Best Chicken Pot Pie Recipe with Double Crust Recipe

If you’re craving something that captures the comforting essence of home-cooked meals, you’ve hit the jackpot with the Best Chicken Pot Pie Recipe with Double Crust Recipe. This dish boasts a flaky, buttery crust enveloping a luxuriously creamy filling bursting with tender shredded chicken and vibrant veggies. Every bite is like a warm hug on a plate, making it a timeless favorite that never fails to impress family and friends alike. Whether it’s a weeknight dinner or a special gathering, this recipe elevates a classic into an unforgettable feast.

Ingredients You’ll Need

This fantastic Best Chicken Pot Pie Recipe with Double Crust Recipe keeps things delightfully simple but every ingredient plays a crucial part. From the flaky crust to the creamy filling, each component adds texture, flavor, and that irresistible golden color that screams comfort food in the best way possible.

• 1/4 cup water (very cold): Essential for creating a tender and flaky dough without melting the fats prematurely.
• 2 cups flour: Provides the sturdy yet delicate base for the double crust that holds this comforting pie together.
• 1 tablespoon sugar: Adds a subtle sweetness that enhances the buttery crust’s flavor.
• 1 teaspoon salt: Balances flavors and brings out the natural tastiness in every element.
• 1/2 cup salted butter (cold): The star fat keeping your crust flaky and rich.
• 6 tablespoons butter-flavored shortening: Works with butter to create a perfect texture that’s crisp yet tender.
• 1 egg (beaten and divided): Adds richness and helps seal the crust while giving it a beautiful golden finish.
• 1/2 cup onion (chopped): Adds sweetness and aroma to the filling.
• 1 cup carrots (chopped): Provides color and natural sweetness, balancing the savory filling perfectly.
• 1/2 cup celery (chopped): Brings crunch and a fresh, subtle bitterness for complexity.
• 1/2 cup butter (for sautéing): Imparts richness to the vegetable mixture and helps build the roux.
• 1/2 cup flour (for roux): Thickens the sauce, creating that velvety texture that coats every bite.
• 2 & 1/2 cups chicken broth: The flavorful liquid base for a hearty filling.
• 1 cup milk: Adds creaminess and softens the sauce without overwhelming it.
• 3/4 teaspoon salt: Seasoning that balances the filling’s flavors.
• 1/2 teaspoon pepper: Gives a subtle kick that lifts the entire dish.
• 1/4 teaspoon celery seed (optional): Adds a hint of earthiness and depth.
• 1 sprig thyme (fresh or 1/4 teaspoon dried, optional): Infuses the filling with a lovely herbal note.
• 1 pound rotisserie chicken (shredded, about 4 cups): Efficiently flavorful and tender protein to make the filling hearty.
• 1 cup frozen peas: Pops of sweetness and color that brighten the filling visually and taste-wise.

How to Make Best Chicken Pot Pie Recipe with Double Crust Recipe

Step 1: Prepare the Cold Water and Dry Ingredients

Start by chilling your 1/4 cup of water in the freezer — this keeps the dough cold, a must for that flaky crust we all adore. Meanwhile, whisk together the flour, sugar, and salt; this dry base will provide the perfect structure for your pie crust.

Step 2: Cut in the Butter and Shortening

Using a pastry cutter or fork, blend the cold butter and shortening into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter bits. This little detail ensures that your crust bakes up perfectly flaky and tender instead of tough.

Step 3: Mix in the Egg and Cold Water

Beat one egg and split it; half goes aside for brushing later. Mix the chilled water with the other half egg, then gently incorporate this into the dry mixture until it barely comes together, using your hands for just a couple kneads. This is the moment the magic begins — perfect dough is all about gentle handling.

Step 4: Roll Out and Chill the Bottom Crust

Flour your surface generously and roll one half of the dough into a circle just bigger than your 9-inch pie plate. Transfer this dough to the pie plate (a quick unroll-over-the-rolling-pin trick works wonders). Pop it into the fridge while you prepare the top crust.

Step 5: Roll Out the Top Crust

Repeat the rolling process with the other half of the dough and set it aside at room temperature for now. This top crust will soon seal in your delicious filling and create that golden crown.

Step 6: Sauté Vegetables for the Filling

Heat 1/2 cup butter in a skillet and add the chopped onions, carrots, and celery. Sauté about 5 to 7 minutes until softened and fragrant; this step unlocks their natural sweetness, building a flavor foundation your whole family will love.

Step 7: Create the Roux and Sauce

Move the vegetables aside, add flour to the melted butter, and whisk till it forms a paste without lumps. Slowly pour in chicken broth and milk while whisking constantly, ensuring the sauce becomes smooth and thickens beautifully without lumps.

Step 8: Season and Simmer the Filling

Add salt, pepper, celery seed, and the optional thyme sprig to the sauce, letting it simmer a couple of minutes until luscious and thick. This seasoning layer is exactly what transforms a simple pot pie into something spectacular.

Step 9: Stir in Chicken and Peas

Fold in the shredded rotisserie chicken and peas, mixing everything thoroughly, then remove from heat and take out the thyme sprig. Your filling is now rich, creamy, and bursting with wholesome goodness.

Step 10: Assemble Your Pie

Pour the filling into the chilled bottom crust, then gently cover with the rolled top crust. Seal by folding the edges under the bottom crust and crimp or flute for a charming, rustic look.

Step 11: Egg Wash and Vent

Brush the top crust with the reserved beaten egg to ensure a glossy, golden finish once baked. Slit a few vents in the crust so steam escapes during baking, helping the crust stay crispy and prevent sogginess.

Step 12: Bake to Flaky Perfection

Bake at 425°F for 15 minutes on a baking sheet (to catch any drips). Cover the edges loosely with foil to protect them and continue baking for an additional 12–15 minutes until the crust is beautifully golden all over. Then, let it rest for 10 to 15 minutes before slicing into that steamy, flavorful treasure.

How to Serve Best Chicken Pot Pie Recipe with Double Crust Recipe

Garnishes

A sprinkle of fresh chopped parsley or thyme over each serving adds a bright, herbaceous note that complements the rich filling beautifully. For a touch of indulgence, a light dollop of sour cream or a scattering of shredded cheese can also elevate your presentation and taste.

Side Dishes

This Best Chicken Pot Pie Recipe with Double Crust Recipe makes such a hearty main that simple sides shine best — think crisp garden salad with a tangy vinaigrette, steamed green beans, or roasted Brussels sprouts. These lighter, fresh sides balance the richness of the pot pie perfectly.

Creative Ways to Present

For a fun twist, try making mini pot pies in ramekins for single servings — perfect for dinner parties or cozy nights in. Another charming idea is to use puff pastry cut-outs shaped like leaves or hearts placed on top of the crust before baking, adding a whimsical personal touch.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover leftover chicken pot pie tightly with foil or wrap it in airtight containers to keep it fresh for 3 to 4 days in the refrigerator. This way, you’ll have a delicious meal ready to reheat without any hassle.

Freezing

This recipe freezes beautifully! Assemble the pie but don’t bake it. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. When you’re ready, bake it straight from the freezer, adding extra baking time as needed. Convenience and goodness all in one.

Reheating

Reheat your pot pie slices in the oven at 350°F for about 20 minutes or until warmed through to maintain a crisp crust. Avoid the microwave for reheating if possible, as it can make the crust soggy and diminish that wonderful flaky texture.

FAQs

Can I use leftover chicken for this recipe?

Absolutely! Leftover rotisserie or roasted chicken works perfectly, adding great flavor and saving prep time.

What can I substitute for butter-flavored shortening?

If you don’t have butter-flavored shortening, regular shortening or an all-butter crust can work, though the texture might shift slightly.

Is it okay to use frozen vegetables instead of fresh?

Yes, frozen peas are already in the recipe, and you can substitute other veggies if you adjust cooking times to avoid excess moisture.

How do I prevent the crust edges from burning?

Cover the edges with foil or a pie crust shield after the first 15 minutes of baking to keep them golden but not overly browned.

Can I make this pot pie gluten-free?

It’s possible with gluten-free flour blends, but results may vary; using a blend designed for baking works best for similar texture and taste.

Final Thoughts

There’s something truly special about the Best Chicken Pot Pie Recipe with Double Crust Recipe — it warms the heart and pleases the palate in the most comforting way imaginable. Once you make it, it will quickly become a beloved staple in your home too. Go ahead and try it soon; I promise, every step of the process is as rewarding as the delicious moments gathered around your table.

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