Description
This Easy Double Crust Chicken Pot Pie combines tender chicken, savory vegetables, and a creamy sauce all encased in a golden, flaky double crust. Ideal for a comforting homemade meal, it offers classic flavors and a satisfying texture perfect for family dinners or special occasions.
Ingredients
Scale
Protein
- 1 to 1.5 lbs boneless chicken breasts or thighs, diced
Vegetables
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Sauce
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 to 1 1/2 cups milk or cream
- 2 tablespoons butter
Pie Crust
- 2 pie crusts (ready-made or homemade)
- Butter for crust (optional, for richness)
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon dried thyme or fresh parsley
Optional for Egg Wash
- 1 egg or milk (for brushing top crust)
Instructions
- Prepare the Filling: Cook diced chicken in a skillet with butter over medium heat until browned and cooked through. Remove chicken from skillet. In the same skillet, sauté chopped onions, garlic, carrots, and celery until tender. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce. Add peas and the cooked chicken back into the skillet. Season with salt, pepper, and thyme or parsley, then remove from heat.
- Roll Out the Pie Crusts: Place one pie crust in the bottom of your baking dish, gently pressing it to fit and leaving some dough hanging over the edges. Reserve the second crust for the top of the pie.
- Assemble the Pie: Pour the prepared filling evenly onto the bottom crust. Cover with the second crust, trimming any excess dough and pressing the edges together firmly to seal. Crimp the edges decoratively using a fork or fingers. Cut small slits in the top crust to allow steam to escape during baking.
- Bake Until Golden: Brush the top crust with an egg wash or milk to promote a golden finish. Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes, or until the crust is crisp, browned, and the filling is bubbling. Allow the pie to rest for a few minutes before serving to let the filling set.
Notes
- Use cold butter in the crust to ensure a flaky and tender texture.
- Don’t overfill the pie; leave space between the filling and crust edge to prevent spills.
- Pre-cook chicken and vegetables to avoid a soggy crust.
- Crimp edges well to seal and avoid steam leaks.
- Cut vents in the top crust to release steam and keep the crust crisp.
- Let the pie rest after baking for easier slicing and a thicker filling.
- Cover crust edges with foil halfway through baking to prevent burning.
- Store leftovers covered in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Reheat in the oven at 350°F (175°C) for about 20 minutes to maintain a crisp crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg