Chicken Pot Pie Crust (Printable)

A comforting dish combining tender chicken, vegetables, creamy sauce, and flaky golden 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 Steps:

01 - Preheat the oven to 400°F.
02 - Melt the butter in a large skillet over medium heat. Add onions, carrots, and celery; cook until softened, about 5 to 6 minutes.
03 - Sprinkle flour over the vegetables and stir constantly for 1 minute to cook the flour.
04 - Gradually whisk in chicken broth and milk. Continue cooking until the mixture thickens and bubbles, approximately 3 to 4 minutes.
05 - Stir in cooked chicken, peas, salt, black pepper, thyme, and garlic powder until well combined. Remove from heat.
06 - Transfer the filling into a 9-inch pie dish.
07 - Roll out the pie dough and cover the filling. Trim excess dough, crimp edges to seal, and cut small slits on top for steam release.
08 - Brush the crust with the beaten egg to promote browning.
09 - Bake for 35 to 40 minutes until the crust is golden brown and the filling bubbles.
10 - Allow the pot pie to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The filling is impossibly silky without being heavy—just enough richness to make you feel taken care of.
  • A golden crust that shatters under your fork while staying tender underneath is its own small victory.
  • It actually gets better on the second day when the flavors have gotten to know each other.
02 -
  • If your filling isn't thickening, your heat might be too low—raise it slightly and whisk more vigorously until it bubbles.
  • Don't skip the resting time; it lets the filling set just enough so it doesn't spill everywhere when you cut into it.
  • The egg wash is what makes the crust look like it came from somewhere special, so don't rush that step.
03 -
  • Make the filling a few hours ahead and reheat it gently before adding the crust; it'll give the flavors time to marry and taste better.
  • If your crust is store-bought and thawed, work quickly so it doesn't get soft and difficult to handle.

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