Chicken Pot Pie Crust (Printable)

Tender chicken and vegetables in creamy sauce, baked in a golden flaky crust for a comforting meal.

# 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)

# Directions:

01 - Set oven temperature to 400°F (200°C).
02 - In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened, approximately 5 minutes.
03 - Stir in flour and cook constantly for 1 minute to remove raw taste.
04 - Gradually whisk in chicken broth and milk, cooking and stirring until the mixture thickens, about 3 to 5 minutes.
05 - Add cooked chicken, peas, salt, black pepper, thyme, and garlic powder. Mix thoroughly and remove from heat.
06 - Place one pie crust into a 9-inch pie dish, fitting it evenly.
07 - Pour the chicken mixture into the prepared crust, spreading evenly.
08 - Place the second pie crust on top, trim excess dough, crimp edges to seal, and cut small vents in the top crust for steam release.
09 - Brush the surface of the top crust with the beaten egg to enhance browning.
10 - Bake in the preheated oven for 35 to 40 minutes until the crust is golden and the filling bubbles.
11 - Allow the dish to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It tastes like coming home, but you can have it on the table in just over an hour.
  • The filling is pure comfort without any fussiness—just good ingredients working together perfectly.
  • You can prep everything ahead and bake it when hunger strikes, making it the ultimate weeknight dinner disguised as something fancy.
02 -
  • Whisk the flour into the liquid slowly and steadily—dumping it all in at once will create lumps that no amount of stirring can fix, and you'll end up with gritty sauce.
  • The filling should be completely cool before it goes under the top crust, otherwise the heat melts the crust unevenly and it won't bake properly.
  • If your crust edges start browning too fast, cover them loosely with foil halfway through baking so they don't burn while the middle finishes cooking.
03 -
  • If you accidentally overfill the pie dish, the filling will bubble out and make a mess on the oven floor—keep a baking sheet on the rack below to catch any spills and save yourself the cleanup.
  • The egg wash matters more than people think; it's what separates a homemade pie from one that looks slightly pale and homemade in a less-appealing way.

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