This 10-Second Fix Prevents Store-Bought Chicken Pot Pie From Being Soggy - Tasting Table

"Instead of letting your pie sit in the foil wrapper, which allows it to steam, take a few seconds to flip it out of the foil and onto a plate with the top face-down. This will prevent the bottom of your crust from becoming soft and allows you to more easily slice into the pie with a fork, making it worth the extra dish to clean."

"Besides preventing a soggy bottom, this hack has another added benefit: Since the bottom of the crust is exposed, you can much more easily break it open and add any ingredients to the filling that you'd like before giving it a stir and enjoying. We always recommend tasting your chicken pot pie filling before adding any extra seasonings; it might already be salty or garlicky enough."

"Chicken pot pie is a delicious dish, perfect for diving into on a cold, blustery winter's day. However, it can be quite a labor-intensive dish to make, as you have to prepare a tasty filling complete with veggies and plump chicken and a flaky pie crust to seal everything together. So if you're running short on time, indulge in a good-quality freezer aisle favorite: We've ranked 12 store-bought chicken pot pies to help you choose."

Flip a cooked chicken pot pie out of its foil and place it top face-down on a plate to prevent the bottom crust from becoming soggy and to make slicing easier. Exposing the bottom crust also allows breaking it open to stir in additional ingredients before serving. Taste the filling before adding seasonings because store-bought pies may already be sufficiently salty or garlicky. Add fresh herbs like chopped parsley to cut richness and balance flavors. If the filling lacks chicken, fold in leftover rotisserie or shredded chicken and stir so the meat is coated in the gravy. Brush butter on the crust before baking or sprinkle with Parmesan to improve flavor and texture.

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