Homemade Chicken Pot Pie Crust

Chicken pot pie. So good. So hearty. A wonderful comfort food.


And simple to throw together or freeze for later. But the very best part is the crust.


I’m not gonna lie. My pie crust isn’t some passed down through the family recipe. And I can’t remember where I found it, but it’s so simple to remember how to make.


Homemade Chicken Pot Pie Crust

(makes 2 crusts, or a top & bottom)


2 1/4 cups all purpose flour

1 tsp salt

2 sticks of butter, chopped up

6-8 tsp ice cold water


Place your flour, chopped butter, and salt in a bowl (or cheat like I did & throw it all in your blender or food processor) and use a fork to blend your butter chunks into the flour. You’ll want it to be the texture of crumbly ‘sand’. Then you will add a few tsps. of the ice cold water at a time until your dough crust is moist, but not soggy. If it gets soggy, add a little more flour to stiffen it up a bit.


Divide your dough in half, sprinkle a little flour on a flat, clean surface and place one of your halves on it & get to rolling. Obviously the thickness depends on how big the surface you need to cover, and how thick you like it. We like ours at about 1/2 of a centimeter thick.


Line the bottom & sides of the dish you are using (if you are doing a double crust), or top your dish off with a crust. Then get to work on your 2nd crust. Use the same method as listed above, then top your dish & ‘mush’ together the top & bottom crusts with your fingers to ‘seal’ it off. Be sure to cut or slice a few ‘vents’ in the top for steam to escape.



For my chicken pot pie, I had already cooked filling- so I put the bottom crust in my dish, filled it with the pot pie filling & then topped off my dish with the second crust. I baked it at 400F (in a preheated oven) for 35 minutes. It came out perfect! It was flakey, soft, and didn’t stick to the dish 🙂

The Elston Family - Homemade Pie Crust

I completely plan on using this recipe for pies with the upcoming holidays, and maybe add a pinch of sugar for sweetness or brush some egg white on the top crust for gloss & crunch. Apple pie, pecan pie…ahh…to many choices!


Bon Appetit!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s