Double Crust Chicken Pot Pie is pure comfort. The buttery flaky crust, the moist chicken, the tender vegetables, and the "glue" that makes it all stick together...a perfectly cooked roux made out of butter, flour, chicken broth, and half & half. So delicious!
Course Main Dish
Keyword chicken pot pie, double crust pot pie
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour15minutes
Author Sue Ringsdorf
1/2teaspoonfreshly ground black pepper
1cuphalf and half
1 1/2cupschicken broth
3cupschicken thighs/breast- rotisserie chicken (or cook your own)
16oz.frozen mixed vegetables
29"pie crusts (like Pillsbury)or use homemade
Preheat oven to 400 degrees.
Shred a rotisserie chicken into bite sized pieces. Measure out about 3 cups for the pot pie.
Prepare bottom crust by spraying a 10-inch pie pan and pressing crust into pan.
Melt butter in a medium stock pot. Add celery and onion and cook until tender. Add flour and and stir until well mixed. Stir in half and half, chicken broth, and seasonings - and heat to a simmer, stirring constantly. Cook until thickened, approximately 6-7 minutes.
Remove from heat, and add chicken and frozen vegetables to pot. Combine well. Pour into prepared pie pan and top with second crust. Seal together with your fingers, careful to crimp the edges.
Using a sharp knife, cut a few slits on top crust to allow steam to escape during baking process. Then brush beaten egg on top crust.
Bake on 400 degrees for 40 to 45 minutes, or until top is nice and golden brown.
Tips for making Chicken Dinner Pot Pie:
Use leftover chicken or turkey, or even a rotisserie chicken.
Using a lot of veggies results in a really FULL pie. This is key to eating only one piece!
Don't forget to use an egg wash on top crust, and cut a few slits in the top - which allows steam to escape during the cooking process.