Why You Should Be Careful Not To Overfill Pot Pie

Pot pies are ideal for making use of turkey leftovers, and with the addition of some healthy vegetables, these baked treats are comforting dishes to present for both weekday dinners and weekend brunches. Packed with protein and flavorful seasonings, each bite is a soothing experience — as long as the pot pie has been assembled well.

Ideally, pot pie crusts are crispy and crunchy and the filling of each pie is served steaming hot with a thoughtful mix of ingredients. It's a delicate balance, as undercooked crusts can be disappointing to cut into, and a weak assembly of meat and vegetables can let down any eager diner. When properly assembled, however, a crunchy, fluffy pot pie packs plenty of ingredients into each bite. As tempting as it might be to fill your pies up to the brim with the mixture you've carefully put together, you may want to show some resolve and ease up with the fillings for the best pot pie experience.

Using too much filling when making your pot pie can result in an easily avoidable baking fail. If the pot pie is filled with too many veggies and the top of the pie dough is difficult to seal, the insides of the pie can bubble up and leak out of the crust, boiling over inside of your oven while baking. Ideally, you should fill each pot pie carefully so the top of the pie crust can be easily folded and closed, allowing for enough room for the covered ingredients to cook properly and expand in the oven.

Your reward for your demonstrated act of moderation will be taking a perfectly golden pot pie out of the oven. As you cut into the crispy shell, you'll be able to enjoy a crunchy crust with ingredients that ooze onto your plate, not all over the inside of your oven.