Double Crust Chicken Pot Pie
Ingredients
- Homemade Pie Crust or All Butter Pie Crust
both recipes make 2 crusts, 1 for bottom and 1 for top
- 1 pound skinless boneless chicken breast or thighs
cubed, 450g
- 1 cup sliced carrots
about 130g
- 1/2 cup sliced celery
about 40g
- 1/3 cup unsalted butter
5 Tbsp; 71g
- 1/3 cup chopped yellow onion
45g
- 1 teaspoon minced garlic
- 1/3 cup all-purpose flour
41g
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups chicken broth/stock
420ml
- 2/3 cup half-and-half*
160ml
- 1 cup frozen peas
125g
- egg wash: 1 large egg beaten with 1 Tablespoon milk
15ml
- optional: sprigs of fresh thyme for garnish
Directions
- 1
The crust: Prepare either pie crust recipe through step 5, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you’ll be using both crusts.
- 2
In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.
- 3
In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
- 4
Preheat oven to 425°F (218°C).
- 5
After the pie dough has chilled: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.
- 6
Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.
- 7
Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.
- 8
Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best pie baking tools for instructions on how to make a pie crust shield out of foil.)
- 9
Remove from the oven and cool for at least 10 minutes before serving. Makes amazing leftovers—the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
Double Crust Chicken Pot Pie
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About this Recipe
Imagine a hearty, flaky Double Crust Chicken Pot Pie, bubbling with creamy filling, straight from your oven. This recipe brings that comforting classic to your kitchen with a rich, savory flavor that truly satisfies, perfect for any home cook.
The secret to this exceptional chicken pot pie lies in its namesake: a tender, golden double crust encasing a velvety filling. We combine succulent chicken with crisp carrots, celery, and sweet peas, all bound in a savory sauce made with unsalted butter, all-purpose flour, and a touch of half-and-half for an irresistible creamy texture that truly sets it apart.
Get ready for a deeply satisfying meal that feels like a warm hug. Each bite of this Double Crust Chicken Pot Pie delivers a symphony of textures—from the delicate, buttery pastry to the tender pieces of chicken and soft, colorful vegetables. The filling, seasoned perfectly with minced garlic, dried thyme, salt, and freshly ground black pepper, offers a deeply savory experience, balanced by the subtle sweetness of carrots and peas. It’s a classic comfort dish that promises to warm you from the inside out, making it an instant family favorite.
Feel free to choose between skinless boneless chicken breast or thighs depending on your preference for leaner or richer meat. The recipe includes 1 cup of sliced carrots and 1/2 cup of sliced celery, which you can adjust slightly to your liking while keeping the overall vegetable balance. For the crust, both a Homemade Pie Crust or an All Butter Pie Crust, each yielding two crusts, work beautifully to achieve that perfect flaky exterior.
This hearty Double Crust Chicken Pot Pie is ideal for a comforting family dinner or a cozy weekend meal. Serve it simply as is, perhaps with a light green salad, and consider garnishing with fresh thyme sprigs for an elegant touch.