5.0 from 3 votes
Double Crust Chicken Pot Pie Recipe
This homemade Chicken Pot Pie is one of my favorite comfort foods and I can't wait to share it with you today. This pot pie is made with roasted chicken, veggies, spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 368 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 pie crusts homemade or store bought
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup chopped onion
- 5 tablespoons all purpose flour
- 1/8 teaspoon dried oregano
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1/2 cup water
- 2 cups whole milk
- 1 chicken boullion cube
- 1 1/2 cups roasted chicken diced with skin and bones removed
- 1/2 cup frozen corn
- 1/4 cup frozen peas
- 1/2 cup broccoli florets
- 1/2 cup diced carrots
- 1 egg beaten
Instructions
- Preheat oven to 400° F.
- Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.
- Whisk milk and water in slowly to mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.
- Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce.
- Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.
- While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.
- Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust underneath the bottom one to make a neat and even crust all the way around.
- Brush egg onto the top of the crust and cut 2-3 slits into the top. Bake for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!
Cup of Yum
Nutrition Information
Calories
368kcal
(18%)
Carbohydrates
33g
(11%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
480mg
(20%)
Potassium
313mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1638IU
(33%)
Vitamin C
10mg
(11%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 368
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 480mg | 20% |
| Potassium | 313mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1638IU | 33% |
| Vitamin C | 10mg | 11% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.