Description
This Double Crust Chicken Pot Pie features a flaky homemade pie crust filled with tender chicken, carrots, celery, and peas in a rich, creamy herb-infused gravy. Perfect for a comforting family meal, it is baked to golden perfection with a buttery, flaky top crust and a luscious thick filling that’s great for leftovers.
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 (1/2 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 3/4 cups (420ml) chicken broth/stock (preferably reduced sodium)
- 2/3 cup (160ml) half-and-half (or equal parts heavy cream and whole milk, or all whole milk)
- 1 cup (125g) frozen peas
Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) milk
Optional Garnish
- Sprigs of fresh thyme
Instructions
- Prepare the Pie Crust: Follow your chosen pie crust recipe through step 5, including chilling the dough for at least 2 hours or overnight. You will need two crusts for the bottom and top layers.
- Cook Chicken and Vegetables: In a large pot, combine cubed chicken, sliced carrots, and celery. Cover with water and bring to a boil over medium-high heat. Boil for 10 minutes, then drain and set aside.
- Make the Gravy: Heat butter in a large skillet over medium heat with chopped onions and minced garlic. Cook, stirring occasionally, until onions are translucent and butter is lightly browned. Whisk in flour, salt, black pepper, thyme, chicken broth, and half-and-half. Continue cooking and whisking until no lumps remain and the gravy thickens to a thick consistency, simmering for about 10 minutes. Adjust seasoning as desired. Remove from heat.
- Preheat Oven: Preheat the oven to 425°F (218°C).
- Roll Out Bottom Crust: On a floured surface, roll out one chilled dough disc into a 12-inch diameter circle. Place it carefully into a 9-inch deep pie dish, smoothing the sides and trimming excess dough.
- Assemble Filling: Spoon the cooked chicken and vegetable mixture into the pie crust. Evenly scatter frozen peas on top. Pour the prepared gravy over the filling, spreading it out evenly.
- Roll Out Top Crust: Roll out the second dough disc to a 12-inch circle. Cover the pie with this crust, trim excess edges, then crimp edges with a fork to seal. Cut a few slits in the top crust to allow steam to escape. Brush the entire top crust and edges with the egg wash.
- Bake the Pie: Place the pie in the oven and bake for 32–38 minutes until the crust is golden brown. After 20 minutes, cover the crust edges with aluminum foil or a pie crust shield to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving. Garnish with fresh thyme if desired. Leftovers keep well refrigerated for up to 5 days and reheat beautifully.
Notes
- You can prepare the filling and gravy one day in advance and assemble the pie the next day.
- The pie crust dough can be refrigerated for up to 5 days or frozen for 3 months; thaw overnight before using.
- Both unbaked and baked pot pies freeze well for 2-3 months; thaw overnight before baking or reheating.
- Store-bought refrigerated or frozen pie crusts can be used instead of homemade crust.
- You can skip the bottom crust and bake at 375°F (191°C) with adjusted bake time (35-40 minutes) if you prefer.
- Puff pastry works as a top crust alternative but may become soggy underneath.
- Biscuit topping is another excellent option, skipping the bottom crust.
- Use half-and-half or a mix of heavy cream and whole milk for a thick gravy; avoid lower-fat milks to prevent thin gravy.
- Leftover meat or vegetables, such as turkey, corn, Yukon gold potatoes, mushrooms, or zucchini, can be added but limit total veggies to about 2 cups plus one potato.
- Customize herbs by adding fresh parsley, rosemary, sage, or celery seed as desired.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 440
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 100mg
