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chicken pot pie crust recipe
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.
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Prep Time 2 hours 50 minutes
Cook Time 35 minutes
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
 

  1. 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.
  2. 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 .
  3. 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.
  4. 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.
  5. 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.
  6. 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.