Double Crust Chicken Pot Pie Recipe
This Double Crust Chicken Pot Pie is a comforting and hearty dish that is perfect for a family dinner or special occasion. Filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky, golden crust, this pot pie is sure to be a hit with everyone at the table.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch pie (6-8 servings) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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For the Filling:
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust:
- 2 9-inch pie crusts, store-bought or homemade
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Cook Vegetables: In a saucepan, cook carrots, peas, and celery in boiling water until tender. Drain and set aside.
- Make Sauce: In another saucepan, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly add chicken broth and milk. Simmer and stir until thickened.
- Combine: Add chicken and cooked vegetables to the sauce, mix well.
- Assemble: Line a pie dish with a pie crust. Pour in the chicken mixture. Cover with the second pie crust, seal the edges, and cut slits in the top crust to vent.
- Bake: Bake for 30-35 minutes or until the crust is golden brown.
- Serve: Let it cool slightly before serving.
Notes
- You can add other vegetables like potatoes or mushrooms for extra flavor.
- Make sure the filling is not too runny to prevent a soggy bottom crust.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 5g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
