Buttery Double Pie Crust for Chicken Pot Pie
- The Healey Farm
- Sep 14
- 3 min read
There’s something about chicken pot pie that just feels like home. Maybe it’s the aroma of golden pastry wafting through the kitchen, or the way the creamy filling bubbles up as it bakes. At The Bread Barn™, we can’t sell this dish (thanks to Indiana’s Cottage Food Laws), but it remains a Healey Family favorite. And the secret to making it unforgettable?
A buttery, flaky, double-crust pie dough that holds everything together beautifully.
This recipe has been passed down, tested, and enjoyed at our table for years—and today, we’re sharing it with you. Whether you’re cooking for a crowd or just looking to master the art of pie dough, this crust will be your new go-to.
📝 Chicken Pot Pie Crust Recipe Overview
Yield: 1 bottom crust + 1 top crust (9-inch deep dish, serves 8)Total Dough Weight: ~750 gTexture: Flaky, tender, butteryBest For: Savory pies, especially chicken pot pie
🥣 Ingredients
Dry
400 g (3 ⅓ cups) unbleached all-purpose flour
8 g (2 tsp) kosher salt
Fat
230 g (1 cup / 2 sticks) cold unsalted butter, cubed
Wet
120–150 g (½–⅔ cup) ice-cold water
5 g (1 tsp) apple cider vinegar or lemon juice (optional, for tenderness)
👩🍳 Step-by-Step Instructions
1. Mix Dry Base
In a large bowl, whisk flour and salt until evenly combined.
2. Cut in Butter
Add cold butter cubes. Using a pastry cutter or fingertips, cut butter into the flour until the mixture resembles coarse crumbs with pea-sized butter chunks. These visible butter bits create steam pockets that puff into flaky layers.
3. Add Liquid
Mix vinegar into your ice water. Drizzle in ~120 g of water, tossing with a fork. Add more water, a tablespoon at a time, until the dough just comes together when pressed. Avoid overhydrating—it should still look a little shaggy.
4. Bring Together
Turn dough onto a floured surface. Gently press into a rough mass (do not knead). Divide into 2 disks (~375 g each). Wrap tightly and chill at least 1 hour (up to 3 days).
5. Roll & Assemble
Roll bottom dough to ⅛-inch thick and fit into a 9-inch deep-dish pie pan. Chill while preparing filling.
Roll top dough to similar thickness, drape over filled pie, trim and crimp edges, and cut a few steam vents. Brush with egg wash (1 egg + splash of cream or water).
6. Bake
Bake at 400°F (200°C) for 20 minutes. Lower heat to 375°F (190°C) and bake another 30–35 minutes until golden and bubbly.
🔑 Pro Tips for Savory Success
Keep it cold. Cold butter = flaky layers. Work quickly and chill whenever dough feels warm.
Rest before baking. After assembling, chill the pie for 15 minutes to minimize shrinkage.
Flavor upgrade. Stir ½ tsp cracked black pepper or fresh thyme into the flour for an aromatic lift.
❄️ Storage & Freezing
Wrapped dough disks: 3 days in the fridge, 2 months frozen. Thaw overnight before rolling.
Assembled unbaked pie: Freeze solid, then wrap. Bake from frozen at 400°F, adding ~15 minutes.
💛 A Bread Barn Tradition
Even though this recipe can’t appear on our market shelves, it remains a treasured part of our family table. Every bite of flaky crust and creamy filling reminds us why food is more than nourishment—it’s a way to gather, to remember, and to celebrate.
So go ahead, roll up your sleeves, and bring a little Healey Family tradition into your own kitchen.
Perfect Pairings
Serve your chicken pot pie with:
A crisp green salad with vinaigrette
Fresh sourdough on the side (ours, if you’re local!)
And maybe a slice of apple pie for dessert, because why not double up on pastry?
🍴 What About You?
What’s your family’s ultimate comfort food? Drop it in the comments—we’d love to hear what dishes bring your family together.
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