Pie Dough for Pot Pies

Pie dough for pot pies is a flaky, savory pastry crust used to encase fillings in dishes like chicken or beef pot pies. It is typically made from flour, fat (such as butter or lard), salt, and water, and is a staple in American and British comfort food traditions.

🍽️ Nutrition at a glance

This dough is high in carbohydrates and fat, providing a quick source of energy along with some iron and B vitamins from the flour. A typical serving contains roughly 150-200 calories, depending on the specific recipe and portion size.

Nutrition breakdown

Calories	180 kcal
Protein	3 g
Carbs	22 g
Fat	9 g
Fiber	1 g
Sugar	0.5 g
Sodium	220 mg
Iron	1.5 mg
Thiamin (B1)	0.2 mg
Niacin (B3)	2 mg
Folate	40 mcg
Selenium	6 mcg
Manganese	0.3 mg
Phosphorus	35 mg
Magnesium	8 mg

Per 1 crust (about 1/8 of a 9-inch pie, 60 g) · estimated, varies by recipe

💡 What's interesting

The use of cold fat and minimal handling is key to creating the tender, flaky layers that define a good pot pie crust, a technique that dates back to medieval European pastry-making.