Q1: What is the absolute secret to a flaky, not tough, pot pie crust?

The two most important secrets are cold ingredients and not overworking the dough . Keeping your butter and your water ice-cold is essential for creating the flaky layers. Not over-mixing the dough after the water is added is crucial for preventing the development of too much gluten, which is what makes a pie crust tough.

2: How do I keep my pot pie filling from being runny?

The key to a perfectly thick and creamy, not runny, filling is to make a proper roux . As the recipe directs, you must sprinkle the flour over your sautéed vegetables and let it cook in the butter for a minute or two. This step not only cooks out the raw taste of the flour but also allows the flour granules to absorb the fat, which is the secret that will allow them to thicken your sauce beautifully and without any lumps.

Q3: How do I prevent a soggy bottom crust?

For a double-crust pie like this one, the best way to ensure a crisp bottom is to make sure your filling is not too hot or too thin when you add it to the raw crust. Letting the filling cool for at least 10 minutes, as the recipe directs, is a great first step. For an extra guarantee, you can also bake your pot pie on a preheated baking sheet in the lower third of your oven, which will help to crisp up the bottom crust quickly.

Q4: Can I freeze my chicken pot pie?

Yes! A pot pie freezes beautifully. The absolute best make-ahead method is to assemble the entire unbaked pot pie in a freezer-safe pie dish, wrap it very well, and freeze it. This allows you to bake it fresh from frozen for that perfect, just-baked taste.

Q5: Can I use a store-bought pie crust for this recipe?

Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust . You will need one box, which contains two crusts for a double-crust pie.

The Best Cozy & Classic Double Crust Chicken Pot Pie

A classic and comforting recipe for a from-scratch, double-crust chicken pot pie. The dish features a rich and creamy filling made with chunks of tender chicken, carrots, celery, onions, and sweet peas. The savory gravy is made with a butter and flour roux, then enriched with chicken broth and half-and-half. This hearty filling is encased in a homemade all-butter pie crust and baked until the pastry is golden brown and the filling is hot and bubbly.

Author: Evelyn
Prep Time: 50 minutes
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes (includes dough chilling time)
Yield: 6-8 servings
Category: Main Course
Method: Baking, Sautéing
Cuisine: American

Ingredients

1 recipe for a double pie crust (homemade or store-bought)
1 pound skinless boneless chicken breast or thighs, cubed
1 cup sliced carrots
1/2 cup sliced celery
1/3 cup unsalted butter
1/3 cup chopped yellow onion
1 teaspoon minced garlic
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary
1 and 3/4 cups chicken broth
2/3 cup half-and-half
1 cup frozen peas
For Egg Wash:
1 large egg beaten with 1 Tablespoon milk

Instructions

Prepare your pie dough and let it chill in the refrigerator for at least 2 hours.
Make the Filling: In a large pot, combine the cubed chicken, carrots, and celery. Cover with water and bring to a boil. Boil for 10 minutes, then drain and set aside.
In a large skillet over medium heat, melt the butter. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent.
Whisk in the flour, salt, pepper, thyme, and rosemary. Cook for 1 minute to create a roux.
Slowly whisk in the chicken broth and half-and-half until smooth. Let the mixture simmer over medium-low heat for about 10 minutes, or until it has thickened into a gravy consistency.
Stir in the cooked chicken and vegetables and the frozen peas. Let the filling cool for at least 10 minutes.
Assemble and Bake: Preheat the oven to 425°F.
Roll out one disc of the chilled pie dough and fit it into a 9-inch pie dish. Pour the cooled filling into the crust.
Roll out the second half of the pie crust. Cover the pie with the second crust. Trim and crimp the edges to seal.
Cut several slits in the top crust to allow steam to escape. Brush the crust with the egg wash.
Bake for 32–38 minutes, or until the top of the crust is golden brown. Cover the edges of the crust with a pie shield or foil after 20 minutes to prevent them from burning.
Remove the pot pie from the oven and let it cool for at least 10 minutes before serving.

Notes

This recipe requires a double pie crust, which you can make from scratch according to the linked recipes or use a store-bought version.
Par-boiling the chicken and vegetables before adding them to the gravy ensures they are tender in the finished pie.
Using a pie crust shield is recommended to keep the delicate edges of the crust from getting too brown during the long bake.
Leftovers keep well in the refrigerator for up to 5 days.

Find it online: https://cookupjoy.com/chicken-pot-pie/