Double – Crust Chicken Pot Pie

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Homemade Double – Crust Chicken Pot Pie is a family favorite, there are never any leftovers because it’s just that delicious! Two buttery, flaky crusts are filled with cubed chicken breast, a very delicious, full of flavor sauce, and mixed veggies.

This Chicken Pot Pie is made with healthy, all-natural ingredients. It is a great dinner for those cold days where you want to eat something warm, filling, and delicious. 

What is in Double-Crust Chicken Pot Pie?

A Double Crust Chicken Pot Pie means that there are two crusts. Many recipes only have a top crust, but I love to have a top and bottom crust. The more crust the better! 

The best crust recipe for pot pie is My Tomato Tart crust. This crust just produces the flakiest and most tender crust. You can also use a store-bought crust if you are short on time!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure here.

Cubed Chicken Breast

I buy whole chickens and cube the chicken breast myself, but you can also use cooked chicken from another recipe.

Seasonings

My new favorite seasoning is all-purpose seasoning. It has a lot of the spices I already use put together and just makes everything you put it on amazing! A few of the ingredients are onion, back pepper, garlic, parsley, celery seed, tomato powder, basil, and thyme. 

I also like to add a bit more dried thyme, and dried rosemary to my pot pie for added flavor!

Pot Pie sauce

You thicken the pot pie sauce by making a roux. A roux is just cooking a fat- butter or vegetable oil/ ghee together until it starts to smell like pie crust, then by adding a liquid – water, chicken broth, etc.

I love to add My Homemade Chicken Broth to the pot pie filling sauce, it adds so much more flavor to the sauce.

Veggies

I love mixed vegetables and I find a way to add them anywhere I can. I also add onions, celery, and carrots to the filling. Even though there are carrots already in mixed vegetables, I like to add more for more flavor!

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A slice of Chicken pot pie

Double Crust Chicken Pot Pie

Homemade Double - Crust Chicken Pot Pie is a family favorite, there are never any leftovers because it’s just that delicious! Two buttery, flaky crusts are filled with cubed chicken breast, a very delicious, full of flavor sauce, and mixed veggies.
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Course: Main Course
Cuisine: American
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 5
Author: Tonya | The Midwest Kitchen Blog

Ingredients

  • ¼ cup vegetable oil/ ghee
  • 1 lb cubed chicken breast
  • ¾ tsp dried thyme
  • ¾ tsp dried rosemary
  • ½ tsp all-purpose seasoning
  • 1 small onion diced
  • 1 carrot diced
  • 1 celery stalk diced
  • cup butter melted
  • cup all-purpose flour
  • 1 ½ - 2 cups Homemade Chicken broth
  • ½ cup milk
  • 1 cup mixed vegetables
  • egg wash 1 egg beaten + 1 tbsp water + 1 pinch salt

Instructions 

Pie Crust

  • I doubled my Tomato Tart Crust recipe, divided the dough in half, and froze both halves until I needed them for this recipe.

Pot Pie Filling

  • Start by heating a cast- iron skillet with vegetable oil/ ghee and adding the cubed chicken breast. Add salt, pepper, all-purpose seasoning, dried thyme, and dried rosemary. Cook until meat is cooked through and starting to brown. Remove from the skillet.
  • In the same skillet that you cooked the chicken, add more ghee and saute the onions, carrots, and celery until soft, and just starting to brown, 5 - 7 minutes. Then remove from the skillet.
  • Next, whisk together the melted butter and the all-purpose flour in the skillet. Cook until the flour mixture starts to smell like pie crust, 1 - 2 minutes, consistently stirring.
  • Add the chicken broth to the flour mixture, while whisking. Then add the milk. Cook until the sauce starts to bubble.
  • Add the cooked veggies and chicken to the sauce, taste, and adjust seasoning if needed. Then add the frozen mixed veggies. Turn off the heat and allow the Chicken Pot Pie filling to cool for about 30 minutes. You want the filling to just barely be warm so that it doesn't melt the pie crust. The residual heat from the sauce and the stove will cook the frozen veggies.
  • After the pie filling is cooled, preheat the oven to 400F and start to roll out the pie crust. Roll both pie crusts out until they are 1/4 inch thick.
  • Add the crust to your pan and add your pie filling. Add the top crust and trim any overhang. Crimp and seal the edges.
  • Add an egg wash over the top of the crust. Finally, make a hole in the middle of the top crust to allow the steam to escape.
  • Cook the Chicken Pot Pie until golden brown, about 25 - 30 minutes. Allow the pie to cool for a few minutes before serving. Enjoy!

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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