I made this homemade chicken pot pie this morning complete with the double pie crust and I am here to say this is an excellent recipe. Ray and I gobbled it down with gusto.

To be honest, this is not a dish you can throw together quickly. You have several steps to complete to get everything ready to bake. The homemade pie crust added extra time; however, I believe that time was well spent since this crust was so flavorful and flaky.

I made this today because I love pie in any form, but also because I cooked a whole batch of chicken thighs a few days back in the Instant Pot and needed to use them. This was the perfect recipe for those moist pressure-cooked thighs.

I have included a photo of the pie before it went into the oven and also a slice once it came out. Unfortunately, I didn’t have any green peas on hand so the filling is not as colorful as it could have been. However, this did not in any way affect the taste. I suspect this chicken pot pie will be even better tomorrow. I look forward to finding out.

Here’s the recipe.

Servings 14 

Ingredients

Double Pie Crust

• 2 ½ cups all-purpose flour
• 1 tsp sea salt
• 1 tsp granulated sugar
• 1 cup salted butter chilled and cubed
• ½ cup ice water

Chicken pot pie filling

• 2 chicken breasts or thighs cooked and shredded (about 4-5 cups)
• 2 red potatoes diced (about 2 cups)
• 4 TBS butter divided
• ½ cup water
• 1 ½ TBS minced garlic
• 3 carrots diced
• 2 stalks of celery (1 cup), diced
• ½ cup onion diced
• Salt and freshly ground pepper
• ½ cup frozen peas

Chicken pot pie filling sauce

• 2 cups water
• 2 ½ TBS better than bouillon chicken base
• 1 ½ cups 2% milk
• ¾ cup all-purpose flour
• ½ tsp onion powder
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ tsp garlic powder

Egg Wash

• 1 TBS heavy cream or whole or 2% milk
• 1 egg yolk

Instructions

To Make Crust:

• Add flour, sea salt, sugar, butter, and ice-cold water to the container of a food processor fitted with the “S” blade.
• Process until coarse crumbs form.
• Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
• Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
• After the crust has chilled and you are ready to make the chicken pot pie:
• Preheat oven to 425 degrees F.

Make the sauce:

• In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
• Add milk and whisk until combined, set aside.
• In a 4-quart pan over medium heat, boil water.
• Add chicken bouillon and whisk until dissolved.
• Add milk/dry ingredient mixture to boiling water/bouillon, and whisk to combine.
• Cook over medium heat, stirring constantly, until thick (about 3 minutes).
• Remove from heat, cover, and set aside.

To Make Filling:

• Add potatoes, 2 TBS butter, garlic and water to a large, nonstick saucepan and cover. Cook covered for 10 minutes, or until the potatoes are soft, stirring occasionally.
• Add carrots, onion, celery, and additional 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
• Add peas, chicken, and sauce. Stir until combined. Remove from heat and set aside.

Putting it together.

• Roll out both discs of dough.
• Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
• Place the bottom dough into the pie plate.
• Put filling on top of the crust.
• Add the other crust on top, pinch the edges together and cut an “X” in the top.
• Whisk together the egg yolk and heavy cream.
• Brush it all over the crust with a pastry brush.
• Use a pie crust shield to protect the outer crust.
• Bake at 425 for 30 – 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crust shield in the last 5 minutes of baking if the outer crust is not browning.
• Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.