I am cooking chicken pot pie for several friends, but not sure how to go about storing it. Can I make it during the day and put it in the fridge before they bake it that night or will the crust get soggy? Should I go ahead and bake it and they can just reheat it?
What do you think of the idea of baking the crust blind and baking a top for the pie separately and then at serving time, just heating the precooked filling and poring it into the blind baked crust and topping it with the baked crust? It seems to me that it would work.
Try rolling your crust out on waxed paper and store it over the pot pie until ready to bake. Then just remove the waxed paper before you bake. The waxed paper will kepp it from getting soggy.