Chicken Pot Pie Crust (Print Version)

Tender chicken and vegetables in a creamy filling baked inside a flaky golden crust.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 cup diced carrots
03 - 1 cup frozen peas
04 - 1 cup diced celery
05 - 1/2 cup finely chopped onion
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 ground 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)

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened, approximately 5 minutes.
03 - Stir in all-purpose flour and cook while stirring constantly for 1 minute.
04 - Gradually whisk in chicken broth and milk. Continue cooking and stirring until the sauce thickens, about 3 to 5 minutes.
05 - Add cooked chicken, frozen peas, salt, black pepper, dried thyme, and garlic powder. Mix thoroughly and remove from heat.
06 - Place one pie crust into a 9-inch pie dish. Pour the prepared filling evenly into the crust.
07 - Cover filling with the second pie crust. Trim excess dough, then crimp edges to seal. Cut small slits on top crust to allow steam to escape.
08 - Brush the top crust with beaten egg to achieve a golden color during baking.
09 - Bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbling.
10 - Allow the pot pie to cool for 10 minutes prior to serving.

# Expert Tips:

01 -
  • The filling is creamy and deeply savory without feeling heavy, thanks to the balance of broth and milk.
  • A golden, flaky crust that actually stays crispy on the bottom because you don't skip the egg wash.
  • It feeds a crowd but tastes like someone made it just for you.
02 -
  • The roux is your insurance policy—cook it properly and your filling thickens beautifully; skip it and you'll have soup masquerading as pie filling.
  • Don't skip the egg wash thinking it doesn't matter; it's the difference between pale and picture-perfect.
  • If your filling looks too thick when raw, it will be perfect when baked; if it looks too thin, add another tablespoon of flour mixed with cold water.
03 -
  • If your crust is browning too fast before the filling is done, loosely tent the top with foil—the pie will finish cooking without burning.
  • Room-temperature filling poured into your crust prevents the bottom from staying wet and soggy, a lesson I learned through trial and error.

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