Elevate Frozen Chicken Pot Pie By Borrowing This Simple Baking Trick - Tasting Table

"The biggest issue with them tends to be the crust, which is more prone to getting flabby and soggy than homemade versions, especially if you cook them in the microwave. So first off, don't cook them in the microwave unless you are really in a hurry; an oven or air fryer is always far better."

"It's a two-second trick, but it makes a world of difference by helping your pot pie crust get nice and crispy. Using a crust wash is something you would do with a homemade pot pie anyway, and it works just as well with a frozen crust. That's because it adds a layer of fat to the outside of the crust, which, beyond adding flavor, helps the exterior get a nice golden brown finish that adds texture."

"Depending on the strength of your oven or how long your frozen chicken pot pie is cooking, you can also adjust your egg wash to heighten or lessen the browning. If you find the top is getting too dark, add a bit more water to your egg wash before you brush it on, or make an egg white-only wash."

Frozen chicken pot pies can be significantly improved with simple techniques. The primary issue is achieving a crispy crust rather than a soggy one. Cooking in an oven or air fryer instead of a microwave produces better results. Applying an egg wash before cooking is a quick two-second trick that makes a substantial difference by adding fat to the crust exterior, promoting even browning and a golden finish. Thoroughly beating the egg ensures homogenous application and even browning. Adding milk to the wash enhances consistency. The egg wash composition can be adjusted based on desired browning intensity—adding water or using egg whites reduces browning, while cream, half-and-half, or egg yolks increase it.

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