Chicken Pot Pie with 2 Crusts
Indulge in the comforting, homestyle flavors of this Chicken Pot Pie with 2 Crusts, a hearty classic that's perfect for family dinners or special gatherings. Featuring tender, seasoned chicken breasts, a medley of veggies like carrots, celery, peas, and onion, and a rich, creamy sauce kissed with fresh thyme and parsley, this recipe is the ultimate cozy meal. The double crust—golden, flaky, and brushed with an egg wash—is the perfect vessel for the savory filling and gives this dish its signature appeal. With simple ingredients like store-bought or homemade pie crusts, it's approachable yet irresistibly delicious. Ready in just over an hour, this two-crust chicken pot pie is a comforting classic that will impress even the pickiest eaters—serve it with a side salad or enjoy it all on its own!
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Recipe Information
Ingredients
- 2 large (boneless, skinless) Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 5 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 2 medium (peeled and diced) Carrots
- 2 stalks (diced) Celery
- 2 cloves (minced) Garlic
- 0.33 cup All-purpose flour
- 2.5 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Frozen peas
- 1 teaspoon (chopped) Fresh thyme
- 1 tablespoon (chopped) Fresh parsley
- 2 store-bought or homemade (uncooked) Pie crusts
- 1 large (for egg wash) Egg
- 1 tablespoon (for egg wash) Water
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat, cook the chicken for 6-8 minutes per side, or until fully cooked. Remove from the skillet and let cool. Once cooled, dice into bite-sized pieces.
In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Stir in the garlic and cook for 1 more minute.
Sprinkle the flour over the cooked vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth and heavy cream. Stir constantly to prevent lumps. Allow the mixture to simmer for 5 minutes until thickened.
Add the cooked and diced chicken, frozen peas, thyme, and parsley. Stir well to combine. Taste and adjust seasoning with additional salt and pepper, if needed. Remove from heat.
Roll out one of the pie crusts and place it into a 9-inch pie dish, ensuring it covers the bottom and sides. Pour the chicken and vegetable filling into the crust.
Roll out the second pie crust and place it over the filling. Trim the edges and crimp the top and bottom crusts together to seal. Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust with the egg wash for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil.
Remove the pie from the oven and let it rest for 10 minutes before serving. Enjoy your homemade chicken pot pie!
Nutrition Facts
Calories |
4887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 6077 mg | 264% | |
| Total Carbohydrate | 345.7 g | 126% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 26.0 g | ||
| Protein | 179.3 g | 359% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 312 mg | 24% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
