Double-Crust Chicken Pot Pie: 1 Amazing Comfort
Enjoy the ultimate winter comfort with this Double-Crust Chicken Pot Pie. It features both a bottom and top crust for extra buttery flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Chicken (cooked and shredded)
- Butter
- Flour
- Chicken Broth
- Milk or Cream
- Onions (diced)
- Carrots (diced)
- Celery (diced)
- Peas (frozen)
- Thyme
- Salt
- Black Pepper
- Pie Crust (for bottom and top)
Instructions
- Prepare your double pie crusts; have one ready for the bottom and one for the top.
- Melt butter in a large saucepan over medium heat.
- Whisk in flour to create a roux. Cook for one minute.
- Gradually whisk in chicken broth and milk until the sauce thickens.
- Stir in cooked chicken, onions, carrots, celery, peas, thyme, salt, and pepper. Heat through.
- Pour the filling into the bottom pie crust.
- Place the top pie crust over the filling. Crimp the edges to seal. Cut a few slits in the top crust for steam release.
- Bake until the crust is golden brown and the filling is bubbly.
- Let the pie cool slightly before slicing and serving.
Notes
- This recipe is a balance of deep, comforting roots and fresh inspiration, just like our kitchen.
- For the best flavor, use homemade chicken broth if you have it.
- The double crust provides that sought-after buttery texture.
Nutrition
- Serving Size: 1 slice
- Calories: Estimate based on ingredients
- Sugar: Estimate based on ingredients
- Sodium: Estimate based on ingredients
- Fat: Estimate based on ingredients
- Saturated Fat: Estimate based on ingredients
- Unsaturated Fat: Estimate based on ingredients
- Trans Fat: Estimate based on ingredients
- Carbohydrates: Estimate based on ingredients
- Fiber: Estimate based on ingredients
- Protein: Estimate based on ingredients
- Cholesterol: Estimate based on ingredients