Chicken Pot Pie Crust (Print Version)

Tender chicken and vegetables in a creamy sauce encased 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)

# How to Cook:

01 - Preheat the oven to 400°F (200°C).
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery, sautéing until softened, approximately 5 minutes.
03 - Stir in flour and cook for 1 minute, stirring constantly to form a roux.
04 - Gradually whisk in chicken broth and whole milk. Cook, stirring continuously, until sauce thickens, about 3 to 5 minutes.
05 - Add cooked chicken, peas, salt, black pepper, dried thyme, and garlic powder. Stir thoroughly and remove from heat.
06 - Fit one pie crust into a 9-inch pie dish and evenly spread the chicken filling inside.
07 - Cover with the second pie crust. Trim excess dough, crimp edges to seal, and cut small slits in the crust to vent steam.
08 - Brush the top crust with beaten egg to ensure a golden, glossy finish.
09 - Bake in the preheated oven for 35 to 40 minutes until crust is golden brown and filling is bubbling.
10 - Allow the pie to cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The filling is creamy without being heavy, and it comes together in one skillet in less than fifteen minutes.
  • Store-bought crust takes the stress out of this dish, but it tastes like you spent all afternoon in the kitchen.
  • It feeds six people generously and reheats beautifully, which means quiet evenings become dinner without any effort.
02 -
  • Low sodium broth is essential because store-bought crusts can be salty, and you want to taste the chicken and vegetables, not salt.
  • The moment your sauce thickens is the moment to stop cooking it—overcooking breaks down the flour and makes everything thin again.
  • Egg wash only works if you brush it on right before the pie goes into the oven, so don't do it ahead of time.
03 -
  • Use a rotisserie chicken from the grocery store if you're limited on time—it saves you thirty minutes and tastes just as good.
  • Brush the crust with egg wash right before baking, not ahead of time, or it'll dry out and lose its shine.

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