Double Crust Chicken Pot Pie: A Heartfelt Comfort Classic
Introduction
Welcome to the world of warmth and comfort with our delightful double crust chicken pot pie! As the leaves begin to change and the days grow cooler, there’s nothing quite like the aroma of a homemade pot pie wafting through your kitchen. It’s a dish that wraps you in affection and brings a sense of nostalgia to your table. Gather around, and if you’re interested in more cozy recipes, don’t forget to subscribe to receive them directly to your inbox!
Why You’ll Love This Recipe
This double crust chicken pot pie is not just a meal; it’s an experience. The combination of tender chicken hugged by a creamy, mouth-watering filling and encased in a golden, flaky crust is simply irresistible. This recipe is easy to prepare, family-friendly, and perfect for bringing joy to any dinner gathering.
Ingredients
– 2 cups cooked, shredded chicken
– 1/2 cup unsalted butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup diced carrots
– 1 cup frozen green peas
– 1/2 cup chopped celery
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon dried thyme
– 1/4 cup all-purpose flour
– 1 and 3/4 cups chicken broth
– 2/3 cup half-and-half
– 2 pie crusts, homemade or store-bought
Necessary Tools
– Large skillet
– 9-inch pie pan
– Rolling pin
– Sharp knife
– Measuring cups and spoons
Ingredient Swaps and Additions
Feel free to make this recipe your own! Swap out green peas for corn or add in some mushrooms for an earthy touch. You can also use turkey instead of chicken for a unique twist!
Step-by-Step Instructions
1. Preheat your oven to 425°F (218°C).
2. Heat butter in a large skillet over medium heat. Sauté onion and garlic until soft and fragrant.
3. Add carrots, peas, and celery, seasoning with salt, pepper, and thyme. Cook until vegetables are tender.
4. Sprinkle flour over the mixture while stirring. Cook for 1-2 minutes.
5. Gradually stir in chicken broth and half-and-half, allowing the mixture to thicken.
6. Stir in shredded chicken and heat through.
7. Roll out one pie crust into a 9-inch pie pan. Pour chicken mixture into the crust.
8. Cover with a second rolled-out crust, sealing and fluting the edges. Cut slits for steam to escape.
9. Bake for 30-35 minutes until crust is golden brown. Let cool for 10 minutes before serving.
Serving Suggestions
Pair this comforting dish with a fresh green salad or buttery mashed potatoes. A glass of chilled white wine or apple cider also complements it beautifully.
Pro Tips for Success
– Use cold butter for a flakier crust.
– Don’t skip the slits on the top crust; they allow steam to escape.
– Let the pie cool for the full 10 minutes to set properly before slicing.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, or microwave individual slices.
FAQ Section
Q: Can I make the crust from scratch?
A: Absolutely! A homemade crust adds an extra layer of flavor.
Q: Can I freeze the pie?
A: Yes, assemble and freeze before baking. Thaw in the fridge overnight before baking as directed.
Conclusion
This double crust chicken pot pie is a satisfying blend of flavor and texture, making it a standout meal for any occasion. We invite you to try it, leave a review, and share your delightful creations on social media, tagging us with your experience!
Nutritional Information
Approximate nutritional information per serving:
Calories: 450
Protein: 25g
Carbs: 45g
Fat: 22g
Double Crust Chicken Pot Pie
Ingredients
Method
- Preheat your oven to 425°F (218°C).
- Heat butter in a large skillet over medium heat. Sauté onion and garlic until soft and fragrant.
- Add carrots, peas, and celery, seasoning with salt, pepper, and thyme. Cook until vegetables are tender.
- Sprinkle flour over the mixture while stirring. Cook for 1-2 minutes.
- Gradually stir in chicken broth and half-and-half, allowing the mixture to thicken.
- Stir in shredded chicken and heat through.
- Roll out one pie crust into a 9-inch pie pan. Pour chicken mixture into the crust.
- Cover with a second rolled-out crust, sealing and fluting the edges. Cut slits for steam to escape.
- Bake for 30-35 minutes until crust is golden brown. Let cool for 10 minutes before serving.
