Hearty Double Crust Chicken Pot Pie
A comforting homemade chicken pot pie featuring a double butter crust filled with tender chicken and vegetables in rich gravy.
Recipe Details
- Prep Time: 2 hours 50 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 25 minutes
- Servings: 8
Full Ingredient List
- 1 pound (450g) skinless boneless chicken breast or thighs, cubed
- 1 cup (about 130g) sliced carrots
- 1/2 cup (about 40g) sliced celery
- 1/3 cup (5 Tbsp; 71g) unsalted butter
- 1/3 cup (45g) chopped yellow onion
- 1 teaspoon minced garlic
- 1/3 cup (41g) all-purpose flour
- 1 and 3/4 cups (420ml) chicken broth or stock
- 2/3 cup (160ml) half-and-half
- 1 cup (125g) frozen peas
- 1 egg
- 1 tablespoon (15ml) milk
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- optional: sprigs of fresh thyme for garnish
Filling and Gravy
Tools and Equipment
- Large pot
- Large skillet
- Whisk
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 pound (450g) | skinless boneless chicken breast or thighs | cubed | turkey |
| 1 cup (about 130g) | carrots | sliced | |
| 1/2 cup (about 40g) | celery | sliced | |
| 1/3 cup (5 Tbsp; 71g) | unsalted butter | ||
| 1/3 cup (45g) | yellow onion | chopped | |
| 1 teaspoon | garlic | minced | |
| 1/3 cup (41g) | all-purpose flour | ||
| 1 and 3/4 cups (420ml) | chicken broth or stock | vegetable broth | |
| 2/3 cup (160ml) | half-and-half | half heavy cream and half whole milk, all whole milk | |
| 1 cup (125g) | frozen peas | do not thaw or cook before use | |
| 3/4 teaspoon | salt | ||
| 1/2 teaspoon | black pepper | freshly ground | |
| 1 teaspoon | dried thyme leaves |
Instructions
- Step 1: In a large pot, combine chicken, carrots, and celery. Add water to cover and bring to a boil. Allow to boil for 10 minutes, then drain and set aside. (Tips: Use enough water to cover the chicken and vegetables.)
- Step 2: In a skillet, cook butter, onions, and garlic over medium heat until onions are translucent. Whisk in flour, salt, pepper, thyme, broth, and half-and-half, cooking until thickened into a gravy. (Tips: Keep whisking to prevent lumps.)
- Step 3: Preheat oven to 425°F (218°C).
- Step 4: Roll out the bottom pie crust on a floured surface. Place in a 9-inch pie dish. (Tips: Make sure crust is smooth and tucked into all edges.)
- Step 5: Layer in chicken and vegetable mixture, add peas, and pour gravy on top. (Tips: Spread ingredients evenly.)
- Step 6: Roll out top pie crust; place over filling. Seal and crimp edges, slice small slits in top for steam to escape. Brush with egg wash. (Tips: Use a sharp knife for clean slits.)
- Step 7: Bake for 32–38 minutes until golden brown. Cool for at least 10 minutes before serving. (Tips: Cover edges with foil if browning too quickly.)
Pie Crust
Tools and Equipment
- Rolling Pin
- Pastry Brush
- 9-inch Pie Dish
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| Enough for a top and bottom crust | Homemade Pie Crust or All Butter Pie Crust | store-bought pie crust, puff pastry | |
| 1 large | egg | beaten for egg wash | |
| 1 tablespoon (15ml) | milk | to mix with egg for egg wash |
Instructions
- Step 1: Prepare pie crusts and chill for at least 2 hours before using. (Tips: Crust can be made and chilled up to 5 days in advance.)
- Step 2: After chilling, roll out one disc into a 12-inch circle and fit into pie dish; roll out the second disc for the top crust. (Tips: Keep second disc chilled until ready to use.)
Additional Information
Notes: For make-ahead options, prepare the filling and gravy a day in advance or freeze the entire assembled pie. Reheat leftovers as desired.