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 chicken breast or thighs, cubed
- 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) chicken 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 the pie crust according to its recipe until step 5, ensuring it chills for a minimum of 2 hours. I often do this the day before. This recipe yields two crusts, which you will need.
- In a big pot, place the chicken, carrots, and celery. Pour in enough water to submerge the chicken and veggies, then heat on medium-high. Let it boil for 10 minutes. Once done, take it off the heat, drain, and set aside.
- In a large pan over medium heat, combine the vegetable oil, onions, and garlic. Stir occasionally, cooking until the onions turn clear and the oil lightly browns. Blend in the flour, salt, black pepper, thyme, chicken broth, and coconut milk. Stir and cook until the flour is fully dissolved, then let it simmer on medium-low until it thickens. I usually let it simmer for about 10 minutes to achieve a very thick gravy; extend the simmer time if needed. Taste and adjust seasonings to your preference. Sometimes, I add extra thyme. Remove from heat and set aside.
- Preheat your oven to 425°F (218°C).
- Once the pie dough is chilled: On a floured surface, spread out one disc of chilled dough (keep the other in the fridge). Rotate the dough slightly after every few rolls until you form a circle approximately 12 inches wide. Gently lay the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Press the dough with your fingers to smooth it out. Use a small sharp knife or kitchen scissors to trim off any excess dough.
- Place the chicken and vegetable mixture into the crust. Sprinkle the frozen peas on top. Evenly distribute the thick gravy over everything.
- Roll out the second half of the pie dough, just like the first. Place it over the pie and trim any extra dough from the sides. Seal the edges by pressing with a fork. Cut a few small slits in the top crust with a sharp knife to let steam escape. Brush the surface and edges with the egg wash using a pastry brush.
- Bake for 32–38 minutes until the crust is golden brown. After 20 minutes, cover the crust edges with aluminum foil or a pie crust shield to prevent over-browning. (See instructions on creating a pie crust shield from foil if needed.)
- After removing from the oven, let it cool for at least 10 minutes before serving. Leftovers are delicious, as the filling thickens overnight! Reheat as you like. Store leftovers in the fridge in an airtight container for up to 5 days.
Notes
- Consider using homemade butter pie crust for a richer taste.
- Try full-fat coconut milk for a creamier filling.
- Customize the flavor with herbs like rosemary or sage.
