Description
This Double Crust Chicken Pot Pie is a classic comfort food featuring tender chicken and vegetables in a creamy thyme-infused gravy, all encased in a flaky homemade all-butter pie crust. Perfect for cooler weather, it offers a satisfying and hearty meal with a golden, crisp top crust and a rich filling that can be enjoyed fresh or as flavorful leftovers.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts, 1 bottom and 1 top)
Filling
- 1 pound (450g) skinless boneless chicken breast or thighs, cubed
- 1 cup (about 130g) sliced carrots (about 2 carrots)
- 1/2 cup (about 40g) sliced celery
- 1/3 cup (5 Tbsp; 71g) unsalted butter
- 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
- 1 teaspoon minced garlic
- 1/3 cup (41g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups (420ml) chicken broth/stock (reduced sodium recommended)
- 2/3 cup (160ml) half-and-half
- 1 cup (125g) frozen peas
Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) milk
Optional Garnish
- Sprigs of fresh thyme
Instructions
- Prepare Pie Crust: Make either homemade or all butter pie crust following the recipe through step 5, including chilling the dough for at least 2 hours. The crust recipe yields two discs – one for the bottom and one for the top. It’s best to make the crust the night before for optimal texture.
- Cook Chicken and Vegetables: In a large pot, place the cubed chicken, sliced carrots, and sliced celery. Add enough water to cover them, then bring to a boil over medium-high heat. Let boil for 10 minutes, then drain and set aside.
- Make the Gravy: Heat a large skillet over medium heat and melt the butter. Add chopped onions and minced garlic, cooking until the onions turn translucent and the butter begins to brown lightly. Whisk in the flour, salt, black pepper, and dried thyme. Slowly stir in the chicken broth and half-and-half, cooking and whisking until no lumps remain. Reduce heat to medium-low and simmer for about 10 minutes or until the mixture thickens into a thick gravy. Adjust seasoning as desired, adding extra thyme if preferred. Remove from heat.
- Preheat Oven: Set the oven to 425°F (218°C).
- Roll Out Bottom Crust: On a floured surface, roll out one chilled dough disc into a 12-inch diameter circle. Carefully transfer it into a 9-inch deep pie dish, smoothing it down and trimming any excess dough with a knife or kitchen shears.
- Assemble Filling: Spoon the cooked chicken and vegetable mixture into the pie crust. Sprinkle frozen peas evenly over the top. Pour the thick gravy over everything, ensuring even coverage.
- Roll Out Top Crust: Roll out the second disc of dough to the same size and cover the pie. Trim excess dough and crimp edges with a fork to seal. Cut small slits in the top crust for steam ventilation. Brush the entire crust with the egg wash using a pastry brush.
- Bake the Pie: Place the pie on the middle rack and bake for 32 to 38 minutes until the crust is golden brown. After 20 minutes, cover edges with aluminum foil or a pie crust shield to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before serving. This allows the filling to set. Leftovers keep well refrigerated in an airtight container for up to 5 days and reheat beautifully.
Notes
- This pot pie is an ideal cold-weather comfort food, rich, hearty, and warming.
- For best results, chill the pie crust dough for at least 2 hours or overnight before rolling.
- Using reduced sodium chicken broth helps control the saltiness of the filling.
- Covering the crust edges during baking prevents burning and ensures an even bake.
- Leftover pie tastes even better the next day as the filling thickens and flavors meld.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 420
- Sugar: 4g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
