Double Crust Chicken Pot Pie

This hearty and comforting Double Crust Chicken Pot Pie is a classic recipe that’s perfect for any occasion. With a flaky, golden crust on both the top and bottom, it encases a creamy filling packed with tender chicken, vegetables, and a rich homemade sauce. It’s a great way to use up leftover chicken or vegetables, and the double crust makes every bite extra satisfying. Whether you’re making it for a family dinner or meal prepping for the week, this pot pie is sure to become a favorite in your household.

Ingredients:

For the crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup vegetable shortening, chilled
• 6-8 tablespoons ice water

For the filling:

• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 cups cooked, shredded chicken
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• Salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

For assembly:

• 1 egg, beaten with 1 tablespoon of water (for egg wash)

Instructions:

1. Prepare the crust: In a large bowl, whisk together the flour and salt. Add the chilled butter and shortening, and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Divide the dough into two equal portions, shape them into disks, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the filling: In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the flour and cook for another minute. Slowly whisk in the chicken broth and heavy cream, cooking until the sauce thickens, about 3-5 minutes. Stir in the shredded chicken, peas, corn, thyme, and rosemary. Season with salt and pepper to taste. Remove from heat and let cool slightly.
3. Assemble the pie: Preheat your oven to 400°F (200°C). On a floured surface, roll out one of the dough disks to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it into the edges. Pour the chicken filling into the crust. Roll out the second dough disk and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
4. Bake: Brush the top crust with the beaten egg wash. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
5. Cool and serve: Let the pot pie cool for 10 minutes before slicing and serving.

Enjoy your warm, flaky, and comforting Double Crust Chicken Pot Pie!