Pot Pie Crust: Foolproof Recipe For Homemade Chicken Pot Pie

Just thought I’d throw in a comment. I wet my countertop and put two strips of overlapping saran wraps down. Then I put my pie dough down and press into a circle…now put another two overlapping strips on top of the dough. Roll the dough out to the size and thickness you want. Now lift the top layer of saran wrap off the dough. Then pick up the other two saran wrap pieces while holding onto the pie dough edge and flip it onto your pie plate. Do the same with your top dough. No more pie dough stuck to the counter and you won’t need to keep adding flour to turn your dough after rolling it out. It helps make the crust a little less dry so it won’t break apart.

I love your blog & read daily!

I am willing to try to make my 1st scratch made pie crust with this recipe, but need to know how many 9″ it makes??

Thanks!

No doubt I’m missing something, not reading properly or just being too cautious but when do the chicken and veg get combined with the liquid? Do you do that just before pouring into the crust or after mixing liquid into the onion flour mixture so they warm together while thickening? Seems like a lot of liquid for pouring in a pie crust to me. Though I have never attempted pot pie or eaten it much, can you tell? :)

My grandmother taught me how to make pie crust when I was little, and she used to say, “Use lard like it’s water and and water like it’s gold”. She hardly ever measured out anything and her crusts were so flaky and moist. I’m a little sad I don’t eat wheat any more because no other flour comes close to making a delicious pie crust!

I am always surprised when folks make chicken pot pie using boneless breast. It tastes so mild to me. I like to saute split breast and thighs with their skin on in a large frying pan. Once the chicken has given off its flavor from the carmelized skin and the marrow in the bones, you’ll have a lovely pan juices and chicken fat to cook your onions in. This will add SO much to the aroma and the taste, you’ll never go back. It only adds a bit of prep time to remove the skin and pull the chicken off the bones, and it’s SO worth it.

I would also recommend adding some poultry seasoning or rosemary just before the onions are done. You’ll get rave reviews! This separates a basic cook from the one who everyone asks, “Wow, how did you make this?”

This is almost the exact same recipe (measurements differ slightly) that my wonderful mother-in-law taught me. I really couldn’t make pie crust until she showed me how to and it was using this recipe. I now LOVE making pies and use many of her pie recipes. She was a pie-maker queen! Thanks for the memories! :-)

Just thought I’d throw in a comment. I wet my countertop and put two strips of overlapping saran wraps down. Then I put my pie dough down and press into a circle…now put another two overlapping strips on top of the dough. Roll the dough out to the size and thickness you want. Now lift the top layer of saran wrap off the dough. Then pick up the other two saran wrap pieces while holding onto the pie dough edge and flip it onto your pie plate. Do the same with your top dough. No more pie dough stuck to the counter and you won’t need to keep adding flour to turn your dough after rolling it out. It helps make the crust a little less dry so it won’t break apart.

I love your blog & read daily!

I am willing to try to make my 1st scratch made pie crust with this recipe, but need to know how many 9″ it makes??

Thanks!

No doubt I’m missing something, not reading properly or just being too cautious but when do the chicken and veg get combined with the liquid? Do you do that just before pouring into the crust or after mixing liquid into the onion flour mixture so they warm together while thickening? Seems like a lot of liquid for pouring in a pie crust to me. Though I have never attempted pot pie or eaten it much, can you tell? :)

My grandmother taught me how to make pie crust when I was little, and she used to say, “Use lard like it’s water and and water like it’s gold”. She hardly ever measured out anything and her crusts were so flaky and moist. I’m a little sad I don’t eat wheat any more because no other flour comes close to making a delicious pie crust!

I am always surprised when folks make chicken pot pie using boneless breast. It tastes so mild to me. I like to saute split breast and thighs with their skin on in a large frying pan. Once the chicken has given off its flavor from the carmelized skin and the marrow in the bones, you’ll have a lovely pan juices and chicken fat to cook your onions in. This will add SO much to the aroma and the taste, you’ll never go back. It only adds a bit of prep time to remove the skin and pull the chicken off the bones, and it’s SO worth it.

I would also recommend adding some poultry seasoning or rosemary just before the onions are done. You’ll get rave reviews! This separates a basic cook from the one who everyone asks, “Wow, how did you make this?”

This is almost the exact same recipe (measurements differ slightly) that my wonderful mother-in-law taught me. I really couldn’t make pie crust until she showed me how to and it was using this recipe. I now LOVE making pies and use many of her pie recipes. She was a pie-maker queen! Thanks for the memories! :-)