When I first started making chicken pot pie crust recipe at home, I’ll admit it wasn’t the filling that stressed me out—it was the crust. Getting that buttery, flaky, golden-brown crust just right made all the difference between a decent dinner and one that had everyone going back for seconds.

If you’ve ever struggled with soggy bottoms or crumbly dough, I completely get it. That’s why I want to share everything I’ve learned about nailing the perfect chicken pot pie crust recipe—because once you do, there’s really no going back to store-bought pies.

Chicken Pot Pie Crust Recipe: Perfect for Every Time

Why the Crust Matters More Than You Think?

To me, the crust of a chicken pot pie is more than just a cover. It’s the thing that gives the dish its cozy, comforting vibe. The texture, the flavor, and the way it holds up against the creamy filling—it all starts with getting the crust just right. I’ve learned that even the most flavorful filling can’t save a pot pie if the crust is dense, dry, or undercooked.

Tips That Made My Crust Game Stronger

Over time, I picked up some little tricks (usually through trial and error) that took my crust from “meh” to magical.

Cold ingredients are everything: I used to just grab butter from the fridge, but then I read somewhere to chill everything—even the flour and mixing bowl. It sounds excessive, but it really does help. The colder the ingredients, the flakier the crust.
Don’t overwork the dough: I know it’s tempting to knead it until it’s super smooth, but I’ve learned that a little roughness is a good thing. Overworking the dough builds gluten, which can make your crust tough.
Butter + shortening = win: I experimented with just butter, and then just shortening, but a mix of both gave me the best results. The butter adds flavor and flaky layers, while the shortening keeps the texture tender.
Rest the dough: Letting the dough rest in the fridge for at least 30 minutes (sometimes even overnight) makes it easier to roll and helps prevent shrinkage during baking. Trust me, it’s worth the wait.
Blind baking for a bottom crust: If I’m doing a double crust pot pie and I really want to avoid sogginess, I’ll partially blind bake the bottom crust. Just 10 minutes with some pie weights or beans helps create a barrier before adding the filling.

Should I Make One Crust or Two?

This is a question I’ve gotten from friends often. Some people only use a top crust, while others (like me) love that extra layer on the bottom too. Personally, I think a double-crust pie is pure comfort food. That bottom crust soaks up just enough of the filling’s flavor while staying crisp and golden.

That said, if you’re pressed for time, using just a top crust is totally fine. In fact, I sometimes use puff pastry on top when I want to change things up. It still gives that delicious golden crunch but takes less effort.

chicken pot pie crust recipe — Credit IG (theseasonedmom)

Using Store-Bought Crusts vs. Homemade

I won’t lie—I’ve definitely used a store-bought crust in a pinch. And they’re not bad. But once I got comfortable making my own, I realized how much better it could taste. Homemade crust has this rich, buttery flavor that store-bought ones just can’t mimic. Plus, when I make it myself, I can control everything—thickness, texture, and flavor. I even add a pinch of herbs like thyme or rosemary sometimes to complement the filling.

If you’re still deciding between the two, I’d say: try homemade at least once. It’s easier than you think, and it might just spoil you forever.

How to Avoid a Soggy Crust?

This was one of my biggest frustrations in the beginning. You do all the work, bake it to perfection, and then the bottom’s a mushy mess. Over the years, I’ve picked up a few go-to tricks:

Don’t overload the filling: Too much liquid is the enemy of a crispy bottom. I simmer my filling a little longer to thicken it before pouring it in.
Brush the bottom with egg white: A light layer of egg white before blind baking helps seal the crust.
Use a hot oven and a preheated baking sheet: This one changed everything for me. I now put a metal sheet in the oven while it preheats, then place the pie dish directly on it when baking. The extra heat from below helps the bottom crust set faster.

Storing the Dough and Pie

One thing I love about making chicken pot pie crust is that I can prep it in advance. Here’s what I usually do:

Refrigerate the dough: Wrapped tightly in plastic wrap, it lasts up to 3 days. Sometimes I make a double batch and save one for later in the week.
Freeze the dough: It freezes beautifully. I roll it into a disc, wrap it in plastic and foil, then freeze it. When I’m ready to use it, I just thaw it overnight in the fridge.
Freeze the whole unbaked pie: This is a life-saver. I assemble the pie (with cooked filling) in a freezer-safe dish, wrap it well, and freeze it. It’ll keep for up to 2 months. When I bake it, I don’t thaw it—just add 15–20 extra minutes to the baking time.
Leftover baked pie: I store leftovers in the fridge, tightly covered, and reheat in the oven to keep the crust crisp. Microwaving works, but the crust gets soft.

Can I Make It Gluten-Free or Vegan?

Absolutely. I have a couple of friends who are gluten-free and others who are vegan, so I’ve tried some alternative versions. For gluten-free, I’ve used a mix of almond flour and gluten-free all-purpose flour with decent results. The texture isn’t as flaky, but still satisfying.

For vegan crusts, coconut oil or vegan butter substitutes work well. You just need to keep them cold, same as traditional butter. And I often add a bit of nutritional yeast for extra flavor.

What Pan Works Best?

I’ve used everything from ceramic pie dishes to cast iron skillets. If you want a crisp crust, metal pans or cast iron are your best bet—they conduct heat better than glass or ceramic. But if I’m serving it to guests, I still go for the classic ceramic dish. It’s pretty, and by the time you get to the table, the crust is still plenty crispy.

Ash Tyrrell

Chicken Pot Pie Crust Recipe

Whenever I think of comfort food, chicken pot pie always comes to mind — especially when it’s topped with golden, flaky puff pastry. There’s just something about that buttery crust melting into the creamy filling that makes it feel like a warm hug in food form.

Print Recipe Pin Recipe

Prep Time 2 50

Cook Time 35

Servings: 8

Ingredients Method

Ingredients

Homemade pie crust makes 2 crusts: one for bottom and one for top – using both butter and shortening gives you that ideal flaky-tender texture
1  lb 450 g boneless skinless chicken breast or thighs, cubed – thighs offer richer flavor and stay juicy
1  cup ≈130 g sliced carrots – fresh carrots hold their texture better than frozen
½  cup ≈40 g sliced celery – adds savory aromatics and keeps filling balanced
⅓  cup 5 Tbsp; 71 g unsalted butter – unsalted lets you control the saltiness
⅓  cup ≈45 g chopped yellow onion – sweet and mellow; can’t beat freshly chopped
1  tsp minced garlic – jarred is okay but freshly minced gives a brighter flavor
⅓  cup ≈41 g all-purpose flour – spoon into the cup and level off for proper thickening
¾  tsp salt – balance adjust to taste
½  tsp freshly ground black pepper – fresher grind adds fragrance
1  tsp dried thyme leaves – pairs beautifully with chicken
1¾  cups 420 ml chicken stock (reduced‑sodium recommended) – you control salt and richness
⅔  cup 160 ml half‑and‑half – makes a creamy gravy without being too heavy
1  cup ≈125 g frozen peas – add directly; they’ll stay bright and pop in flavor
Egg wash: 1 large egg beaten with 1 Tbsp 15 ml milk – gives that golden, glossy finish

Method

First, I make Sally’s homemade pie crust (butter + shortening) and chill it for at least 2 hours—or even overnight—to keep things cold and flaky. Chilled dough is easier to roll and holds structure during baking. Divide dough into two discs once chilled.
I bring a large pot of lightly salted water to a boil, add the cubed chicken, carrots, and celery, and cook for about 10 minutes, then drain everything. This keeps the vegetables firm and gets the chicken partly cooked before the gravy step .
In a skillet over medium heat, I melt the butter, then sauté onion and garlic until they soften and get aromatic. Stir in flour, salt, pepper, and thyme to coat, then slowly whisk in chicken stock and half‑and‑half. I simmer this until it’s thick and gravy‑like (about 10 minutes), tasting and adjusting seasoning as I go. Finish by stirring in the cooked chicken, veg, and frozen peas—no need to thaw the peas first.
Once your filling is ready and oven preheated to 425°F, roll out one dough disc to 12″ and gently fit it into your greased 9″ pie dish, trimming excess. Spoon in the filling, ensuring peas are evenly distributed.
Roll out the second disc and lay it over the top. Trim edges and crimp with a fork or your fingers to seal. Cut slits in the crust to vent steam, then brush generously with egg wash for that golden finish.
Bake at 425°F for 32–38 minutes, or until the crust turns a deep golden brown. After about 20 minutes, I wrap the edges with foil or use a pie shield so they don’t burn. Once it’s out of the oven, let it rest at least 10 minutes before slicing—this helps the filling set and makes serving neater.