Frozen Pizza Dough Turned into Chicken Pot Pie | DeIorios (2024)

FAQs

How do you keep the bottom crust of chicken pot pie from getting soggy? ›

Chicken pot pie is a staple menu item for any cafeteria, diner, or family restaurant. You can skip the hardest part of make the pie – the pie dough – by simply substituting frozen pizza dough.

Take it out of the refrigerator, remove from the bag, form into a ball, and place in a lightly oiled large bowl. Bring dough to room temperature, which will take about thirty minutes and then proof for an hour or so until doubled in volume.

But the one surefire way to make certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

Prebaking — baking the pie crust before adding the filling — is your answer. Bake your crust, add the filling, and bake until the filling is done. I promise you, the crust won't burn on the bottom; the filling will insulate it.

Instead, frozen pizza dough needs to be taken out from frozen and then defrosted in the refrigerator for ten to twelve hours. If you don't have that much time, setting the dough out on a counter and allowing it to defrost at room temperature for two hours should also be plenty of time.

Usually, frozen dough manufacturers take care of the proofing process for you. And often, you can find freezer to oven dough, which requires no proofing whatsoever. But depending on how you use your pizza dough, and what you do to it, there may be certain instances in which you need to let your dough rise slightly.

Domino's Has Pizza Crusts of All Styles

Made from fresh (never frozen) dough, our Handmade Pan pizza crust is hand-pressed into the pan so that it's nice and thick.

What happens if you don't prove pizza dough? ›

If you don't proof the dough then you will get a crust which has very little rise and small air pockets. Some dough are like this though – think of flat bread and other unleavened bread which contains no yeast. The pizza will be quite dense and chewy if you make the crust thick.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Brushing on egg white will lead to a paler baked good with a very good shine. An egg white only egg wash is useful for brushing on the bottom of blind-baked pie crusts to create a watertight barrier between the filling and the crust. Or it can be used to help sugar adhere to pastry.