Double Crust Chicken Pot Pie.
This double crust chicken pot pie is perfect when you’re looking for comfort food and don’t have all the time and energy in the world to whip it up!
Being my own boss is both a blessing and a curse.
I don’t have a typical 9-5. I’m able to go on a walk with my dog at 2pm, work in my slippers with an atrocious looking ponytail on top of my head (and wear my glasses… I’ll spare you a photo), and avoid long lines by running errands in the middle of day.
But. It’s not all fairytales, sprinkles, smiles, and sunshine. I work 24/7. I can’t remember a day in the past 3 years that I have not logged into my blog, brainstormed a recipe, tweaked a recipe, responded to a comment, wrote an email, scheduled a post, shared on social media, cookbook-ed, or photographed. Oftentimes it’s impossible to pull myself completely away and just… live! I’m becoming boring.
So. I decided to make a rule for myself. 1 night a week. No work, no cell phones, no computers, no iPads, no i-whatevers. Real conversation, real moments, and 100% attention to my little family. And let me tell you, it feels awesome.
Last week, I unplugged by having a sangria filled date night with my husband using our fancy new china. Chicken pot pie on a weekday night is a good enough excuse to pull out the wedding china, right? It also pairs well with sangria… riiiight? Yes and yes. By the way, I’ve made about 5 batches of this stuff in the past month.
Good ol’ chicken pot pie is one of Kevin’s favorites. A down-home classic in the same stick-to-your-ribs family as mashed potatoes, gooey cinnamon rolls, and mac ‘n cheese. Creamy, peppery, buttery, chilly weather comfort food that’s worth every calorie. Is there a hashtag for #iworkoutforpotpie ? Maybe we should start one.
This double crust chicken pot pie recipe hit the spot. Satisfied my soul. It was so good, I had to share it with you. I know it’s a little random, but it includes pie crust so it works.
The recipe is so simple to throw together. Pot pie isn’t anything difficult, it’s simply a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. I use my favorite homemade pie crust recipe, both a sturdy crust on the bottom and a golden brown, flaky cloak on top.
Have you tried my homemade pie crust recipe yet? I use a combination of butter and shortening to get the flakiest, most tender, butteriest pie crust in all the land. Well, in all of my pie crust taste testing land. My husband loves it, so making chicken pot pie with both crusts was a no brainer. There are so many things you can do with an all-star homemade pie crust like apple pie baked IN apples, homemade pop-tarts (uh huh), and quiche! I love quiche. Need dinner on the fly? Store bought pie crust works too. I don’t judge.
The trick to the shiny golden brown crust? Egg wash. Always, always egg wash.
The options to switch up this chicken pot pie recipe are endless. It’s a great meal if you have veggies and meat to use up, which we did. Leftover turkey from the upcoming holiday will work just as well, too. I usually add mushrooms to pot pie, but didn’t have any when I made this. The seasonings are also something you can play around with– I simply use thyme, salt, and pepper. Parsley, rosemary, or a pinch of celery seed works too.
Taste and play around with what you like.
Some step-by-step shots at the bottom. Time to unwind with more pie. Bye!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Double Crust Chicken Pot Pie
This double crust chicken pot pie is perfect when you're looking for comfort food and don't have all the time and energy in the world to whip it up! Make sure you check out the step-by-step photos at the bottom of the page, as well as my notes at the end of this recipe.
- 1 recipe homemade pie crust (step-by-step photos included)1
- 1 pound skinless boneless chicken breast, cubed
- 1 cup sliced carrots (about 2 carrots)
- 1/2 cup sliced celery (about 1 stalk)
- 1/3 cup unsalted butter
- 1/3 cup chopped onion
- 1 teaspoon minced garlic
- 1/3 cup all-purpose flour (spoon & leveled)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 and 3/4 cups chicken broth
- 2/3 cup half-and-half2
- 1 cup frozen peas
- 1 large egg, beaten
- sprigs of fresh thyme for garnish, optional
- Prepare the pie crust as directed in my recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you'll be using both crusts.
- In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
- In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
- Preheat oven to 425°F (218°C).
- After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
- Bake for 32 - 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers-- the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
- Make ahead tip: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The baked pot pie freezes well for up to 2-3 months. I usually bake the pot pie in a disposable pie dish, let it cool completely, then wrap it tightly in aluminum foil and freeze. Then, bake from frozen at 375°F (191°C) for about 40 minutes or until warmed through.
- Two 9-inch frozen (and then thawed) store-bought pie crusts are just fine instead of homemade. Puff pastry works too.
- Heavy cream or whole milk works instead of half-and-half to make an extra rich filling. I wouldn't use lower fat milks; the gravy will be too thin.
This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use precooked meat. Simply skip the boiling and cook the carrots and celery with the onion and butter. Add some corn (frozen or fresh) when you add the peas. Feel free to add 1-2 Yukon gold potatoes, diced. You can cook them until soft with the onion and butter. Mushrooms are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn't add ALL of these veggies though; you will weigh down the pie.
Feel free to add fresh chopped parsley, a pinch of celery seed, or even a little rosemary. As long as there is salt and pepper (definitely thyme too), the extra seasoning in the pot pie is up to you. Taste and season how you like.
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As directed in the recipe above, cubed chicken, celery, and carrots go into a pot. Fill with water to cover. Boil for 12 minutes.
Steamy. And blurry? Sorry.
As directed above, cook down the onion with some butter and minced garlic. I like to cook it until the butter slightly browns. Brown butter gives so much flavor to the filling. Then, whisk in spices, flour, chicken broth, and half-and-half to make a thick white gravy.
Heavy cream would make the creamiest filling, but I find it a little too rich. You may absolutely use it! I prefer half-and-half over whole milk or even buttermilk.
Homemade pie crust.
As directed above, roll out crust to fit into the pie dish (a 9-inch square baking pan works too). Fill with chicken and vegetable mixture, then top with frozen peas. I add the frozen peas at this point because they lose their vibrant green color when cooked with the chicken in the first step.
I work on a messy counter.
Top with creamy gravy and then top with the other pie crust. Cut holes in the top to release some steam, crimp down the edges, egg wash and bake!
PS: here is the pie dish that I have. I’m totally a william’s sonomaholic these days. No, they absolutely aren’t paying me to be a fangirl.
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