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Reply to "Chicken Pot Pie recipes - what's your favorite?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Blind bake. I put the bottom crust in to the oven while I make the gravy and filling. Then fill, cover with top crust and bake again.[/quote] OP here - how long do you BB for? Also, do you use beans or pie weights when you BB?[/quote] I bake about 15 minutes, but I do it by sight. I have three pyrex pie plates. Instead of using beans or pie weights, I put the bottom crust in one pie plate, then put another pyrex pie plate on top. This way I can see the pie shell when baking. When I put them in, after about 5 minutes, the crust will look rather greasy and wet. That's the fat (butter or oil) melting and softening. I bake until it that wet look goes away and it looks more dry like a crust. Somewhere ballpark 15+ min, depending on the mixture and temp of the oven. If you use a refrigerator dough crust (which I sometimes do to save time for a weekday pot pie), then I bake according to the instructions on the box.[/quote]
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