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Homestyle Double Crust Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 125 reviews
  • Author: Jasmine
  • Prep Time: 2 hr 50 min
  • Cook Time: 35 min
  • Total Time: 3 hr 25 min
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Double Crust Chicken Pot Pie recipe is the ultimate comfort food featuring tender chicken and vegetables in a rich, thick gravy, all encased in a flaky homemade butter pie crust. Perfect for chilly evenings, this hearty pot pie offers satisfying flavors and textures with a golden-brown top crust and creamy filling, making great leftovers and a crowd-pleaser for family meals.

Ingredients

Scale

Pie Crust

  • Homemade Pie Crust or All Butter Pie Crust (enough for a double crust: 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/stock (preferably reduced sodium)
  • 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

  1. Prepare Pie Crust: Prepare either the homemade pie crust or all butter pie crust recipe through step 5, including chilling the dough for at least 2 hours. The recipe yields two crusts: one for the bottom and one for the top of the pie. Chilling the dough overnight is ideal for best results.
  2. Cook Chicken and Vegetables: In a large pot, combine the cubed chicken, sliced carrots, and celery. Add enough water to cover the ingredients. Place the pot over medium-high heat and bring to a boil. Allow it to boil for 10 minutes, then remove from heat. Drain the liquid and set the cooked chicken and vegetables aside.
  3. Make the Gravy: In a large skillet over medium heat, melt the butter and add chopped onions and minced garlic. Cook, stirring occasionally, until the onions turn translucent and the butter starts to lightly brown. Whisk in the all-purpose flour, salt, black pepper, dried thyme, chicken broth, and half-and-half. Continue cooking while whisking to avoid lumps until the mixture thickens into a smooth, thick gravy. Simmer on medium-low heat for about 10 minutes, or longer if necessary, to achieve a rich thick consistency. Adjust seasonings to taste, adding more thyme if desired. Remove from heat and set aside.
  4. Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the pie.
  5. Roll Out Bottom Crust: On a floured work surface, roll out one disc of chilled dough into a 12-inch diameter circle. Gently place it into a 9-inch deep (1.5–2 inches) pie dish. Use your fingers to smooth the dough into the dish, trimming any excess dough hanging over the edges with a sharp knife or kitchen shears.
  6. Assemble Filling: Spoon the cooked chicken and vegetable mixture evenly into the pie crust. Scatter the frozen peas on top, then pour and spread the thick gravy evenly over the filling.
  7. Roll Out Top Crust: Roll out the second disc of dough just like the first. Carefully cover the filled pie with this top crust. Trim any excess dough around the edges, then crimp the edges with a fork to seal the pie securely. Cut a few small slits in the top crust to allow steam to escape during baking. Brush the entire top crust and edges with the egg wash mixture to achieve a golden, shiny finish.
  8. Bake the Pie: Bake the pie in the preheated oven for 32 to 38 minutes, or until the crust is golden brown. After the first 20 minutes of baking, cover the edges of the crust with aluminum foil or use a pie crust shield to prevent over-browning or burning.
  9. Cool and Serve: Once baked, remove the pie from the oven and allow it to cool for at least 10 minutes before slicing and serving. This rest period helps the filling set for easier cutting. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheat wonderfully.

Notes

  • This double crust chicken pot pie is a wonderful comfort food for cold weather, offering warmth and hearty flavors.
  • Make sure to chill the pie crust dough adequately for a flaky, tender crust.
  • If you do not prefer peas, you can omit or substitute with other vegetables like corn.
  • Covering the crust edges during baking prevents burning and keeps the pie looking beautiful.
  • The filling thickens more after cooling and tastes even better the next day.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 450
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 90mg

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