Description
This Double Crust Chicken Pot Pie recipe features a flaky homemade or store-bought pie crust filled with tender chicken, carrots, celery, peas, and a rich, creamy thyme-flavored gravy. Perfect for a comforting family meal, it is baked to golden perfection with a crisp top crust and offers delicious leftovers that reheat beautifully.
Ingredients
Scale
Pie Crust
- 1 batch Homemade Pie Crust or 2 all butter pie crusts (enough for top and bottom crusts)
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) reduced sodium chicken broth/stock
- 2/3 cup (160ml) half-and-half (or mix of heavy cream and whole milk)
- 1 cup (125g) frozen peas
Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) milk
Optional Garnish
- Sprigs of fresh thyme
Instructions
- Prepare the pie crust: Make the homemade pie crust according to your recipe and chill for at least 2 hours, preferably overnight. You should have two crusts, one for the bottom and one for the top.
- Cook chicken and vegetables: In a large pot, add cubed chicken, sliced carrots, and celery. Cover with water and bring to a boil over medium-high heat. Boil for 10 minutes, then drain and set aside.
- Make the gravy: In a large skillet over medium heat, melt the butter and add chopped onion and garlic. Cook, stirring occasionally, until onions are translucent and butter begins to brown lightly. Whisk in flour, salt, pepper, and thyme. Gradually whisk in chicken broth and half-and-half, ensuring no lumps remain. Simmer on medium-low heat for about 10 minutes until the gravy is thick and velvety. Adjust seasoning if needed. Remove from heat.
- Preheat the oven: Set the oven to 425°F (218°C) to prepare for baking the pie.
- Roll out bottom crust: On a floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch deep pie dish, smoothing it evenly. Trim excess dough from edges.
- Assemble filling: Spoon the cooked chicken and vegetable mixture into the pie crust. Sprinkle frozen peas evenly over the top. Pour the thickened gravy over the filling, spreading gently.
- Roll and place top crust: Roll out the second dough disc as before. Cover the pie with this crust and trim excess edges. Crimp edges with a fork to seal. Cut small slits in the top crust to allow steam to escape. Brush the crust and edges with egg wash for a golden finish.
- Bake the pie: Place the pie in the preheated oven and bake for 32–38 minutes until the crust is golden brown. After 20 minutes, cover the 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 rest for at least 10 minutes before serving. Garnish with fresh thyme if desired. Leftovers can be refrigerated for up to 5 days.
Notes
- Make Ahead: Prepare filling and gravy 1 day in advance and refrigerate. Assemble and bake the next day.
- Pie Crust Storage: Dough can be refrigerated up to 5 days or frozen up to 3 months. Thaw overnight before use.
- Freezing: The assembled unbaked or fully baked pot pie freezes well for 2–3 months. Thaw in refrigerator before baking or reheating.
- Store-bought Pie Crust: Two 9-inch refrigerated or frozen pie crusts can substitute homemade crust.
- Bottom Crust Optional: Skip the bottom crust, mix gravy with chicken and vegetables, bake at 375°F (191°C) for 35–40 minutes with one crust.
- Toppings Alternatives: Use puff pastry or biscuit topping instead of the top crust; adjust baking times and temperatures accordingly.
- Half-and-Half Substitutes: Use half heavy cream and half whole milk or all whole milk; avoid low-fat milk as gravy may be too thin.
- Filling Variations: Substitute turkey for chicken, add vegetables like corn, mushrooms, zucchini, or diced Yukon gold potato (max 2 cups veggies plus 1 potato). Adjust seasoning and gravy thickness accordingly.
- Herbs & Seasoning: Add fresh parsley, rosemary, sage, or a pinch of celery seed. Always include thyme, salt, and pepper as base flavors.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 430
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
