Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double Crust Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 76 reviews
  • Author: Alvarez
  • 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 is a classic comfort food featuring tender chicken and vegetables enveloped in a rich, creamy gravy that’s encased in a flaky homemade buttery pie crust. Perfect for chilly days, this recipe combines a hearty filling of chicken, carrots, celery, and peas with a double crust that bakes to a golden brown perfection. Ideal for family dinners or reheating as leftovers, it’s a timeless dish that satisfies with every bite.

Ingredients

Scale

Pie Crust

  • Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts, one bottom and one 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

For Egg Wash

  • 1 large egg beaten with 1 Tablespoon (15ml) milk

Optional Garnish

  • Sprigs of fresh thyme

Instructions

  1. Prepare Pie Crust: Follow your chosen pie crust recipe through step 5, including chilling the dough for at least 2 hours. Prepare two crusts in total—one for the bottom and one for the top. Chilling overnight is recommended 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 them and bring to a boil over medium-high heat. Boil gently for 10 minutes, then drain and set aside.
  3. Make Gravy: In a large skillet over medium heat, melt butter and add chopped onions and minced garlic. Cook until onions become translucent and butter begins to lightly brown. Whisk in flour, salt, black pepper, and thyme, followed by chicken broth and half-and-half. Cook, whisking continuously until smooth with no lumps. Reduce heat to medium-low and simmer the gravy for about 10 minutes until very thick. Adjust seasoning as desired; adding more thyme if preferred. Remove from heat and set aside.
  4. Preheat Oven: Set your oven to 425°F (218°C) to get it ready for baking the pie.
  5. Roll Out Bottom Crust: On a floured surface, roll out one chilled dough disc into a circle about 12 inches in diameter. Transfer it carefully into a 9-inch deep pie dish, smoothing and tucking the dough into place. Trim any overhanging dough and discard.
  6. Assemble Filling: Spoon the cooked chicken and vegetable mixture into the crust. Scatter frozen peas evenly on top, and pour the prepared thick gravy over everything, spreading it out gently.
  7. Roll Out Top Crust and Seal: Roll out the second dough disc to the same size and carefully place it over the filling. Trim excess dough from edges and crimp the edges with a fork to seal the pie. Cut small slits in the top crust to allow steam to escape during baking. Brush the entire top crust and edges with egg wash for a golden finish.
  8. 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, cover the edges of the crust with aluminum foil or a pie crust shield to prevent over-browning.
  9. Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before slicing. This waiting time helps the filling set, making serving easier. Enjoy warm, and store leftovers in the refrigerator for up to 5 days.

Notes

  • This pot pie is excellent as comforting cold-weather food, rich and hearty.
  • Making the pie crust a day ahead helps with handling and texture.
  • Covering the crust edges mid-bake prevents over-browning and keeps the crust evenly golden.
  • Leftovers reheat well and the filling thickens beautifully after refrigerating.
  • Feel free to add extra thyme or other herbs for more flavor complexity.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 420
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 90mg

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