This Double Crust Chicken Pot Pie is the ultimate comfort food! Tender chicken is mixed with vegetables in a creamy sauce and enveloped in a flaky and butter crust.
I’ve linked a few products in this post that are affiliate links. Note that I may receive a small commission.
Surely there is a list out there of the top dishes that ooze comfort. Chicken pot pie is undoubtedly on that list!
Tender chicken, snappy green peas, delicate carrots, and pillowy potatoes are combined to create a thick sauce which is enveloped by perfectly golden brown crust. It’s a classic, for sure, and one that I bet many out there have a tried and true recipe for.
This is the Chicken Pot Pie that my mom made all the time growing up! Not only is the savory mixture topped with flaky crust, but it also sits in it, too! This Double Crust Chicken Pot Pie is unbeatable! Read on to learn more.
What's In Chicken Pot Pie
Traditional ingredients in classic chicken pot pie include:
Depending on your flavor preferences, as well as the type of pot pie you intend to make, these ingredients may differ slightly. Additional vegetables, Greek yogurt, various spices and herbs, and even the type of meat can turn your own pot pie into an individual creation.
How To Make Chicken Pot Pie
Making chicken pot pie requires a number of simple steps. The filling mixture all comes together in one pot, which is brought to a slight simmer, thickening it. It’s then poured into a pie plate lined with piecrust, and topped with another layer of the flaky dough. After being crimped together and a few slits are cut into the top, the pie is brushed with egg wash and sprinkled with celery seeds. This offers delicious and distinct flavor!
Here are the steps to make Double Crust Chicken Pot Pie:
- In a medium Dutch oven or stock pot, sauté chicken in butter. Once lightly cooked, remove from pan and set aside. It’s OK if the chicken isn’t fully cooked, since it will continue to cook in the pie.
- Add prepped and chopped vegetables to the pan, sautéing until lightly tender.
- Add chicken stock and simmer until tender.
- Add condensed soup mix and cornstarch slurry. Stir completely to combine.
- Add sour cream and cheddar cheese, mixing until the cheese has melted.
- Roll out piecrust, and place in a 9 inch pie plate. Gently press celery seeds into the dough, and pour and chicken and vegetable mixture.
- Top mixture with another layer of piecrust, gently crimping the edges of the dough together to seal. Cut five small slats in the top of the pie to allow for steam to release.
- Using a pastry brush, brush egg wash over the crust. Press and remaining celery seeds.
- Bake in a 350° oven for about 30 minutes, until the crust is golden brown!
Other Comfort Food Recipes To Consider
Tried it? Loved it? Share it!
Tried this recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest. Don’t forget to check out my YouTube Channel!
Double Crust Chicken Pot Pie
Ingredients
- 2 3/4 cup flour
- 1 1/2 tsp salt
- 1 cup unsalted butter, cubed
- 7 Tbsp ice water
- 2 tsp celery seed, divided
- 2 Tbsp butter
- 1 lb boneless, skinless chicken breasts, cubed in 1/2 inch pieces
- 1 medium yellow onion, chopped
- 1 cup mushrooms, chopped
- 1/2 cup carrots, chopped
- 1 stalk celery, chopped
- 3/4 cup frozen peas
- 3/4 cup red potatoes , peeled and chopped
- 1 cup chicken broth
- 1 1/2 Tbsp dried parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 bay leaf
- 2 Tbsp corn starch
- 2 Tbsp water
- 1 recipe homemade condensed soup mix, recipe linked in notes
- 1/2 cup sour cream
- 3/4 cup shredded cheddar
- 1 egg, lightly whisked
Instructions
For the pate brisee:
- Pulse flour and salt in a food processor until combined.
- Add butter and pulse until coarse crumbs are formed. You can use a pastry cutter or two forks if you don't have a food processor.
- Once the dough has a rough crumb (there will be pieces roughly the size of small peas), start adding in the ice water. Start with 7 tablespoons and see how it looks: the dough should hold together when presed between your fingers. Add additional water if needed. Note that you shouldn't over process in this step: you'll be forming and pressing the dough together next, and it should still be crumbly in this stage.
- Turn the dough out on to a clean working surface, and begin to form the dough. Split in half, forming two compact disks. Wrap each in plastic wrap and refrigerate at least one hour. Dough can be frozen up to one month, just thaw in the refrigerator overnight before using.
For the chicken pot pie mixture:
- Preheat oven to 400 degrees.
- In a medium dutch oven or stock pot, melt butter and add cubed chicken, sauteeing until lightly cooked. Remove from pan and set aside.
- Add chopped vegetables, chicken broth, parsley, salt, pepper, and bay leaf to the pan. Bring to a simmer and cook for 20 minutes.
- Add corn starch and water to a small bowl or jar with a lid. Shake to combine and add to the pan. Add condensed soup mix, sour cream, and cheddar cheese, stirring to combine.
- As the mixture cooks, prepare the dough. Roll out both piecrust disks until 1/4 inch thick or less, so much that it fits your pie plate.
- Place one pie crust in your pie plate, forming the the dough in to the pan. Don't worry if the edges are uneven: you'll be crimping the crust from the top layer before it's baked. Press 1 teaspoon of celery seeds into the pie crust.
- Pour mixture into the pie crust. Top with remaining pie crust, crimping the edges to seal. Cut 5 slits in the top. Brush egg on the crust and press remaining celery seeds into the top.
- Bake for 30 minutes until golden brown. Allow to cool slightly before serving.
3 thoughts on “Double Crust Chicken Pot Pie”