Double Crust Chicken Pot Pie

There’s nothing quite like the comforting aroma of a homemade Double Crust Chicken Pot Pie baking in the oven. This classic dish features tender chicken and vibrant vegetables, all enveloped in a rich, creamy sauce and crowned with a golden, flaky pastry.

Why You’ll Love This Double Crust Chicken Pot Pie

• Ultimate Comfort Food: A warm, hearty meal that feels like a hug from the inside out, perfect for any season.
• Flaky, Golden Crust: Our double crust provides that irresistible buttery, crisp texture with every single bite.
• Rich & Creamy Filling: Packed with tender shredded chicken and a colorful medley of fresh vegetables in a luscious, savory sauce.
• Family-Friendly Favorite: A guaranteed crowd-plepleaser that even the pickiest eaters will adore.
• Hearty & Satisfying: A complete meal in one dish, designed to fill you up and leave you feeling content.
• Makes Wonderful Leftovers: Enjoy the deliciousness for days, as it reheats beautifully for quick lunches or dinners.
• Impressive Presentation: While simple to make, it looks stunning on the dinner table, making it ideal for guests.

Ingredients Needed

Crafting the perfect chicken pot pie starts with fresh, quality ingredients. Choose crisp, vibrant carrots and celery for optimal flavor and texture. Opt for good quality chicken broth for depth in your savory sauce. Don’t forget that cold butter and shortening are key for a truly flaky crust.

• For the Crust:
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (226g / 2 sticks) unsalted butter, cold and cubed
  • 1/2 cup (113g) vegetable shortening, cold
  • 6-8 tablespoons ice water
• For the Filling:
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (960ml) chicken broth
  • 2 cups (approx. 300g) cooked chicken, shredded
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1/2 cup (120ml) heavy cream
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)

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Essential Equipment

Having the right tools makes all the difference when creating your Double Crust Chicken Pot Pie. A sturdy rolling pin makes dough handling a breeze, while a 9-inch pie dish is crucial for achieving that classic pot pie shape. A pastry blender ensures you achieve a perfectly flaky crust texture.

• Large bowl
• Pastry blender or your fingers
• Plastic wrap
• Large pot or Dutch oven (for even cooking of the filling)
• Rolling pin
• 9-inch pie dish
• Fork (for crimping)
• Baking sheet (to catch any potential drips)

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Double Crust Chicken Pot Pie Recipe Overview

Plan your cooking schedule efficiently with this quick glance at what to expect for this hearty, homemade meal.

• Prep Time: 30 minutes
• Cook Time: 45-50 minutes
• Total Time: Approximately 1 hour 15 minutes (plus dough chilling)
• Servings: 6-8
• Difficulty: Medium

Step-by-Step Instructions for the Perfect Chicken Pot Pie

Follow these detailed steps to create a truly unforgettable homemade chicken pot pie with a golden, flaky crust and a rich, savory filling.

Crafting the Flaky Crust

1. In a large bowl, whisk together the flour and salt. Cut in the cold butter and vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. This step is crucial for flakiness, so avoid overworking the dough.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Building the Rich Filling

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes, stirring occasionally. Stir in the dried thyme and rosemary, letting their aromas bloom.
2. Add the 1/4 cup of flour to the pot and cook for 1 minute, stirring constantly to create a roux. Gradually whisk in the chicken broth until smooth, ensuring no lumps remain. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. If the sauce becomes too thick, a splash of additional chicken broth will help loosen it.
3. Stir in the shredded chicken, frozen peas, and frozen corn. Season generously with salt and pepper to taste. Finally, stir in the heavy cream for that extra luscious finish.

Assembling Your Masterpiece

1. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim any excess and crimp the edges beautifully.
2. Pour the delicious chicken filling into the crust-lined pie dish, spreading it evenly.
3. Roll out the second disc of dough into another 12-inch circle. Place it gently over the filling. Trim and crimp the edges to seal securely, using a fork for a decorative touch. Cut several slits in the top crust to allow steam to escape during baking.
4. Brush the top crust generously with the beaten egg for a glossy, golden finish.
5. Bake in the preheated oven for 45-50 minutes, or until the crust is deeply golden brown and the filling is bubbly and hot. Let it cool for 10-15 minutes before serving to allow the filling to set beautifully.

CHECK OUT: How to Make Shredded Chicken – Learn the easiest methods to prepare tender chicken for your recipes.

Tips for Success

• Keep it Cold: Always use very cold butter and shortening for your crust. This creates pockets of steam in the oven, resulting in that irresistible flaky texture.
• Don’t Overwork the Dough: Mix the crust dough just until it comes together. Overworking develops gluten, leading to a tough crust.
• Pre-Cook Your Chicken: Using already cooked and shredded chicken saves significant time and ensures even cooking in the pie.
• Allow to Rest: Let the baked pot pie cool for 10-15 minutes before slicing. This allows the creamy filling to set, preventing a runny mess.

Variations & Substitutions for Your Double Crust Pot Pie

Feel free to customize your chicken pot pie to suit your tastes or dietary needs. For a gluten-free option, use a high-quality gluten-free all-purpose flour blend for the crust and filling. Dairy-free heavy cream or full-fat coconut milk can substitute for traditional heavy cream. Experiment with adding other vegetables like diced potatoes, mushrooms, or green beans for different textures and flavors.

Serving Suggestions

A classic Double Crust Chicken Pot Pie is a meal in itself, but it pairs wonderfully with a few simple sides. Consider serving it alongside a crisp, fresh green salad with a light vinaigrette to cut through the richness. Crusty bread is excellent for soaking up any extra creamy sauce. For a refreshing beverage, sparkling cider or iced tea would be a lovely complement.

Health Benefits of Chicken Pot Pie

While an indulgence, this Double Crust Chicken Pot Pie offers valuable nutrition. It’s a fantastic source of protein from the chicken, essential for muscle repair and satiety. The medley of vegetables provides dietary fiber, important for digestive health, along with various vitamins and minerals like Vitamin A from carrots and Vitamin K from peas.

Storage & Reheating

Store any leftover chicken pot pie covered tightly in the refrigerator for up to 3-4 days. To freeze, either freeze the unbaked assembled pie (wrap tightly in plastic wrap and then foil, bake from frozen for longer) or freeze individual slices of the baked pie. Reheat baked pot pie in the oven at 300°F (150°C) until warmed through, about 20-25 minutes, to maintain that lovely crispy crust.

Frequently Asked Questions about Chicken Pot Pie

Can I use pre-made pie crust for this recipe?

Yes, absolutely! While homemade crust is encouraged for flavor, store-bought pie crusts are a convenient time-saver. Just ensure you have two crusts for the top and bottom.

How do I prevent a soggy bottom crust?

Ensure your pie dish isn’t overfilled and that your filling isn’t too liquidy. Baking on a preheated baking sheet can also help crisp the bottom crust by providing direct heat. You can also par-bake the bottom crust for 10-15 minutes before adding the filling.

Can I make the filling ahead of time?

Yes, the filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Just be sure to reheat it gently before assembling the pie.

What kind of chicken works best?

Cooked chicken breast or thighs work equally well. Rotisserie chicken is a fantastic shortcut for tender, flavorful shredded chicken.

Why is my crust not golden?

Ensure your oven is preheated to the correct temperature. Brushing the top crust with an egg wash before baking is key for that beautiful golden color and a slight sheen. If your crust is still pale, you can place it under the broiler for a minute or two at the very end, watching carefully to prevent burning.

More Delicious Dishes to Try

If you loved this comforting Double Crust Chicken Pot Pie, explore more of our savory and satisfying recipes!

• Chicken Parmesan Casserole – Enjoy all the classic Italian flavors in a hearty, baked dish.
• Easy Chicken Spaghetti – A simple yet incredibly satisfying pasta dish, perfect for family dinners.
• Tuscan Chicken and Spaghetti Squash – A lighter, yet equally flavorful, chicken meal that’s both healthy and delicious.

Conclusion

There you have it – the ultimate guide to creating a Double Crust Chicken Pot Pie that will surely become a staple in your home. We hope you savor every warm, comforting bite. Follow us on Facebook and Pinterest for more culinary inspiration!

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