SO Many Pie Crusts
SO MANY PIE CRUSTS!! is a medium American recipe that serves 4. 410 calories per serving. Recipe by Amy K. Fewell on YouTube.
Prep: 45 min | Cook: 1 hr | Total: 2 hrs 5 min
Cost: $13.20 total, $3.30 per serving
Ingredients
- 8 pieces Chicken Breast (frozen, skinless, boneless)
- 6 cups All-Purpose Flour (for pie crust)
- 1 pound Unsalted Butter (cold, cut into cubes)
- 2 large Egg (room temperature)
- 2 tablespoons Apple Cider Vinegar (helps tenderize crust)
- 1 cup Water (cold)
- 1 teaspoon Salt (for seasoning chicken and crust)
- 0.5 teaspoon Black Pepper (ground, for seasoning)
Instructions
Preheat Oven and Bake Chicken
Preheat the oven to 375°F. Arrange the frozen chicken breasts on a sheet pan lined with a silicone mat and bake until the internal temperature reaches 165°F, about 25 minutes.
Time: PT25M
Temperature: 375°F
Prepare Pie Crust Dough
In the bowl of a stand mixer, combine the flour, cold butter cubes, egg, apple cider vinegar, and water. Mix on low until the mixture forms a cohesive dough.
Time: PT10M
Chill the Dough
Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 20 minutes.
Time: PT20M
Shred Cooked Chicken
Remove the baked chicken from the oven, let cool for 5 minutes, then use two forks to pull the meat into bite‑size shreds.
Time: PT5M
Roll Out Crust and Cut Circles
On a lightly floured surface, roll the chilled dough to about 1/8‑inch thickness. Using a 6‑inch round cutter, cut four circles for the bottom crust and four for the tops.
Time: PT15M
Assemble the Pies
Place a bottom crust circle into each pie dish, fill with shredded chicken (season with salt and pepper if desired), then top with a second crust circle. Press edges together, crimp, and cut a few steam vents.
Time: PT10M
Bake the Assembled Pies
Bake the pies on the middle rack at 375°F for 35 minutes, or until the crust is golden brown and the filling is hot.
Time: PT35M
Temperature: 375°F
Cool and Store
Allow the pies to cool for 10 minutes. Serve one now and wrap the remaining pies tightly in plastic wrap and foil before freezing.
Time: PT10M
Cleanup
Wash all used bowls, mixer attachments, knives, cutting board, and silicone mat. Wipe down counters and store equipment.
Time: PT20M
Nutrition Facts
- Calories
- 410
- Protein
- 22g
- Carbohydrates
- 35g
- Fat
- 22g
- Fiber
- 2g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Egg
Ingredient Substitutions
- Instead of Chicken Breast: rotisserie chicken, cooked chicken thighs
- Instead of All-Purpose Flour: bread flour
- Instead of Unsalted Butter: margarine
- Instead of Egg: egg replacer
- Instead of Apple Cider Vinegar: white vinegar
Equipment Needed
- Oven
- Sheet Pan
- Stand Mixer
- Mixing Bowl
- Silicone Mat
- Rolling Pin
- Plastic Wrap
- Aluminum Foil
- Freezer Bags
- Chef’s Knife
- Cutting Board
Critical Steps — Do Not Skip
- Bake chicken until internal temperature reaches 165°F
- Chill the crust dough before rolling
- Roll dough to uniform 1/8‑inch thickness
- Seal crust edges tightly to prevent leaks
- Bake pies until crust is golden brown
Chef Tips from the Video
- Keep all crust ingredients cold for maximum flakiness.
- Use a silicone mat for a non‑stick rolling surface and easy transfer to the pie dish.
- If you don’t have a stand mixer, a pastry cutter works well to blend butter into flour.
Troubleshooting
Dough is too sticky
Add a tablespoon of flour at a time until the dough comes together without sticking to your hands.
Crust becomes soggy after baking
Make sure the chicken filling is not overly wet; pat shredded chicken dry and bake the crust on a pre‑heated sheet pan.
Chicken is dry
Do not over‑bake the chicken breasts; check temperature at 165°F and shred while still moist.
Storage
Refrigerator: Store leftover pie in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate or freeze promptly.
Make-Ahead Tips
- Freeze the shredded chicken filling in zip‑top bags for up to 2 months.
- Prepare and chill the crust dough ahead of time; keep wrapped in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of chicken pot pie in American cuisine?
Chicken pot pie is a classic American comfort food that evolved from British meat pies brought by early settlers. Over time, it became a staple family dish, symbolizing home‑cooked warmth and convenience, especially during colder months.
What regional variations of chicken pot pie exist within the United States?
In the Midwest, pot pies often include a creamy sauce with carrots and peas, while Southern versions may add a biscuit topping instead of a pastry crust. Some New England recipes incorporate a flaky, buttery crust similar to the one in this recipe.
During what occasions is chicken pot pie traditionally served in American households?
Chicken pot pie is commonly served for family dinners, holiday gatherings, and as a comforting meal after a long day. It’s also a popular make‑ahead dish for busy parents and for feeding guests during potluck events.
How does chicken pot pie fit into the broader tradition of American comfort foods?
Like mac and cheese, meatloaf, and casseroles, chicken pot pie offers a hearty combination of protein, vegetables, and a buttery crust. Its one‑dish nature makes it a quintessential comfort food that evokes nostalgia and homey satisfaction.
What are the authentic traditional ingredients for chicken pot pie versus acceptable substitutes?
Traditional chicken pot pie uses a flaky pastry crust, shredded chicken, a creamy broth, carrots, peas, and onions. Acceptable substitutes include using rotisserie chicken instead of baked breasts, a store‑bought crust, or adding mushrooms for extra flavor.
What other American side dishes pair well with chicken pot pie?
Serve chicken pot pie with a simple green salad, roasted Brussels sprouts, or buttery corn on the cob. A light vinaigrette‑dressed slaw also balances the richness of the pie nicely.
What are the most common mistakes to avoid when making chicken pot pie?
Common errors include over‑mixing the crust dough, which makes it tough; under‑cooking the chicken, leading to food safety issues; and using a wet filling that sogs the crust. Chill the dough, bake chicken to 165°F, and keep the filling relatively dry.
Why does this recipe use apple cider vinegar in the crust instead of lemon juice?
Apple cider vinegar reacts with the flour’s gluten, helping to tenderize the dough without adding a noticeable citrus flavor. It also balances the richness of the butter, resulting in a more tender crust than lemon juice would provide.
Can I make the chicken pot pie ahead of time and how should I store it?
Yes. Assemble the pies, wrap them tightly in plastic wrap and foil, and freeze for up to two months. To serve, bake from frozen at 375°F for about 45‑50 minutes, or thaw overnight in the refrigerator and bake for 35 minutes.
What texture and appearance should I look for when the chicken pot pie is done?
The crust should be golden‑brown and flaky, with a crisp edge. The filling should be hot and bubbling around the edges, indicating the sauce is fully heated through.
What does the YouTube channel Amy K. Fewell specialize in?
The YouTube channel Amy K. Fewell focuses on practical, family‑friendly cooking tutorials, especially batch‑cooking, freezer meals, and everyday comfort food recipes that fit a busy home‑life schedule.
How does the YouTube channel Amy K. Fewell's approach to American comfort food differ from other cooking channels?
Amy K. Fewell emphasizes real‑life practicality, using accessible ingredients and time‑saving techniques like stand‑mixer shortcuts and freezer‑ready meals, whereas many channels prioritize gourmet presentation over everyday usability.
Last updated: August 30, 2026
