Double Crust Chicken Pot Pie

Course Main Course

Cuisine American, Southern

Keyword best-double-crust-chicken-pot-pie, double-crust-chicken-pot-pie

Prep Time 20

Cook Time 1

Resting Time 10

Total Time 1 30

Servings

Calories 420kcal

Author Melissa Sperka

5 Tbsp unsalted butter
1 rib celery diced
3 green onion chopped
1/3 cup all-purpose flour
2 cups low sodium chicken broth or chicken stock
1/4 cup half and half or cream
1 1/2 tsp poultry seasoning
1 1/2 tsp garlic salt
1 tsp dry tarragon leaves
1/4 tsp lemon pepper
1/4 tsp black pepper
3 cups chopped rotisserie chicken (bite-size pieces)
2 cups frozen mixed vegetables thawed
1 14 oz package refrigerated pie crust (2 crusts) bring to room temperature per instructions
1 large egg beaten with 1 tsp cold water (Egg wash)

Preheat the oven to 350°F and adjust oven rack to middle position. Brush the bottom and sides of a 10-inch cast iron skillet or similar with vegetable oil. Set aside.
In a separate large skillet over medium heat melt the butter. Increase to medium-high heat cooking the celery and green onion for 3 minutes or until the celery is beginning to soften.
Lower the heat to medium, stirring constantly add the flour to the skillet. Stir until the butter has absorbed the flour.
Continue whisking gradually adding the chicken broth. Increase the temperature and bring to a boil. Add the half and half then immediately lower the heat to simmer. Add the poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper. Mix well. Simmer for 5 minutes.
After 5 minutes, remove from the heat and mix in the chicken and vegetables. Mix well.
Unroll one pie crust and fit firmly onto the bottom and sides of the skillet. Pour the filling into the crust.
Fit the second crust on top. Fold under pressing the edges of the crusts together and pinching to seal. Crimp the edge.
Cut slits in the middle of the crust to vent. Brush with the beaten egg wash.
Bake for 40-45 minutes until the crust is golden brown. Cool on a wire rack for 10 minutes then slice and serve.

Chicken Stock Substitution: You can use chicken stock or chicken broth in this recipe.

Protein: You can also make this pot pie with leftover turkey, chicken breasts or cooked chicken thighs.

Potatoes: Can I add potatoes to the chicken pot pie filling? You absolutely could. They should be cubed and cooked fork tender prior to adding to the remaining ingredients and mixed vegetables.

Homemade Pie Crust: If you'd like to make the crust from scratch checkout my recipe for Flaky Pie Crust.

Blind Bake a Homemade Crust: When using a thicker homemade pie crust it's advisable to blind bake the crust for a few minutes prior to filling. Fit the crust into the skillet and dock the bottom with a fork. Cover with parchment paper and fill with pie weights or beans and bake for 8 minutes in a preheated 375°F oven. Remove the pie weights and parchment paper and proceed with the recipe.