Description
This classic Double Crust Chicken Pot Pie is the ultimate comfort food, featuring tender chicken, hearty vegetables, and a creamy homemade gravy, all encased in a flaky, buttery double pie crust. Perfect for chilly days, this recipe combines a rich filling with a crisp baked crust for a satisfying, wholesome meal.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts – bottom and 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 (about 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: Follow your chosen pie crust recipe through step 5, including chilling the dough for at least 2 hours. This recipe requires two crusts – one for the bottom and one for the top of the pie. Making the crust a day ahead is recommended for best results.
- Cook Chicken and Vegetables: In a large pot, combine the cubed chicken, sliced carrots, and celery. Add enough water to cover the ingredients completely, then bring to a boil over medium-high heat. Allow the mixture to boil for 10 minutes to partially cook the chicken and vegetables. Remove from heat, drain the water thoroughly, and set mixture aside.
- Make Gravy: In a large skillet over medium heat, melt the butter and sauté the chopped onion and minced garlic until the onions become translucent and the butter begins to brown lightly. Whisk in the flour, salt, pepper, thyme, chicken broth, and half-and-half until smooth. Continue to cook and whisk frequently, simmering over medium-low heat for about 10 minutes until the gravy is thick and free of lumps. Adjust seasonings if desired, adding more thyme for extra flavor. Remove from heat and set aside.
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the pie.
- Roll Out Bottom Crust: On a floured surface, roll out one disc of chilled pie dough into a 12-inch diameter circle. Carefully transfer it to a 9-inch deep pie dish, gently tucking it in smoothly. Trim excess dough with a knife or kitchen shears and discard the trimmings.
- Assemble Filling: Spoon the cooked chicken and vegetable mixture evenly into the pie crust. Sprinkle the frozen peas on top, then pour the prepared thick gravy evenly over everything to coat the filling thoroughly.
- Roll Out Top Crust: Roll out the second dough disc as with the first. Cover the pie carefully with this crust, trimming excess dough and pressing the edges together to seal. Crimp edges with a fork and cut a few small slits on top to allow steam to escape during baking. Brush the entire crust with the egg wash for a golden, shiny finish.
- Bake the Pie: Place the pie in the preheated oven and bake for 32 to 38 minutes until the crust turns golden brown. After 20 minutes, cover the edges of the pie with aluminum foil or a pie crust shield to prevent over-browning. Baking time may vary slightly based on your oven.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before serving. This resting time helps the filling to set, making slices neater and enhancing flavors. Leftovers can be refrigerated in an airtight container for up to 5 days and reheated as desired.
Notes
- This double crust chicken pot pie is perfect for cold weather comfort food cravings, combining creamy filling with flaky crust.
- Making the pie crust a day ahead and chilling it well improves the dough’s texture and handling.
- Cover the edges of the crust during baking to prevent over-browning; use a pie crust shield or aluminum foil.
- Leftover pie tastes even better the next day as the filling thickens and flavors meld.
- Use reduced sodium chicken broth to control the salt content in the filling.
- You can substitute chicken thighs or breasts based on your preference for flavor and texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg
