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This Chicken Pot Pie in a whole wheat crust is creamy and comforting. The whole wheat pastry is delicate and flakey. It almost makes it extra savory and inviting.  

Chicken Pot Pie in Whole Wheat Crust baked close up

I’m not going to beat around the bush here: this is the BEST Chicken Pot Pie that I have ever tasted. The BEST!

Chicken Pot Pie in Whole Wheat Crust ingredients uncut
cheesy chicken being served from pot.
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The other day I received a shower gift with a pie theme. That’s right. A pie theme! I could barely contain myself. [My fiancé gave me some odd looks as I unpacked the box like a 5 year old on Christmas Day. My excitement was palpable.]

Chicken Pot Pie in Whole Wheat Crust ingredients prepped

Sandwiched between the pie crust cutter and the Emile Henry pie dish was A Year of Pies by Ashley English of Small Measure.

Chicken Pot Pie in Whole Wheat Crust ingredients assembled

As the faintest of nods to health, I made a whole-wheat crust. Well that’s gotta count for somethin’ right? I used a Whole-Wheat Pastry recipe from the Boston Cooking School Cookbook [circa 1914], but I completely disregarded their preparation instructions, but the crust was flakey to perfection. [Seriously, who has time to fold in the butter in four layers? I’m not making puff pastry for cryin’ out loud!]

Chicken Pot Pie in Whole Wheat Crust cooked filling

This Chicken Pot Pie is divine. Fresh vegetables are chopped and browned in butter, then a roux is made (yup, more butter!), then chicken broth, wine and half and half are added and then the mixture is covered with buttery pastry and baked to browned perfection. It’s the real deal. And just like both my easy beef stroganoff and lamb stew recipe, it’s flavorful, old-school home cooking at its best.

Chicken Pot Pie in Whole Wheat Crust slice on plate

I can confidently say this pot pie joins the ranks with Chicken Marinara of comfort food incarnate.

Chicken Pot Pie in Whole Wheat Crust unbaked assembled
Chicken Pot Pie in Whole Wheat Crust baked close up
Chicken Pot Pie in Whole Wheat Crust baked close up
5 from 2 ratings

Chicken Pot Pie with a Whole Wheat Crust

This Chicken Pot Pie in a whole wheat crust is creamy and comforting. The whole wheat pastry is delicate and flakey. It almost makes it extra savory and inviting.
Prep: 1 hour
Cook: 30 minutes
Total: 1 hour 30 minutes
Servings: 8 people


Whole-Wheat Pastry:

For the Chicken Pot Pie Filling:

  • ½ cup unsalted butter divided
  • 1 medium onion diced
  • 3 carrots peeled and diced
  • 1 ½ cups sliced mushrooms
  • 1 celery stalk diced
  • 2 large garlic cloves minced
  • 1 cup peas fresh or frozen, thawed and patted dry
  • ½ cup all-purpose flour
  • 2 cups chicken stock bonus points for homemade!
  • ½ cup white wine I used chardonnay
  • ½ cup half-and-half Can also use ¼ cup milk + ¼ cup cream
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 1 pound cooked chicken I used rotisserie chicken. You can call me a cheater all you like.
Makes: 9inch round


Prepare the whole wheat crust:

  • Make sure all your ingredients and mixing bowl are cold! Combine flours and salt.
  • Quickly chop the butter and shortening into cubes. This will make it easier to work into the dry ingredients.
  • Cut the shortening and butter into the flour using a pastry blender or two knives, working as quickly as possible.
  • Once you no longer have pieces of butter or shortening any larger than a pea, you are ready to begin adding water. I like to switch to a fork at this stage. Pour ice water over flour / butter mixture 1 tablespoon at a time. After each addition, gently mix with a fork. Repeat until your dough is no longer crumbly when you press it together and will hold together in a ball.
  • Press into a fat dish, wrap in plastic wrap and put in the refrigerator while you prepare the pot pie. You may roll it out at this stage and keep it cold and covered on a rimless baking sheet if you like.

Prepare the Chicken Pot Pie Filling

  • Melt 2 tablespoons of butter in a medium pot over medium-low heat. Add onions, carrots, mushrooms, celery and garlic; sauté on low heat until softened and slightly browned. Approximately 15 minutes.
  • If you are using fresh peas, add them at this point and continue to cook for an additional 5 minutes. If you are using frozen, skip the additional cooking. They will be mush and gross.
  • Remove veggies to a large bowl and set aside.
  • Preheat oven to 375°F
  • Melt the remaining 6 tablespoons of butter in the same pot over medium-low heat, and then add the flour. Stir constantly for about 2 minutes until mixture turns a blond color.
  • Slowly add the chicken stock in no more than ¼ cup at a time, whisking after each addition.
  • Whisk in wine, half-and-half, and thyme. Cook, stirring frequently, for 10 minutes until the sauce is thickened. Add the veggie mixture back into the pot along with the chicken and stir to cover with the sauce.

Assemble the pie:

  • Pour into pan and cover with the pastry. Fold and crimp the edges decoratively.
  • Whisk 1 egg yolk and 1 tablespoon cold water. Brush over pastry.
  • Cut at least 4 slits in the pastry. Make sure they are completely through the pastry or your steam will exit out the sides and your filling will runeth over. Trust me, I know. Whatever you do, just do it quickly because the warm filling will melt the butter in the crust and then it won’t be flakey. Sadness!
  • Set the baking dish on a rimmed baking sheet and bake 30 minutes or until the crust is your version of perfectly brown. The whole-wheat crust definitely took an extra 20 minutes to brown the way my fiancé likes it.
  • Cool at least 20 minutes before serving. The filling will thicken considerably after 40 minutes. It’s your choice. It tastes just as amazing either way.


Your Chicken Pot Pie will only be as good as your chicken broth. I use homemade because it’s richer, lower in sodium and much lower in fat. Make my recipe here. It’s easier than you’s think!
Whole Wheat Pastry from The Boston Cooking School Cook Book [1914]
Chicken Pot Pie filling from A Year of Pies, by Ashley English


Calories: 520kcal | Carbohydrates: 32g | Protein: 22g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 541mg | Potassium: 522mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4776IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 3mg
Course: Dinner
Cuisine: American
Calories: 520
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating


  1. So easy and delicious! I don’t even use whole wheat pastry flour—just regular whole wheat. Comes together easily enough for a weeknight, but feels more special than the usual pasta or stir fry. Already made it twice—came out perfect both times! Love. Thank you!

    1. Oh no! I rolled mine out thicker than I usually do because I was using those mini pie dishes and I didn’t want to waste any. They were around 1/4 inch thick, possibly a little thicker.

  2. I was commenting on this post the other day and not sure if the comment went through because my computer was freezing at the time. I guess it didn’t. Anyways, as I was saying…the pie looks really delish. Looks so hearty and filling. When it comes to pies, I personally like the crust the best, for both sweet and savory pies. Love the flakiness of it.

  3. Whole wheat crust would go so well with a chicken pot pie – I need to remember this! 🙂 This is making me hungry!

    1. Hey Jules! You certainly could freeze it, but it will probably have a less creamy, smooth consistancy when thawed. Baked crusts are never as flakey once frozen, but if you thawed the whole pie in the oven it would definitely help. Let me know if you try it!

      1. So would it be better to cook the whole pie, freeze it, then put in oven directly from freezer? If so, at what temp and for how long? Thank you!

        1. You could certainly do that. I would bake it at the same temp as the original recipe because you’ll want to recrisp that crust while heating it through. But honestly you can never go wrong with 350. As for how long….until its hot inside. You can poke it with a knife or a cake tester

    1. Thanks! The crust was excellent! I thought about you and your puff pastry madness when I read the crust instructions! 🙂