This double crust chicken pot pie is the perfect cold weather comfort food. If you're looking to switch it up from the fall and winter soup recipes, this cozy dinner is for you! It's still nutritious but feels special because it isn't something you don't have very often.
Potpies are a great Thanksgiving dish!
If you love potpie, check out my sourdough beef skillet.
Ingredients
Start with the crust since it needs to chill in the refrigerator
- 2.5 C all purpose flour
- 1 teaspoon salt
- 2 teaspoon sugar
- ½ Cup cold water
- 2 Sticks Butter
Pot Pie Filling
- Chicken or Turkey- I have use both and they are both great.
- Onion
- Carrots
- Celery
- Peas
Roux
- Butter
- Garlic
- Flour
- Salt
- Pepper
- Thyme
- Garlic Powder
- Onion Powder
- Half and Half or Heavy Cream
- Bone Broth
Egg Wash
- Egg + Milk
See recipe card for quantities.
Instructions
Start by making your crusts:
Step 1: In a bowl; mix flour, salt sugar. Once mixed add in your cold grated or cubed button on top. Mix together with your hands until it is mostly mixed with small clumps. Next add your cold water a little bit at a time.
Lightly flour your counter and fold into itself until a nice dough has come together. Create a ball and divide it in half. Flatten into a small round disc. You will finish rolling out later. Place in a ziploc for an hour or two and refrigerate.
Step 2: After an hour or so you can start your pot pie veggie and meat mixture. Grab a large pot and turn your heat to medium high and Add your chicken with some water covering it. Allow it to boil until the chicken reaches a temperature of 165 ℉. Drain and set aside. Dice the chicken up very small.
Using the same pan, add in a splash of olive oil or avocado oil and add your carrots, celery, and onion. Allow to cook until tender. Set aside. In the same pan again, add in your butter and allow it to melt on a medium high heat. Place your minced garlic in with the butter and let it cook until fragrant, usually a couple minutes. Grab a whisk and then add in your flour and seasonings. Whisk until the butter and flower mixture starts to brown a little bit but not burn. Slowly add in your half and half or heavy whipping cream, while whisking. Add in your bone broth. Allow it to thicken. This will be your gravy and the meat and cooked veggies will be your filling. Turn the heat off.
Preheat your oven to 425℉. Get your pie crusts out of the refrigerator and lightly flour your surface. Roll out into discs that fit over the pie baking dish. Add your bottom disk to the pan. Add in a layer of the filling and then a layer of gravy over that. Do the same for another layer. Now add your other thinly rolled out disc to the top. Press the edges together with a fork and make a few slits for steam to escape. Brush the edges and top with egg wash. (To create an egg wash, whisk together one egg and a splash of milk.) Once the oven is preheated, add your potpie and after about twenty minutes, add your crust shield. Continue to bake for about another 15 minutes. Allow to cool for a few moments before plating your food. Enjoy!
Hint: I prefer two layers of the veggie mixture and sauce. I have tried one layer with the liquid being poured over the top and it just seems dry even though I use the same amount. Also- Use bone broth instead of chicken stock for extra protein!
Top Tip
Make sure you cover your crust with a crust shield, or parchment paper/ aluminum foil.
Substitutions
Traditional pot pies usually have most of the same ingredients. However, you can swap out the chicken for turkey. I have made it both ways and we enjoy both.
- Chicken - instead of chicken, you can use turkey. It is great for after all of the Thanksgiving leftovers.
Storage
Store in a container in the refrigerator for up to 4 days. You can also allow it to cool completely so that you can freeze it whole. Just wrap completely in parchment paper, then plastic wrap, and then also aluminum foil on the outside. The layers should prevent freezer burn. Allow to come to room temp- take the aluminum foil and plastic wrap off and pop in the oven around 350℉ until warmed through.
Looking for something easy? Try these sheet pan meals:
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📖Recipe
Double Crust Chicken Pot Pie
Equipment
Ingredients
- –Crusts
- 2.5 C all purpose flour
- 1 teaspoon salt
- 2 teaspoon sugar
- ½ Cup cold water
- 2 Sticks Butter
- –Pot Pie Filling
- 1 lb Chicken or Turkey- I have use both and they are both great.
- 1 Onion diced
- 1 Cup Carrots diced
- ¾ Cup Celery diced
- 1 Cup Peas leave frozen
- –Roux
- ½ stick Butter up to ¾ stick
- 3 Garlic Cloves minced
- ⅓ Cup Flour
- 1 teaspoon Salt taste + add more at the end if needed. Depends on your bone broth.
- ¾ teaspoon Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Thyme a little more if you love thyme
- ⅔ Cup Half and Half or Heavy Cream
- 1 ¾ Cup Bone Broth
- –Egg Wash
- 1 1 Egg + Splash Milk
Instructions
Crusts
- Step 1: In a bowl; mix flour, salt sugar.
- Once mixed add in your cold grated or cubed button on top.
- Mix together with your hands until it is mostly mixed with small clumps.
- Next add your cold water a little bit at a time.
- Lightly flour your counter and fold into itself until a nice dough has come together. It will look a little dry/ shaggy.
- Create a ball and divide it in half. Flatten into a small round disc. You will finish rolling out later.
- Place in a ziploc for an hour or two and refrigerate.
Filling
- Step 2: After an hour or of the crusts being refrigerated so you can start your pot pie filling and gravy.
- Grab a large pot and turn your heat to medium high and Add your chicken with some water covering it.
- Allow it to boil until the chicken reaches a temperature of 165 ℉. If you already have diced up cooked chicken or turkey- that works great + you can skip ahead to the veggies.
- Drain and set aside.
- Dice the chicken up very small.
- Using the same pan, add in a splash of olive oil or avocado oil and add your carrots, celery, and onion.
- Allow to cook until tender.
- Set aside. In the same pan again, add in your butter and allow it to melt on a medium high heat.
- Place your minced garlic in with the butter and let it cook until fragrant, usually a couple minutes.
- Grab a whisk and then add in your flour and seasonings.
- Whisk until the butter and flower mixture starts to brown a little bit but not burn.
- Slowly add in your half and half or heavy whipping cream, while whisking. Add in your bone broth. Allow to thicken.
- This will be your gravy and the meat and cooked veggies will be your filling. Turn the heat off.
- Preheat your oven to 425℉. Get your pie crusts out of the refrigerator and lightly flour your surface.
- Roll out into discs that fit over the pie baking dish. Add your bottom disc to the pie dish.
- Add in a layer of the filling and then a layer of gravy over that. Do the same for another layer.
- Now add your other thinly rolled out disc to the top. Press the edges together with a fork and make a few slits for steam to escape.
- Brush the edges and top with egg wash ( To make this mix one egg and a splash of milk.)
- Once the oven is preheated, add your pot pie and after about twenty minutes, add your crust shield. If you don't cover it, it will burn.
- Continue to bake for about another 15 minutes. Allow to cool for a few moments before plating your food. Enjoy!
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