Double Crust Chicken Pot Pie

Overhead shot of the chicken pot pie with a golden crust that has a slice missing.

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Double Crust Chicken Pot Pie

My classic double crust Chicken pot pie is the ultimate comfort food. With a flaky homemade crust and a rich filling studded with tender chicken, veggies and as secret ingredient to give it a little extra oomph. It's cozy, nostalgic and deeply satisfying!

Prep Time: 45

Cook Time: 1 30

Total Time: 2 15

Servings: 8 servings

Calories: 662kcal

Author: Nicole Gaffney

Ingredients

For the Crust

3 cups all purpose flour
1 teaspoon salt
¾ cup cold butter (12 tablespoons or 1 ½ sticks), cut into small cubes
6 tablespoons vegetable shortening
6 tablespoons ice water or more
1 egg beaten

For the Filling

4 tablespoons unsalted butter
1 large yellow onion diced (about 2 cups or more)
2 cups diced carrots
2 cups diced celery
2 teaspoons kosher salt plus more to taste
freshly cracked black pepper to taste
1 clove garlic minced
½ cup all purpose flour
2 cups homemade or low sodium chicken stock
¼ cup apple cider
½ cup heavy cream
1 teaspoon fresh thyme or ½ teaspoon dried thyme
2 cups diced or shredded cooked chicken
¾ cup frozen peas
1 tablespoon minced fresh parsley

Instructions

Make the Crust

Combine the flour and salt in a medium bowl. Add the butter and shortening, then use a pastry cutter or fork to cut the fat into the flour until it resembles pea-sized pieces.
Add 6 tablespoons of ice water and mix gently with a rubber spatula or wooden spoon until the dough begins to form a shaggy mass. If needed, add more water, one tablespoon at a time. Use your hands to bring the dough together, pressing gently—do not knead or overmix. The dough should not be sticky, and small bits of butter and shortening should still be visible.
Divide the dough into two balls, then gently shape each into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. For longer storage, wrap tightly and freeze for up to 6 months.

Make the Filling

Melt the butter in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic and cook for 2 minutes more.
Sprinkle the flour over the vegetables and stir until everything is evenly coated and the flour is absorbed.
Slowly pour in the chicken stock and apple cider, stirring continuously. Cook for about 10 minutes, or until the mixture has thickened.
Stir in the heavy cream and thyme, then remove from heat. Taste and adjust seasoning as needed. Stir in the chicken, peas, and parsley. Let the filling cool completely before assembling the pie.

Assemble and Bake

Preheat the oven to 350°F.
Remove one disc of dough from the refrigerator. Unwrap and place it on a generously floured surface. Roll out the dough, rotating as you go, until it's large enough to fit your pie plate. If needed, trim the edges to form an even round.
Carefully transfer the dough to the pie plate and press it in to fit. Add the cooled filling to the crust. Lightly dab the exposed edge of the crust with water.
Roll out the second disc of dough and place it over the filling. Press the edges of the top and bottom crusts together to seal, then trim the excess, leaving about 1 inch of overhang. Tuck the overhang under itself and crimp the edges with your fingers or a fork.
Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg. Place the pie on a foil-lined baking sheet to catch any drips, and bake for about 1 hour, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 30 minutes before slicing and serving.

Notes

You can use store bought pie dough in a pinch, but the homemade crust is what really makes this the best chicken pot pie.
Use leftover chicken or pre-cooked chicken like rotisserie chicken to save time.
Make extra pie crust dough and freeze it for future pot pies.
Switch up the vegetables and seasoning with pantry staples
Bake on the lowest rack to avoid a soggy bottom crust and burnt upper crust.
Let the pie cool so the creamy filling sets before serving.

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