Help for chicken pies

[missyimac]

I have a "Chunky Chicken Pie" recipe that I like to make - however I don't like the way that the filling bubbles out, whilst cooking. The filling is cooked beforehand and then put into a puff pastry base and covered with puff pastry. Baked at 210C for 15 mins and then reduced to 180C for 15 mins.
I was wondering if I was to reduce the temperature whether that would keep the filling from bubbling out.....what do you think? Any other ideas??

[cuteascountry_Shortcake]

Hi missyimac,

Welcome to Nancy's Kitchen Recipe Message Board.

Your baking temperatures seem to be fine. Have you "vented" the top crust to allow steam to escape after you have sealed the top crust to the bottom crust?

Generally four or five lighthanded pokes with the tines of a fork in the top of the crust should allow enough built up steam to escape to prevent the filling from bubbling up and breaking through the crust. Be careful not to smash the crust when making the vents.

Good luck!

-Shortcake