Description
Homemade Double Crust Chicken Pot Pie with tender chicken, fresh vegetables, and rich gravy wrapped in buttery, flaky pastry for the ultimate comfort food meal.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup cold unsalted butter, cubed
- ½ cup cold vegetable shortening, cubed
- ¼ to ⅓ cup ice water
- 1 pound boneless, skinless chicken breast, cubed
- 1 cup sliced carrots
- ½ cup sliced celery
- ⅓ cup unsalted butter
- ⅓ cup chopped yellow onion
- 1 teaspoon minced garlic
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1¾ cups chicken broth
- ⅔ cup half-and-half
- 1 cup frozen peas
- 1 egg beaten with 1 tablespoon milk (for egg wash)
Instructions
- Prepare pie dough: Combine flour and salt, cut in butter and shortening, add ice water until dough forms. Divide, chill at least 2 hours.
- Cook chicken and vegetables: Boil chicken, carrots, and celery for 10 minutes. Drain.
- Make gravy: Cook onions and garlic in butter until translucent. Whisk in flour, seasonings, then broth and half-and-half. Simmer until thick, about 10 minutes.
- Assemble: Roll bottom crust into pie dish. Add chicken mixture, scatter peas, pour gravy over top. Cover with top crust, seal edges, cut vents, brush with egg wash.
- Bake at 425°F for 32-38 minutes, covering edges after 20 minutes to prevent over-browning.
- Rest 10 minutes before serving.
Notes
For best results, keep all crust ingredients cold. Can be made ahead and frozen for up to 3 months. Makes even better leftovers as the filling thickens overnight!
- Prep Time: 50 minutes (plus 2 hours chilling time for dough)