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- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1/2 cup diced potatoes, boiled until tender - 1/2 cup onion, chopped - 1/2 cup celery, chopped - 1/4 cup butter - 1/4 cup all-purpose flour - 1 cup chicken broth - 1 cup milk - 1 teaspoon garlic powder - 1 teaspoon thyme - Salt and pepper to taste - 2 pre-made pie crusts (store-bought or homemade) - 1 egg, beaten (for egg wash) Each item plays a key role in making the pot pie warm and tasty. The cooked chicken brings protein. The mixed vegetables add color and nutrients. Diced potatoes give it heartiness. Onions and celery create a great flavor base. Butter and flour make a smooth sauce. Chicken broth and milk help bind it all together. Seasonings like garlic powder and thyme boost the taste. The pie crust wraps everything in a flaky hug. Lastly, the egg wash gives a shiny look. {{ingredient_image_1}} 1. Start by melting the butter in a large skillet over medium heat. 2. Add the chopped onion and celery. Sauté them for about 5 to 7 minutes. They should be soft and clear. 3. Next, stir in the flour and cook for one minute. This forms a roux. 4. Slowly whisk in the chicken broth and milk. Make sure there are no lumps. 5. Add garlic powder, thyme, salt, and pepper to taste. 6. Bring this mix to a gentle simmer. Let it thicken for about 5 minutes. 7. Once thick, stir in the cooked chicken, mixed vegetables, and boiled potatoes. Remove from heat and set aside. 1. Roll out one pie crust on a clean surface. Fit it into a 9-inch pie dish. 2. Pour the chicken filling into the bottom crust. 3. Roll out the second pie crust. Place it over the filling. 4. Crimp the edges to seal the pie. Make slits in the top for steam to escape. 1. Brush the top crust with the beaten egg for a nice golden finish. 2. Bake in the preheated oven at 425°F (220°C) for 30 to 35 minutes. 3. Look for a golden brown crust and bubbly filling to know it's ready. 4. Once done, let the pie cool for 10 minutes before slicing. - How to achieve a flaky crust To get a flaky crust, keep your ingredients cold. Use chilled butter and cold water. When mixing, work quickly. Don’t over-knead the dough. Use a light touch to keep air pockets. - Adjusting seasonings to taste Taste your filling before baking. Add more salt, pepper, or herbs if needed. Garlic powder and thyme bring great flavor. Adjust these based on your preference. A little extra spice can make a big difference. - Ensuring even cooking Preheat your oven to 425°F (220°C). This helps the crust bake evenly. Make sure to cut slits in the top crust. This allows steam to escape and stops sogginess. - Using store-bought ingredients To save time, use pre-made pie crusts. You can also buy rotisserie chicken. This cuts down on cooking and prep time. Frozen mixed veggies make it quick and easy. - Preparing filling ahead of time You can make the filling a day ahead. Store it in the fridge. When you're ready to bake, just pour it into the crust. This makes your meal prep much easier. Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken. It adds great flavor and saves you the step of cooking the chicken yourself. Thicken the Filling: If you prefer a thicker filling, allow it to simmer a bit longer before pouring it into the crust. Just be careful not to let it get too thick to pour. Egg Wash for Shine: Brushing the top crust with beaten egg not only gives it a beautiful golden color but also adds a slight sheen that makes your pie look professional. Let it Rest: Allow the pie to cool for at least 10 minutes after baking. This resting period helps the filling set, making it easier to slice and serve. {{image_2}} You can easily change up the veggies in your pot pie. Try using fresh spinach, green beans, or even mushrooms. Each vegetable brings a new taste. Adding herbs and spices can make your pie even better. Try rosemary or basil for a fresh kick. A pinch of paprika can also add warmth. If you need a gluten-free option, look for gluten-free pie crusts. Many stores sell them now. You can also make your own crust with almond flour or rice flour. For a dairy-free filling, use almond milk or coconut milk instead of regular milk. You can also swap butter for olive oil or vegan butter. These changes keep the pie tasty for everyone. After you enjoy your double crust chicken pot pie, store any leftovers properly. Keep the pie in the fridge if you plan to eat it soon. Use an airtight container or cover it tightly with plastic wrap. This helps the pie stay fresh and tasty. Consume the leftovers within three days for the best flavor. If you want to keep it longer, freezing is a great option. First, let the pie cool completely. Then wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. This will keep it safe for up to three months. When you're ready to eat, you can thaw it in the fridge overnight. When it’s time to enjoy your leftover chicken pot pie, reheating is key. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips. Heat it for about 20-30 minutes. This will warm the filling and crisp the crust. If you're short on time, a microwave works too. Just be sure to cover the pie with a damp paper towel. This keeps the moisture in and prevents the crust from getting too hard. Microwaving might not make the crust crisp, but it will be quick and easy. No matter how you reheat it, check that the filling is hot. This ensures the pie stays delicious and safe to eat. It takes about one hour to make this pot pie. You will spend 20 minutes prepping and 30 to 35 minutes baking. This quick time makes it a great meal for busy days. Yes, you can use leftover chicken! It is a great way to use what you have. Just shred the chicken into small pieces. This will save you time and add extra flavor to your pot pie. Some great side dishes are: - Simple green salad - Steamed vegetables - Garlic bread - Mashed potatoes These sides balance the meal and add freshness. Your pot pie is done when the crust is golden brown. The filling should bubble around the edges. You can check by inserting a knife into the filling. If it is hot, it is ready to eat! In this article, we covered all you need for a great chicken pot pie. We discussed essential ingredients, from cooked chicken to pie crusts. The step-by-step instructions guide you through making the filling, assembling, and baking. We also shared helpful tips, variations, and storage info to keep your pie fresh. Making this dish is fun and rewarding. With your new skills, your pot pie will impress everyone. Enjoy sharing this classic meal and the joy it brings!

Ultimate Double Crust Chicken Pot Pie

A hearty and comforting chicken pot pie with a flaky double crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 0.5 cup diced potatoes, boiled until tender
  • 0.5 cup onion, chopped
  • 0.5 cup celery, chopped
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • to taste salt and pepper
  • 2 pre-made pie crusts store-bought or homemade
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until they are soft and translucent, about 5-7 minutes.
  • Stir in the flour and cook for another minute to create a roux.
  • Slowly whisk in the chicken broth and milk, ensuring there are no lumps.
  • Add the garlic powder, thyme, and season with salt and pepper. Bring the mixture to a gentle simmer and let it thicken for about 5 minutes.
  • Once thickened, stir in the cooked chicken, mixed vegetables, and boiled potatoes. Remove from heat and set aside.
  • Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken filling into the crust.
  • Roll out the second pie crust and place it on top of the pie. Crimp the edges to seal and make slits for steam to escape.
  • Brush the top crust with the beaten egg for a golden finish.
  • Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  • Remove from the oven and let it cool for 10 minutes before slicing.

Notes

Let the pie cool for 10 minutes before slicing to allow the filling to set.
Keyword chicken, comfort food, pot pie