Double Crust Chicken Pot Pie
A comforting and hearty dish filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky double crust. Perfect for family dinners and gatherings.
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.
Notes
Serve warm with a simple green salad or crusty bread. For a richer flavor, use homemade chicken broth instead of store-bought. Customize the vegetables to your liking and consider adding cayenne pepper for some heat.