Description
This double crust chicken pot pie wraps tender chicken, vegetables, and a rich creamy gravy inside a flaky golden pie crust on the top *and* bottom. It’s a cozy, crowd-pleasing comfort dinner that’s perfect for weeknights or special occasions.
Ingredients
For the Pie:
- 2 unbaked 9-inch pie crusts (homemade or store-bought)
- 1 pound boneless chicken pieces, cut into bite-size chunks (breast or thigh)
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/3 cup unsalted butter
- 1/3 cup chopped yellow onion
- 1 teaspoon minced garlic
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1 3/4 cups chicken broth (preferably reduced sodium)
- 2/3 cup half-and-half
- 1 cup frozen peas
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Instructions
- 1Prepare the pie dough if using homemade: make a double crust recipe and chill for at least 2 hours or up to overnight.
- In a large pot, combine the chicken, sliced carrots, and celery. Add enough water to cover by about 1 inch. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the chicken is cooked through and the carrots are just tender. Drain well and set aside.
- In a large skillet over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Stir in the garlic and cook for 30 seconds.
- Sprinkle in the flour, salt, pepper, and thyme. Stir or whisk for 1–2 minutes until the mixture is thick and smooth. Slowly pour in the chicken broth while whisking, then add the half-and-half. Continue whisking until combined.
- Bring the sauce to a gentle simmer over medium-low heat and cook, stirring often, for about 8–10 minutes, or until thick and gravy-like. Taste and adjust seasoning as needed.
- Place the cooked chicken, carrots, and celery in a large bowl. Add the frozen peas. Pour the hot gravy over the top and gently stir until everything is evenly coated.
- Preheat the oven to 425°F. Roll out one pie crust into a 12-inch circle and fit it into a 9-inch pie dish, leaving a slight overhang. Spoon the filling into the crust and spread into an even layer.
- Roll out the second pie crust into another 12-inch circle and place it over the filling. Trim the edges, leaving about 1 inch of overhang. Fold and crimp to seal the top and bottom crusts together. Cut 4–6 small slits in the top crust to vent steam.
- In a small bowl, whisk the egg and milk together. Brush the egg wash over the top crust and edges. Place the pie on a baking sheet to catch any drips.
- Bake at 425°F for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them loosely with foil.
- Remove from the oven and let the pot pie rest for at least 15 minutes before slicing and serving. Garnish with fresh thyme or parsley if desired.
Notes
– You can use leftover cooked chicken or turkey instead of boiling raw chicken. Skip the boiling step and cook only the carrots and celery until tender, then combine with the meat.
– If using store-bought crusts, keep them chilled until just before filling and baking.
– For a lighter version, substitute whole milk for the half-and-half. For a richer version, use part heavy cream.
– To make ahead, assemble the unbaked pie, cover tightly, and refrigerate up to 1 day before baking.
– Reheat leftovers in a 350°F oven until warmed through and the crust re-crisps.
- Prep Time: 30 minutes (plus time to make/chill pie dough if homemade)
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American Comfort Food