Description
This Double Crust Chicken Pot Pie recipe features tender chicken, carrots, celery, and peas in a rich, creamy thyme-flavored gravy, all encased in a perfectly flaky homemade pie crust. Ideal for a comforting dinner, this classic pot pie can be made ahead for convenience and offers delicious leftovers.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (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) chicken broth/stock (preferably reduced sodium)
- 2/3 cup (160ml) half-and-half (or substitute half heavy cream and half whole milk, or all 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 either homemade pie crust recipe through step 5, including chilling for at least 2 hours. Usually made the night before. This provides both bottom and top crusts.
- Cook chicken and vegetables: In a large pot, combine chicken, 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 the gravy: In a large skillet over medium heat, melt butter and sauté onions and garlic until onions are translucent and butter lightly browned. Whisk in flour, salt, pepper, thyme, chicken broth, and half-and-half. Cook and whisk until smooth with no lumps, then simmer on medium-low until very thick, about 10 minutes. Adjust seasoning as desired. Remove from heat.
- Preheat oven: Set oven to 425°F (218°C).
- Roll out bottom crust: On a floured surface, roll one chilled dough disc into a 12-inch circle. Place carefully into a 9-inch deep pie dish, smooth it out and trim excess dough.
- Assemble pie: Spoon chicken and vegetable mixture into crust. Scatter frozen peas on top and pour gravy evenly over.
- Roll out top crust: Roll second dough disc into 12-inch circle. Cover pie with this crust, trim edges and crimp with a fork to seal. Cut small slits in top crust for steam release and brush with egg wash.
- Bake the pie: Bake for 32–38 minutes or until crust is golden brown. After 20 minutes, cover edges with foil or a pie crust shield to prevent over-browning.
- Cool and serve: Remove from oven and let cool at least 10 minutes before serving. Enjoy leftovers refrigerated up to 5 days and reheat as desired.
Notes
- Make Ahead & Freezing: Prepare filling and gravy 1 day ahead; cover and refrigerate. Pie crust dough can be stored refrigerated for up to 5 days or frozen for up to 3 months, thaw overnight before use. Both unbaked and baked pot pie freeze well for 2–3 months.
- Pie Crust Alternatives: Store-bought refrigerated or frozen pie crusts can be used instead of homemade.
- Skip Bottom Crust: You can make a single crust pot pie by skipping the bottom crust and lowering oven temperature to 375°F (191°C). Mix gravy with chicken/veggies before baking.
- Topping Variations: Use puff pastry instead of top crust, or biscuit topping instead (omit bottom crust). Note puff pastry underside may be soggy.
- Half-and-Half Substitute: Use half heavy cream and half whole milk, or all whole milk for gravy thickness. Avoid lower-fat milk.
- Filling Variations: Use leftover meats like turkey or add vegetables like corn, diced Yukon gold potatoes, mushrooms, or zucchini, but keep total veggies moderate to ensure enough gravy.
- Herbs & Seasoning: Add fresh parsley, rosemary, sage, celery seed, or extra thyme to taste.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
