Double Crust Chicken Pot Pie
Double Crust Chicken Pot Pie
Introduction
This Double Crust Chicken Pot Pie delivers a golden, flaky pastry top and bottom cradling a creamy, savory filling of tender chicken and vegetables. It's a comforting, all-American classic perfect for family dinners and weekend gatherings. With simple ingredients and clear steps, this homemade version will quickly become your new favorite.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cubed
- 1 package (14–16 oz) refrigerated or frozen pie crusts (2 crusts), thawed if frozen
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 cup frozen green peas
- 1/2 cup unsalted butter
- 3/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream or whole milk
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Roll out one pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork, line with parchment paper, and add pie weights or dried beans. Bake for 10–12 minutes, remove weights and parchment, and continue baking for 3–5 minutes until lightly golden. Let cool slightly.
- In a large skillet, melt butter over medium heat. Add diced onion and celery; cook until softened, about 5–7 minutes.
- Stir in flour until a thick paste forms and cook for 1–2 minutes while stirring constantly.
- Gradually pour in chicken broth and heavy cream while whisking continuously to create a smooth, thickened gravy.
- Add salt, black pepper, dried thyme, and garlic powder. Stir in the cubed chicken and frozen peas. Simmer until the chicken is cooked through and the filling has thickened, about 8–10 minutes.
- Spoon the chicken filling into the pre-baked bottom crust. Roll out the second pie crust and place it over the filling. Trim excess, crimp the edges, and cut a few slits in the top to vent steam.
- Bake for 30–35 minutes or until the top crust is golden brown and the filling is bubbling.
- Let the pot pie rest for 5–10 minutes before slicing and serving.
Pro Tips & Notes
- Pre-baking the bottom crust: Par-baking helps prevent a soggy bottom and ensures the crust stays crisp.
- Customize your filling: Swap or add diced carrots, mushrooms, or potatoes for deeper flavor and texture.
- Freeze for later: Assemble the pie, wrap tightly, and freeze before baking. Bake from frozen, adding 15–25 minutes to the bake time.
Nutrition Facts (per serving)
- Calories: 615 kcal
- Protein: 32 g
- Carbohydrates: 36 g
- Fat: 38 g
- Sodium: 800 mg
Frequently Asked Questions
- Can I use rotisserie chicken? Yes, substitute about 3 cups of shredded rotisserie chicken for the raw cubed chicken; reduce simmer time to 5 minutes just to heat through.
- Why is my bottom crust soggy? Ensure the bottom crust is fully pre-baked and the filling has thickened before filling. Avoid overfilling the pie.
- How do I store leftovers? Store cooled leftovers covered in the refrigerator for up to 3 days; reheat individual slices in the oven or microwave.