Double Crusted Creamy Chicken Pot Pie
Double Crusted Chicken Pot Pies are packed with a creamy filling of poached chicken, golden potatoes, green peas, and fresh herbs for an irresistible winter comfort food.
Servings 5 hearty servings
Ingredients
- 3 cups chicken stock (32 ounces)
- 2 pounds chicken breast, boneless
- 1 pound chicken thighs, bone-in
- 1 pound Yukon gold potatoes, diced
- 6 tablespoons (3/4 stick) unsalted butter, plus some for greasing the pan
- 8 pearl onions, pealed, trimmed, and quartered
- 2 carrots, diced small
- 2 ribs of celery, diced small
- 7 sprigs of rosemary or thyme, stems removed (about 1 tablespoon of leaves)
- 8 sage leaves, chopped
- ½ teaspoon celery salt
- ¼ cup flour
- 1 cup whole milk
- ½ cup frozen peas
- Salt and pepper, to taste
- 1 batch pie dough, top and bottom crusts (your favorite homemade recipe or store-bought)
- Egg and 1 tablespoon milk, for egg wash
Instructions
Poach the Chicken & Potatoes
- In a large heavy pot, bring the stock to a hard boil over high heat, and then reduce to a simmer. Add all of the chicken to the stock and poach for 10 minutes at medium low. Remove the pot from heat and let the chicken sit in the warm stock for 25-30 minutes more, until cooked through. Please note: You will continue to use this same stock throughout the recipe. Do not discard until instructed to.
- Remove the chicken from the stock and discard any bones or excess fat. Skim the stock if needed. Set chicken aside.
- Return the pot to a burner at high heat, and add the diced potatoes. Bring to a simmer and cook for 5-8 minutes, until just tender. Remove the potatoes from the stock with a slotted spoon and set aside.
- While the potatoes cook, shred or chop the chicken, then season with 2 teaspoons salt and 1 teaspoon black pepper.
Make the Creamy Soup Filling
- As you make the filling, heat the oven to 400 degrees F.
- Using a large saute pan, melt 2 tablespoons butter over medium-high heat until the foam subsides. Stir in the onions, carrots, celery, thyme, herbs, and celery salt. Saute until vegetables are just tender (5-10 minutes). Remove the pan from heat.
- In a separate small pan, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour and cook until toasted. Slowly, whisk in the milk and 1 cup of the chicken stock a little at a time until well incorporated. This will form the roux.
- Stir the chopped chicken and potatoes into the large saute pan with the vegetables. Stir in the prepared roux. If too thick, add stock ¼ cup at a time until creamy.
Assemble & Bake the Pot Pie
- Grease an oven-safe pie dish with butter. Layer the bottom of the dish with one of the two crusts. Spoon in the filling. Place the second crust on top, crimping the edges of the top and bottom together. Slash the top of the pie with hash-marks or an “X”, to allow steam to escape. Whisk together the egg and 1 tablespoon milk to make the eggwash, and brush all over the top of the crust and its edges.
- Bake for 30 minutes, until crust is golden brown and the center is cooked through.
- Remove from the oven and let sit for 10 minutes. Cut into slices and serve immediately.
Notes
Make Ahead and Freeze: There are two ways you can make this recipe in advance for a future meal:
- Freeze the filling on its own - Make the filling and freeze for up to 3 months. When you want to use it in a fresh pie, defrost in the fridge the night before. Pour into the prepared pie crust and cook as normal.
- Freeze a fully baked pot pie – Follow all directions. When room temperature, remove the pies from their dishes. Freeze for 2 hours. When solid, wrap in foil then plastic wrap tightly. When ready to eat, do not thaw – Bake for 45-60 minutes until filling is cooked through (cover with foil if the crust starts to brown before the filling is warmed). Pies will be good in the freezer for up to 3 months.