Description
This Double Crust Chicken Pot Pie is a comforting classic, perfect for cold weather. It features tender chicken, carrots, celery, and peas in a rich, creamy thyme-infused gravy, all encased in a flaky homemade all-butter pie crust. The recipe involves poaching the chicken and vegetables, making a thick gravy on the stovetop, and baking the pie until golden and bubbly, delivering a deliciously hearty meal perfect for family dinners or cozy gatherings.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (recipe makes 2 crusts, 1 for bottom and 1 for 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: Follow your chosen pie crust recipe through step 5, including chilling dough for at least 2 hours. The crust makes two discs—one for the base and one for the top of the pie.
- Cook Chicken and Vegetables: In a large pot, combine cubed chicken, sliced carrots, and celery. Add enough water to cover. Bring to a boil over medium-high heat and boil for 10 minutes. Drain and set aside.
- Make Gravy: In a large skillet over medium heat, melt butter and add chopped onion and garlic. Cook until onions are translucent and butter is lightly browned. Whisk in flour, salt, pepper, and thyme, followed by chicken broth and half-and-half. Stir and cook to eliminate lumps, then simmer over medium-low heat for about 10 minutes until the mixture thickens to a rich gravy. Adjust seasoning as desired and remove from heat.
- Preheat Oven: Set your oven to 425°F (218°C) to prepare for baking the pie.
- Roll Out Bottom Crust: On a floured surface, roll one chilled dough disc into a 12-inch circle. Transfer it carefully into a 9-inch deep pie dish, smoothing and tucking the dough into place. Trim any excess dough hanging over the edges.
- Assemble Filling: Spoon the poached chicken and vegetables into the crust. Sprinkle frozen peas evenly over the top. Pour the thickened gravy on top, spreading it evenly for a hearty filling.
- Cover with Top Crust: Roll out second dough disc as before and cover the pie. Trim edges, then crimp the crust edges with a fork to seal. Cut a few small slits on top for steam to escape. Brush the entire crust with the egg wash for a golden finish.
- Bake the Pie: Place pie in preheated oven and bake for 32 to 38 minutes, until the crust turns golden brown. After 20 minutes, shield the edges with foil or a crust protector to prevent over-browning.
- Cool and Serve: Remove pie from the oven and let it cool for at least 10 minutes before slicing. Garnish with fresh thyme sprigs if desired. Enjoy immediately or refrigerate leftovers for up to 5 days, reheating as needed.
Notes
- This double crust chicken pot pie is perfect for cold weather comfort food.
- Chilling the dough thoroughly improves crust flakiness and handling.
- After 20 minutes of baking, cover the crust edges with foil to prevent burning.
- Leftovers keep well for up to 5 days in the fridge and reheat beautifully.
- If you prefer a thicker gravy, simmer it longer to achieve desired consistency.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
