Double Crust Chicken Pot Pie

Name: Double Crust Chicken Pot Pie
Prep time: 2 h 50 min
Cook time: 35 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top); 1 pound (450g) skinless boneless chicken breast or thighs, cubed; 1 cup (about 130g) sliced carrots (about 2 carrots); 1/2 cup (about 40g) sliced celery; 1/3 cup (5 Tbsp; 71g) unsalted butter; 1/3 cup (45g) chopped yellow onion (1/2 of a small onion); 1 teaspoon minced garlic; 1/3 cup (41g) all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon dried thyme leaves; 1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium); 2/3 cup (160ml) half-and-half*; 1 cup (125g) frozen peas; egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk; optional: sprigs of fresh thyme for garnish

Instructions

Prep:2h 50minCook:35min

This double crust chicken pot pie is perfect when you're looking for cold weather comfort food. Check out the step-by-step photos above, as well as my Notes at the end of this recipe.

Updated at: Mon, 25 Nov 2024 11:37:25 GMT