Chicken Pot Pie Crust (Print Version)

Tender chicken and vegetables bathed in creamy sauce, enclosed in a flaky golden crust.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1/2 cup onion, finely chopped
06 - 3 tablespoons unsalted butter
07 - 1/3 cup all-purpose flour
08 - 2 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon garlic powder

→ Crust

14 - 2 unbaked 9-inch pie crusts (store-bought or homemade)
15 - 1 egg, beaten (for egg wash)

# Step-by-Step Guide:

01 - Preheat the oven to 400°F (200°C).
02 - Melt butter in a large skillet over medium heat; add onion, carrots, and celery, and sauté until softened, about 5 minutes.
03 - Stir in flour and cook, stirring constantly, for 1 minute to form a roux.
04 - Gradually whisk in chicken broth and milk; cook while stirring until the mixture thickens, approximately 3 to 5 minutes.
05 - Add cooked chicken, peas, salt, black pepper, thyme, and garlic powder; mix well and remove from heat.
06 - Place one pie crust into a 9-inch pie dish; pour the filling evenly into the crust.
07 - Place second pie crust on top; trim and crimp edges to seal. Cut several slits in the top crust to allow steam to escape.
08 - Brush the top crust with beaten egg to achieve a golden finish.
09 - Bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbling.
10 - Let the pie cool for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It tastes like someone who genuinely cares spent hours making it, even though you'll have it on the table in just over an hour.
  • The filling is creamy without being heavy, and those flaky crust edges become the best part once everyone's fighting over them.
  • You can prepare it ahead, freeze it unbaked, and pull it out whenever you need comfort food without the fuss.
02 -
  • The roux is non-negotiable—don't skip it or rush it, because it's the only thing standing between a silky sauce and a watery mess.
  • Don't let the filling bubble too long on the stovetop or it will thicken past the point where it should be, so remove it as soon as it coats a spoon.
  • The pie will keep cooking after you pull it from the oven, so take it out when the crust is just turning golden, not dark brown.
03 -
  • If you're worried about soggy crust, brush the bottom with a thin layer of mustard or egg before adding the filling—it creates a tiny moisture barrier.
  • Let the filling cool slightly before pouring it into the crust so the bottom doesn't get soggy from residual heat, but don't let it sit so long that it starts to set.

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