Dessertscoleycooks5.0
Double Crust Chicken Pot Pie
My classic double crust Chicken pot pie is the ultimate comfort food. With a flaky homemade crust and a rich filling studded with tender chicken, veggies and as secret ingredient to give it a little extra oomph. It's cozy, nostalgic and deeply satisfying!
👥 8 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 45 min🔥 Cook: 1h 30m👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
- wooden spoon
- pot
- oven
- baking sheet
📝 Preparation Steps
1
Make the Crust
2
Combine the flour and salt in a medium bowl. Add the butter and shortening, then use a pastry cutter or fork to cut the fat into the flour until it resembles pea-sized pieces.
salt1 teaspoonunsalted butter4 tablespoonskosher salt (plus more to taste)2 teaspoons
3
Add 6 tablespoons of ice water and mix gently with a rubber spatula or wooden spoon until the dough begins to form a shaggy mass. If needed, add more water, one tablespoon at a time. Use your hands to bring the dough together, pressing gently—do not knead or overmix. The dough should not be sticky, and small bits of butter and shortening should still be visible.
ice water (or more)6 tablespoons
4
Divide the dough into two balls, then gently shape each into a disc. Wrap in plastic wrap and refrigerate for at least ⏱️ 30 minutes, or up to 2 days. For longer storage, wrap tightly and freeze for up to 6 months.
5
Make the Filling
6
Melt the butter in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, about ⏱️ 5 minutes. Add the garlic and cook for ⏱️ 2 minutes more.
diced carrots2 cupsdiced celery2 cupssalt1 teaspoonunsalted butter4 tablespoonskosher salt (plus more to taste)2 teaspoonsgarlic (minced)1 clove
7
Sprinkle the flour over the vegetables and stir until everything is evenly coated and the flour is absorbed.
8
Slowly pour in the chicken stock and apple cider, stirring continuously. Cook for about ⏱️ 10 minutes, or until the mixture has thickened.
9
Stir in the heavy cream and thyme, then remove from heat. Taste and adjust seasoning as needed. Stir in the chicken, peas, and parsley. Let the filling cool completely before assembling the pie.
fresh thyme (or 1/2 teaspoon dried thyme)1 teaspoon
10
Assemble and Bake
11
Preheat the oven to 350°F.
12
Remove one disc of dough from the refrigerator. Unwrap and place it on a generously floured surface. Roll out the dough, rotating as you go, until it's large enough to fit your pie plate. If needed, trim the edges to form an even round.
13
Carefully transfer the dough to the pie plate and press it in to fit. Add the cooled filling to the crust. Lightly dab the exposed edge of the crust with water.
14
Roll out the second disc of dough and place it over the filling. Press the edges of the top and bottom crusts together to seal, then trim the excess, leaving about 1 inch of overhang. Tuck the overhang under itself and crimp the edges with your fingers or a fork.
15
Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg. Place the pie on a foil-lined baking sheet to catch any drips, and bake for about ⏱️ 1 hour, or until the crust is golden brown and the filling is bubbling.
egg (beaten)1
16
Let the pie cool for ⏱️ 30 minutes before slicing and serving.
Nutrition Facts
calories
662 kcal
fat Content
41 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
1179 mg
protein Content
21 g
trans Fat Content
2 g
cholesterol Content
130 mg
carbohydrate Content
52 g
saturated Fat Content
21 g
unsaturated Fat Content
17 g
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