Double Crust Chicken Pot Pie Recipe | Kitchenstagram
Craving the ultimate comfort food? Indulge in the irresistible charm of homemade Chicken Pot Pie. This easy-to-follow recipe promises a culinary masterpiece featuring a double buttery, flaky pie crust cradling a delightful concoction of tender chicken and vegetables. Immerse your senses in the aromatic infusion of herbs, harmonizing with a rich and creamy sauce that elevates each bite.
Whether you’re a culinary novice or a seasoned chef,this recipe ensures a seamless creation of this soul-soothing dish. Planning a hectic weeknight? Prep elements in advance for a smoother cooking experience. The beauty lies in its make-ahead potential, assemble the entire dish ahead of time and savor the warmth by simply reheating when cravings for comforting goodness strike. Dive into the world of cozy satisfaction with this easy Chicken Pot Pie.
What is Chicken Pot Pie?
A pot pie is a comforting culinary creation, epitomizing the coziness of fall and winter. Typically featuring a flaky pie crust, it is filled with succulent chunks of chicken, luscious chicken gravy and an array of vibrant vegetables. The classic rendition involves both a top d bottom crust, creating a wholesome and satisfying dish. Pot pie offer a versatile canvas, allowing for the repurposing of leftover meats such as chicken, turkey or ham. A pot pie embodies the perfect blend of flavours and textures, making it an ideal meal for any occasion.
Why you’ll love this recipe:
This all-in-one meal offers ultimate satisfaction, with a 100% homemade touch.
With double the buttery, flaky pie crust, delivering a symphony of flavors.
The luscious gravy-like sauce, enveloping tender chicken, mushrooms and veggies, offers rich, creamy flavour.
This recipe is easily customizable with your preferred meats and vegetables
This recipe is a delightful make-ahead option, ensuring a comforting feast that transcends every expectation.
Ingredients needed for Chicken Pot Pie:
Chicken: The pot pie filling starts with tender, succulent chicken, preferably boneless and skinless breasts cut into cubes, though thighs can be substituted for a richer flavour.
Vegetable: This Chicken Pot Pie recipe is complemented by a medley of vegetables including peas, carrots, onions and celery, adding both texture and a burst of colour.
Mushroom: Mushrooms, often divisive ingredient, lend a unique depth of flavour to dishes. Even if you’re not a fan, don’t dismiss them outright. You can simply pick out the mushrooms and share them someone who adores them. I have used button mushrooms, fell free to use your favourite one.
Butter: To infuse richness, saute the vegetables in butter. The butter also enriches the filling of the pie.
Onion & Garlic: Onion and garlic, form the aromatic backbone of the dish.
Flour: Flour is added to thicken the sauce.
Chicken broth and Whole milk: To achieve the desired consistency and flavour depth, a combination of chicken broth and milk is utilized. The duo chicken broth and milk deepens the savory essence, fostering a smooth and decadent filling.
Heavy cream: Cream contributes to the luxurious, creamy texture that’s characteristic of a delicious pot pie filling.
Seasonings: Seasonings like salt, pepper and thyme enhances the flavour profile, through additional seasonings can be incorporated based on personal preference.
Pie crust: As for the pastry, two unbaked pie crusts are essential. Homemade Butter Flaky Pie crusts are recommended for their superior taste and texture, find the RECIPE HERE for homemade pie crust, double the recipe for two 10” pie crust. Store -bought alternatives can be used as well.
Egg wash: Finally, a beaten egg is brushed on the pastry before baking to give it a golden, flaky finish, creating a visually appealing and mouthwatering pot pie.
How to prevent soggy crust?
To avoid a soggy crust, ensure your filling is thick, not soupy, when taken off the stove. Excess broth increases the risk of seepage before baking. Opt for a well-balanced filling to maintain the perfect crust texture.
Serving suggestion:
Enhance your Chicken Pot Pie experience with delightful sides that complement its savory goodness. While the pot pie boasts meat, vegetables and a flaky crust, consider elevating your meal with creamy mashed potatoes, soft dinner rolls and straightforward vegetable sides. Opt for zesty Caesar salad, its freshness crafted from scratch, or roasted Brussels sprout or a robust fall salad for a burst of freshness.
Can I freeze unbaked Chicken Pot Pie?
Certainly! To freeze unbaked Chicken Pot Pie, wrap it tightly with foil and store in the freezer for up to 2 months. When ready to bake, preheat the oven and without thawing, bake the frozen pot pie covered with foil for additional 25-30 minutes. Then, remove the foil and continue baking as per the original recipe instruction. Enjoy a convenient and delicious meal straight from the freezer.
Do I need to Blind bake the crust?
When using a glass pie plate, blind baking may not be necessary for stellar result. Since the filling isn’t very well, the crust bakes to perfection without pre-baking. Additionally, blind baking could hinder connecting the top and bottom crust would be hard. Enjoy a delicious chicken pot pie without the hassle of blind baking!
Can I make it ahead?
This delightful recipe offers utmost convenience with its make-ahead options. Begin by crafting the pie crust as directed, shaping it into a convenient disk before refrigerating for up to 3 days or freezing for a generous 3-month shelf life. Thaw the frozen crust in the refrigerator before rolling it out. The chicken component can be prepared a savy 2 days prior- bake, cool and refrigerate. Meanwhile the flavourful filling can be whipped up 1 day ahead, allowing it to cool and storing it in an airtight container in the refrigerator. Assembling the pie is a breeze when you are ready to indulge- just combine the prepared elements and bake to perfection. This make-ahead masterpiece ensures a warm comforting meal with minimal last-minute fuss. Don’t forget, both filling and pie crust dough freeze well,offering flexibility for busy schedules.
Storage tips:
Refrigeration: Freshly baked Chicken Pot Pie remains fresh for 4-5 days in a refrigerator, store in an airtight container.
Freezing: Leftover or freshly baked pie freeze exceptionally well, tightly wrapped in plastic for up to 2-3 months. Optimal storage ensures maximum flavour and quality preservation.
Ingredients
Homemade pie crust (double the recipe for 2 crusts, 1 for bottom and 1 for top)
250gm boneless Chicken (cubed)
1/2 cup Mushrooms (sliced)
2 tbsp Olive oil
1 no. Onion(diced)
1 cup Carrots (diced)
1/2 cup Celery (diced)
1 cup green pea
4 tbsp Butter
2 nos. Garlic cloves (minced)
2 tbsp All purpose flour
1 cup Chicken broth
1 cup Whole Milk
1/2 cup Heavy cream
Salt to taste
2 tsp ground Black pepper
1 tsp Dried Thyme
1 tsp dried Sage
Preparation
- Step 1: Heat olive oil in a heavy bottom pot. Then add chicken and season with salt and pepper. Fry the chicken on high heat until golden. Keep aside.
- Step 2: Next add onion, carrot, celery & peas and fry for 8-10 minutes on medium heat. Once the veggies are fried keep aside.
- Step 3: In another pot melt butter and add minced garlic and saute for 2-3 minutes.
- Step 4: Then add flour and stir constantly until the raw smell of flour is gone.
- Step 5: Then add chicken broth and milk. Add salt, grounded black pepper, dried thyme and dried sage and mix, bring the sauce to a boil.
- Step 6: Next add cooked veggies and chicken. Cook for 10 minutes on low heat.
- Step 7: Then add heavy cream and mushrooms. Cook for 10 minutes on low heat.
- Step 8: Once the filling is cooked, turn off the flame and keep aside.
- Step 9: Roll out the prepared pie crust dough in between two parchment paper into a 10 inch circle with an even 1/8-inch thickness, it doesn’t have to be perfect.
- Step 10: Then remove the parchment paper from the top of the dough and carefully transfer it into a 9” pie dish.
- Step 11: Spoon the pie filling over the bottom crust and place another 10 inch circle over the pie filling.
- Step 12: Fold the excess dough and crimp the pie crusts together to seal.
- Step 13: Brush the top of the crust with egg wash and use a sharp paring knife to cut 4 small slits in the top to allow steam to escape.
- Step 14: Preheat oven @200°C and bake for 30-35 minutes or until top crust is golden brown.
- Step 15: Once out of the oven, rest for 15 minutes to cool slightly before slicing.
- Step 16: Serve immediately. Enjoy!
Pro tips:
If you are short on time feel free to use store-bought pie crust.
Whether you prefer a traditional double-crust pot pie or lighter variation, you have options. Skip the bottom crust for a quicker bake, experiment with puff pastry or biscuit toppings for a unique twist.
Flexibility is key when it comes to pot pie fillings. Substitute turkey for chicken or incorporate leftover meats or diced baked ham for added flavours. Experiment with additional vegetables such as corn, zucchini etc. Ensuring not to overload the gravy with too many ingredients.
Elevate the flavour profile of your pot pie with a variety of herbs and spices. Fresh parsley, rosemary or a pinch of celery seed can enhance the aromatic qualities of the dish.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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