How do you make a meat pie without a soggy bottom?

How do you make a meat pie without a soggy bottom?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

How do you make beef pot pie?

– Preheat oven to 425°. – Reduce heat to medium; add remaining 1 teaspoon oil, garlic and onion and cook for 1 minute while scraping bottom of pan with wooden spoon. – Flour countertop and roll out puff pastry to a 12″-x-12″ square. – Place skillet on a rimmed baking sheet and bake until pastry is golden brown, 20 minutes.

How to make beef pot pie from scratch?

Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.

  • Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned.
  • In small bowl,combine gravy,cornstarch,sugar and pepper; mix well.
  • Spoon mixture into pie crust-lined pan.
  • Bake at 400°F.
  • Is Pepperidge Farm still making pot pies?

    1 package (17.3 ounces) frozen puff pastry,thawed

  • 2 pounds boneless skinless chicken breasts,cut into 1-inch pieces
  • 1 teaspoon salt,divided
  • 1 teaspoon pepper,divided
  • 4 tablespoons butter,divided
  • 1 large onion,chopped
  • 2 garlic cloves,minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • What is the difference between pot pies and meat pies?

    1 tablespoon vegetable oil

  • 2 poblano peppers,seeded and chopped
  • 1 onion,chopped
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic,chopped
  • 1 1/2 pounds ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons tomato paste