Pie Crust For Pot Pie

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Rolling Out The Crust

~Homemade Pie Crust For Pot Pie With Linda’s Pantry~

Roll out the pie crust first and place it in the refrigerator before making the filling. This process gives the butter in the dough plenty of time to firm up so that the warm filling doesnt cause it to melt before baking. This recipe uses a double-crust pie to encase the chicken mixture.

Roll out the bottom and top crusts to ¼-inch thick. This provides a sturdy base and cover. Use a 9-inch pie dish to lay one portion of the dough inside, then trim off the excess. Place the top crust on a baking sheet, it will be further shaped later.

Serving & Storage Instructions

Make the chicken filling according to the recipe instructions, store it in an airtight container in the fridge, and chill until you need it or the next day.


You can also freeze it at this point. It will last in the freezer for up to two months.

When ready to use it, heat it gently in a pan until it is heated through, not boiling. And proceed with the instructions.

Another option is to make two pot pies and freeze one before baking. It should last at least two months in the freezer. I would put it directly in the oven from the freezer and add 20-30 minutes to the cooking time.


If you have leftovers, they will keep in the fridge for up to five days in an airtight container.


If you want a perfectly reheated chicken pot pie, you definitely have to with the oven. Preheat the oven to 350/, cover the pot pie with aluminum foil, and heat it in the oven for 30-35 minutes.

Also, make sure that the center reaches 165/ temperature for it to be reheated appropriately.

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  • Homemade Cream of Chicken Soup this rich and creamy recipe uses my secret weapon for a flavorful broth, evaporated milk. Why water your soup down with plain milk? Add some inventive spices and breathe in the wonderful aroma deeply.
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Secrets To A Butter Pie Crust

There are two secrets to success with making homemade pie crust:

  • Cold ingredients. And…
  • A food processor! That’s right, folks, I let the food processor do the grunt work for me.
  • The key is starting with ice-cold butter and water. And just as importantly, you need to keep the ingredients cold by working them quickly and not using your hot little hands more than necessary.

    The reason? Because once your dough is all rolled out and popped into the oven, those still-intact pieces of cold butter will melt and steam and burst, creating little air pockets that yield the flakiness in your pie crust. That doesn’t happen if all of your butter has already melted into the dough before hitting the oven.

    Easy Keto Freezer Meal

    Double Crust Chicken Pot Pie

    Keto Chicken Pot Pie can be frozen to eat for another time! You can store it in a freezer safe casserole dish. It can be frozen for up to 3 months, so you can even make a larger batch at one go in order to have enough for more than 1 pie! When you feel like making chicken pot pie, all you need to do is take it out of the freezer and to reheat, simply bake at 375 degrees for 35-45 minutes or until the crust turns into a nice golden brown color.

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    Pennsylvania Dutch Pot Pie

    In the Pennsylvania Dutch region, some people make a dish called “bot boi” by Pennsylvania German-speaking natives. Pennsylvania Dutch pot pie is a stew without a crust. Most commonly made with chicken, it usually includes homemade dumpling-style dough noodles and potatoes, and sometimes vegetables such as carrots or celery.

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    Double Crust Chicken Pot Pie

    If youre craving comfort food, homemade chicken pot pie is your answer! This completely from scratch recipe is simple to prepare, features a double crust, and nourishes the soul. For step-by-step photos, scroll to the bottom of this page.

    When Im craving a meal thats truly comforting, this double crust chicken pot pie recipe hits the spot. It satisfies the soul and, is surprisingly simple to throw together. Well use my favorite homemade pie crust recipe for a sturdy crust on the bottom and a golden brown, flaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. Lets get started!

    Assembling A Double Crust Pie

    Curry chicken pot pie with a puff pastry crust

    When the dough is ready, youll roll out the bottom crust, lay it in the pie dish, and add your filling. Then, roll out the top pie crust and cover your pot pie with it, bring the bottom crust up and over the top, pinching the two together to enclose. For an extra golden crust and a special touch, brush the pie crust with egg wash and sprinkle with Kosher salt.

    Once baked, it will be perfectly golden, flaky and buttery, and the perfect addition to the best chicken pot pie recipe.

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    Easy Homemade Pie Crust Recipe

    *Complete recipe instructions are located in a printable recipe card at the bottom of this article.

    Yield: Makes 2 pie crusts


    • Ice cold water

    More Info About The Ingredients

    Because I get a lot of questions about the ingredients, I thought it would be helpful to answer a few commonly asked questions here.

    1. All-Purpose Flour

    You can substitute a gluten-free all-purpose flour if you prefer. I have done this on several occasions and the crust turns out just fine.

    However, do not use cake or bread flour as they will make the dough too difficult to work with. Although, it is fine to use pastry flour if you have that on hand.

    2. Salt

    Because pie crust in general is rather bland, dont omit the salt in this recipe. It helps counteract the bitterness in the flour and gives a sense of sweetness to the dough.

    3. Shortening & Butter

    Every good homemade pie crust has to have a good amount of fat content. Although you could use only butter or shortening, I find the combination of the two works the best.

    This is what makes the pie crust so flaky when baked. However, the key is to make sure that the butter is very cold before you add it to the flour.

    Do this by cutting the butter into cubes and place the cubes in the refrigerator until ready to use.

    And although I typically recommend using unsalted butter in the majority of my recipes, this is one time to use salted butter. It makes the pie crust so much tastier!


    Myth About Adding Acid To The Dough


    Savory Pie Crust For Pot Pies

    Pie crust is one of those things I get lazy with. And I so dont know why. I mean, making a pie crust takes minutes. Sure you have to wait for the dough to chill but really it isnt that hard if you have a food processor.

    So when I decided to make pot pies from leftovers and found myself without any refrigerated or frozen pie crust I decided to just whip up some savory pie crust to use to save time and money.

    And dont worry Ill be sharing my pot pie recipe with you tomorrow!

    Not only was this savory pie crust good, it was perfectly flaky and delicious with the pot pie filling! Definitely something I can prepare for a weeknight meal.

    All you need to make this pie dough are four easy ingredients that almost everyone has on hand. Flour, butter, salt, and ice water. Thats it! And you dont need much of it.

    If you use your food processor you can have all of these ingredients mixed up in a matter of seconds. Then you just need to knead the dough for a minute or two on a floured surface and then form into a round disk. Cover in saran wrap and chill for at least 30 minutes.

    Once the dough has chilled for a bit, bring it out and roll into a flat sheet. Then use whatever container youre putting your pot pie filling in and trace the top for the perfect fitting crust.

    If you want to get all fancy you can cut out additional shapes to add to the top. I chose a cute snowflake to go with the winter theme of this comfort food.

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    The Best Classic Chicken Pot Pie

    The Best Classic Chicken Pot Pie Recipe Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!

    This chicken pot pie recipe is loaded with flavor. Its got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.

    I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. That was easy, but it really needed some bright fresh flavors.

    So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.

    Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that its ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.

    Of course, if you have the time to make your own homemade pie crust, that would be amazing too.

    How To Make Chicken Pot Pie Gravy From Scratch

    Easy Turkey Pot Pie Recipe with leftover turkey

    Did you know that the classic sauce for chicken pot pie is actually a gravy? Yes! It consists of flour, oil, and chicken broth. There are no thickeners like canned soup or cream cheese in this pot pie recipe. You simply dont need them. Flour is all you need for a thickener, and your gravy will be rich, savory, and exactly what you would expect in a traditional filling.

    Side note: If you love this American classic, youll also love Chicken a la King! The sauce comes together just like that of Chicken Pot Pie, only theres no crust or bake time its served over rice, pasta, or even biscuits!

    To make sauce from scratch for chicken pot pie, youll sprinkle the flour over vegetables that have been sauteed in oil. Once the flour begins to look somewhat glossy youll add in your chicken broth a splash at a time. This method ensures a smooth and luscious gravy every time. Youll continue to add in small increments until the mixture starts to resemble a pudding-like texture, at which point you can add the remaining liquid and let it simmer until slightly thickened.

    If youve never made a homemade sauce like this before, fear not this method is foolproof for making gravy.

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    Pennsylvania Dutch Chicken Pot Pie

    Amish Chicken Pot Pie is a staple in the Pennsylvania Dutch community. Brothy and full of flavor, the homemade noodles add texture and body to this stew. Once you try it, youll never want gravy-style crusted pot pie again!

    • 1 Cup & 1 T All-purpose flour, plus more for rolling
    • 1 Egg
    • 1 T Unsalted butter, melted
    • Pinch of salt
    • 4 Medium Yukon gold potatoes, peeled & large diced
    • 3 Medium Carrots, peeled & large diced
    • 2 Large Stalks Celery, diced
    • 1 Medium Sweet Onion, peeled & cut into quarters
    • Salt & pepper, to taste
  • Blend egg with milk and melted butter.
  • Add liquids to flour and salt.
  • Mix until combined being careful not to overmix.
  • Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8 thickness. Cut into pieces/squares approximately sized 2 by 2. No need to be perfect.
  • Lay pieces onto flour dusted wax or parchment paper. Cover and set aside until needed.
  • NOTE: Feel free to double the noodle recipe if you prefer extra. In the event you do, increase quantity of broth to 10 cups.
  • Pot Pie

  • In a large stock pot add chicken broth, chicken and a pinch of turmeric.
  • Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces.
  • Season with salt & pepper, to taste. Add parsley as garnish.
  • Make The Chicken Pot Pie Crust

    A pot pie requires a special chicken pot pie crust! It has to be buttery and sturdy, but still flaky. I have finally figured it out! Follow the instructions for making my absolute favorite pie crust recipe for a double crust chicken pot pie.

    Once youve made the pie crust, preheat your oven to 425 degrees Fahrenheit, and split your dough into two equal parts. Roll out half and place it into your pie pan, then wrap your pie plate and the other half of the dough in plastic wrap and place them in the refrigerator while you prep the filling.

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