Foolproof Recipe For Homemade Chicken Pot Pie

My search for the perfect pot pie crust was inspired by my love of chicken pot pie, one of my all-time favorite comfort foods. However, homemade pie crust has never been my forte. I’m much more confident in my ability to make easy dinners like chicken casserole, or to execute simple baked goods like Enligh muffin bread.

I tended to avoid pie-making altogether until this foolproof pie crust recipe came into my life. My desire to make a delicious pot pie won out over my fear of homemade crusts, so I went looking for a reliable pie dough recipe I could use as the crust for chicken pot pie.

Not only did I find the perfect foolproof crust recipe, but it also turned out to be perfect for making homemade pies of all kinds! Whether you’re making a fresh peach pie or hearty chicken pot pie, this crust is perfectly flaky, has a delicious buttery taste, and turns out perfect every time.

When making this recipe, be sure to keep the fat and water cold, and work the dough only as much as you absolutely need to ensure it turns out tender and flaky. The addition of an egg to this pie crust dough helps bind it together so it’s easier to work with. Give it a try!

Foolproof Pot Pie Crust Recipe

Ingredients (for one double crust pie):

  • 4 cups flour
  • 1 3/4 cups butter-flavored shortening, chilled
  • 1 Tbsp sugar
  • 2 tsp salt
  • 1 Tbsp vinegar
  • 1 egg
  • 1/2 cup cold water


Using a pastry blender or fork, mix flour, shortening, sugar, and salt together until the mixture resembles coarse crumbs. (You can also use a food processor, just be very careful not to over mix.)

Combine the vinegar, egg, and water and stir to combine. Add the wet ingredients to the flour mixture and stir just until liquid is absorbed and the pie dough comes together. Divide the dough in half, shape each half into a flat round, then wrap them in plastic wrap. Refrigerate for at least 15 minutes before rolling.

This dough can also be frozen for a chicken or turkey pot pie down the road. Speaking of which — let’s make one! It’s such a treat to have a pot pie made from scratch.

Homemade Chicken Pot Pie Recipe


  • 1 pound boneless, skinless chicken breast, cubed
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/2 cup sliced celery
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 2-3 cloves garlic, minced
  • 1 3/4 cups chicken broth
  • 2/3 cup milk


Preheat oven to 350° F. In a saucepan, combine the meat, carrots, peas, and celery. Add water to cover; boil for 15 minutes. Remove from heat, then drain the chicken and veggies and set aside.

In the same saucepan, melt butter and cook onions over medium heat until soft and translucent. Stir in flour, salt and pepper, celery seed, and garlic, then slowly add the chicken broth and milk. Simmer over medium-low heat until thick, then stir in the chicken and vegetables and remove from heat.

To prepare the pie crust, roll out one of the portions of dough on a lightly floured work surface to form a circle about 2-3 inches wider than your pie plate (12 inches or so for a 9-inch pie plate. Press it into the bottom of your pie pan. Pour hot chicken and vegetable mixture into the bottom crust, then roll out the top crust and place it on top. Trim any excess dough, then seal and crimp the edges of the crusts together.

Make several small slits in the top crust to allow steam to escape. Then bake at 350° F for 50 minutes, or until the crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.

5 Tips For Avoiding A Soggy Bottom Crust

To prevent the bottom crust from getting soggy, try one or more of these pie crust hacks:

  1. Rather than dividing the pie dough in half, split it 60:40 and use the larger portion as your bottom crust.
  2. Use a metal pie pan to for a crisper crust.
  3. Preheat your oven with a baking sheet inside, then place your pie on the hot baking sheet when you put it in the oven.
  4. Brush the bottom crust with an egg wash and bake it for 15 minutes before adding the filling.
  5. Add a thin layer of bread crumbs, flour, or cornmeal to the bottom crust before adding the filling.

More Ways To Use This Pie Dough

With the holidays coming up, you can give yourself a head start by preparing a few make ahead crusts now and sticking them in your freezer. Use them to make apple, pecan, mince, or pumpkin pie down the line.

You can even go a step further by rolling half the dough out, situating it in pie pans, and freezing them — pans and all! Make sure to wrap them tightly to keep the air out, then simply thaw and fill. It’s a great way to save time on future single-crust pies.

You can also use this pie dough to make delicious pot pies with leftover turkey or beef, too! If you have leftover mashed potatoes, try using it in place of a top crust — it’s pot pie meets shepherd’s pie!

What’s your favorite comfort food?

Chicken Pot Pie

Foolproof Pot Pie Crust (Recipe)

Jill Nystul

This delicious and versatile pie crust is perfect for everything from sweet fruit pies to savory pot pies.

Prep Time 10 minutes

Total Time 10 minutes

Course Main Course

Cuisine American

Servings 12

Calories 425 kcal


  • 4 cups flour
  • 1 3/4 cups butter-flavored shortening
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 tablespoon vinegar
  • 1 egg
  • 1/2 cup cold water


  • Using a pastry blender or fork, mix flour, shortening, sugar, and salt together until the mixture resembles coarse crumbs.

  • Combine vinegar, egg, and water, then add wet ingredients to the flour mixture. Stir just until liquid is absorbed.

  • Divide dough in half, wrap the portions in plastic, and refrigerate them for at least 15 minutes before rolling.


Calories: 425kcalCarbohydrates: 32gProtein: 4gFat: 30gSaturated Fat: 7gCholesterol: 13mgSodium: 395mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 20IUCalcium: 8mgIron: 2mg

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