Hamdi Saidani This Pioneer Woman Double Crust Chicken Pot Pie is a flaky and creamy recipe, which is made with tender chicken breast and sweet peas. It’s the ultimate comfort food recipe, perfect for a cozy dinner.
Pioneer Woman Double Crust Chicken Pot Pie Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 1 pound (450g) skinless 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) unsalted butter
- 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
- 1 teaspoon minced garlic
- 1/3 cup (41g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)
- 2/3 cup (160ml) half-and-half
- 1 cup (125g) frozen peas
- Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- Optional: sprigs of fresh thyme for garnish
How To Make Pioneer Woman Double Crust Chicken Pot Pie
- Prepare the pie crust: Prepare your chosen pie crust recipe through the chilling step (at least 2 hours).
- Cook the chicken and vegetables: In a large pot, cover the chicken, carrots, and celery with water. Bring to a boil and cook for 10 minutes. Drain the mixture and set it aside.
- Make the creamy gravy: In a large skillet over medium heat, cook the butter, onions, and garlic until the onions are soft. Whisk in the flour, salt, pepper, and thyme. Gradually whisk in the chicken broth and half-and-half. Simmer for about 10 minutes, whisking until the gravy is very thick. Remove from heat.
- Assemble the pie: Preheat your oven to 425°F (218°C). Roll out one disc of pie dough and fit it into a 9-inch pie dish. Spoon the cooked chicken and vegetable mixture into the crust, scatter the frozen peas on top, and pour the gravy evenly over everything.
- Add the top crust: Roll out the second disc of dough and place it over the filling. Trim the excess dough, crimp the edges with a fork to seal, and cut a few slits in the top for steam to escape.
- Bake the pot pie: Brush the top crust with the egg wash. Bake for 32–38 minutes, or until the top is golden brown. To prevent burning, cover the edges of the crust with a pie shield or aluminum foil after the first 20 minutes of baking. Let it cool for at least 10 minutes before serving.
Recipe Tips
- How to prevent a soggy bottom crust? The key is to make your gravy very thick before adding it to the pie. Simmer it for the full 10 minutes, or even a little longer, until it heavily coats the back of a spoon.
- Can I use store-bought pie crust? Yes, the recipe notes that two 9-inch refrigerated or frozen (and thawed) store-bought pie crusts work just fine as a substitute for homemade.
- How do I know when the pot pie is done? The pie is ready when the crust is a deep golden brown and you can see the filling bubbling through the slits you cut in the top.
- Can I use leftover turkey instead of chicken? Absolutely. This recipe is perfect for using leftover cooked turkey. Simply skip the boiling step and add the shredded turkey along with the cooked vegetables.
What To Serve With Double Crust Chicken Pot Pie
This pie is a hearty meal on its own, but these sides complement it beautifully:
- A simple green salad with a light lemon vinaigrette
- Creamy mashed potatoes
- Cranberry sauce
How To Store Double Crust Chicken Pot Pie
- Refrigerate: Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze the pie baked or unbaked for up to 3 months. Thaw overnight in the refrigerator. Bake an unbaked pie as directed. To reheat a baked pie, cover it with foil and bake at 375°F (191°C) until warmed through.
Double Crust Chicken Pot Pie Nutrition Facts
- Serving Size: 1 slice
- Calories: 650 kcal
- Fat: 38g
- Carbohydrates: 45g
- Protein: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this pot pie without a bottom crust?
Yes. You can skip the bottom crust and pour the filling directly into the pie dish before topping with the single crust. The recipe suggests lowering the oven temperature to 375°F (191°C) and baking for 35-40 minutes.
Why is my gravy too thin?
The most common reason for thin gravy is not simmering it long enough. It’s crucial to let it cook and whisk until it becomes very thick before you pour it into the pie crust.
Can I add other vegetables like potatoes or mushrooms?
Yes, this recipe is very adaptable. You can add 1 diced potato or 1 cup of sliced mushrooms. Cook them along with the onions and butter until they are tender before making the gravy.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Fettuccine Alfredo Recipe
- Pioneer Woman Chicken Ala King
- Pioneer Woman Chicken And Sausage Gumbo
Pioneer Woman Double Crust Chicken Pot Pie Recipe
Description
The ultimate comfort food, this classic double-crust chicken pot pie features a rich, creamy filling of chicken and vegetables encased in a golden, flaky crust.
Ingredients
Instructions
- Boil chicken, carrots, and celery for 10 minutes; drain and set aside.
- In a skillet, cook butter, onion, and garlic. Whisk in flour and seasonings.
- Slowly whisk in broth and half-and-half; simmer until very thick (about 10 mins).
- Place bottom crust in a 9-inch pie dish. Fill with chicken/veg mix, peas, and gravy.
- Cover with top crust, crimp edges, cut slits for steam, and brush with egg wash.
- Bake at 425°F (218°C) for 32-38 mins until golden, shielding edges after 20 mins.
- Rest for 10 minutes before slicing and serving.
Notes
- u003cliu003eFor a crispier crust, ensure the gravy is simmered until very thick before assembling the pie.u003c/liu003eu003cliu003eYou can make the pie crust dough up to 5 days ahead and refrigerate, or freeze for 3 months.u003c/liu003eu003cliu003eThe filling can be prepared 1 day in advance and chilled. Assemble and bake the next day.u003c/liu003eu003cliu003eTo prevent the crust edges from burning, use a pie shield or cover them with strips of aluminum foil halfway through baking.u003c/liu003e
Pioneer Woman Double Crust Chicken Pot Pie Recipe
