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Double Crust Chicken Pot Pie

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This double crust chicken pot pie features a golden, flaky pastry crust on both the top and bottom, filled with a rich, creamy mixture of tender chicken and vegetables. It’s the ultimate comfort food that’s perfect for cozy family dinners or special occasions.

Ingredients

  • 3 cups cooked chicken, shredded or diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, chopped
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 4 tbsp butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 3/4 cup whole milk or heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 2 pie crusts (store-bought or homemade, for top and bottom)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, melt butter over medium heat. Add onions, carrots, and celery. Sauté until softened, about 5–7 minutes. Add garlic and cook for another 30 seconds.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to form a roux.
  4. Slowly add chicken broth, stirring constantly to avoid lumps. Stir in milk or cream and cook until the mixture thickens.
  5. Add cooked chicken, peas, thyme, salt, and pepper. Stir well and simmer for 5 minutes. Remove from heat and let cool slightly.
  6. Roll out one pie crust and place it in a 9-inch pie dish. Add the filling and spread it evenly.
  7. Top with the second crust, trim excess dough, and crimp edges to seal.
  8. Cut slits in the top crust to allow steam to escape. Brush with beaten egg.
  9. Bake for 35–40 minutes or until the crust is golden brown and the filling is bubbling.
  10. Let rest for 10–15 minutes before slicing and serving.

Notes

  • Blind bake the bottom crust for a crispier texture.
  • Let the filling cool slightly before adding to the crust to prevent sogginess.
  • Use a metal pie pan for better heat distribution.
  • Freeze unbaked pies for up to 3 months—bake from frozen with additional time.

Nutrition

Find it online: https://thefamilycooking.com/double-crust-chicken-pot-pie/