I made this chicken pot pie today since Ray is still sick and I thought he might like a little something special. I used the recipe below, which I found on sallysbakingaddiction.com, a spot where I’ve found quite a lot of recipes I like.
I made my own pie crusts (a goal of mine instead of buying frozen ones) but if you’re in a hurry, you could use frozen pie crusts and that would speed up the process. I also cooked my chicken breasts in the Instant Pot and then cut them up in small pieces. However, you could buy a rotisserie chicken and use it instead. I don’t think either of those time-savers would affect the outcome of this very tasty recipe. I also used reconstituted non-fat dry milk instead of Half and Half and made a blend of butter and olive oil for sauteing just because it’s a little healthier. I seriously don’t think those choices affected the taste at all. This is a very yummy and pretty main dish when you want some down-home comfort food.
Be sure and let me know if you try it. I’ll be interested in hearing how it turned out.
I’ll be checking back in again tomorrow.
Have a good evening, my friends.
Double Crust Chicken Pot Pie
- 1 recipe homemade pie crust
- 1 pound skinless boneless chicken breast, cubed
- 1 cup sliced carrots (about 2 carrots)
- 1/2 cup sliced celery (about 1 stalk)
- 1/3 cup unsalted butter
- 1/3 cup chopped onion
- 1 teaspoon minced garlic
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 and 3/4 cups chicken broth
- 2/3 cup half-and-half*
- 1 cup frozen peas
- 1 large egg, beaten
- optional: sprigs of fresh thyme for garnish
- Prepare the pie crust including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you’ll be using both crusts.
- In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
- In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. Simmer 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Remove from heat and set aside.
- Preheat oven to 425°F (218°C).
- After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
- Bake for 32 – 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers– the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
2 Comments Add yours
Oh, yum. One of my favorite dishes. I like your substitutions – will have to remember those!
My husband and daughter loved this.