The Cooking Vessel You Should Use For Perfectly Crispy Pot Pie Crust

Pot pie is one of those recipes that can comfort on winter days. Oh, sure, you're less likely to find them toasting in the oven in the heat of an Arizona desert or puffing away on a boiling August day in LA, but further North where the winter winds howl, fog creeps in, and icicles march onto roofs, the pot pie is essential to getting your veggies, meats, and carbohydrates warm and ready to fuel the body. 

According to Supper Thyme Ok, the kind of pot pie we dig into today (whether that be chicken, beef, or vegetarian) consists of a pie crust filled with an almost stew-like mixture and topped with a buttery pastry. This kind of dish might very well have been a favorite of the Ancient Greeks and was at the time called "Artocreas" though they neglected the now oh-so-important breaded top crust. The pot pie can be made in a variety of ways, and there is a different recipe out there for each and every variation. Some work better than others, but if you're struggling to ensure your pot pie has a perfectly crispy crust you might very well want to try using a Dutch oven (via The Kitchn).

The Dutch oven

Have you ever pulled your pot pie out of the oven only to find the top crust, which is supposed to be golden brown and flakey, disappointingly soggy instead? We've all been there. Working with pastry and juicy stuffing can be incredibly difficult. But the best way to squash the issue before it even begins is by using a Dutch oven to bake your next pot pie. Delicious Made Easy recommends building your pot pie directly into your Dutch oven. Cook up all the onions, garlic, and any other medley of vegetables with some oil in the pot, then add a protein. Once you've finished the filling, it'll be time for some pastry. You can use the lid of the Dutch oven to cut the pastry into the appropriate size, then place the dough on top of the filling and place the whole thing in the oven to bake until the top is golden.

According to Good Housekeeping, you don't have to worry about cooking the inside of the pie (because it's already done) and all you have to concern yourself with is a crispy pastry. The Dutch oven is made to brown meat and veggies on stove tops and is perfect for a pot pie because it can immediately go from the griddle to the oven and you won't even have to worry about transferring your recipe to another dish. The Dutch oven will keep your pie warm and look rustically charming while doing so.