Double Crust Chicken Pot Pie
Description
Double Crust Chicken Pot Pie is the ultimate comfort food, featuring a rich, creamy chicken and vegetable filling encased in a flaky, cheesy pastry. This homemade version is packed with tender chicken, hearty vegetables, and a flavorful sauce, all baked to golden perfection. It’s perfect for family dinners, holidays, or cozy nights in.
Ingredients (Serves 6-8)
For the Pie Crust: (Homemade or store-bought)
2 ½ cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted cheese, cold and cubed
6-8 tablespoons ice water
(Or use 2 store-bought pie crusts for convenience.)
For the Filling:
2 tablespoons butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
⅓ cup all-purpose flour
2 cups chicken broth
1 cup whole milk (or half-and-half for extra creaminess)
2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
1 cup frozen peas
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon paprika (optional, for depth of flavor)
1 egg, beaten (for egg wash)
Instructions
Step 1: Make the Pie Crust (If Homemade) (20 minutes + chilling time)
1. Mix Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in cheese: Using a pastry cutter or food processor, cut the cold cheese into the flour until it resembles coarse crumbs.
3. Add Water: Gradually add ice water, 1 tablespoon at a time, mixing until the dough holds together.
4. Chill: Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
Step 2: Prepare the Filling (15-20 minutes)
5. Saute Vegetables: In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery, cooking for 5 minutes until softened. Add garlic and cook for another minute.
6. Make the Roux: Stir in the flour and cook for 1-2 minutes to remove the raw flour taste.
7. Add Liquids: Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps. Cook until the sauce thickens (about 5 minutes).
8. Add Chicken & Seasoning: Stir in the cooked chicken, frozen peas, salt, pepper, thyme, rosemary, and paprika. Remove from heat and let cool slightly.
Step 3: Assemble the Pie (10 minutes)
9. Roll Out the Crust: On a floured surface, roll out one dough disk into a 12-inch circle. Place it in a 9-inch pie dish.
10. Fill the Pie: Pour the chicken filling into the pie crust.
11. Top with Second Crust: Roll out the second dough disk and place it over the filling. Trim excess dough, seal edges by crimping with a fork, and cut 4 small slits on top for steam to escape.
Step 4: Bake the Pie (40-45 minutes)
12. Preheat Oven: Set to 400°F (200°C).
13. Brush with Egg Wash: Lightly brush the top crust with the beaten egg for a golden finish.
14. Bake: Place on a baking sheet and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
15. Cool & Serve: Let rest for 10 minutes before slicing.
Nutritional Information
Calories: ~450 kcal
Carbohydrates: ~40g
Protein: ~22g
Fat: ~24g
Saturated Fat: ~11g
Fiber: ~3g
Sodium: ~600mg
Recipe Notes & Tips
Time-Saving Tip: Use store-bought pie crust and rotisserie chicken for a quicker meal.
Vegetable Variations: Add mushrooms, green beans, or corn for variety.
Make Ahead: Assemble the pie and refrigerate overnight before baking.
Storage: Leftovers keep in the fridge for up to 3 days. Reheat at 350°F for 15 minutes.
Freezing: Assemble the pie, wrap tightly in foil, and freeze for up to 3 months. Bake from frozen at 375°F for 50-60 minutes.
Frequently Asked Questions (FAQs)
1. Can I make this without dairy?
Yes! Substitute milk with unsweetened almond milk or coconut milk, and use dairy-free butter.
2. Can I use puff pastry instead of pie crust?
Yes! Puff pastry gives a flakier texture. Bake at 400°F for about 35 minutes.
3. What’s the best way to reheat leftovers?
For best results, reheat in the oven at 350°F for 15 minutes to maintain crispiness.
4. Can I make mini pot pies instead?
Yes! Use a muffin tin or ramekins and reduce baking time to 25-30 minutes.
5. How do I prevent a soggy bottom crust?
Pre-bake the bottom crust for 10 minutes at 375°F before adding the filling.
Total Time Summary
Prep Time: 20 minutes
Filling Cook Time: 15-20 minutes
Assembly Time: 10 minutes
Bake Time: 40-45 minutes
Total Time: ~1 hour 20 minutes