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Double Crust Chicken Pot Pie Recipe

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This classic Double Crust Chicken Pot Pie features tender chicken and vegetables enveloped in a creamy homemade gravy, all encased in a flaky, buttery double pie crust. Perfect for a comforting family dinner, this recipe combines a rich filling of chicken, carrots, celery, peas, and aromatic herbs with a golden, crisp crust baked to perfection.

Ingredients

Pie Crust

  • Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts: 1 bottom and 1 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

Finishing

  • Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • Optional: sprigs of fresh thyme for garnish

Instructions

  1. Prepare the pie crust: Follow your chosen pie crust recipe through to step 5, including chilling the dough for at least 2 hours or overnight. You will need two crusts for this pie.
  2. Cook chicken and vegetables: In a large pot, place the cubed chicken, sliced carrots, and celery. Add enough water to cover completely. Bring to a boil over medium-high heat and let boil for 10 minutes. Then, remove from heat, drain the mixture, and set aside.
  3. Make the gravy: Heat a large skillet over medium heat and melt the butter. Add chopped onions and minced garlic, cooking until the onions become translucent and the butter starts to brown lightly. Whisk in the flour, salt, black pepper, and dried thyme. Gradually add the chicken broth and half-and-half, whisking constantly to avoid lumps. Simmer over medium-low heat for about 10 minutes or until the gravy thickens to a very thick consistency. Adjust seasoning if necessary, then remove from heat.
  4. Preheat oven: Set your oven to 425°F (218°C) to prepare for baking the pot pie.
  5. Roll out bottom crust: On a floured surface, roll out one disk of chilled dough into a 12-inch diameter circle. Carefully place this dough in a 9-inch deep pie dish, smoothing it into the edges and trimming any excess dough around the edges.
  6. Assemble filling: Spoon the drained chicken, carrots, and celery mixture evenly into the crust. Scatter frozen peas over the top, then pour the thick gravy evenly over everything.
  7. Roll out top crust and seal: Roll out the second disk of pie dough just like the first. Cover the pie with this second crust, trimming excess dough to match the edges. Press the edges together and crimp with a fork to seal.
  8. Vent and egg wash: Cut several small slits on the top crust to allow steam to escape during baking. Brush the entire top crust and edges with the egg wash to ensure a golden finish.
  9. Bake the pie: Place the pie in the preheated oven and bake for 32 to 38 minutes until the crust is golden brown. After 20 minutes of baking, cover the edges with aluminum foil or a pie crust shield to prevent over-browning.
  10. Cool and serve: Remove the pie from the oven and allow it to cool for at least 10 minutes before slicing. Garnish with fresh thyme if desired. Leftovers can be refrigerated in an airtight container for up to 5 days and reheated as needed.

Notes

  • For best results, make the pie crust a day ahead and chill overnight.
  • Using reduced sodium chicken broth helps control the salt level in the filling.
  • If the gravy is not thick enough, simmer longer until it reaches desired thickness.
  • Cover the crust edges with foil halfway through baking to avoid burning.
  • Leftover pot pie tastes even better the next day as flavors meld and filling thickens.
  • Use a deep 9-inch pie dish for sufficient volume to hold the filling and crust.
  • You can substitute half-and-half with whole milk or cream for a different richness level.
  • Fresh thyme sprigs add bright herbal notes when used as garnish but are optional.

Find it online: https://glowcooks.com/double-crust-chicken-pot-pie-recipe/