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Pioneer Woman Double Crust Chicken Pot Pie

Pioneer Woman Double Crust Chicken Pot Pie - recipe card
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A classic, deeply comforting chicken pot pie featuring a rich, creamy filling of tender chicken and vegetables in a savory herb sauce, all encased in a golden, flaky double crust. This recipe delivers the ultimate homey comfort food experience, perfect for family dinners and special occasions.

Ingredients

Scale
  • For the crust:
  • 2 1/2 cups (320g) all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks / 227g) unsalted butter, cold, cut into small cubes
  • 1/2 cup (120ml) ice water, plus more if needed
  • For the filling:
  • 4 tablespoons (1/2 stick / 57g) unsalted butter
  • 1 medium yellow onion (about 6 oz / 170g), finely diced
  • 2 medium carrots (about 6 oz / 170g), peeled and diced into 1/4-inch pieces
  • 2 ribs celery (about 4 oz / 113g), diced into 1/4-inch pieces
  • 1/2 cup (65g) all-purpose flour
  • 2 cups (480ml) chicken broth, preferably low-sodium
  • 1 cup (240ml) whole milk
  • 3 cups (about 1.5 lb / 680g) cooked chicken breast, shredded or cubed
  • 1 cup (150g) frozen green peas, thawed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 large egg, beaten with 1 tablespoon water, for egg wash

Instructions

  1. Make the dough: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Using a pastry cutter or your fingertips, cut the cold cubed butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Drizzle with 1/2 cup ice water and stir with a fork until the dough begins to come together. If needed, add additional ice water, 1 tablespoon at a time, until the dough holds together when pinched.
  2. Turn the dough out onto a lightly floured surface and gather into a ball. Divide in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling step relaxes the gluten and re-chills the butter, ensuring a flaky crust.
  3. Preheat the oven to 400°F (204°C). Place a baking sheet on the lower rack to catch any drips. While the oven preheats, melt 4 tablespoons of butter in a large Dutch oven or heavy saucepan over medium heat. Once the butter is foamy and just begins to brown, add the onion, carrots, and celery. Cook, stirring frequently, for 6-8 minutes, until the vegetables have softened and the onions are translucent.
  4. Sprinkle the 1/2 cup flour over the cooked vegetables and stir constantly for 1-2 minutes. This cooks the flour and removes the raw taste; the mixture should be thick and bubbling.
  5. Gradually pour in the chicken broth while whisking to prevent lumps. Then add the milk, continuing to whisk. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook for 3-5 minutes, until the sauce has thickened enough to coat the back of a spoon. It should be smooth and creamy.
  6. Stir in the cooked chicken, peas, salt, pepper, and thyme. Taste and adjust seasoning if desired. Remove the pot from the heat and let the filling cool for 5-10 minutes; this prevents the hot filling from melting the bottom crust during baking.
  7. On a floured surface, roll out one disk of dough into a 12-inch circle (about 1/8-inch thick). Fit it into a 9-inch pie dish, letting the excess hang over the edge. Trim the edges if necessary, leaving a 1-inch overhang.
  8. Pour the cooled filling into the bottom crust, spreading it evenly.
  9. Roll out the second dough disk into a 12-inch circle. Place it over the filling. Press the edges of the top and bottom crusts together to seal, then crimp with your fingers or a fork. Cut 4-5 small slits in the top crust to allow steam to escape.
  10. Brush the top crust and crimped edges with the egg wash. This will give a golden, glossy finish. If desired, sprinkle with a pinch of flaky salt.
  11. Place the pie on the preheated baking sheet. Bake at 400°F (204°C) for 40-45 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the crust edges start to darken too quickly, loosely cover them with foil after about 20 minutes.
  12. Remove the pie from the oven and let it rest for at least 15-20 minutes before slicing. This resting time allows the filling to set, so the slices hold their shape when served.
  13. Serve warm, directly from the pie dish, and enjoy the ultimate comfort food.

Notes

Storage: Store leftover pot pie, covered, in the refrigerator for up to 3 days. Freezing: The baked pie can be frozen for up to 2 months; wrap tightly in plastic wrap and aluminum foil. To reheat, place in a 350°F (177°C) oven for 15-20 minutes (from fresh) or 30-40 minutes if frozen, until hot in the center. For unbaked pies, freeze before baking, then bake directly from frozen at 400°F (204°C) for 60-65 minutes, covering the crust edges with foil after 30 minutes.

Nutrition

Keywords: chicken pot pie, pioneer woman chicken pot pie, double crust chicken pot pie, classic pot pie, comfort food, chicken pie, homemade pot pie, creamy chicken filling, flaky pie crust, pot pie recipe, easy chicken pot pie

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-double-crust-chicken-pot-pie-recipe/