Savory DOUBLE-CRUSTED Chicken Pot Pie Recipe You’ll LOVE!
You'll learn how to make a tender homemade pie crust that always tastes the best. We'll provide the ingredient list and directions if you want to go that route (it's worth it). However, by substituting store-bought pie crust you save time and effort. By using rotisserie chicken your time in the kitchen goes down markedly. Using frozen vegetables lets you make the filling in one pot in less than 20 minutes. We also found that letting the finished chicken pot pie sit for 45 minutes before slicing it gave the filling time to set up.
Ingredients
Pie Crust (or substitute a good quality ready made pie crust)
- 1/2 cup sour cream – substitute Crème Fraîche if desired
- 50 grams beaten egg – 1 large egg
- 354 grams AP flour – ~2 1/2 cups
- 9 grams salt – ~1 1/2 tsp
- 170 grams unsalted butter, cut into 1/2 inch pieces (chilled) – ~12 Tbsp or 1 1/2 sticks
Chicken Filling
- 57 grams unsalted butter – ~4 Tbsp
- 1.4 grams freshly ground black pepper – ~1/2 tsp or to taste
- 45 grams AP flour – ~6 Tbsp
- 550 grams homemade chicken stock – substitute low (or NO) sodium canned chicken broth ~2 1/4 cups
- 120 grams heavy cream – ~1/2 cup
- 1 gram fresh chopped thyme leaves (remove from stem) – ~1 tsp (substitute 1/2 gram or 1/2 tsp dried thyme)
- 1135 grams rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces – ~2 1/2 lbs or 3 cups
- 2 1/2 cups frozen mixed vegetables (your choice of mix) – I use Pictsweet Farms Vegetables for Soup, Frozen Vegetables, 28 oz.
- 50 grams beaten egg – ~1 large egg
Instructions
Crust
- Combine sour cream and egg in a mixing bowl. Process flour and salt in food processor until combined, about 3 seconds. Add chilled butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of Crème Fraîche mixture and pulse until combined, 5 pulses. Add remaining Crème Fraîche mixture and pulse until dough begins to form, about 10 pulses.
- Transfer dough to lightly floured counter and knead briefly until it comes together. Divide dough in half and form each half into 4-inch circular disk. Wrap disks tightly in plastic wrap and refrigerate for one hour.
- Bring chilled dough from the fridge and allow to sit on counter to soften slightly, about 10 minutes, before rolling. Roll one disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, allowing excess dough to hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand (see video).
- Roll the second disk of dough into 12-inch circle as above, then transfer to parchment paper–lined baking sheet; cover with plastic. Refrigerate both doughs for 30 minutes.
Chicken Filling
- Preheat oven to 450°F (230°C).
- Melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly, until a blonde roux is made, 1 to 2 minutes. Slowly stir in stock (or broth) and heavy cream, then bring to boil over medium-high heat.
- Stir in potato and thyme. Reduce heat to medium and simmer until sauce is thickened and potato is tender, about 8 minutes. Remove from heat and stir in chicken and frozen vegetables.
- Remove the dough lined pie pan from the fridge and unwrap.
- Transfer filling to dough-lined pie pan. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of plate, using kitchen scissors or a sharp knife.
- Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers(see video). Cut four 2-inch slits in top of dough, approximately equal distant from each other.
- Using a pastry brush, brush top of pie with beaten egg.
- Place pie on rimmed baking sheet and bake until top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 375°F (190°C), rotate sheet, and continue to bake until crust is deep golden brown, 12 to 15 minutes longer. Let pie cool on wire rack for at least 45 minutes. Slice and serve.
- Enjoy!
Video
Notes
- If using a pre-made pie crust, my recommendation is to use a trusted national brand (e.g. Pillsbury, et. al.), as store brands vary in quality.
- The pot pie may seem loose when it comes out of the oven; it will set up as it cools.
- You can substitute 3 cups of turkey meat for the chicken, if desired.
- If you substitute ready-made pie crust, you will need two 12 inch crusts (most brands have two in a box).
- Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.
- In addition to be super convenient, the frozen vegetables cool the filling mixture to prevent the crust from melting from hot filling.
- TO MAKE AHEAD: At end of step 3, transfer filling to bowl and refrigerate until fully chilled, about 1 1/2 hours. Continue with step 4-6, then wrap pie tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. When ready to bake, unwrap frozen pie, cover with foil, and place on rimmed baking sheet (do not thaw). Place sheet on middle rack of cold oven and set oven to 375°F (190°C). Bake for 1 1/4 hours. Uncover pie and brush with egg. Rotate sheet and continue to bake until crust is golden brown and filling is beginning to bubble up through slits and registers at least 150°F (65°C), 55 minutes to 1 1/4 hours longer. Let cool for 45 minutes before serving.