Fool-Proof Pot Pie Crust For Homemade Chicken Pot Pie & More!

Fool-Proof Pie Crust
Chicken Pot Pie
Foolproof Chicken Pot Pie Crust (Recipe)

Until this fool-proof pie crust recipe entered my life, I avoided pie-making. This pie crust is flakey, has a delicious buttery taste and turns out perfect every time!

As many of you know, this isn’t a “food blog” for a reason. 🙂 While I am a decent cook, it’s definitely not my forte OR my passion. Still, once in awhile, I will include some of my Mom’s time-tested treasures, and some of our family favorites because we all gotta eat!

Recently, I came across some women who not only know how to cook, they know how to take great pictures of what they cook! Something that, believe me, is easier said than done!

When I found out they were coming out with a new cookbook chock-full of tried-and-tested dishes that don’t take half the day to make, I knew I wanted to have them share one with us! Thankfully they were game. Take it away Alice, Jeanne, and Kaycee (photog extraordinaire!)

Everyday Gourmet started in a test kitchen for eager food-testers where we wrote, edited, and had lots of photo shoots. We had way too much fun!

The three of us love working together…the writer, the baker, and the picture taker. All three self-confessed “foodies” that love to cook.

Our goal is to show you how, using the best-of-the-best recipes and simple presentation techniques, you can prepare amazing gourmet-tasting dishes in the same amount of time it takes to turn out routine repetitive ones. You don’t need to be a trained chef to make our recipes, but plan on the appetizers, main dishes, soups, side dishes, and desserts you’ll create, earning you that reputation!

And we’ve included tips and tricks to help you cook smarter and eat healthier. Packed with full-color photos of finished courses.

We also wanted to find a way to serve you beyond the covers of our cookbook, so we created Everyday Gourmet By You (www.everydaygourmetbyyou.com) as a way to continue the Everyday Gourmet adventure. After all, between the three of us we bring over 100 years of cooking experience to your table! And we’re hoping you’ll bring your years of cooking experience to our table—don’t you love how blogging can do that?

Now let’s talk food — pie, that is. To be honest, until this fool-proof pie crust recipe entered our lives, we avoided pie-making. It was too scary. We wanted a flakey, flavorful crust not just something to hold a pie filling.

You’re going to love how versatile this pie crust recipe is! Whether you’re making it for a fresh peach pie or a hearty chicken pot pie, you’ve got a crust that is flakey, has a delicious buttery taste and turns out perfect every time!

The “secret” to becoming an everyday gourmet is starting with the best recipe and a few easily-learned techniques, then there’s nothing to fear.

Fool-Proof Pie Crust

Ingredients

4 cups flour
1¾ cups butter-flavored shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
½ cup ice water

Makes 2 pie crusts

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

Combine vinegar, egg, and water and mix well. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork dough; mix just until liquid is absorbed by the flour mixture. Refrigerate at least 15 minutes before rolling.

This dough can be divided into individual crust portions, wrapped, and frozen for later use. And speaking of chicken pot pie—let’s make one! It’s such a treat to have a pot pie made from scratch.

Chicken Pot Pie

1 pound boneless, skinless chicken breast halves, 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
2 (9-inch) unbaked pie crusts

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

In same saucepan, melt butter and cook onions over medium heat until soft and translucent. Stir in flour, salt, pepper, celery seed, and garlic. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat; set aside.

Roll out 2 pie crusts and place one the pie plate. Pour hot chicken mixture into pie plate. Top with second crust. Cut away excess dough and seal edges. Make several small slits in the top to allow steam to escape. Bake for 50 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

We have more ways to use our pie crust recipe. Check out our blog next week for our delicious open face peach pie recipe and our cookbook due out in October for more tasty dishes.

Chicken Pot Pie

Foolproof Chicken Pot Pie Crust (Recipe)

This delicious all purpose pie crust is perfect for everything from sweet, fruity pies to meaty, savory pot pies. Course Main CourseCuisine American Prep Time 10 minutesTotal Time 10 minutes Servings 12 Calories 425kcal Author Jill Nystul