Description
This Double Crust Chicken Pot Pie features a flaky homemade buttery pie crust encasing a creamy chicken and vegetable filling simmered to perfection. Ideal as a comforting meal during cold weather, the filling is thickened with a savory gravy made with butter, flour, and half-and-half. The pie is topped with a golden, crisp crust brushed with egg wash and baked to bubbly perfection, delivering a satisfying blend of tender chicken, carrots, celery, and peas.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (recipes yield 2 crusts, 1 for bottom and 1 for top)
Filling
- 1 pound (450g) skinless boneless chicken breast or thighs, cubed
- 1 cup (about 130g) sliced carrots (about 2 carrots)
- 1/2 cup (about 40g) sliced celery
- 1/3 cup (5 Tbsp; 71g) unsalted butter
- 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
- 1 teaspoon minced garlic
- 1/3 cup (41g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups (420ml) chicken broth or stock (reduced sodium recommended)
- 2/3 cup (160ml) half-and-half
- 1 cup (125g) frozen peas
Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) milk
Optional Garnish
- Sprigs of fresh thyme
Instructions
- Prepare Pie Crust: Prepare either homemade or all butter pie crust recipe through step 5, including chilling the dough for at least 2 hours or overnight. This yields two crusts for top and bottom of the pie.
- Cook Chicken and Vegetables: In a large pot, combine the cubed chicken, sliced carrots, and celery. Add enough water to cover the ingredients, then bring to a boil over medium-high heat. Boil for 10 minutes until chicken is cooked and vegetables are slightly tender. Drain and set aside.
- Make Gravy Base: In a large skillet over medium heat, melt butter and add chopped onions and minced garlic. Stir occasionally until onions are translucent and butter begins to brown lightly. Whisk in flour, salt, black pepper, and dried thyme. Gradually add chicken broth and half-and-half, whisking constantly to remove lumps. Simmer over medium-low heat for about 10 minutes until the gravy thickens to a very thick consistency. Adjust seasoning if needed.
- Preheat Oven: Set your oven to 425°F (218°C) to preheat while assembling the pie.
- Roll Out Bottom Crust: On a floured surface, roll out one chilled dough disc into a 12-inch diameter circle. Transfer it into a 9-inch deep pie dish, smoothing and tucking it into place. Trim excess dough from edges.
- Assemble Filling: Pour the cooked chicken and vegetable mixture into the pie crust. Scatter frozen peas evenly on top. Pour the prepared thick gravy over the filling, spreading it evenly.
- Cover with Top Crust: Roll out the second dough disc similarly and place it over the filling. Trim any excess dough and crimp edges tightly with a fork to seal. Cut small slits in the top crust to allow steam to escape during baking. Brush the entire crust with the prepared egg wash for a golden finish.
- Bake the Pie: Place the pie in the oven and bake for 32 to 38 minutes until the crust is golden brown. After 20 minutes, shield the edges of the crust with foil or a pie crust shield to prevent excessive browning.
- Cool and Serve: Remove the pot pie from the oven and let it cool for at least 10 minutes before slicing. This thick filling and flaky crust make excellent leftovers, which keep well refrigerated up to 5 days.
Notes
- This double crust chicken pot pie is perfect comfort food for cold weather meals.
- Ensure the gravy is very thick before pouring into the crust, simmer longer if necessary.
- Chilling the dough for at least 2 hours or overnight improves crust texture and ease of handling.
- Use reduced sodium chicken broth to control salt content.
- Cover pie edges with foil after 20 minutes of baking to avoid burning the crust edges.
- Leftover pie reheats well and thickens further, perfect for next-day meals.
- Garnish with fresh thyme sprigs for an added aromatic touch if desired.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 4g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
