BEST DOUBLE CRUST CHICKEN POT PIE

Imagine the satisfying crunch of a perfectly golden, flaky crust giving way to a steaming, savory filling bursting with tender chicken and comforting vegetables; that’s what awaits you with this incredible Double Crust Chicken Pot Pie. This isn’t just dinner; it’s a warm hug on a cold day, and I promise you’ll be amazed at how easy it is to create this masterpiece in your own kitchen!

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• ½ cup ice water

For the Filling:

• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• ½ cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded or cubed
• 1 cup frozen peas
• 1 cup frozen corn
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Let’s Talk Crust: The Foundation of Flavor

Okay, let’s be real: the crust can make or break a pot pie. Nobody wants a tough, flavorless crust. We’re aiming for flaky, buttery perfection! Don’t be intimidated; I’m going to walk you through it, step by step. If you’re short on time, you can totally use store-bought pie crust (no judgment!), but trust me, homemade is worth the extra effort. It really elevates the whole dish. And if you love a good casserole, consider making a Chicken Casserole sometime!

Preparing the Chicken: Flavor First!

The quality of your chicken is key to a delicious pot pie. I usually use leftover roasted chicken or rotisserie chicken for convenience, but you can also poach chicken breasts specifically for this recipe. Just remember to season the chicken well! Nobody wants bland chicken in their pot pie. Feel free to use dark meat or white meat, or a combination of both – whatever you prefer. If you’re looking for another easy chicken recipe, try Cheesy Chicken Crescent Bake.

Veggies: The Heart of the Filling

The vegetables in this pot pie add so much flavor and texture! I like to use a classic combination of onions, carrots, celery, peas, and corn, but feel free to get creative. Mushrooms, potatoes, green beans, or even broccoli would all be delicious additions. Just make sure to chop the vegetables into small, uniform pieces so they cook evenly. Don’t skip the aromatics (onion, carrots, celery); they’re the foundation of the flavor! If you love the creamy chicken and veggie combo, be sure to check out Creamy Low Carb Chicken Casserole. It’s another winner!

Step-by-Step Instructions

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for a flaky crust!

Making the Filling:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Stir in the flour and cook for 1 minute, stirring constantly. This will help thicken the filling.
4. Gradually whisk in the chicken broth until smooth.
5. Bring to a simmer, then reduce heat and simmer for 10-15 minutes, or until the sauce has thickened slightly.
6. Stir in the heavy cream, cooked chicken, peas, corn, thyme, and rosemary. Season with salt and pepper to taste.
7. Remove from heat and let cool slightly.

Assembling and Baking the Pot Pie:

1. Preheat oven to 400°F (200°C).
2. On a lightly floured surface, roll out one disc of dough into a 12-inch circle.
3. Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges.
4. Pour the chicken filling into the pie dish.
5. Roll out the second disc of dough into a 12-inch circle.
6. Carefully place the dough over the filling. Trim and crimp the edges to seal.
7. Cut several slits in the top crust to allow steam to escape.
8. Brush the top crust with the beaten egg. This will give it a beautiful golden color.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let cool for at least 15 minutes before serving. This allows the filling to set up slightly.

Tips for Pot Pie Perfection

• Keep the butter cold! Cold butter is essential for a flaky crust. If the butter gets too warm, the crust will be tough.
• Don’t overmix the dough! Overmixing develops the gluten in the flour, which will result in a tough crust. Mix just until the dough comes together.
• Chill the dough! Chilling the dough allows the gluten to relax, which will also help prevent a tough crust.
• Use good quality chicken broth! The chicken broth is the base of the filling, so using a high-quality broth will make a big difference in the flavor.
• Don’t be afraid to experiment with different vegetables! Feel free to add your favorite vegetables to the filling.
• Make it ahead of time! You can assemble the pot pie ahead of time and bake it later. Just be sure to cover it tightly with plastic wrap and refrigerate it until you’re ready to bake. You may need to add a few extra minutes to the baking time.

Variations and Adaptations

This Double Crust Chicken Pot Pie recipe is incredibly versatile! Here are a few ideas to get you started:

• Vegetarian Pot Pie: Substitute the chicken with mushrooms, lentils, or tofu.
• Turkey Pot Pie: Use leftover turkey instead of chicken.
• Seafood Pot Pie: Use shrimp, scallops, or fish instead of chicken.
• Add Cheese: Sprinkle some shredded cheese (cheddar, Gruyere, or Parmesan) over the filling before topping with the crust.
• Spice it Up: Add a pinch of red pepper flakes to the filling for a little kick. If you’re in the mood for something even simpler, but still delicious, you can make a Chicken And Spinach Casserole.

Serving Suggestions

This Double Crust Chicken Pot Pie is a complete meal in itself, but it’s also delicious served with a simple side salad or some crusty bread for dipping in the creamy sauce. It’s perfect for a cozy weeknight dinner or a special occasion. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Enjoy Your Homemade Chicken Pot Pie!

There you have it – a foolproof guide to creating a truly unforgettable Double Crust Chicken Pot Pie. Don’t be afraid to experiment with your favorite flavors and ingredients to make it your own. Enjoy the process, savor the deliciousness, and get ready to impress your family and friends with your newfound pot pie prowess!

BEST DOUBLE CRUST CHICKEN POT PIE

This Double Crust Chicken Pot Pie is a comforting and satisfying dish, perfect for a cozy meal. With a flaky, golden crust and a creamy, flavorful filling packed with chicken and vegetables, it’s a guaranteed crowd-pleaser. Enjoy the warmth and deliciousness of homemade pot pie at its finest.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup ice water
• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded or cubed
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 egg, beaten for egg wash

Equipment

• Large bowl
• whisk
• Pastry blender or fingers
• Plastic wrap
• Large pot or Dutch oven
• measuring cups and spoons
• Rolling Pin
• 9-inch Pie Dish
• baking sheet
• Oven

Method

 

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. In a large pot or Dutch oven, melt the butter over medium heat.
6. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
7. Stir in the flour and cook for 1 minute, stirring constantly.
8. Gradually whisk in the chicken broth until smooth.
9. Bring to a simmer, then reduce heat and simmer for 10-15 minutes, or until the sauce has thickened slightly.
10. Stir in the heavy cream, cooked chicken, peas, corn, thyme, and rosemary. Season with salt and pepper to taste.
11. Remove from heat and let cool slightly.
12. Preheat oven to 400°F (200°C).
13. On a lightly floured surface, roll out one disc of dough into a 12-inch circle.
14. Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges.
15. Pour the chicken filling into the pie dish.
16. Roll out the second disc of dough into a 12-inch circle.
17. Carefully place the dough over the filling. Trim and crimp the edges to seal.
18. Cut several slits in the top crust to allow steam to escape.
19. Brush the top crust with the beaten egg.
20. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
21. Let cool for at least 15 minutes before serving.

Notes

Keep the butter cold and don’t overmix the dough for the flakiest crust. Chill the dough before rolling. You can substitute the chicken with turkey, seafood, or vegetables for variations. Sprinkle cheese over the filling before topping with the crust for extra flavor. Assemble the pot pie ahead of time and bake later, adding a few extra minutes to the baking time. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.