An easy recipe for chicken pot pie crust is Fool-Proof Pie Crust that calls for flour, butter, sugar, an egg and ice water. Instead of making pot pie crust, buy refrigerated pie crusts for a super-easy chicken pot pie recipe.
Make Fool-Proof Pie Crust by cutting 1 3/4 cups of butter or shortening into 4 cups of flour, 1 tablespoon of sugar and 2 teaspoons of salt. In another bowl, whisk together 1 tablespoon of vinegar, 1 egg and 1/2 cup of ice water. Pour the liquid mixture into the crumbly flour mixture, working the dough until the ingredients are just combined. Chill the dough for 15 minutes, and roll it out on a floured surface. Divide the dough into individual crust portions.
To make a chicken pot pie, cover 1 pound of cubed boneless, skinless chicken breast halves, 1 cup of sliced carrots, 1 cup of frozen peas and 1/2 cup of sliced celery in water in a saucepan, and bring it to a boil. After 15 minutes, remove the chicken and vegetables, and drain the water. Saute 1/2 cup of shopped onion in 1/4 cup of butter in the saucepan until it softens, and add 1/3 cup of all purpose flour, 1/2 teaspoons of salt, 1/4 teaspoon of pepper, 1/4 teaspoon of celery seed and 3 minced garlic cloves. Stir in 1 3/4 cups of chicken broth and 2/3 cups of milk, and allow the mixture to simmer until it thickens.
Place one pie crust in the bottom of a pie plate, spoon the chicken mixture and the sauce over it, and top it with a second crust. Cut several slits into the top crust, and bake the pot pie at 350 degrees Fahrenheit for 50 minutes.