Description
This Double Crust Chicken Pot Pie is a classic comfort food featuring tender chicken and vegetables in a rich, creamy gravy, all encased in a flaky, buttery homemade pie crust. Perfect for chilly days, this hearty dish brings warmth and satisfaction to your table with every savory bite.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts: one bottom and one 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/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 the homemade or all butter pie crust recipe through step 5, including chilling the dough for at least 2 hours or overnight. This recipe uses both crusts for bottom and top layers of the pie.
- Cook Chicken and Vegetables: In a large pot, combine the cubed chicken, sliced carrots, and celery. Add enough water to cover them and bring to a boil over medium-high heat. Let boil for 10 minutes, then remove from heat, drain water, and set the chicken and vegetables aside.
- Make the Gravy: In a large skillet over medium heat, melt the butter and add the chopped onion and minced garlic. Cook while stirring occasionally until the onions turn translucent and the butter begins to brown lightly. Whisk in the all-purpose flour, salt, black pepper, and dried thyme. Gradually whisk in the chicken broth and half-and-half, continuing to whisk until no lumps remain. Reduce heat to medium-low and simmer for about 10 minutes until the gravy thickens to a very thick consistency. Adjust seasoning to taste.
- Preheat Oven: Preheat your oven to 425°F (218°C) to get ready for baking the pie.
- Roll Out Bottom Crust: On a floured surface, roll out one disc of dough into a 12-inch circle, turning it a quarter turn periodically for even thickness. Carefully place it into a 9-inch deep pie dish, smoothing it out and trimming the overhang with a sharp knife or kitchen shears.
- Assemble Filling: Spoon the cooked chicken and vegetable mixture into the crust. Evenly scatter the frozen peas on top. Pour and spread the thick gravy over the filling.
- Roll Out Top Crust and Seal: Roll out the second dough disc the same way as the first. Lay it over the filling, trim excess dough, and crimp the edges with a fork to seal. Cut a few small slits in the top crust to allow steam to escape. Brush the entire top crust and edges with egg wash using a pastry brush.
- Bake the Pie: Bake the pie for 32–38 minutes or until the crust is golden brown. After 20 minutes, cover the edges with aluminum foil or a pie crust shield to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 10 minutes before slicing. This pie makes excellent leftovers and can be reheated as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- This double crust chicken pot pie is perfect comfort food for cold weather and makes for delicious leftovers with a thick, flavorful filling.
- Using reduced sodium chicken broth helps control the saltiness of the pie.
- Chilling the dough thoroughly before rolling ensures a flaky crust.
- Covering pie edges during baking prevents the crust from burning while ensuring the top browns evenly.
- Feel free to add extra thyme or adjust seasoning to your taste preference.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 480
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg
