which would be better for chicken pot pie- Phylo dough or puff pastry?

[zanthus]

I don't know how to make dough from scratch....which would turn out better for a chicken pot pie? or would Bisquick or something like that turn out better??

[Mike L]

Zanthus,,???
It seems to me there will be a lot of liquid in you pie as I remember..
I believe that is why it is normally done in a true pie shell..
Phylo dough,,!! I say no,, too thin ,, but they make shells also.
Puff pastry the shell will be to delicate
they get soggy with whipped cream

Standard pie dough is TOO simple
flour,, cold shortening ,,a dash of salt,,, and cold water
never over work the dough and keep it cold you can let it rest for days..

[gstar7@ymail.com]

Nicksyum has answered it perfectly

[cowgirl_power82]

You can use the bisquick just make it kind of thin. There is a good recipe on the box where you put the dough on the bottom and then add all the other goodies. As it bakes the dough comes to the top.

But I would do with puff pastry. But dock it a couple of times (poke it with a fork) this will keep it from getting so fluffy an rising out of the baking dish.

[nicksyummmy]

PUFF PASTRY! PHLO DOUGH is just to thin. but it could still work for a POT PIE just put more layers on it. BUT puff pasty will make it nice and fluffy with a nice CRUNCHY TEXTURE. you can just buy the READY TO USE puff pastry to make you SAVE TIME!

HOPE I HELPED!(:
GOOD LUCK!

[Laura]

I would use puff pastry. Phylo is too easy to break and bisquick is too heavy.

[lillian.klasc]

Buy a Ritz frozen or Pillsbury refrigerated pie crust to get the best results. Phylo dough will make a nice, flaky crust but you will have to use several sheets to make it sturdy enough to hold the filling when serving. If you are looking for just a top crust, I would use puff pastry.The Taste of Home website has lots of suggestions for using alternate crusts for pies.