Classic Chicken Pot Pie with Double Crust

Name: Classic Chicken Pot Pie with Double Crust
Prep time: 45 min
Cook time: 50 min
Total time: 105 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp salt; 1 cup unsalted butter (cold, cubed); 6-8 tbsp ice water; 2 tbsp unsalted butter; 1 cup onion (diced); 1 cup carrot (diced); 1 cup celery (diced); 3 tbsp all-purpose flour; 2 cups chicken broth; 1 cup milk; 3 cups cooked chicken (diced); 1 cup frozen peas; 1 tsp salt; 1/2 tsp pepper

105 min 6 servings Medium

All Recipes

Classic Chicken Pot Pie with Double Crust

Savoury chicken pot pie with a flaky double crust and creamy filling.

Prep

45 min

Cook

50 min

Total

105 min

Servings

Difficulty

Medium

Chicken pot pie is a timeless comfort food that brings warmth to any table. With its flaky crust and creamy, savoury filling, it’s a dish that appeals to all ages. Whether you’re looking to impress at a family gathering or simply want a satisfying meal, this homemade pot pie is the perfect choice. Creating a pot pie from scratch may seem daunting, but with a few tips, you’ll find it’s easier than expected. The key is in the crust and filling balance—ensuring both are perfectly cooked and packed with flavour. Plus, this recipe allows for easy make-ahead options, making it convenient for busy weeknights.

Ingredients

Servings

Crust

Filling

Instructions

Prepare the crust

In a large bowl, mix 2 1/2 cups flour and 1 tsp salt. Add cold, cubed butter and mix until crumbly. Gradually add ice water, mixing until dough forms. Divide in half, wrap in plastic, and chill for 30 minutes.

Pro tip: Use a pastry cutter or fork to incorporate the butter evenly.

Preheat oven

Preheat your oven to 220°C (425°F).

Cook vegetables

In a large saucepan, melt 2 tbsp butter over medium heat. Add onion, carrot, and celery; cook for 5 minutes until softened.

Pro tip: Cut all vegetables evenly for consistent cooking.

Make the roux

Sprinkle 3 tbsp flour over the vegetables, stirring constantly for 1 minute. Gradually whisk in chicken broth and milk. Cook until thickened, about 5 minutes.

Pro tip: Ensure the mixture is lump-free by whisking continuously.

Add chicken and peas

Stir in cooked chicken and peas. Season with 1 tsp salt and 1/2 tsp pepper. Remove from heat.

Pro tip: Use cooked chicken from a rotisserie for convenience.

Assemble pie

Roll out one dough half to fit a 23 cm (9-inch) pie pan. Spoon in filling, then cover with the second rolled-out dough half. Seal edges and cut slits in top to allow steam to escape.

Pro tip: Brush with an egg wash for a golden crust.

Bake pie

Place pie on a baking sheet and bake for 35-40 minutes, until crust is golden brown and filling bubbles through the slits.

Pro tip: Shield the edges with foil if they brown too quickly.

Check doneness and rest

Ensure internal temperature reaches 165°F (74°C) by testing in the center of the pie. Let rest for 10 minutes before serving.

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Tips & Tricks

<ul><li>Use cold butter for flakier crusts.</li><li>Chill the dough before rolling to prevent shrinkage.</li><li>Ensure the filling is thick to avoid a runny pie.</li><li>Let the pie cool slightly before serving for easier slicing.</li></ul>

Serving Suggestions

Serve your homemade chicken pot pie with a simple side salad or steamed vegetables to complement its rich flavours. This pie can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. When ready to serve, bake directly from frozen at 220°C (425°F) for about 50-60 minutes until golden and heated through. For an extra touch, consider pairing your pie with a crisp white wine or a refreshing iced tea. These pairings enhance the pie’s flavours without overpowering them.