Delicious double crust chicken pot pie filled with chicken and vegetables

***

Double Crust Chicken Pot Pie is a comforting and delicious dish that brings warmth to any meal. Its rich flavors and hearty filling make it a favorite among families. Making this pie at home provides a great way to use up leftover chicken and is a wonderful way to enjoy a classic comfort food.

Why make this recipe

This Double Crust Chicken Pot Pie is perfect for several reasons. First, it combines tender chicken with fresh vegetables, all enveloped in a flaky, golden crust. It is a complete meal that is hearty and satisfying. Additionally, preparing this dish at home is often more economical than ordering takeout, and you can tweak the ingredients to fit your personal taste. Plus, who can resist the enticing smell of a bubbling pot pie in the oven?

How to make Double Crust Chicken Pot Pie

Ingredients:

2 pie crusts
3 cups cooked shredded chicken
2 tbsp butter
1 onion, diced
2 carrots, diced
1 cup peas
3 tbsp all-purpose flour
2 cups chicken broth
1/2 cup milk
1 tsp thyme

Directions:

Heat the oven to 400°F (205°C) and fit one crust into a pie dish.
In a skillet, cook the diced onion and carrots in the butter until they are soft.
Stir in the flour and then gradually whisk in the chicken broth and milk until the mixture thickens.
Add the shredded chicken, peas, and thyme to the skillet. Mix well and then spoon the filling into the prepared crust.
Top with the second pie crust. Seal the edges and cut vents into the top crust to allow steam to escape.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 30-35 minutes.

How to serve Double Crust Chicken Pot Pie

To serve, allow the pot pie to cool for a few minutes before slicing. It is great on its own but can be paired with a simple green salad or some crusty bread for a complete meal.

How to store Double Crust Chicken Pot Pie

If you have any leftovers, store them in an airtight container in the refrigerator. It will keep well for up to 3 days. You can also freeze the pot pie before baking it. Just wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months.

Tips to make Double Crust Chicken Pot Pie

Use rotisserie chicken for added convenience.
Feel free to add your favorite vegetables like corn or potatoes.
Make sure to cut vents in the top crust to avoid a soggy pie.
Let the pot pie rest a bit before serving to help it set.

Variation

For a healthier twist, consider using whole wheat crust or adding more veggies. You can also try a mashed potato topping instead of a second crust for a Shepherd’s Pie variation.

FAQs

Can I use store-bought pie crusts?
Yes, store-bought pie crusts are a great option for saving time and effort.
What can I substitute for chicken?
You can use turkey or even tofu for a vegetarian option.
How do I know when the pot pie is done?
The pot pie is ready when the crust is golden brown and the filling is bubbling around the edges.
Can I make this in advance?
Yes, you can prepare it a day ahead and bake it right before serving.
Can I freeze this pot pie?
Absolutely! Just make sure to wrap it well before freezing.