Double Crust Chicken Pot Pie is sure to please, we knock the flavor out of the park by using roasted chicken. Easily substitute a rotisserie chicken and refrigerated pie shells to achieve maximum flavor satisfaction too!
Double Crust Chicken Pot Pie is perfect when you’re looking for serious comfort food! It satisfies the soul and is so easy to whip up, even during busy weekdays.
What's in Chicken Pot Pie?
Pot pie is simply a medley of chicken and vegetables. Swimming in a rich, creamy gravy that’s seasoned with classic aromatics.
What Type of Crust Do I Use to Make Pot Pie?
The golden crust you see pictured is our Easy Shortcrust Pastry, this pastry is a dream to make and it comes together in your food processor. You can find the step-by-step directions here, and fear not you can do it! It’s the most tender, buttery crust, and can also be used in quiche, tarts, pies, tortes, gallates, empanadas, and canapé recipes too.
How Do You Get a Golden Brown Pie Crust?
Typically recipes with Pie Crust call for a “wash”. Consisting of cream or eggs, this wash gives your Pot Pie (or any pie for that matter) a masterful finish! We always use an egg wash, simply crack and beat an egg and brush liberally over the top of the pie shell.
Can I Substitute Another Meat in This Pot Pie Recipe?
Yes, you can! Options are endless and you can switch vegetable and protein choices to what you have on hand. You could easily make a vegetarian pot pie by excluding the meat all together too.
What Types of Pot Pies Are There?
Thyme and White Bean Pot Pies – Minimalist Baker
Buffalo Chicken Pot Pie – Will Cook for Smiles
Chili Pot Pie + Cornbread Crust – Sweet Peas and Saffron
Lobster Pot Pie – Saveur
Beef Mushroom and Guinness Pot Pie – Jennifer Joyce
Lamb Pot Pies with Peas and Mint – Souvlaki for the Soul
Seriously there are a ton of options so get creative and make a new recipe creation! Just make sure you share your results with us too!
This pot pie is classic comfort food at it’s best, filled to the brim with roasted chicken, potatoes, carrots, celery, onions, and peas. In a rich and creamy sauce.
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How to Make Double Crust Chicken Pot Pie
5 from 4 votes
Double Crust Chicken Pot Pie
Prep Time
20 mins
Cook Time
45 mins
Total Time
50 mins
Our Double Crust Chicken Pot Pie is sure to please, we knock the flavor out of the park by using a roasted chicken. You can easily substitute a rotisserie chicken and achieve maximum comfort food satisfaction too!
Category:Dinner
Cuisine:Greek
Keyword:Double Crust Pot Pie Recipe
Servings: 8 servings
Author: Mean Green Chef
Ingredients
- 4 Tablespoonsbutter
- 1cupcarrots,diced
- 1/2cupyellow onion,diced
- 1cupcelery,diced
- 1cuppotatoes,diced
- 2clovesgarlic,crushed
- 1teaspoonthyme leaves, sub 1/2 tsp. ground
- 1teaspoonrosemary leaves,sub 1/2 tsp. ground
- 1/4cup (30 grams)all purpose flour
- 1/2cup (116 ml)heavy cream, double cream
- 1 1/2cups (350 ml)chicken stock
- 1/2cuppeas,sub frozen
- 1lbshredded roasted chicken,sub rotisserie
- Kosher sea salt & freshly cracked black pepperto taste
- 2Short Crust Pastries, sub refrigerated pie shells
- 1largeegg,whisked
Instructions
Preheat the oven to 425°F/218°C adjusting the rack to the second-lowest positionfromthe bottom.
Preheat a heavy-bottomed skillet over medium-high heat. Add the butter, then toss in the diced vegetables, carrots, celery, onions, potatoes and cook for 10 minutes. Stirring frequently.
Then add the crushed garlic, thyme, and rosemary leaves. Cook stirring for 30 seconds to release the oils in the herbs and garlic.
Add the flour, stirring until the flour is combined, and coats all of the vegetables and no dry flour remains.
While stirring gradually add the cream and chicken broth, cooking until the mixture thickens and bubbles reduce heat to medium-low and then add the shredded chicken. Allow the mixture to cook on low for 10 minutes.Remove from the heat, stir in the peas and allow to cool for 15 minutes. Taste and season with Kosher sea salt and freshly cracked black pepper, adjust for flavor.
While the Chicken Pot Pie Filling is cooling, prep your pie shells. You can use a 9-inch pie dish or individual servings in deep ramekins (as pictured). Fit the shortcrust pastry into the bottom of the vessel(s), spoon cooled filling into the bottom crust(s). Top with the second shortcrust pastry, flute the edges, (add garnish if desired with excess crust) then cut small slits in the top of the crust, which allows the steam to escape.
Place the Double Crust Pot Pies on a foil-lined baking sheet, brush crust liberally with whisked egg, and bake for 30-45 minutes until crust is golden brown.
Remove from oven and allow to cool for 15 minutes then serve by slicing if baking in a 9-inch pie dish or individual servings (as pictured).
Recipe Notes
- Prep time is approximate.
- Pot Pie can be stored wrapped in the refrigerator and maintainmaximum freshness up to 3 days.
- To freeze: Wrap the Pot Pie tightly with plastic wrap and then heavy-duty-aluminumfoil. Remove from the freezer 30 minutes prior to baking. Cover loosely with heavy-duty aluminum foil and bake at 425°F/218°C for 30 minutes. Remove from the oven and cool for 10 minutes before serving.
Don’t fear the pastry, check it out Easy Shortcrust Pastry. It’s easy buttery, flaky and ultra tender too! Did I mention it’s EASY? It is!
You can see that our pastry crust is also a fabulous pie crust too! Creating a lattice pie crust that’s perfect for our Restaurant Style Caramel Apple Pie!
Did you Make a Mean Green Chef Recipe?
We 💙 LOVE 💚 seeing your creations! So don’t forget to tag us @meangreenchef or #meangreenchef so we can see what’s happening in your kitchen!
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