Double Crust Chicken Pot Pie
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.
Servings: 8 servings
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.