The Best Pie Dough for Chicken Pot Pie & Meat Pies
Are you searching for the best pie dough for chicken pot pie and meat pies? There is nothing quite like setting a fresh, hot savory pie on the dinner table on a chilly fall day. But if you are using the wrong pie dough, you might end up with a dreaded soggy bottom. After spending hours chopping veggies and roasting meat, cutting into a pie only to find a dissolved crust is so disappointing! Standard pie doughs might not hold up under the rich gravy of a chicken pot pie, leading to leakage or a soggy texture instead of a crisp, flaky crust. What is the secret to flaky pie dough that holds up under meat pies? We are so excited to share our recommendation for an award-winning pie crust that will elevate your chicken pot pie to the next level!
The Difference In The Dough
The secret to flaky pie crust on a chicken pot pie starts with the right recipe. When you are dealing with hearty, savory fillings, many pie crusts lack the structural strength to hold up. The secret ingredient used in Pappy’s Pie Dough comes from traditional pie crust recipes our grandmothers used: lard. Lard is the old-school bakery standard. It creates distinct, airy layers as it bakes and forms a moisture-resistant barrier that prevents gravy from leaking. Made with premium, simple ingredients, it tastes just like homemade and delivers a sturdy, golden finish every time.
Why Savory Pies Need a Different Kind of Dough
Many premade crusts contain sugar, limiting their use to sweet pies and desserts. If you make a savory pie with a sweetened pie crust, it can throw the flavors off and ruin the entire meal. Classic chicken pot pies and savory meat pies need a dough without sugar for the best outcome. In fact, a neutral pie crust works best for almost any recipe, sweet or savory. Pappy’s Pie Dough contains no sugar, and the flavor profile is rich and versatile for any recipe. It was created to be a blank slate so your fillings shine without clashing or overpowering.
Frozen Dough Without the Compromise
Pappy’s Pie Dough has given home bakers access to bakery-quality dough for over 50 years. Unlike other crusts, Pappy’s Pie Dough is uniquely packaged as convenient pucks of dough. That means you can roll and form the dough into whatever shape and thickness your recipe requires. You aren’t tied to a brittle crust in a single size pie tin. Starting with a frozen puck of pie dough gives you total creative freedom and peak freshness. The dough is not pre-cooked, so when you bake it fresh, you’ll achieve the absolute best texture and structure for a meat pie. Follow the simple thawing and baking instructions for great texture and taste, and simply refreeze any leftover dough for your next baking day.
The Best Pie Dough for Savory Pies
Pappy’s Pie Crust is our favorite pie dough for chicken pot pies and meat pies. When baking savory pies, the taste and texture of your crust define the entire dish. When you choose Pappy’s, you are choosing a traditional recipe that gives you a neutral, rich flavor pairing perfectly with sweet or savory fillings. The crust holds up under thick gravies without turning soggy or leaking. Because of the convenient packaging, you aren’t locked into a single pan size or shape. You get complete creative freedom to roll out anything from individual pocket pastries to classic double-crust pies. Plus, you get the convenience of a frozen dough that stores easily in your freezer until you are ready to bake. Just thaw, shape, and bake your way to a delicious dinner. Best of all, you can feel confident about feeding your family Pappy’s Pie Crust. Our dough is locally made in the Midwest in a BRC AA-certified facility, meaning every batch supports the local economy while adhering to the highest global standards of safety and quality.
4 Tips for Baking With Pappy’s Pie Crust Dough
Here are a few tips to make sure your pie made with Pappy’s Pie Crust turns out as delicious as possible.
Thaw the dough low and slow. The frozen pods are best thawed in the refrigerator overnight or for 4 hours. In a rush? You can thaw the dough at room temperature for 1 hour too!
Keep it chilled. Pappy’s is best handled thawed, but slightly chilled. If the dough feels sticky after thawing, pop it into the refrigerator for a few minutes just before handling.
Seal the base. If you struggle with soggy bottoms, try brushing an egg white on the bottom and sides of the crust. Then refrigerate for an hour, fill, and bake according to your recipe.
Let it rest. Let your baked pie rest for 15-20 minutes before cutting into it so everything stays together nicely. Cooling allows the gravy to set, ensuring clean slices that look beautiful on your plate.
Homemade Pie Made Easy
When you crave a warm, savory pie for dinner, you don’t need to spend hours messing with homemade dough. Pappy’s Pie Dough is the perfect solution for home bakers who want a quick and easy crust that actually tastes great in a chicken pot pie or meat pie. You get conveniently packaged frozen dough made with a traditional lard recipe, so you never have to sacrifice quality for convenience.
Ready to bring some comfort food to your dinner table? Try out Pappy’s Pie Dough in some of our favorite savory recipes:
Classic Chicken Pot Pie: Makes one large pie or 4 individual pot pies.
Zucchini Tart With Ricotta: A unique savory recipe perfect as an appetizer.
You can find Pappy’s Pie Crust Dough at your local supermarket. If you don’t see it in your freezer section locally, speak with your grocery manager to request it!
