Double Crust Chicken Pot Pie

Recipe Details

Prep Time: 2 50

Cook Time: 35

Total Time: 3 25

Servings:

Calories: 450kcal

Cost: $12

Course: Dinner, Main Course

Cuisine: American

Keyword: chicken pot pie, Chicken Recipes, comfort food, Double Crust Chicken Pot Pie, flaky crust

1 pound 450g skinless boneless chicken breast or thighs cubed For the filling
1 cup about 130g sliced carrots 2 medium carrots
½ cup about 40g sliced celery about 2 stalks
⅓ cup 5 Tbsp; 71g unsalted butter For making the gravy
⅓ cup 45g chopped yellow onion ½ of a small onion
1 teaspoon minced garlic For flavor
⅓ cup 41g all-purpose flour For thickening the gravy
¾ teaspoon salt For seasoning
½ teaspoon freshly ground black pepper For seasoning
1 teaspoon dried thyme leaves For flavor
1 and ¾ cups 420ml chicken broth/stock (Reduced sodium recommended)
⅔ cup 160ml half-and-half A mix of cream and milk for richness
1 cup 125g frozen peas For texture and color
Egg wash: 1 large egg beaten with 1 tablespoon 15ml milk (For brushing the crust)
Optional: Fresh thyme sprigs for garnish For decoration

Prepare the pie crust through step 5, including chilling for at least 2 hours.
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 and cook for 10 minutes. Drain and set aside.
In a large skillet over medium heat, melt the butter and cook the onions and garlic until translucent and fragrant.
Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Stir until the mixture thickens and no lumps remain. Simmer for about 10 minutes or until the gravy is very thick. Taste and adjust seasoning as needed.
Preheat the oven to 425°F (218°C).
Roll out one disc of chilled dough on a floured surface to about 12 inches in diameter. Carefully place it into a 9-inch pie dish.
Spoon the chicken and vegetable mixture into the prepared pie crust. Scatter frozen peas evenly on top and pour the gravy over everything.
Roll out the second disc of dough, cover the pie, and trim any excess. Crimp the edges and cut small slits in the top to allow steam to escape. Brush with egg wash.
Bake for 32–38 minutes or until the crust is golden brown. After 20 minutes, cover the edges with aluminum foil to prevent over-browning. Remove from the oven and cool for 10 minutes before serving.
Serve and enjoy!

This dish can be made ahead of time and freezes beautifully. Perfect for meal prepping or for a comforting family meal.