Double Crust Chicken Pot Pie Recipe

This comfort food classic boasts tender chicken with Yukon Gold potatoes, carrots, and peas nestled in a savory thick gravy. The flaky, golden crust complements the hearty filling perfectly. Excellent among Recipes For Chicken Pot Pie, its Chicken Pot Pie Crust Recipe Easy makes every bite a delightful experience.

I love making my Double Crust Chicken Pot Pie because its hearty filling and crispy crusts always remind me of home. I start with 1 lb boneless, skinless chicken breasts that I cook and dice along with 3 Yukon Gold potatoes cut into small cubes, 3 diced carrots, 1 cup frozen peas and a finely chopped medium onion.

I then use 1/3 cup unsalted butter and 1/3 cup all purpose flour to create a rich, thick gravy using 2 cups low sodium chicken broth and 1/2 cup milk. I add 1/2 tsp dried thyme and 1/2 tsp dried rosemary along with salt and pepper to taste.

This recipe not only gives you the best pot pie filling but also creates a wonderfully balanced nutritional meal that is comfort food at its finest. I also love how the double crust brings in a crispy chicken pot pie crust texture that makes every bite rewarding.

Why I Like this Recipe

I really like this recipe for a few reasons:

1. I love how easy it is to make even though it has a bunch of ingredients. Watching how the chicken, potatoes, carrots, and peas blend together in that thick, creamy gravy makes me feel like I actually cooked something special.

2. The homemade pie crust is one of my favorite parts. It’s buttery and crisp and gives the whole dish a homemade vibe that I really appreciate when I want some comfort food.

3. The combination of herbs and spices makes the filling super flavorful. I like that the thyme and rosemary don’t overpower the other ingredients, instead they blend in nicely, creating a warm and tasty meal.

4. Lastly, I appreciate that it turns out to be a filling and hearty dish. I always feel satisfied after eating it, like I got both good taste and nourishment in every bite.

Ingredients

• Chicken provides lean protein, keeping you full and supporting muscle growth.
• Yukon Gold potatoes supply carbohydrates and fiber, giving energy and aiding digestion.
• Carrots are rich in vitamin A, boosting vision and overall immune health.
• Peas add fiber and protein, making each bite nutritious and satisfying.
• Onions bring flavor and antioxidants that promote health while enhancing taste.
• Butter supports rich flavor but should be used moderately due to high fat content.
• Flour binds ingredients, creates thick gravy and crisp crust with texture and taste.
• Chicken broth and milk combine to produce a smooth, creamy gravy that comforts.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts (cooked and diced)
• 3 Yukon Gold potatoes (peeled and cut into small cubes)
• 3 carrots (peeled and diced)
• 1 cup frozen peas
• 1 medium onion (finely chopped)
• 1/3 cup unsalted butter (for the filling)
• 1/3 cup all-purpose flour (for the thick gravy)
• 2 cups low-sodium chicken broth
• 1/2 cup milk (or heavy cream if you want a richer taste)
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• For the pie crust:
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter (cubed)
• 6 to 8 tbsp ice water

How to Make this

1. Start by making the pie crust. In a big bowl, mix 2 1/2 cups flour and 1 tsp salt then add 1 cup cold cubed butter. Work it in with a fork or your hands till the mixture looks crumbly. Slowly add 6 to 8 tbsp cold ice water until the dough comes together. Split the dough into 2 equal pieces, shape them into disks and chill in the fridge for at least an hour.

2. Preheat you oven to 425°F.

3. In a large skillet, melt 1/3 cup unsalted butter over medium heat. Add the finely chopped medium onion and cook until soft about 2 minutes.

4. Stir in 1/3 cup flour and cook that for about a minute to get rid of the raw taste.

5. Slowly whisk in 2 cups low-sodium chicken broth and 1/2 cup milk (or heavy cream if you want it richer) until the mixture gets thick and bubbly.

6. Toss in your 1 lb cooked and diced chicken, 3 peeled and cubed Yukon Gold potatoes, and 3 diced carrots. Add 1/2 tsp dried thyme, 1/2 tsp dried rosemary, salt and pepper to taste. Let everything simmer for about 10 minutes until the vegetables are almost tender.

7. Stir in 1 cup frozen peas, making sure they heat through.

8. On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie dish. Carefully lay it in the dish.

9. Pour the chicken and veggie filling into the crust. Then roll out the second disk and put it over the filling. Pinch the edges together to seal, and cut a few slits in the top to let the steam escape.

10. Bake in your preheated oven for about 30-35 minutes until the crust is golden brown. Let your pot pie cool for around 10 minutes before serving, and enjoy your ultimate comfort food!

Equipment Needed

1. A large mixing bowl for combining the flour, salt, and butter when making the crust
2. A fork (or your hands if you prefer) to work the cold butter into the flour
3. Measuring cups and spoons to accurately measure out the flour, salt, butter, ice water, chicken broth, milk (or cream), and spices
4. A rolling pin for flattening the dough on a lightly floured surface
5. A 9-inch pie dish to hold the assembled pot pie
6. A large skillet for cooking the filling ingredients like butter, onions, and vegetables
7. A whisk to smoothly combine the flour with the chicken broth and milk
8. A sharp knife along with a cutting board for chopping the onions, carrots, and preparing the potatoes and chicken
9. An oven preheated to 425°F for baking the pie crust until it’s golden brown

FAQ

Double Crust Chicken Pot Pie Recipe Substitutions and Variations

• If you dont have boneless chicken breasts, you can use rotisserie chicken or even diced turkey as a substitute.
• Instead of Yukon Gold potatoes, feel free to use russet potatoes; they work good but may need a slightly longer cook time.
• If you dont have carrots, you might try parsnips or even slightly chopped celery for some extra crunch.
• For a creamier filling when you dont have heavy cream, you can use half and half or blend a bit of cream cheese with milk.
• If you only have salted butter on hand for the crust, you can use it but just reduce the added salt to keep the flavors balanced.

Pro Tips

1. Be sure to let your pie dough chill for at least an hour – it really helps keep it flaky and makes it easier to roll out.
2. When you’re making the gravy, stir it constantly so you dont end up with lumps or burn the butter.
3. Keep an eye on the veggies; even though the recipe says to simmer for 10 minutes, if your carrots and potatoes need a tad longer to get tender, go for it.
4. Let the pot pie cool down a bit after baking so the filling can settle, else you might end up with a runny mess when you cut into it.

Double Crust Chicken Pot Pie Recipe

Recipe by James Level

0.0 from 0 votes

This comfort food classic boasts tender chicken with Yukon Gold potatoes, carrots, and peas nestled in a savory thick gravy. The flaky, golden crust complements the hearty filling perfectly. Excellent among Recipes For Chicken Pot Pie, its Chicken Pot Pie Crust Recipe Easy makes every bite a delightful experience.

Pin

Servings

8

servings

Calories

350

kcal

Equipment: 1. A large mixing bowl for combining the flour, salt, and butter when making the crust
2. A fork (or your hands if you prefer) to work the cold butter into the flour
3. Measuring cups and spoons to accurately measure out the flour, salt, butter, ice water, chicken broth, milk (or cream), and spices
4. A rolling pin for flattening the dough on a lightly floured surface
5. A 9-inch pie dish to hold the assembled pot pie
6. A large skillet for cooking the filling ingredients like butter, onions, and vegetables
7. A whisk to smoothly combine the flour with the chicken broth and milk
8. A sharp knife along with a cutting board for chopping the onions, carrots, and preparing the potatoes and chicken
9. An oven preheated to 425°F for baking the pie crust until it’s golden brown

Ingredients

• 1 lb boneless, skinless chicken breasts (cooked and diced)

• 3 Yukon Gold potatoes (peeled and cut into small cubes)

• 3 carrots (peeled and diced)

• 1 cup frozen peas

• 1 medium onion (finely chopped)

• 1/3 cup unsalted butter (for the filling)

• 1/3 cup all-purpose flour (for the thick gravy)

• 2 cups low-sodium chicken broth

• 1/2 cup milk (or heavy cream if you want a richer taste)

• 1/2 tsp dried thyme

• 1/2 tsp dried rosemary

• Salt and pepper to taste

• For the pie crust:

• 2 1/2 cups all-purpose flour

• 1 tsp salt

• 1 cup cold unsalted butter (cubed)

• 6 to 8 tbsp ice water

Directions

• Start by making the pie crust. In a big bowl, mix 2 1/2 cups flour and 1 tsp salt then add 1 cup cold cubed butter. Work it in with a fork or your hands till the mixture looks crumbly. Slowly add 6 to 8 tbsp cold ice water until the dough comes together. Split the dough into 2 equal pieces, shape them into disks and chill in the fridge for at least an hour.
• Preheat you oven to 425°F.
• In a large skillet, melt 1/3 cup unsalted butter over medium heat. Add the finely chopped medium onion and cook until soft about 2 minutes.
• Stir in 1/3 cup flour and cook that for about a minute to get rid of the raw taste.
• Slowly whisk in 2 cups low-sodium chicken broth and 1/2 cup milk (or heavy cream if you want it richer) until the mixture gets thick and bubbly.
• Toss in your 1 lb cooked and diced chicken, 3 peeled and cubed Yukon Gold potatoes, and 3 diced carrots. Add 1/2 tsp dried thyme, 1/2 tsp dried rosemary, salt and pepper to taste. Let everything simmer for about 10 minutes until the vegetables are almost tender.
• Stir in 1 cup frozen peas, making sure they heat through.
• On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie dish. Carefully lay it in the dish.
• Pour the chicken and veggie filling into the crust. Then roll out the second disk and put it over the filling. Pinch the edges together to seal, and cut a few slits in the top to let the steam escape.
• Bake in your preheated oven for about 30-35 minutes until the crust is golden brown. Let your pot pie cool for around 10 minutes before serving, and enjoy your ultimate comfort food!

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 300g
• Total number of serves: 8
• Calories: 350kcal
• Fat: 18g
• Saturated Fat: 10g
• Trans Fat: 0.5g
• Polyunsaturated: 2g
• Monounsaturated: 5g
• Cholesterol: 70mg
• Sodium: 300mg
• Potassium: 500mg
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 3g
• Protein: 25g
• Vitamin A: 500IU
• Vitamin C: 8mg
• Calcium: 80mg
• Iron: 1.5mg