Double Crust Chicken Pot Pie
A creamy chicken and vegetable filling baked between two golden pie crusts.
Equipment
- 9 inch deep dish pie plate
- Medium saucepan
- Whisk
- Baking sheet
Ingredients
Main Ingredients
- ⅓ cup unsalted butter
- ⅓ cup chopped onion about 1/2 small onion
- ⅓ cup all purpose flour
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp poultry seasoning
- 1 ¾ cup low sodium chicken broth
- ½ cup milk 2% or whole
- 2 ½ cup cooked shredded chicken about 12 oz, skin removed
- 2 cup frozen mixed vegetables thawed and patted dry
- 1 box refrigerated pie crusts (2 crusts, 14.1 oz) at room temperature for 15 minutes
Instructions
Cooking
- Heat the oven. Set a rack in the lower third, place a baking sheet on it, and heat to 425 degrees F while you fit one pie crust into a 9 inch deep dish plate.
- Soften the onion. Melt 1/3 cup butter over medium heat, stir in the onion, and cook about 3 minutes until translucent and tender.
- Make the roux. Sprinkle over the flour, salt, pepper, and poultry seasoning, and whisk for 1 minute until a thick paste forms.
- Thicken the sauce. Slowly whisk in the broth and milk, then simmer 4 to 5 minutes until glossy and thick enough to coat a spoon.
- Combine and fill. Fold in the chicken and vegetables, cool 5 minutes, and scoop the filling into the lined plate.
- Cover and bake. Lay the second crust on top, crimp, cut 4 vents, and bake 35 to 40 minutes, shielding the rim with foil for the last 15 minutes, until golden and 165 degrees F in the center. Rest 5 minutes before cutting.
Notes
Substitutions: Use leftover turkey in place of chicken, or swap the mixed vegetables for peas and carrots.
Tips: Thaw and dry the vegetables, and let the filling cool for 5 minutes before it goes into the crust so the bottom stays crisp.
Storage: Refrigerate covered for 3 to 4 days. Freeze slices up to 2 months and reheat to 165 degrees F.