Description
Learn how to make a delicious double-crust chicken pot pie with our easy-to-follow recipe. Perfect for a comforting meal any day of the week!
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 1 pound (450g) boneless beef cubes
- 1 cup (about 130g) sliced carrots (about 2 carrots)
- 1/2 cup (about 40g) sliced celery
- 1/3 cup (5 Tbsp; 71g) vegetable oil
- 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
- 1 teaspoon (5 ml) minced garlic
- 1/3 cup (41g) all-purpose flour
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (3 ml) freshly ground black pepper
- 1 teaspoon (5 ml) dried thyme leaves
- 1 and 3/4 cups (420ml) beef broth/stock (I recommend reduced sodium)
- 2/3 cup (160ml) coconut milk
- 1 cup (125g) frozen peas
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) water
- optional: sprigs of fresh thyme for garnish
Instructions
- Prepare either the homemade or all-butter pie crust recipe until step 5, ensuring it chills for a minimum of two hours. I typically prepare the crust the evening prior. The recipe yields two crusts, both of which will be used.
- In a large pot, place the beef cubes, carrots, and celery. Pour in enough water to submerge the beef and vegetables, then set over medium-high heat. Bring the water to a rolling boil, then let it continue boiling for 10 minutes. Take off the heat, drain, and set aside.
- In a large skillet over medium heat, melt the vegetable oil, add the onions and garlic. Stir occasionally, cooking until the onions become see-through and the oil takes on a light brown tint. Mix in the flour, salt, pepper, thyme, beef broth, and coconut milk. Whisk until all flour lumps are gone, then reduce heat to medium-low and let it thicken. I let mine simmer for 10 minutes to achieve a very thick consistency; simmer longer if needed. Taste and adjust seasoning if desired. I sometimes add extra thyme. Remove from heat and set aside.
- Heat the oven to 425°F (218°C).
- Once the pie dough is chilled, roll out one dough disc on a floured surface (keep the other in the fridge). Rotate the dough slightly after every few rolls until it forms a 12-inch circle. Gently transfer the dough into a 9-inch pie dish with a depth of 1.5–2 inches. Press the dough into the dish, ensuring it is smooth. Trim any excess dough with a sharp knife or kitchen shears.
- Add the beef and vegetable mix to the crust. Sprinkle the frozen peas over the top. Evenly distribute the gravy over everything.
- Roll out the second dough disc in the same way as the first. Lay it over the pie and remove any excess dough from the sides. Seal the edges with a fork. Cut a few small slits in the top crust to let steam escape. Brush the crust and edges with the egg wash using a pastry brush.
- Bake for 32–38 minutes until the crust turns golden brown. After 20 minutes, cover the crust edges with aluminum foil or a pie crust shield to prevent excessive browning.
- Take out from the oven and let it cool for at least 10 minutes before serving. It makes fantastic leftovers, as the filling thickens even more by the next day. Reheat as desired. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Consider using homemade pie crust with butter for a richer, flakier texture.
- Adjust the seasoning to your preference by adding extra thyme or other herbs for a more aromatic filling.
- Allow the pie to cool for at least 10 minutes before serving to ensure the filling sets and prevents a messy slice.
