What the Experts Say About Using Store-Bought Crust
We all love a flaky homemade pie crust, but let’s be honest—most weeknights don’t come with a three-hour baking window. Thankfully, experts agree.
Food Network chef Sunny Anderson has said in multiple interviews that “store-bought crusts are one of the smartest shortcuts in modern home cooking.” The key is baking them long enough to brown beautifully and letting them breathe in the muffin tin.
If you’re feeling fancy though, you can absolutely make your own. But save that effort for when you’re trying to impress someone. For a Tuesday? Pre-made it is.
Still on the fence? A recent survey by The Kitchn found that 67% of young home cooks prefer refrigerated doughs for weekday meals, citing both speed and reliability.
Quick Shopping Tips for Weeknight Warriors
Let’s keep this super practical. If you’re heading to the store tonight, here’s what to grab:
- 1 pack refrigerated pie crust (2 crusts per box)
- 2 cups shredded cooked chicken
- 1 cup frozen mixed veggies
- 1/3 cup diced onion + 1/3 cup diced celery
- 1 cup broth + 1 cup milk
- 2 tbsp butter + 1/4 cup flour
- Spices: garlic powder, thyme, salt, pepper
- Optional: 1 egg for egg wash
That’s it. Less than 15 items, most of which you probably already have. You’re 40 minutes away from flaky, creamy, bite-sized satisfaction.
How to Make Mini Chicken Pot Pies (Step-by-Step Process That Works)
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