Double Crust Chicken Pot Pie

• 份量: 8 servings
• 准备时间: 2 hours 50 minutes
• 总时间: 3 hours 25 minutes

配料

Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)

1 pound (450g) skinless boneless chicken breast or thighs, cubed (or 2 cups cut-up cooked chicken or turkey)

1 cup (about 130g) sliced carrots (about 2 carrots)

1/2 cup (about 40g) sliced celery

1/3 cup (5 Tbsp; 71g) salted 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 or rice flour

3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme leaves

1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)

2/3 cup (160ml) half-and-half*

1 cup (125g) frozen peas

egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

optional: sprigs of fresh thyme for garnish

步骤

The crust

Prepare either pie crust recipe through step 5, 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 pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.

In a large skillet over medium heat, combine the butter, onions, and garlic. 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 one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard. (Crack an egg into pie shell and roll it around so the egg white coats the pastry to help from the bottom getting soggy. Then dump the egg back out to use again for another pie.)

Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top-(this keeps from getting the crust soggy by pouring it over the top but it will work down through as it bakes per Sally).

Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crusts with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.

Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best pie baking tools for instructions on how to make a pie crust shield out of foil.)

Remove from the oven and cool for at least 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.

备注

12/5/25 I used 2 cups (12 oz) frozen peas and carrots, thawed and drained. I mixed all the ingredients for the filling together to put in the shell. I cooked the filling the day before making the pies. I adjusted the thyme and pepper down and marked to use salted butter as I had in a previous similar recipe. I used cooked turkey, chopped. I used part almond milk, part cream. I assembled the pies before church with the cold filling and put them in the fridge to brush with the egg, score and bake when I got home which worked well.

Instead of fresh carrots and frozen peas, you can use 2 cups (10-12 oz) frozen peas and carrots, thawed. I’ve always used milk vs half n half.

Make Ahead & Freezing Instructions: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 unbaked OR baked pot pie freezes well for up to 2–3 months. Allow to thaw overnight in the refrigerator and bake as directed (if unbaked); or (if baked before frozen) bake, covered with foil, at 375°F (191°C), until warmed through.

Pie Crust: Two 9-inch refrigerated or frozen (and then thawed) store-bought pie crusts are just fine instead of homemade.

Can I skip the bottom pie crust? Yes, absolutely. Skip adding the bottom pie dough to the pie dish and when the gravy is done and comes off heat, mix it with the chicken/carrot mixture, and then spoon into ungreased pie dish. I recommend lowering the oven temperature to 375°F (191°C) because there is just 1 crust to bake. Bake time is 35–40 minutes or until the top of the crust is golden brown. See my turkey pot pie recipe instructions if you’d like.

Can I use a puff pastry topping instead? You can use thawed store-bought puff pastry instead of a top pie crust (keep the bottom pie crust or skip it). However, keep in mind that the underside of the dough (that touches the filling) usually ends up tasting soggy.

Can I use a biscuit topping instead?Biscuits are a great alternative to pie crust for a pot pie. You can skip the bottom pie crust and use the biscuit topping from this biscuit vegetable pot pie.

Half-and-half: You can use half heavy cream and half whole milk instead, or use all whole milk. I wouldn’t use lower-fat milks; the gravy will be too thin.

Filling Variations: 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 pre-cooked meat. Simply skip the boiling step and cook the carrots and celery with the onion and butter. Try adding some corn (frozen or fresh) when you add the peas. Feel free to add 1 diced Yukon gold potato. Cook the diced potato with the onion and butter, until fork-tender. Mushrooms or chopped zucchini 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, as there isn’t enough gravy for it all. I don’t recommend using more than 2 cups of veggies + 1 potato. (Onion doesn’t count!)

Herbs: Feel free to add fresh chopped parsley, rosemary, or sage; or try adding a pinch of celery seed. As long as there’s thyme, salt, and pepper, the extra seasoning in the pot pie is up to you. Taste and season how you like.