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🥧 Bakes & casseroles

Double-crust chicken pot pie

Flaky on top, flaky on bottom, deeply cozy in the middle

⏱️ Time estimate: about 1 hour 15 minutes, plus pie dough chill time

A full homemade chicken pot pie with tender chicken, carrots, celery, peas, and a thick thyme-scented gravy tucked inside a buttery double crust. Very much blanket-weather food.

Golden double-crust chicken pot pie

Ingredients

  • Double pie crust dough for top and bottom, homemade or store-bought
  • 1 pound skinless boneless chicken breast or thighs, cubed
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/3 cup unsalted butter
  • 1/3 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 3/4 cups chicken broth
  • 2/3 cup half-and-half
  • 1 cup frozen peas
  • 1 egg beaten with 1 tablespoon milk, for egg wash

Instructions

  1. Prep the crust. Have your pie dough made and chilled ahead of time so it is ready to roll.
  2. Cook the filling basics. Boil the chicken, carrots, and celery in a pot of water for about 10 minutes, then drain and set aside.
  3. Make the gravy. In a large skillet over medium heat, cook the butter, onion, and garlic until the onion turns translucent and the butter is lightly browning. Whisk in the flour, salt, pepper, thyme, broth, and half-and-half. Simmer until very thick, about 10 minutes.
  4. Roll the bottom crust. Preheat the oven to 425°F. Roll one disc of dough into a 12-inch circle and fit it into a 9-inch pie dish.
  5. Fill the pie. Spoon the chicken, carrots, and celery into the crust. Scatter the frozen peas over top, then spread the thick gravy over everything.
  6. Top and seal. Roll the second crust into a 12-inch circle, lay it over the top, trim the overhang, crimp the edges, and cut a few slits for steam. Brush with egg wash.
  7. Bake. Bake for 32 to 38 minutes, until the crust is golden brown. After about 20 minutes, shield the crust edges with foil if they are browning too fast.
  8. Rest and serve. Let the pie cool for at least 10 minutes before cutting into it.

Pot pie trick: layering the chicken and vegetables in first and pouring the gravy over the top helps the bottom crust keep its nerve instead of getting soggy too soon.