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Double Crust Chicken Pot Pie Recipe

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4.7 from 91 reviews

This Double Crust Chicken Pot Pie features a rich, comforting filling of tender chicken, carrots, celery, and peas enveloped in a flaky homemade all-butter pie crust. With a luscious, thickened gravy flavored with fresh thyme and seasonings, this classic American dish is perfect for a hearty family meal. The pie crust is baked golden brown, creating a delectable contrast with the creamy filling inside. Ideal for comforting dinners and great as reheated leftovers.

Ingredients

Units Scale

Pie Crust

  • Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts, 1 bottom and 1 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

  1. Prepare the crust: Follow your chosen pie crust recipe through step 5, including chilling the dough for at least 2 hours. The recipe makes two crusts; one for the bottom and one for the top of the pie.
  2. Cook the chicken and vegetables: In a large pot, combine the cubed chicken, sliced carrots, and sliced celery. Add enough water to cover the ingredients, then bring to a boil over medium-high heat. Allow to boil for 10 minutes until the chicken is cooked through and the vegetables are slightly tender. Drain and set aside.
  3. Make the gravy: In a large skillet over medium heat, melt the butter and add chopped onions and minced garlic. Cook, stirring occasionally, until onions become translucent and the butter lightly browns. Whisk in the flour, salt, black pepper, and dried thyme leaves to create a roux. Slowly whisk in the chicken broth and half-and-half, cooking until there are no lumps. Simmer on medium-low heat for about 10 minutes, stirring frequently, until the gravy thickens to a very thick consistency. Adjust seasoning if needed.
  4. Preheat the oven: Set your oven to 425°F (218°C) to prepare for baking.
  5. Roll out the bottom crust: On a floured surface, roll out one disc of chilled pie dough into a 12-inch diameter circle. Carefully place it into a 9-inch deep-dish pie pan and press gently to fit, trimming any excess dough around the edges.
  6. Assemble the filling: Spoon the cooked chicken and vegetable mixture into the crust, scatter frozen peas over the top, and pour the thickened gravy evenly over everything.
  7. Prepare and place the top crust: Roll out the second piece of pie dough similarly and place it over the filled pie. Trim excess dough, then crimp edges with a fork to seal. Cut small slits in the top crust to allow steam to escape during baking.
  8. Apply egg wash: Brush the entire top crust and edges with the beaten egg and milk mixture to achieve a golden brown finish.
  9. Bake: Bake the pie in the preheated oven for 32–38 minutes, covering the edges after 20 minutes with aluminum foil or a pie crust shield to prevent over-browning.
  10. Cool and serve: Remove the pie from the oven and let it cool for at least 10 minutes before slicing. Garnish with fresh thyme sprigs if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheated as needed.

Notes

  • Chilling the pie dough for at least 2 hours is crucial for a flaky crust.
  • If you prefer, make the pie crust a day in advance to save time.
  • Use reduced sodium chicken broth to control the salt content.
  • Cover pie edges with foil or a crust shield during baking to prevent burning.
  • Leftovers thicken nicely and reheat well, making this an ideal make-ahead meal.
  • Adjust thyme seasoning to your taste; fresh thyme can be used as garnish for extra flavor and presentation.

Find it online: https://clovercuisine.com/double-crust-chicken-pot-pie-recipe/