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If you’re looking for the ultimate comfort food, look no further than my Double Crust Chicken Pot Pie. This dish combines tender chicken with a medley of vegetables, all enveloped in two flaky crusts. After testing this recipe numerous times, I can confidently say it’s a family favorite that never fails to impress!

Why Make This Recipe

Unbeatable Flavor: Each bite bursts with savory goodness thanks to the seasoned filling and perfectly baked crust.
Nutritional Punch: Packed with protein, vitamins, and minerals from the chicken and vegetables, this dish is both hearty and nourishing.
Convenient Meal Option: Perfect for using up leftover chicken, this pot pie can be made ahead of time and is great for meal prepping.
Versatile for Any Occasion: Whether you’re hosting a cozy family dinner or seeking something special for a gathering, this pot pie fits the bill.
A Personal Favorite: I cherish this recipe because it comes together as a warm, nostalgic dish that reminds me of my childhood family dinners.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6-8
Difficulty Level: Medium
This Double Crust Chicken Pot Pie is baked in the oven, using a creamy filling that you’ll whip up in a skillet before encasing it in pie dough.

My Experience Making This Recipe

The first time I made this pot pie, I underestimated the importance of a good crust. After a few attempts, I found a flaky, buttery pie dough that perfectly complements the rich filling. Each revision brought me closer to the comforting dish I remembered from childhood.

How to Make Double Crust Chicken Pot Pie

Making this chicken pot pie involves a few key steps: preparing the filling, making the dough, and assembling the pie before baking. You’ll sauté onions, carrots, and celery, then mix in cooked chicken, peas, and a creamy sauce. When you assemble the pie, spread the filling in a pie shell, cover it with a second crust, and vent it to allow the steam to escape. Bake until golden brown, and your kitchen will be filled with delicious aromas!

Expert Tips for Success

Chill Your Dough: Before rolling out the pie crust, chill it for at least 30 minutes. This helps achieve a flaky texture.
Season Generously: Don’t skimp on seasoning the filling. A blend of thyme, rosemary, and pepper enhances the overall flavor.
Use Leftover Chicken: For convenience, use leftover roast chicken or rotisserie chicken. It saves time and adds great flavor!
Avoid a Soggy Bottom: Pre-bake the bottom crust for 10 minutes before adding the filling. This helps prevent a soggy bottom.
Vent Your Pie: Cut slits in the top crust to create vents. This allows steam to escape, preventing a soggy pie.

How to Serve Double Crust Chicken Pot Pie

Serve this pot pie straight from the oven for maximum comfort. Pair it with a crisp salad for a balanced meal, or enjoy it with crusty bread to soak up the creamy filling. To make it even more special, garnish with fresh parsley or thyme for a pop of color.

Storage and Reheating Guide

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it before baking for up to 2 months. When you’re ready to enjoy it, bake from frozen for about 50-60 minutes at 375°F (190°C) or until hot all the way through.

Recipe Variations

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend in the crust and filling. Ensure the broth is also gluten-free.
Dairy-Free Version: Use coconut milk or almond milk and a dairy-free butter substitute for the filling and crust.
Vegetarian Twist: Replace the chicken with an assortment of seasonal vegetables and add some white beans for protein.
Flavor Enhancements: Add a splash of white wine to the filling for extra depth, or experiment with different fresh herbs like dill or tarragon.

Nutritional Highlights

This chicken pot pie is rich in protein from the chicken, while the mixed vegetables provide essential vitamins and minerals. Each serving offers a balanced meal that can be tailored to meet dietary needs like gluten-free or dairy-free. Portion it wisely to moderate calorie intake for healthier meal options.

Troubleshooting Common Issues

Soggy Bottom Crust: If your crust turns out soggy, make sure to pre-bake it for 10 minutes before adding the filling.
Filling Too Runny: If your filling is overly watery, add a bit of cornstarch to thicken it, or let it simmer longer to reduce excess liquid.
Crust Not Browning: If the crust isn’t browning, brush it with an egg wash before baking for a beautiful golden finish.

Frequently Asked Questions

Can I use frozen vegetables?
Absolutely! Frozen vegetables are a great time-saver. Just make sure to thaw and drain any excess water before adding them to the filling.
How do I know when the pot pie is done?
The pot pie is ready when the crust is golden brown and the filling is bubbling. Insert a knife into the filling; it should come out hot.
Can I prepare the filling ahead of time?
Yes! You can make the filling a day ahead, but be sure to store it in the refrigerator. Assemble and bake it when you’re ready to eat.
What if I don’t have a pie dish?
No problem! You can use a baking dish instead. Just adjust the cooking time as needed to ensure everything is properly cooked through.