We choose this year’s winner of the Best Chicken Fried Steak.
Best Chicken Fried Steak: Killen’s
Bib Gourmand–awarded chef Ronnie Killen’s Southern comfort spot offers a chicken fried steak that’s as refined as it is nostalgic. Made with ribeye, it’s got that gorgeously golden, craggly crust, creamy mashed potatoes and a pour of velvety gravy that hits just right. With chef Ryan Hildebrand (FM Kitchen & Bar) recently joining as culinary director, this legacy only getting stronger.
Pizza lovers of a certain age can recall a time when Crust Pizza operated out of pocket-size shop on Kenilworth Avenue in Tremont. Despite having a tiny kitchen, no dining room, no air conditioning and no liquor license, the pizzeria thrived thanks to impressive pies built on house-made dough, fresh-baked sub buns and desserts crafted by chef Jeff Fisher.
In 2017, owner Mike Griffin debuted Crust 2.0 in a grand new space (2258 Professor Ave., 216-583-0257) in Tremont, sharing the property with Visible Voice Books. Since launching, Crust has survived Covid, expanded to Midtown and cultivated a successful catering business.
But the Tremont chapter closes this week.
“I’m closing Crust in Tremont,” say owner Mike Griffin. “It’s been 13 years – it could be worse. I think it’s just time for me, but it’s hard to let it go.”
The last day of service is this Friday, August 22.
“It started with a dream 14 years ago,” adds Griffin, who is understandably emotional about the closure.
In addition to a busy Midtown location that serves lunch five days a week and an expanding catering business, Griffin has a young child at home, which makes the decision a little easier to stomach.
This Easy Oreo Pie Crust is super simple and quick to make—only two ingredients! It’s buttery, thick, crunchy, and bursting with that rich, chocolatey Oreo flavor we all adore. It adds an amazing texture and taste to any dessert, making each bite a delightful experience. Whether you’re planning to make a creamy cheesecake, a decadent chocolate tart, or a fresh fruit pie, this Oreo crust is the perfect base, so keep this trusty recipe on hand for any sweet creation.
Oriana’s Thoughts On The Recipe
I can’t wait to share with you my go-to recipe for an Easy Oreo Pie Crust. My daughter absolutely adores this crust and insists on an extra-thick layer every time I make it. It’s her favorite part of any dessert, and I have to say, it’s become mine too!
This crust is buttery, thick, crunchy, and packed with that irresistible chocolate-y goodness that only Oreos can bring. Plus, it’s incredibly simple to make—just two ingredients!
I love how versatile this crust is. From cheesecakes to tarts and pies, it pairs perfectly with so many desserts. Trust me, once you try it, you’ll never go back to the pre-made crusts from the store. Keep this recipe handy, and you’ll always have a delicious base ready for your sweet creations.
What I Love About This Recipe
Easy as Pie: Easy to make – only 2 ingredients. Seriously, it doesn’t get simpler than this. With just Oreos and butter, you can create a delicious crust in minutes. Perfect for those last-minute dessert plans!
Homemade is Best: It’s better than a pre-made crust from the store. There’s just no comparison. Homemade always wins, especially when it’s this easy and tasty.
Perfect Taste and Texture: The combination of buttery richness and the thick, crunchy texture, mixed with the chocolate flavor from the Oreos, is a match made in heaven. It adds an amazing layer of flavor and texture to any dessert.
Ultimate Versatility: This Oreo crust is the perfect base for many desserts, from creamy cheesecakes to chocolate pies. Let your creativity run wild!
Potential Cons Of The Recipe
Crumbly Texture: It can sometimes be a bit crumbly and hard to cut cleanly.
Allergy Concerns: Oreos contain gluten and dairy, which can be problematic for those with allergies.
Tips To Mitigate These Cons
Firm Pressing: Press the crust firmly into the pan to ensure it holds together better. Chilling it or baking it before adding the filling can also help.
Allergy-Friendly Options: Opt for gluten-free or dairy-free Oreos and butter substitutes to make this crust suitable for more dietary needs
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Oreo Cookies: The star of the show! These provide the chocolatey flavor and the bulk of the crust. You can use regular or gluten-free Oreos. Note: I do not recommend using Double-stuff. They’re tasty to eat, but don’t work well for an Oreo crust.
Butter: Melted butter helps bind the crushed cookies together. You can substitute with margarine or a dairy-free butter alternative if needed.
Oreos You’ll Need Depending On Your Dish/Pan Size
To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. Here is a general guideline:
For an 8 or 9-inch Pie Crust:
25 Oreos: This amount is usually sufficient to cover the bottom and sides of an 8 or 9-inch pie dish or springform pan.
4 tablespoons of melted butter: This helps bind the crumbs together.
For a 10-inch Pie Crust:
30 Oreos: This amount is usually sufficient to cover the bottom and sides of a 10-inch pie dish or springform pan.
5 tablespoons of melted butter: This helps bind the crumbs together.
For a 9×13-inch pan:
38 Oreos: This amount is usually sufficient to cover the bottom of a 9×13-inch pan.
6 tablespoons of melted butter: This helps bind the crumbs together.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Grind
In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.
Step 2 – Mix
Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break up.
Step 3 – Press
Add the mixture to your pie dish, cake pan, springform pan, or square pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust.
Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface but don’t press too hard, or the crust will be very difficult to cut. For pies, run a spoon around the bottom edge where the sides and bottom meet to create a rounded crust—this helps keep the crust intact when slicing.
Step 4 – Continue According to Recipe Instructions
Depending on the recipe, you might need to chill or bake the crust. Usually, for a baked dessert, such as cheesecake, the crust is pre-baked for 8–10 minutes at 350°F (180°C). For no-bake desserts, such as no-bake pies, the crust needs to be frozen while you make the filling.
Recipe Tips
Crushing the Cookies: Use a food processor to get fine crumbs quickly, or put the cookies in a ziplock bag and crush them with a rolling pin. Ensure you crush your Oreos into fine crumbs. Larger crumbs can make the crust fall apart, while finer crumbs will help it stick together and retain its shape.
Mix Well: Ensure the melted butter is thoroughly mixed with the Oreo crumbs for the best texture.
Create a Flat-Top Edge: I use my thumb from one hand and the four fingers from my other hand to press and level around the top edge and make it even.
Other Oreo Flavors: You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option.
Food Allergy Swaps
Gluten-Free: Use gluten-free Oreos.
Dairy-Free: Substitute butter with a plant-based butter alternative.
Variations & Additions
Chocolate Lovers: Add a tablespoon of cocoa powder to the Oreo crumbs for an even richer chocolate flavor.
Nutty Twist: Mix in some finely chopped nuts for added texture and flavor.
Storing and Freezing Instructions
Storing: Store the crust in the refrigerator, covered, for up to 3 days.
Freezing: You can freeze the unbaked crust for up to 1 month. Just wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before using.
Frequently Asked Questions
Can I use double-stuffed Oreos?
I do not recommend using Double-stuff. They’re tasty to eat but don’t work well for an Oreo crust.
Can I make this crust in advance?
Absolutely! You can prepare and store it in the refrigerator or freezer until you’re ready to use it.
How do I prevent the crust from sticking to the pan?
Typically, the butter in the crust mixture prevents it from sticking. However, to ensure an easy release, you can lightly grease the pan with non-stick spray before pressing in the crust.
How can I make this for a 9×13 pan?
I’d recommend increasing the recipe by 50% for a 9×13″ pan, so use roughly 38 Oreo cookie sandwiches and 6 tablespoons of melted butter.
How do you crumble Oreos without a food processor?
If you don’t have a food processor, you can crumble Oreos by placing the Oreos in a resealable plastic bag, removing as much air as possible before sealing it. Then, use a rolling pin to crush the cookies into fine crumbs, rolling back and forth over the bag. If you don’t have a rolling pin, you can also use a wine bottle or a can.
How many Oreos do I need to make a pie crust?
To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. See the guidelines above.
This Easy Oreo Pie Crust is super simple and quick to make—only two ingredients! It’s buttery, thick, crunchy, and bursting with that rich, chocolatey Oreo flavor we all adore. It adds an amazing texture and taste to any dessert, making each bite a delightful experience. Whether you’re planning to make a creamy cheesecake, a decadent chocolate tart, or a fresh fruit pie, this Oreo crust is the perfect base, so keep this trusty recipe on hand for any sweet creation.
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Servings 19-inch pie crust
Instructions
In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.
Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break up.
Add the mixture to your pie dish, cake pan, springform pan, or square pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust. Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface, but don’t press too hard, or the crust will be very dificul to cut. For pies, run a spoon around the bottom edge where the sides and bottom meet to create a rounded crust—this helps keep the crust intact when slicing.
For a baked dessert, pre-bake this crust per your filling recipe directions. I usually pre-bake for 8–10 minutes at 350°F (180°C). Cool the crust completely before using, unless your recipe instructs otherwise.
For no-bake desserts, freeze the crust while you make the filling.
Storing: Store the crust in the refrigerator, covered, for up to 3 days.Freezing: You can freeze the unbaked crust for up to 1 month. Just wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before using.Food Allergy Swaps:
Gluten-Free: Use gluten-free Oreos.
Dairy-Free: Substitute butter with a plant-based butter alternative.
Recipe Tips:
Crushing the Cookies: Use a food processor to get fine crumbs quickly, or put the cookies in a ziplock bag and crush them with a rolling pin. Ensure you crush your Oreos into fine crumbs. Larger crumbs can make the crust fall apart, while finer crumbs will help it stick together and retain its shape.
Mix Well: Ensure the melted butter is thoroughly mixed with the Oreo crumbs for the best texture.
Create a Flat-Top Edge: I use my thumb from one hand and the four fingers from my other hand to press and level around the top edge and make it even.
Other Oreo Flavors: You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option.
Variations & Additions:
Chocolate Lovers: Add a tablespoon of cocoa powder to the Oreo crumbs for an even richer chocolate flavor.
Nutty Twist: Mix in some finely chopped nuts for added texture and flavor.
Oreos You’ll Need Depending On Your Dish/Pan Size:To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. Here is a general guideline:For an 8 or 9-inch Pie Crust:
25 Oreos: This amount is usually sufficient to cover the bottom and sides of an 8 or 9-inch pie dish or springform pan.
4 tablespoons of melted butter: This helps bind the crumbs together.
For a 10-inch Pie Crust:
30 Oreos: This amount is usually sufficient to cover the bottom and sides of a 10-inch pie dish or springform pan.
5 tablespoons of melted butter: This helps bind the crumbs together.
For a 9×13-inch pan:
38 Oreos: This amount is usually sufficient to cover the bottom of a 9×13-inch pan.
6 tablespoons of melted butter: This helps bind the crumbs together.
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This Homemade Chicken Pot Pie Recipe is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!
Between our famous Chili recipe and this chicken pot pie recipe I’M CONVINCED that as much as we are always looking for the newest thing we actually crave the comfort of the past.
Chicken Pot Pie (From Scratch!)
I remember my mom bringing home a frozen pot pie from the store on the nights that she was just too crazy busy to make it from scratch. Back then that was the norm, you know? Convenience items weren’t thought twice about because they were there to help moms get dinner on the table.
Since that time, I’d forgotten about pot pie until years and years ago we had a homemade one from a friend and it was comfort food perfection! We’ve had our chicken pot pie soup on the blog for a long time, but we’ve needed a classic chicken pot pie. Sadly it’s taken me until now to develop the perfect pie crust and chicken pot pie filling, but here it is!
I mean, the crust had to be buttery and flaky but still hold up to the filling and my gosh, that filling needed to be perfect! None of this watery mumbo jumbo. And no, it should not taste like chicken gravy either. It should be a perfect sauce with well seasoned big pieces of chicken in it. Rotisserie chicken is a must to achieve that. Not only is it easier, but the flavor and texture are meant to be!
Gather all your loved ones near and dive in to this homemade pot pie! The crust is flaky and perfectly encases the rich and creamy chicken and vegetable filling. It is comfort in every single bite!
What’s Needed for Homemade Chicken Pot Pie?
This easy chicken pot pie recipe has two main parts: the homemade pot pie crust and the veggie-packed filling. Here’s what you’ll need to make this chicken pot pie from scratch:
For the Crust
All-purpose flour
Butter
Granulated sugar
Salt
Water
For the Filling
Rotisserie chicken
Carrots, peas, and corn
Yellow onion
Celery
Garlic
Nutmeg
Fresh thyme
Chicken broth
Milk
Egg
Water
The measurements for all the ingredients can be found in the recipe at the end of this post. This is meant to just be an overview of the ingredients you’ll need.
How to Make Chicken Pot Pie
Step 1: Make the Chicken Pot Pie Crust
A pot pie requires a special chicken pot pie crust! It has to be buttery and sturdy, but still flaky. I have finally figured it out! Follow the instructions for making my absolute favorite pie crust recipe for a double crust chicken pot pie.
Once you’ve made the pie crust, preheat your oven to 425 degrees Fahrenheit, and split your dough into two equal parts. Roll out half and place it into your pie pan, then wrap your pie plate and the other half of the dough in plastic wrap and place them in the refrigerator while you prep the filling.
Step 2: Prep the Chicken Pot Pie Filling
The vegetables will be cooked in two steps. First, take care of the carrots, corn and peas. Heat until tender. Drain them and combine them with the chicken in a bowl.
The next step in cooking vegetables will be to sauté the onions, garlic and celery. Melt the butter in a dutch oven pot and cook the onions, garlic and celery until they are translucent (about 3 minutes). This will become the base for the sauce.
Add the flour, seasonings and herbs to the sauteed veggies and butter and stir continuously for 30 seconds. Slowly pour in the broth and milk stirring constantly until the mixture thickens. Add the sauce to the chicken, corn, carrots and peas and mix everything together.
Step 3: Assemble the Homemade Chicken Pot Pie
Pour the filling into the bottom pie crust. Roll out the top pie crust and place it on the pie. Pinch the edges closed to seal the crust and use a sharp knife to cut small slits in the top. These will allow the pie to vent and cook properly. Whisk together the egg and water and brush the top of the pie. If you want the best chicken pot pie, it has to have that beautiful golden crust. The egg wash on top helps create that.
Step 4: Bake Pot Pie
Place the pie in the preheated oven and bake for 30 minutes or until the top is perfectly golden. Pull the pie out of the oven and allow it to cool for a few minutes before slicing and serving.
Watch How this Chicken Pot Pie is Made…
How to Make Sure the Bottom Pie Crust is Cooked
I didn’t do anything fancy to make sure the bottom crust was cooked, but here are a few tips that might help you out if you are worried about it.
Place your pie on a lower baking rack. Having the pie closer to the heat source will concentrate the heat at the bottom of the pie. The bottom crust is important, and you don’t want it to be soggy.
Place your pie on a hot cookie sheet. While you are assembling your pie, put a cookie sheet in the oven and preheat it. Then you are ready to bake, set your pie on the preheated cookie sheet. This helps make the dough impermeable to the pie filling.
Put your filling into your pie nice and hot. If the filling is hot, it will actually start cooking the crust immediately before it even goes into the oven and reduce the sogginess.
How to Get a Shiny Golden Pie Crust
Getting that perfectly golden shiny top crust all depends on your glaze. Some people use milk, others use an egg wash. We go with the egg wash in this easy chicken pot pie recipe. The sugars and proteins caramelize before the crust bakes completely so it adds that extra beautiful color.
Can I Use Other Veggies in This Chicken Pot Pie?
The vegetables that go into a chicken pot pie are totally up to you. We’ve gone with the standard carrots, corn and peas in this recipe but here are some others that would be delicious to add: – broccoli – cauliflower – green beans – asparagus – mushrooms Just go with what your family loves!
Can Chicken Pot Pie Be Frozen Before Baking?
Chicken pot pie can be prepared and frozen before or after baking. Freezing unbaked chicken pot pies is more desirable because the crust will bake up crisp and flaky, whereas a baked pie that has been frozen may result in a soggy crust.
How Long Can An Unbaked Chicken Pot Pie Keep In The Freezer?
A frozen chicken pot pie will keep for about 1 month.
How Do You Bake A Frozen Chicken Pot Pie?
You should bake the pie without thawing first. Brush the top with an egg wash or cream and bake at 375 degrees until browned and bubbly, about 45 minutes.
How Long Will Chicken Pot Pie Last?
Freshly baked chicken pot pie will keep for 3-5 days in the refrigerator.
Tips for the BEST Chicken Pot Pie
If desired, you can prep the crust the night before you plan on assembling the pot pie. Just pull it out of the fridge about 20 minutes before you want to roll it out so it’s easier to shape.
You can also prep the chicken pot pie filling the night before and gently reheat it before assembling the pot pie the next day. Easy peasy!
We LOVE the homemade pot pie crust, but I understand if you just don’t have the time to make it from scratch. If that’s the case, pick up a package of your favorite store-bought pie crust.
If the top crust starts to get a little too brown, gently lay a piece of aluminum foil on top of it and that will slow the browning.
Chicken pot pies are a great solution to using up leftovers especially that leftover turkey from the holidays. You’re going to love this easy chicken pot pie recipe!
More Comfort Food Recipes You Must Try:
Servings: 8
Prep Time: 20 minutesmins
Cook Time: 50 minutesmins
Chill Time: 1 hourhr
Total Time: 2 hourshrs10 minutesmins
Description
This Homemade Chicken Pot Pie is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!
Prevent your screen from going dark
For the Crust:
Place the flour, sugar and salt into a bowl and mix well.
2 1/2 Cup All-Purpose Flour, 1 Teaspoon Granulated Sugar, 1 Teaspoon Salt
Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.
1 Cup Unsalted Butter
Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.
8-12 Tablespoon Ice Water
Smash the dough together and separate into two balls.
Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough.
Preheat the oven to 425 degrees F.
Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.
For the Filling:
Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.
1 Cup Carrots, 1 Cup Frozen Corn, 1 Cup Frozen Peas
Stir together the chicken and veggies in a bowl. Set aside.
1 Rotisserie Chicken
In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.
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