Chicken Pot Pie with Double Crust

Chicken Pot Pie with Double Crust

Chicken Pot Pie with Double Crust

Homemade chicken pot pie is the solution if you’re wanting comfort food. This dish is easy to make, has a double crust, and is soul-nourishing because it is made entirely from scratch.

This recipe for double crust chicken pot pie is perfect when I’m in the mood for a hearty supper. It is soul-satisfying and surprisingly easy to put together. For a firm bottom crust and a flaky, golden-brown top, we’ll use my go-to handmade pie crust recipe. A mixture of chicken and vegetables are sandwiched between the layers of pie crust, and a creamy, rich white gravy is drizzled on top and seasoned with salt, pepper, and thyme. Let’s get going!

a spoon and a white dish with a piece of chicken pot pie

This Comforting and Satisfying Homemade Chicken Pot Pie
entirely handmade
easy to prepare
ideal for using up leftover meat and vegetables
A tasty meal you may prepare in advance.
Use your preferred meats and veggies to make a chicken pot pie in a dark baking dish.
Overview: Instructions for Making Double Crust Chicken Pot Pie

The pie crust should cool for at least two hours after preparation.
Chicken, carrots, and celery are all boiled.
Construct the gravy. With butter and garlic, reduce the onion. Add the half-and-half, chicken broth, flour, salt, black pepper, and thyme.
the pie crust into halves. One half is rolled out into a 12-inch circular. Insert carefully into your pie plate.
The chicken and vegetable combination should be placed inside the pie plate with a crust. The peas should be added before the gravy is added.
The second half of the pie crust is rolled out into a 12-inch circle. Cover the pie with this dough.

Use a beaten egg to glaze the top and edges.
Bake for golden brown finish.

Variations on chicken pot pies
Pie Crust: For today’s chicken pot pie, I’m using my favorite homemade pie crust recipe. The flakiest, most soft, and butteriest crust is produced when butter and shortening are combined. Try my all-butter pie crust if you want a pie crust made without shortening. Puff pastry or pie crust from the store both work.

Meats: Turkey is a great substitute for chicken. Simply omit the boiling step and sauté the carrots and celery with the onion and butter instead if using precooked meat.

Vegetables: Try using fresh or frozen corn along with the peas. You are welcome to add 1 diced Yukon gold potato and sauté it with the onion and butter until it is tender. Add a cup of thinly sliced mushrooms as you are cooking the onion and butter as well. Though there isn’t enough gravy for all of these vegetables, I wouldn’t add ALL of them. Aim for no more than 2 cups of vegetables and 1 potato. (Onion is not included!)
Spices: Season this pot pie to your taste. Consider including some finely chopped fresh parsley, a dash of celery seeds, or even some rosemary (my favorite). The amount of additional spice in the pot pie is up to you as long as it has salt, pepper, and thyme.

Chicken Pot Pie with Double Crust

When you want comfort food but don’t have the time or energy to make it from scratch, this double crust chicken pot pie is ideal. You should also look at my remarks at the conclusion of this recipe and the step-by-step pictures at the bottom of the page.


One handmade pie crust recipe

1 pound of cubed, skinless, boneless chicken breast

Sliced carrots in a cup (about 2 carrots)

Sliced celery in a cup (about 1 stalk)

30 grams of unsalted butter

1/3 cup finely minced onion

1 teaspoon of garlic mince
1 teaspoon salt, 1/2 teaspoon black pepper, and 1/3 cup all-purpose flour
a half-teaspoon of dried thyme
1.735 cups of chicken broth
1 cup of frozen peas and 2/3 cup of half-and-half
Optionally beat 1 big egg; garnish with fresh thyme sprigs

As stated in my pie crust recipe, make the pie dough and refrigerate it for at least two hours. The night before, I normally make the crust. You’ll use both of the pie crusts that the recipe yields.
Chicken, carrots, and celery should all be combined in a big pot. Boil for 12 minutes after covering with water. Drain after removing from the heat.

Butter, onions, and garlic should be cooked in a large pan over medium heat while turning periodically. Cook the butter and onions until the latter are transparent. Add the half-and-half, chicken broth, flour, salt, black pepper, and thyme. Cook and stir until there are no longer any flour lumps, then simmer at a medium-low temperature until thick. I let mine boil for ten minutes. You want the gravy to be really thick; if necessary, cook it longer. If desired, taste and add extra spices. I occasionally add additional thyme. Discard after removing from heat.
Oven should be heated to 425°F (218°C).

Roll out one half of the chilled pie dough on a work surface dusted with flour after it has cold. Once you have a circle with a diameter of 12 inches, flip the pie crust dough approximately a quarter turn after each few rolls. Put the dough into a 9-inch pie plate with care. Make sure it is smooth and tuck it in with your fingertips. Trim the additional dough overhang with a tiny, sharp knife, then throw it away. On top, spread the chicken mixture. Add frozen peas on top. Add gravy on the top. Same with the first half, roll out the second half of the pie crust dough.

Make a few tiny cuts with a small, sharp knife in the top crust to allow steam to escape. Apply beaten egg to the crust and the edges using a pastry brush.

Bake for 32 to 38 minutes, or until golden brown on the crust. To prevent the edges from browning excessively too quickly, I use a pie crust protector. Before serving, let cool for ten minutes. produces fantastic leftovers—the filling is really thick the next day! As needed, reheat. For up to 5 days, leftovers store nicely in the refrigerator in an airtight container.

Prepare Ahead and Freeze Instructions: One day ahead of time, make the filling and gravy, cover, and refrigerate. The next day, assemble, fill, and bake as instructed. The pie crust dough may be prepared ahead of time and kept for up to 5 days in the fridge or 3 months in the freezer. In the refrigerator, thaw the item overnight before usage. Pot pies, whether cooked or unbaked, freeze nicely for up to two to three months. To bake as suggested or to warm through, allow to defrost overnight in the refrigerator.

Pie Crust: Instead of making your own pie crust, you may use two 9-inch frozen (and thawed) store-bought crusts. Puff pastry also functions.
To make an especially rich filling, use heavy cream or whole milk in place of half-and-half. Low-fat milks shouldn’t be used since the gravy will be too thin.
If you need to use up any additional meat or leftover vegetables, this dish is great. Chicken may be easily replaced for turkey. Precooked beef is an option. Simply sauté the carrots and celery with the onion and butter instead of boiling them. When you add the peas, add some fresh or frozen corn. Please feel free to include 1 diced Yukon gold potato. With the onion and butter, you may sauté them until they are tender.

Mushrooms are excellent as well; after cooking the onion and butter, add 1 cup of sliced mushrooms. Though there isn’t enough gravy for all of these vegetables, I wouldn’t add ALL of them. I advise against eating more than 2 cups of vegetables and 1 potato. (Onion is not included!)
Spices: You may include a little rosemary, a sprinkle of celery seed, or freshly chopped parsley. The additional spice in the pot pie is entirely up to you, as long as there is salt and pepper (and most probably thyme, too). Taste and season to your preferences!