Description
This classic Double Crust Chicken Pot Pie is the ultimate comfort food, featuring tender chicken and vegetables in a creamy, thick gravy encased in a flaky, buttery double pie crust. Perfect for cozy dinners, it delivers rich flavors with a homemade touch, including a golden, crispy top crust sealed with an egg wash and fragrant thyme seasoning.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (recipe makes 2 crusts, 1 for bottom and 1 for 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 (reduced sodium recommended)
- 2/3 cup (160ml) half-and-half
- 1 cup (125g) frozen peas
Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) milk
Optional Garnish
- Sprigs of fresh thyme
Instructions
- Prepare Pie Crust: Follow your chosen pie crust recipe through step 5, including chilling the dough for at least 2 hours or preferably overnight. The recipe yields two crusts, one for the bottom and one for the top of the pie.
- Cook Chicken and Vegetables: In a large pot, place the cubed chicken, sliced carrots, and celery. Add enough water to cover the ingredients. Bring to a boil over medium-high heat, then boil for 10 minutes. Remove from heat, drain, and set aside.
- Make the Gravy: In a large skillet over medium heat, melt the butter and add chopped onion and minced garlic. Cook, stirring occasionally, until onions become translucent and butter lightly browns. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Continue whisking to avoid lumps, then simmer over medium-low heat for about 10 minutes until the gravy is very thick. Adjust seasonings to taste—additional thyme can be added if desired. Remove from heat.
- Preheat Oven: Set your oven to 425°F (218°C) to prepare for baking the pie.
- Roll Out Bottom Crust: On a floured surface, roll out one chilled dough disc into a 12-inch diameter circle, turning about a quarter turn every few rolls for even thickness. Gently fit it into a 9-inch deep pie dish, smoothing it with your fingers. Trim any excess dough hanging over the edges.
- Assemble Filling: Spoon the cooked chicken, carrots, and celery mixture into the pie crust. Evenly scatter frozen peas on top, then pour the thick gravy over the entire filling.
- Roll Out Top Crust and Seal: Roll out the second dough disc just like the first. Cover the pie with this top crust, trim excess edges, and crimp edges with a fork to seal. Cut several small slits in the top crust to allow steam to escape during baking. Brush the entire crust with the prepared egg wash for a golden finish.
- Bake the Pie: Bake in the preheated oven for 32–38 minutes until the crust is golden brown. After 20 minutes, cover the pie edges with aluminum foil or a pie crust shield to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before serving. This pie also reheats wonderfully and can be stored in an airtight container in the refrigerator for up to 5 days.
Notes
- This double crust chicken pot pie is perfect for cold weather comfort food cravings.
- Making the pie crust ahead of time and chilling it overnight enhances flavor and texture.
- Use reduced sodium chicken broth to control saltiness in the filling.
- Covering the pie edges midway through baking prevents the crust from burning.
- Leftover pie has a thicker filling and reheats well in the oven or microwave.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 430
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
