Chicken Pot Pie Crust (Printable)

Tender chicken and veggies in creamy sauce baked in flaky, golden pastry crust.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, diced
02 - 1 cup carrots, peeled and diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
06 - 3 tablespoons unsalted butter
07 - 1/3 cup all-purpose flour
08 - 2 cups 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 - 1 sheet store-bought or homemade pie dough (sufficient for a 9-inch pie)
15 - 1 egg, beaten (for egg wash)

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Melt the butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened, approximately 5 to 6 minutes.
03 - Add flour to the skillet and cook while stirring constantly for 1 minute to form a roux.
04 - Gradually whisk in the chicken broth and milk. Cook, stirring frequently, until the mixture thickens and begins to bubble, about 3 to 4 minutes.
05 - Stir in cooked chicken, peas, salt, pepper, thyme, and garlic powder until evenly incorporated. Remove from heat.
06 - Transfer the filling to a 9-inch pie dish.
07 - Roll out pie dough and place over the filling. Trim excess dough and crimp edges to seal. Cut small slits on top for steam to escape.
08 - Brush the crust with the beaten egg to promote browning.
09 - Bake for 35 to 40 minutes until crust is golden and filling is bubbling.
10 - Allow to rest for 10 minutes prior to serving.

# Expert Advice:

01 -
  • It tastes like someone spent hours cooking when you've actually spent less than an hour.
  • The filling stays creamy and rich without any fussy techniques or hard-to-find ingredients.
  • You can prep everything ahead and bake it when guests arrive, filling your kitchen with that irresistible aroma.
02 -
  • Don't skip the resting step—I learned this the hard way when I cut into a pie straight from the oven and watched the filling spill everywhere.
  • If your filling is too thin, it's usually because the roux didn't cook long enough or the flour wasn't measured correctly; use a weight scale for accuracy if you can.
  • The egg wash is what separates a homemade pie from one that looks homemade in the 'tried my best' way—brush it on generously and evenly.
03 -
  • Chill your pie dough for at least 15 minutes before rolling and placing it on the filling—warm dough is more likely to shrink during baking.
  • If your crust is browning too quickly before the filling is done, loosely tent it with aluminum foil for the last 10–15 minutes of baking.

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