Double Crust Chicken Pot Pie Recipes

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DOUBLE-CRUST CHICKEN POT PIE



Double-Crust Chicken Pot Pie image

Deliciously creamy double-crust pot pie loaded with veggies and baked to perfection!

Provided by rose.e.bronson

Time 1h30m

Yield 10

Number Of Ingredients 16

1 (14.1 ounce) package double-crust pie pastry, thawed
8 ounces cooked, cubed chicken breast meat
2 tablespoons olive oil
½ medium onion, chopped
1 medium sweet potato, diced
1 medium Yukon Gold potato, diced
½ cup diced carrots
½ cup diced green beans
½ cup fresh corn kernels
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups low-sodium vegetable broth, divided
¾ cup sour cream
½ cup heavy cream
½ cup milk
1 tablespoon salt-free seasoning blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.
  • Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.
  • While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.
  • Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.
  • Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.

Nutrition Facts : Calories 431 calories, Carbohydrate 31.6 g, Cholesterol 56.3 mg, Fat 28.9 g, Fiber 3 g, Protein 12 g, SaturatedFat 11.8 g, Sodium 288.5 mg, Sugar 2.7 g

EASY DOUBLE-CRUST CHICKEN POT PIE



Easy Double-Crust Chicken Pot Pie image

Double-crusted chicken pot pie.

Provided by Momma Higg

Time 45m

Yield 8

Number Of Ingredients 8

4 cups chopped cooked chicken
1 (10.5 ounce) can condensed cream of celery soup
1 ¼ cups chicken stock
½ cup sour cream
1 teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
1 (14.1 ounce) package double-crust pie pastry, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix chicken, condensed soup, chicken stock, sour cream, pepper, onion powder, and garlic powder together in a bowl.
  • Place one pie crust in a 9-inch pie plate. Pour filling on top and cover with remaining crust. Crimp the edges to seal the top crust.
  • Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Cover the edges with foil if needed, to protect from browning.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 25 g, Cholesterol 65.3 mg, Fat 29 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 8.6 g, Sodium 696.5 mg, Sugar 0.8 g

CHICKEN POT PIE WITH BISCUIT CRUST



Chicken Pot Pie with Biscuit Crust image

This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!

Provided by Karen..

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut into small pieces or cubes
1 (16 ounce) bag frozen peas and carrots
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
1/3 cup milk

Steps:

  • Crust: This is for just a top crust.
  • if you would like a top and bottom, double the recipe.
  • Combine dry ingredients and cut in butter until it resembles small peas.
  • Add milk all at one and stir just to moisten.
  • Pour out onto a floured surface and knead about 8 times.
  • Roll into desired shape, depending if you are using a round or square casserole dish.
  • If you are making two crusts, make sure you roll the bottom one larger.
  • Filling: Melt butter over low heat in a large saucepan.
  • Stir in flour, chopped onions, salt and pepper.
  • Cook until mixture is bubbly, stirring constantly.
  • Remove from heat and whisk in broth and milk.
  • Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
  • (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
  • Add chicken and frozen peas and carrots into the mixture and combine.
  • Remove from heat.
  • Putting it together: Preheat oven to 425 degrees.
  • Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
  • Lay crust over mixture and press into the inside edges of dish.
  • Make a couple slits in the center of crust with a sharp knife.
  • If you are doing a top and bottom crust, crimp edges to seal.
  • Bake for about 30 minutes, until golden brown.

Nutrition Facts : Calories 324.3, Fat 18.5, SaturatedFat 11.3, Cholesterol 48.1, Sodium 820.6, Carbohydrate 33, Fiber 3.5, Sugar 0.7, Protein 8.5

CHICKEN POT PIE



Chicken Pot Pie image

This scrumptious Chicken Pot Pie brings onions, carrots, celery, potatoes, and rotisserie chicken together in a lightly seasoned creamy chicken gravy all topped with a flaky homemade pie crust. This is a family favorite and one we enjoy often.

Provided by Beth Pierce @smalltownwoman

Categories     Chicken

Number Of Ingredients 19

PIE CRUST
1 1/4 cup(s) all purpose flour
1/2 teaspoon(s) salt
1/2 cup(s) butter frozen
4-5 tablespoon(s) chilled water
1/2 teaspoon(s) cider vinegar
CHICKEN MIXTURE
5 tablespoon(s) butter
1 small onion finely chopped
2 carrots peeled and chopped
2 ribs celery chopped
2 medium potatoes peeled and cut in small cubes
1/3 cup(s) flour
2 1/2 cup(s) low sodium chicken broth
2 teaspoon(s) fresh thyme leaves
3 cup(s) diced or shredded chicken
salt and pepper to taste
1 egg
1 tablespoon(s) water

Steps:

  • Whisk together the flour and salt in a medium bowl. Shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. Stir the water and cider vinegar together. Add the water mixture 1 tablespoon at a time mixing with a fork just until the dough starts to clump and pull together. If needed use your hands to gently finish mixing the dough together. Form into a disk and wrap in plastic. Refrigerate for at least 2 hours up to overnight.
  • Melt the butter in a Dutch oven or heavy pot. over medium low heat. Add the onions, carrots, and celery. Cook until the onions and celery are soft. Add the potatoes cooking for 2 minutes. Sprinkle the flour in and continue cooking for 2 minutes while stirring frequently. Stir in the chicken broth and thyme.
  • Cook until the mixture thickens and the potatoes are almost fork tender. Add the chicken to the pot and season with salt and pepper to taste. Pour the chicken mixture into a casserole dish or deep dish pie plate.
  • Preheat oven to 350 degrees.
  • After the dough has thoroughly chilled gently roll out the disk to a shape that fits your casserole dish. Roll it out on a well floured surface leaving about a 1 inch overhang. Fold the piecrust or roll it around your rolling pin to move it to the dish. Lay it over the chicken mixture tucking it in along the edge.
  • Using a fork gently beat together the egg and water. Brush gently over the crust. Cut 3-4 vent holes in the crust. Bake for 40 minutes or until golden brown and bubbly. Finally let the pot pie cool for about 20 minutes before serving.
  • NOTES Pro-tip - make the piecrust the night before, shape into a disk, wrap in plastic and refrigerate. It gives the gluten strands in the dough time to relax and makes it so much easier to roll out and limits quite a bit of shrinkage. Work on a well yet evenly floured surface so your crust does not stick. You can always use a fine dry pastry brush to remove excess flour. Shred the butter using the large end of a box grater. Add just enough water to form a dough ball that doesn't crumble when pulled apart. Too much water will make the dough sticky resulting in a tough chewy crust. Too little water will make the dough fall apart and crack while you are working with it. If the chicken mixture becomes too thick simply add 1/4 cup chicken broth at a time till desired thickness. The recipe calls for rotisserie chicken but you can use any cooked chicken including but not limited to baked, poached, roasted, pan fried, or even grilled. This recipe calls for a single crust that is double thick on the top of the casserole. It is much easier than a crust on the bottom and on the top. It also tastes so much better and is ideal for a pot pie. If you are sweet pea fan add 2/3 cup frozen peas to the pot at the same time as the chicken. Let the chicken pot pie cool for 15-20 minutes before dishing it out. Store leftovers in an airtight container in the refrigerator for up to 3 days provided that the rotisserie chicken was fresh when made. Freeze for up to 2 months in a sturdy freezer container. Thaw in the fridge overnight and reheat in the microwave at a reduced power.

DOUBLE-CRUST CHICKEN POT PIE



Double-Crust Chicken Pot Pie image

This just might be the ultimate deep-dish chicken pot pie. Lots of veggies and fresh herbs go into the tasty, creamy filling, and an impressive lattice crust makes the pie as picture-perfect as it is delicious.

Provided by Erin Jeanne McDowell

Categories     main-dish

Time 3h20m

Yield One 10-inch deep-dish skillet pie

Number Of Ingredients 19

5 tablespoons unsalted butter
1 large sweet onion, diced
3 large stalks celery, diced
3 medium carrots, peeled and diced
3 cloves garlic, minced
1/3 cup all-purpose flour, plus more for dusting
3 cups chicken broth
1 bay leaf
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
1/3 cup heavy cream
3 1/2 cups chopped cooked chicken (from a rotisserie chicken, for example)
1 1/3 cups fresh or frozen peas
3/4 teaspoon kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup chopped parsley
Dough for 4 single-crust pies or 2 double-crust pies (homemade or store-bought), divided into 2 even pieces and well chilled
1 large egg beaten with 1 tablespoon water
Finely grated Parmesan, for sprinkling

Steps:

  • Make the filling: In a large pot, heat 2 tablespoons butter over medium heat. Add the onions, celery and carrots and cook, stirring, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  • Add the remaining 3 tablespoons butter. Once melted, stir in the flour. Cook the mixture, stirring constantly, until it just starts to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the bay leaf, rosemary and thyme. Adjust the heat and simmer for 15 minutes.
  • Stir in the cream, chicken and peas and return to a simmer. Simmer for 4 to 5 minutes more. Remove the mixture from the heat. Stir in the salt and pepper. Ideally, cool it completely. Remove and discard the bay leaf, and stir in the parsley. Taste and add more salt and pepper, if desired.
  • Meanwhile, prepare the crust: Have a 10-inch cast-iron or ovenproof skillet ready. On a lightly floured surface, roll out half of the pie crust to a thickness of about 1/4 inch, making a circle about 3 inches wider all around than the skillet. Gently transfer the dough to the skillet, lining the bottom and easing it up the sides, allowing any excess to drape over the edge of the pan (aim for about 1 inch excess dough all the way around the pan). Refrigerate for 30 minutes.
  • While the bottom crust is chilling, roll out the remaining dough on a lightly floured surface to 1/4 inch thick. Gently transfer the dough to a parchment-lined baking sheet, then use a pastry wheel to cut it into 1 1/2- to 2-inch wide strips. Cover with plastic wrap and refrigerate for 15 minutes.
  • Pour the cooled filling into the chilled bottom crust and spread evenly. Remove the chilled dough strips from the fridge. Lay strips over the filling, leaving almost no space between them. When the pie is covered, rotate the pan and pull back every other strip of dough, then weave in a fresh strip to create a lattice. Lay the strips back over the new piece of dough, the repeat the process - this time pulling back all the pieces of dough that didn't get moved the first time. Continue until the entire pie is latticed.
  • Press the dough together at the edges all the way around the pie; use scissors to trim away any excess dough, then fold the bottom crust up and over the lattice. Dip your finger in water and run it along the edges to help seal it. Use a floured fork to press around the edges to seal the dough together and crimp the crust. Refrigerate for 30 minutes.
  • Preheat the oven to 425 degrees F and place a rack in the lower third of the oven. Brush the egg mixture over the top of the pie and sprinkle it with Parmesan. Bake for 30 minutes; lower the oven temperature to 375 degrees F and continue baking until the crust is deeply golden brown (the filling may bubble through the top crust a bit), 40 to 50 minutes more.

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