Double Crust Chicken Pot Pie
User Reviews
4.7
42 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
6 slices
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Calories
399 kcal
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Course
Main Course
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Cuisine
American
Double Crust Chicken Pot Pie
Report
This perfect Chicken Pot Pie has a creamy filling with tender chicken and vegetables seasoned with herbs and baked in a golden, flakey crust!
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Ingredients
Filling
- 1 tablespoon olive oil
- 1 cup carrots peeled & diced
- 2 talks celery chopped
- 1 medium yellow onion peeled & diced
- 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 4 cloves garlic minced
- 4 tablespoons butter
- ½ cup all-purpose flour
- 1 ½ cups chicken stock
- ½ cup heavy cream
- ½ teaspoon ground nutmeg
- 2 prigs fresh thyme remove leaves from stem
- 1 cup frozen peas
- salt and pepper to taste
Pie
- 2 heets pie crust store-bought or homemade
- 1 egg lightly beaten
- ½ teaspoon poppy seeds optional
Instructions
- Preheat your oven to 370 degrees F and grease a 9-inch round baking pan. Set aside.
- Heat up the oil in a large pan or pot over medium-high heat. Add the carrots, celery, and onions then sprinkle with 1/2 teaspoon salt. Cook for 3-4 minutes until the veggies get a bit brown and soften, stirring often.
- Add the chicken, garlic, and 1 teaspoon of salt. Cook for another 3-4 minutes until the chicken is not pink anymore. (The chicken will finish cooking in the oven later.) Add butter and stir until it has melted completely. Now add in the flour and stir thoroughly until everything is coated.
- Pour in the chicken broth and heavy cream. Stir until the sauce gets creamy. Bring to a boil (keep stirring!) and then reduce the heat to medium-low. Let the filling simmer for 2-3 minutes until the sauce is thick and creamy.
- Stir in frozen peas, nutmeg, and thyme. Then season with salt and pepper to taste. Take the pot off the heat and set it aside.
- Place one sheet of pie crust carefully into the greased pan and cut off any excess dough. (Be sure to leave yourself a bit of dough to crimp though!) Pour in pot pie filling.
- Top the pie with the second sheet of pie crust. Seal the edges flute them with your fingers or crimp them together with a fork. Cut some slits into the top of the crust to let the steam out. Brush the beaten egg over the top crust and sprinkle with poppy seeds if desired.
- Bake on the lowest oven rack for 40-45 minutes until the crust is golden brown. (If the edges start to get too dark, add some tin foil on top to prevent them from burning.)
- Remove the pot pie from the oven and let it rest for at least 15 minutes before cutting into it. This helps the filling to set and not be too soupy when served.
Equipments used:
Notes
- You can add other vegetables like sliced mushrooms, chopped green beans, or small broccoli florets to the filling.
- Instead of using fresh chicken, you can substitute shredded pre-cooked or rotisserie chicken, or use some leftover turkey. If you use pre-cooked chicken, just omit adding the chicken in step 4 and add it later when you add in the peas.
- You can add other vegetables like sliced mushrooms, chopped green beans, or small broccoli florets to the filling.
- Instead of using fresh chicken, you can substitute shredded pre-cooked or rotisserie chicken, or use some leftover turkey. If you use pre-cooked chicken, just omit adding the chicken in step 4 and add it later when you add in the peas.
Nutrition Information
Show Details
Serving
1slice
Calories
399kcal
(20%)
Carbohydrates
19g
(6%)
Protein
30g
(60%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
144mg
(48%)
Sodium
419mg
(17%)
Potassium
726mg
(21%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4425IU
(89%)
Vitamin C
15mg
(17%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6slices
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 399kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 144mg | 48% |
| Sodium | 419mg | 17% |
| Potassium | 726mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4425IU | 89% |
| Vitamin C | 15mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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