Description
This classic Double Crust Chicken Pot Pie features a tender chicken and vegetable filling enveloped in a rich, creamy sauce, all crowned with a golden, flaky pastry. The ultimate comfort food!
Ingredients
Scale
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)
Instructions
- Prepare the Crust: 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. 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.
- Prepare the Filling: 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. Stir in the dried thyme and rosemary.
- Stir in Flour and Broth: Add the 1/4 cup of flour to the pot and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
- Add Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Season with salt and pepper to taste. Stir in the heavy cream.
- Assemble the Pot Pie: Preheat the 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 and crimp the edges.
- Pour in Filling: Pour the chicken filling into the crust-lined pie dish.
- Top with Second Crust: Roll out the second disc of dough into a 12-inch circle. Place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Brush with Egg Wash: Brush the top crust with the beaten egg.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10-15 minutes before serving.
Notes
- For a Flakier Crust: Ensure butter and shortening are very cold. Do not overmix the dough.
- Make Ahead: The filling can be made 1-2 days in advance and stored in the refrigerator.
- Troubleshooting: If the sauce is too thick, add a splash more chicken broth. If the crust is browning too quickly, tent with foil.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: Not Specified
- Trans Fat: Not Specified
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: chicken pot pie, double crust pot pie, chicken dinner, homemade pot pie, comfort food, creamy chicken pie, easy pot pie, savory pie, chicken and vegetables, dinner recipe
