Double Crust Chicken Pot Pie
Double Crust Chicken Pot Pie
Introduction
Nothing beats the comforting aroma of a golden, bubbly chicken pot pie fresh from the oven. This Double Crust Chicken Pot Pie delivers a buttery, flaky top and bottom crust enveloping a rich, creamy filling of tender chicken, vegetables, and fragrant herbs. It's a timeless classic that turns simple ingredients into a truly satisfying meal. Perfect for family dinners, potlucks, or when you just want a taste of home.
Ingredients
- 4 cups cooked chicken, diced
- 2 (9-inch) refrigerated pie crusts
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 medium yellow onion, chopped
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 cup frozen green peas
- 1 cup diced red potatoes, par-boiled
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup whole milk
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 large egg (for egg wash)
- Salt and ground black pepper to taste
Instructions
- Preheat your oven to 425$^\circ$F. Place a baking sheet on a lower rack to catch any drips as the pie bakes.
- Fit one of the pie crusts into the bottom of a 9-inch pie plate. Trim the edges to leave a 1-inch overhang and refrigerate while preparing the filling.
- Melt the 1/2 cup of butter in a large skillet or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Cook for 5-7 minutes until the vegetables soften.
- Sprinkle the 1/2 cup of flour over the cooked vegetables. Stir continuously for 2 minutes to cook the raw flour taste out.
- Slowly whisk in the chicken broth and milk. Continue whisking until the mixture thickens and comes to a gentle boil. Reduce heat and simmer for 2-3 minutes until very thick.
- Add the diced chicken, frozen peas, and par-boiled potatoes to the vegetable mixture. Stir in the fresh thyme and parsley. Season generously with salt and pepper. Remove from heat and let cool slightly.
- Pour the slightly cooled filling into the prepared pie crust in the pie plate.
- Place the second pie crust over the filling. Trim any excess dough and crimp the top and bottom crust edges together to seal. Cut several small slits in the top to allow steam to escape during baking.
- In a small bowl, beat the egg with a tablespoon of water. Gently brush this egg wash over the entire top crust.
- Bake for 30-35 minutes, or until the crust is a deep, golden brown. If the edges brown too quickly, cover them with strips of aluminum foil.
- Once baked, remove from the oven and let the pie rest for at least 15 minutes before slicing and serving.
Pro Tips & Notes
- Pre-bake the Bottom Crust: For an extra-crispy bottom crust, blind-bake it for 10 minutes before adding the filling.
- Make-Ahead Filling: The chicken and vegetable filling can be prepared up to 2 days in advance and stored in the refrigerator until ready to use.
- Easy Lattice Alternative: For a decorative finish, cut the top crust into strips and weave them into a lattice pattern across the top before baking.
- Customize Your Veggies: Feel free to swap in other vegetables like mushrooms, corn, or green beans depending on your preference.
Nutrition Facts (per serving)
- Calories: 680 kcal
- Protein: 34 g
- Carbohydrates: 48 g
- Fat: 38 g
- Saturated Fat: 17 g
- Sodium: 520 mg
- Fiber: 5 g
Frequently Asked Questions
- Q: What temperature should the pot pie be when it's done? A: The pie is done when the crust is a deep golden-brown and the internal temperature of the filling reaches 165$^\circ$F.
- Q: Can I use a store-bought rotisserie chicken? A: Yes! Using a rotisserie chicken is a fantastic shortcut to cut down on prep time.
- Q: How do you fix a soggy bottom crust? A: Blind-baking the bottom crust for 10 minutes before adding the hot filling creates a barrier that helps prevent sogginess.