chicken pot pie rest helps with the filling, you also don't want to end up with a soggy crust. One way that happens is if you don't cool your filling before pouring it into the unbaked pastry, as hot filling can potentially melt the butter in your crust. Instead, let the filling sit for 20 minutes before adding it to your dish."

Let chicken pot pie cool for at least 15 minutes after baking to allow the filling to thicken and avoid a runny, soupy texture; resting up to an hour yields even thicker filling and prevents burning the mouth. Cool cooked filling for about 20 minutes before pouring it into unbaked pastry to avoid melting butter and creating a soggy crust. Prepare the filling up to three days ahead and store it in a sealed container in the refrigerator. Blind bake the crust to set it before adding wet filling, further preventing a soggy bottom.

Read at Tasting Table