Double Crust Chicken Pot Pie.
This double crust chicken pot pie is perfect when you’re looking for comfort food. I had some chicken in the fridge and some veggies that needed to me used up and I whipped this up! SO INCREDIBLY EASY!!!
Double crust chicken pot pie makes the BEST comfort food dinner and the hubby LOVED IT! It is great for leftovers too! (I think it tastes better once the filling sits overnight!) It is perfect for some comfort food or when you are needing to whip something up fast with leftovers from the fridge.
The recipe is so simple to throw together. Pot pie isn’t anything difficult, it’s simply a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. I don’t have the patience to make my own but using the double crust makes it sturdy on the bottom and then golden brown and flaky on top.
The seasonings are also something you can play around with– I simply use thyme, salt, and pepper. Onion powder, rosemary, Garlic powder or (in our household we LOVE GARLIC) I minced some up and added it in with the filling mixture.
Taste and play around with what you like.
Double Crust Chicken Pot Pie
yield: SERVES 6 prep time: 2 HOURS
1 Store Bought Pie Crust. Non-GMO
1 pound skinless boneless chicken breast, Sliced
1 cup sliced carrots (about 2 carrots)
1/3 cup Organic Whole Wheat
1/3 cup unsalted butter
1/3 cup chopped onion
1 teaspoon minced garlic
1/3 cup all-purpose flour (spoon & leveled)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme, onion powder, garlic powder
1 and 3/4 cups chicken broth
2/3 cup half-and-half
1 cup frozen peas-(organic Canned Peas & Corn)
sprigs of fresh thyme for garnish, optional
Step 1.In a large saucepan, combine chicken, carrots, peas, onion and minced garlic. Add chicken broth.. cover and boil for 12 minutes. Remove from heat, drain, and set aside.
In a large skillet, cook the butter. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
Preheat oven to 375°F
After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Place the chicken mixture on top. Pour gravy over top folding into the dressing mixture. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork and Garnish with more thyme.
Bake for 32 – 38 minutes, or until crust is golden brown. Cool for 10 minutes before serving. Makes amazing leftovers– the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 3-5 days.