Creamy Double Crust Chicken Pot Pie Recipes

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DOUBLE CRUST CHICKEN POT PIE



Double Crust Chicken Pot Pie image

This double crust chicken pot pie is perfect when you're looking for comfort food and don't have all the time and energy in the world to whip it up! Make sure you check out the step-by-step photos at the bottom of the page, as well as my notes at the end of this recipe.

Provided by Sally

Categories     Dinner

Time 3h25m

Number Of Ingredients 16

1 recipe homemade pie crust*
1 pound skinless boneless chicken breast, cubed
1 cup sliced carrots (about 2 carrots)
1/2 cup sliced celery (about 1 stalk)
1/3 cup unsalted butter
1/3 cup chopped onion
1 teaspoon minced garlic
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 and 3/4 cups chicken broth
2/3 cup half-and-half*
1 cup frozen peas
1 large egg, beaten
optional: sprigs of fresh thyme for garnish

Steps:

  • Prepare the pie crust as directed in my pie crust recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you'll be using both crusts.
  • In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
  • In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
  • Preheat oven to 425°F (218°C).
  • After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
  • Bake for 32 - 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers- the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.

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.

CREAMY DEEP DISH CHICKEN POT PIE (DOUBLE CRUST)



Creamy Deep Dish Chicken Pot Pie (Double Crust) image

This recipe was modified from the Kraft recipe. It is easy and delicious and people will think you slaved over the stove to make it. You can make this Pot Pie a day before and cover it and pop it the refrigerator. The next day just bake it for 40 minutes instead of 30 minutes and you have a great weeknight meal. Serve with a salad and crusty rolls and YUM! It's really rich so when I cut into 8 slices it is a perfect serving size. The leftovers freeze well to heat up later in the oven.

Provided by Sooz Cooks

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast, about 3 breasts, cut into 1-inch pieces
1/4 cup Kraft light zesty italian dressing
1 potato, peeled and cubed
4 ounces neufchatel cheese, cubed
1/3 cup flour
1 3/4 cups chicken broth
1 (10 ounce) bag frozen mixed vegetables, thawed
1 cup cheddar cheese, shredded
1 refrigerated pie crust (double)

Steps:

  • Heat over to 375.
  • Cook chicken in dressing in large skillet on medium heat for 5 minutes. Add cubed potato, cover and simmer for another 10 minutes.
  • Add neufchatel cheese; cook and stir until melted.
  • Stir in flour. Add broth stir. Simmer for uncovered for 5 min, stirring occassionally.
  • Add frozen vegetables and simmer uncovered for an additional 5minutes. Stir in cheese until melted.
  • Place bottom crust into a 10 inch deep dish pie plate. Pour chicken mixture into pan and cover with top crustcrust. Flute edges together.
  • Cut slits in crust to allow steam to escape.
  • Bake 30 minutes or until golden brown.
  • Allow to sit for 5 minutes then cut into 8 slices and serve.

Nutrition Facts : Calories 328.3, Fat 15.5, SaturatedFat 7, Cholesterol 61.7, Sodium 474.2, Carbohydrate 25.6, Fiber 2.9, Sugar 1.7, Protein 21.6

CREAMY DOUBLE-CRUST CHICKEN POT PIE



Creamy Double-Crust Chicken Pot Pie image

Me and my husband love this creamy chicken pot pie recipe. It's a great dish for cold weather.

Provided by TABDAVIS

Categories     Chicken Pot Pie

Time 1h15m

Yield 8

Number Of Ingredients 16

2 large potatoes, peeled and cubed
2 cups all-purpose flour
1 teaspoon salt
¾ cup shortening
5 tablespoons ice cold water
½ cup milk, or more to taste
3 tablespoons butter
2 cups chopped cooked chicken, or to taste
1 ½ cups frozen mixed vegetables
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
2 teaspoons garlic salt
1 teaspoon ground paprika
1 pinch cayenne pepper
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 15 minutes.
  • While the potatoes are cooking, mix flour and salt together in a bowl. Slowly cut in shortening with a pastry cutter. Sprinkle in 1 tablespoon ice water at a time and knead until dough forms a ball. Divide in half and flatten each piece onto a lightly floured surface. Use a rolling pin to roll out two 9-inch pie crusts.
  • Drain potatoes and place back in the pot. Mash potatoes until smooth, then mix in milk and butter. Add cooked chicken, frozen vegetables, condensed soup, Cheddar and mozzarella cheeses, garlic salt, paprika, cayenne, and black pepper.
  • Place one pie crust in the bottom of a 9-inch, deep-dish pie plate. Fill with chicken and potato mixture, then top with the remaining crust. Cut slits in the top crust for venting.
  • Bake in the preheated oven until golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 582.6 calories, Carbohydrate 47.9 g, Cholesterol 53.5 mg, Fat 35 g, Fiber 4.2 g, Protein 19.8 g, SaturatedFat 12.1 g, Sodium 1162.7 mg, Sugar 2.2 g

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

DOUBLE-CRUST CHICKEN POT PIES RECIPE - (4.4/5)



Double-Crust Chicken Pot Pies Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 20

2 (14.-ounce) package refrigerated pie crusts
1/2 cup (4 ounces) unsalted butter, divided
2 (6-ounce) boneless, skinless chicken breasts
8 ounces cremini mushrooms, quartered
1 1/2 cups russet potato, diced (about 1 small)
1/2 cup cups russet potato, diced (about 1 small)
1/2 cup yellow onion, chopped
1/2 cup carrot, diced
1 tablespoon fresh thyme, chopped
2 teaspoons garlic, finely chopped (about 3 garlic cloves)
2 teaspoons chopped fresh oregano
1/4 cup all-purpose flour
2 1/2 cups chicken stock, divided
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
3/4 cup frozen green peas
1/2 cup heavy cream
1 large egg yolk
1/2 teaspoon water

Steps:

  • Preheat oven to 400°F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust. Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides. Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes. Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken; cook until done, 5 to 6 minutes per side. Remove from pan; let stand 10 minutes. Shred the chicken. Add remaining 6 tablespoons butter to skillet. Add mushrooms; cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet; cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes. Whisk together flour and 1/2 cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock; bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes. Stir together egg yolk and water in a small bowl. Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 1/2-inch round. Fill each ramekin with about 3/4 cup chicken mixture, pressing down to level mixture. Top each ramekin with 1 (5 1/2-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam. Bake at 400°F until golden brown, 22 to 25 minutes.

CREAMY CHICKEN POT PIE



Creamy Chicken Pot Pie image

I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!

Provided by Chef 495452

Categories     Savory Pies

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup onion, Chopped
1/2 cup flour
1 cup celery, Chopped
2 cups chicken broth
1 cup carrot (Chopped or Sliced)
1 cup potato, Diced
1/2 cup frozen green pea
1 cup half-and-half cream
1/3 cup butter or 1/3 cup margarine
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, Chopped
2 frozen pie crusts

Steps:

  • Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
  • Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
  • Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
  • Cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in salt and pepper.
  • Add chopped chicken, stirring well.
  • Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
  • Cut slits to allow steam to escape.
  • Bake at 400 degrees for 40 minutes or until crust is golden brown.
  • ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

Nutrition Facts : Calories 671.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 112, Sodium 1103.9, Carbohydrate 50.5, Fiber 4.6, Sugar 4.1, Protein 33.2

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From mantitlement.com


CLASSIC CHICKEN POT PIE - EASY WEEKNIGHT RECIPES
2021-09-13 In a medium skillet, melt the butter and add the chopped onions. Saute for 2 minutes, or until the onions are tender and fragrant. Stir in the flour, salt, pepper, and thyme. Continuously stir until a paste forms. Slowly add in the milk …
From easyweeknightrecipes.com


DOUBLE CRUST CHICKEN POT PIES - ONCE UPON A PAN
2017-05-15 There’s quite a few theories about the origins of pot pie… some say it dates back from the Romans while others say it was a favourite meal during the Middle Ages. But more important than the origins is the reason why it became popular particularly among the peasantry. The peasants modified the pie’s ingredients to include leftover meat. Baking it all together …
From onceuponapan.com


BEST EVER CREAMY CHICKEN POT PIE (FOR TWO) - ZONA COOKS
2022-05-03 Coat two 18.6 oz baking dishes with cooking spray and set aside. Click for 18.6 ounce oven safe baking dishes. In a large skillet, heat the cooking oil over medium heat. Add the peas and carrots mix, diced onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes. Add the chicken and cook until just browned.
From zonacooks.com


DOUBLE CRUST CHICKEN POT PIE RECIPE - RECIPES.NET
2022-03-22 In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
From recipes.net


SOUTHERN CHICKEN POT PIE FOR ONE • A WEEKEND COOK®
2022-06-01 Instructions. Heat oven to 350° Fahrenheit. Melt the butter in the skillet and add the onion, garlic, and oregano. Cook stirring occasionally for about 2 minutes until the onion is soft. Whisk in the cornstarch and, stirring constantly for about 1 minute. Stir in the chicken broth and season with the black pepper.
From aweekendcook.com


HOMEMADE CHICKEN POT PIE (EASY TO MAKE) - SPEND WITH PENNIES
2021-01-29 Simmer 1 minute. Add drained potatoes, peas, and chicken. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper. Line a 9" deep-dish pie pan with a pastry crust. Add filling and top with second pie crust. Whisk egg yolk with 1 tablespoon water. Brush the pie crust with the egg mixture.
From spendwithpennies.com


HOMEMADE DOUBLE CRUSTED CHICKEN POT PIE - I DON'T HAVE TIME …
Stir in celery and the next 8 ingredients. Bring to a boil, cover and reduce heat. Simmer 15 minutes or until vegetables are tender. Discard the bay leaf. Combine cornstarch and 2 tablespoons of water, stirring until smooth. Add to chicken and celery mixture. Bring to a boil over medium heat, stirring constantly.
From idonthavetimeforthat.com


DOUBLE CRUSTED CHICKEN POT PIE - PROJECT PASTRY LOVE
2019-01-14 Instructions . To make the crust In a food processor, pulse together the flour, and salt to combine. Add the chilled butter pieces, and pulse until mixture resembles large breadcrumbs (about 8 times).
From projectpastrylove.com


DOUBLE CRUST CHICKEN POT PIE RECIPE - EATING ON A DIME
2021-04-27 Discard the bay leaf. Combine cornstarch and 2 tablespoons of water, stirring until smooth. Add to chicken and celery mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat, stir in soup, cheese and sour cream. Roll half of pot pie pastry and fit into an ungreased pie pan or casserole dish.
From eatingonadime.com


DOUBLE CRUSTED CHICKEN POT PIE – KEVIN LEE JACOBS
2021-07-17 Bake on the lowest rack in the preheated 450°F oven until the crust begins to color -- 18-20 minutes. Then lower the heat to 375°F and continue baking until the crust turns golden-brown -- 12-15 minutes. Allow the pie to cool until the filling sets up -- 45 minutes to 1 hour. Serve warm or at room temperature.
From agardenforthehouse.com


VEGAN CHICKEN POT PIE (WITH DOUBLE CRUST!) - MARY'S TEST KITCHEN
2022-02-09 Get ready to bake your Double Crust Vegan Chicken Pot Pie! First, start preheating your oven to 425°F. Remove dough from the fridge and with each, roll out to 11” - 12” discs. Place one piece in your 9” pie dish and press gently to fit. Let the excess hang over the edge; do not trim yet. Add the cooled Vegan Chicken Pot Pie filling.
From marystestkitchen.com


DOUBLE CRUST CHICKEN POT PIE - FRESHAPRILFLOURS.COM
2022-03-22 In a large pot combine the chicken and frozen vegetables. Add the water and bring to a boil over medium-high heat. Boil until chicken is no longer pink on the outsides (about 3-4 minutes), remove from heat, drain, and set aside. In a …
From freshaprilflours.com


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