Double Crust Chicken Pot Pie is a classic comfort food that brings warmth and joy to any meal. This hearty dish is filled with tender chicken, delicious vegetables, and a creamy sauce, all encased in a flaky double crust. It’s perfect for family dinners, gatherings, or simply to enjoy on a cozy evening at home.
Why Make This Recipe
There are many reasons to make Double Crust Chicken Pot Pie. First, it is a fantastic way to use leftover chicken and vegetables, reducing food waste. Second, the flavors blend together beautifully, creating a rich and satisfying meal. Third, it’s easy to prepare and can be baked in one pan, making cleanup a breeze. Finally, everyone loves a good pot pie, making it a sure hit with family and friends!
How to Make Double Crust Chicken Pot Pie
Let’s dive into the steps to create this delicious dish.
Ingredients:
- 5 Tbsp unsalted butter
- 1 rib celery (diced)
- 3 green onions (chopped)
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth or chicken stock
- 1/4 cup half and half or cream
- 1 1/2 tsp poultry seasoning
- 1 1/2 tsp garlic salt
- 1 tsp dry tarragon leaves
- 1/4 tsp lemon pepper
- 1/4 tsp black pepper
- 3 cups chopped rotisserie chicken ((bite-size pieces))
- 2 cups frozen mixed vegetables (thawed)
- 1 14 oz package refrigerated pie crust (2 crusts) (bring to room temperature per instructions)
- 1 large egg (beaten with 1 tsp cold water (Egg wash))
Directions:
- Preheat the oven to 350°F and adjust the oven rack to the middle position. Brush the bottom and sides of a 10-inch cast iron skillet with vegetable oil and set aside.
- In a large skillet over medium heat, melt the butter. Increase to medium-high heat and cook the diced celery and chopped green onion for 3 minutes, or until the celery begins to soften.
- Lower the heat to medium and add the flour, stirring constantly until the butter has absorbed the flour.
- Gradually whisk in the chicken broth, increasing the temperature to bring it to a boil. Add the half and half, then immediately lower the heat to simmer. Stir in the poultry seasoning, garlic salt, tarragon, lemon pepper, and black pepper. Mix well and let it simmer for 5 minutes.
- Remove from heat and mix in the chicken and thawed vegetables. Combine everything well.
- Unroll one pie crust and fit it into the bottom and sides of the skillet. Pour the filling into the crust.
- Place the second crust on top. Fold the edges under, pressing them together to seal. Crimp the edge.
- Cut slits in the middle of the crust for venting, then brush with the beaten egg wash.
- Bake for 40-45 minutes, or until the crust is golden brown. Cool on a wire rack for 10 minutes before slicing and serving.
How to Serve Double Crust Chicken Pot Pie
Serve the Double Crust Chicken Pot Pie warm from the oven. It pairs nicely with a simple green salad or some crusty bread. Enjoy it with family or friends, sharing the delightful flavors in each bite.
How to Store Double Crust Chicken Pot Pie
If you have leftovers, let the pot pie cool completely. Cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. You can also freeze the pot pie before baking it. Wrap it well in plastic wrap and then aluminum foil to keep it fresh. Freeze for up to 3 months.
Tips to Make Double Crust Chicken Pot Pie
- For a richer flavor, try using homemade chicken broth instead of store-bought.
- You can customize the vegetables based on your preferences or what you have on hand.
- If you like a bit of spice, consider adding some cayenne pepper or hot sauce to the filling.
Variation
You can easily turn this chicken pot pie into a turkey pot pie by using leftover turkey instead of chicken. Additionally, for a vegetarian version, replace the chicken with cooked lentils or chickpeas and use vegetable broth.
FAQs
- Can I use frozen chicken instead of rotisserie chicken? Yes, you can cook and shred frozen chicken. Just ensure it’s fully cooked before adding it to the pot pie.
- Can I make the filling ahead of time? Absolutely! You can prepare the filling in advance and store it in the fridge until you’re ready to assemble and bake the pie.
- How do I reheat leftover chicken pot pie? To reheat, simply place slices in the oven at 350°F for about 15-20 minutes, or until warmed through. You can also use the microwave for a quicker option.
Double Crust Chicken Pot Pie
Ingredients
Filling
- 5 Tbsp unsalted butter
- 1 rib celery (diced)
- 3 green onions (chopped)
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth or chicken stock
- 1/4 cup half and half or cream
- 1 1/2 tsp poultry seasoning
- 1 1/2 tsp garlic salt
- 1 tsp dry tarragon leaves
- 1/4 tsp lemon pepper
- 1/4 tsp black pepper
- 3 cups chopped rotisserie chicken (bite-size pieces)
- 2 cups frozen mixed vegetables (thawed)
Crust
- 1 14 oz package refrigerated pie crust (2 crusts) (bring to room temperature per instructions)
- 1 large egg (beaten with 1 tsp cold water) (Egg wash)
Instructions
Preparation
- Preheat the oven to 350°F and adjust the oven rack to the middle position. Brush the bottom and sides of a 10-inch cast iron skillet with vegetable oil and set aside.
- In a large skillet over medium heat, melt the butter. Increase to medium-high heat and cook the diced celery and chopped green onion for 3 minutes, or until the celery begins to soften.
- Lower the heat to medium and add the flour, stirring constantly until the butter has absorbed the flour.
- Gradually whisk in the chicken broth, increasing the temperature to bring it to a boil. Add the half and half, then immediately lower the heat to simmer.
- Stir in the poultry seasoning, garlic salt, tarragon, lemon pepper, and black pepper. Mix well and let it simmer for 5 minutes.
- Remove from heat and mix in the chicken and thawed vegetables. Combine everything well.
Assembly and Baking
- Unroll one pie crust and fit it into the bottom and sides of the skillet. Pour the filling into the crust.
- Place the second crust on top. Fold the edges under, pressing them together to seal. Crimp the edge.
- Cut slits in the middle of the crust for venting, then brush with the beaten egg wash.
- Bake for 40-45 minutes, or until the crust is golden brown. Cool on a wire rack for 10 minutes before slicing and serving.
