This Is The Pioneer Woman's Trick To Making Chicken Pot Pie

Creamy macaroni and cheese, fluffy mashed potatoes, crispy hash brown casserole — when it comes to classic comfort food, there are few chefs who do it better than Pioneer Woman Ree Drummond. There's even a whole section of her website solely dedicated to her go-to heart-warming, stick-to-your-ribs dishes. One of the Pioneer Woman's most favorite comfort food cravings (and one that she has a lot of experience baking)? Good old chicken pot pie. 

"I don't think you can beat chicken pot pie," Ree wrote in a past issue of Pioneer Woman magazine, Cheat Sheet reports. "Whenever, I eat it, I'm transported back to childhood." We agree: There's just something about that flaky crust oozing with that meaty, veggie-packed filling that just gets us every time. The next time you're in the mood for pot pie, the Pioneer Woman has a delicious recipe on her blog. But what makes her recipe different than others? There's one secret step.

You've followed Ree's famous chicken pot pie recipe – you've mixed up the filling, assembled all the parts, and are about to lay the pie crust on top of the finished creation. You can almost taste it. But wait: According to The Kitchn, there's one important step that Ree recommends performing before you add your final layer. The Pioneer Woman says to gently brush an egg wash over the top of the filling before you cover it with the pie crust.

This egg wash acts like glue, keeping the crust securely on top while it bakes (and when you go to cut into it later). Make sure also to press the crust around the edges of the dish to ensure it stays in place in the oven. The writer from The Kitchn who tried out this hack calls it "smart." It could be the difference between a perfectly-baked pie and a sloppy mess.