Double Crust Chicken Pot Pie

Double Crust Chicken Pot Pie PT205M https://img2.recipesrun.com/201907/2019/1015/d4/2/213212/300x200x90.jpg 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. 6 servings Ingredients: 1 large egg, beaten 1 cup frozen peas 2/3 cup half-and-half 1 3/4 cups chicken broth 1/2 tsp. dried thyme 1/2 tsp. black pepper 1 tsp. salt 1/3 cup all-purpose flour 1 tsp. minced garlic 1/3 cup chopped onion 1/3 cup unsalted butter 1/2 cup sliced celery 1 cup sliced carrots 1 pound skinless boneless chicken breast, cubed

01 Information

Grade medium
Serving 6 servings
Prep Time 170 Mins
Cook Time 35 Mins
Total Time 205 Mins

02 Ingredients

- 1 large egg, beaten
- 1 cup frozen peas
- 2/3 cup half-and-half
- 1 3/4 cups chicken broth
- 1/2 tsp. dried thyme
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1/3 cup all-purpose flour
- 1 tsp. minced garlic
- 1/3 cup chopped onion
- 1/3 cup unsalted butter
- 1/2 cup sliced celery
- 1 cup sliced carrots
- 1 pound skinless boneless chicken breast, cubed

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03 Method

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

Preheat oven to 425°F (218°C).
Step 5

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.
Step 6

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.

04 Author

Ellie

1078 Recipes

Double Crust Chicken Pot Pie

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