Description
Double Crust Chicken Pot Pie is a comforting classic that brings warmth and joy to any meal. With its flaky, golden crust enveloping tender chicken, vibrant vegetables, and a creamy sauce, this dish is perfect for family gatherings or cozy nights in. It’s not just a meal; it’s an experience that evokes memories of togetherness and love. Simple to prepare yet impressive in presentation, this pot pie will become a staple in your home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 2 cups low-sodium chicken broth
- 4 tbsp butter
- 1/3 cup all-purpose flour
- 1 cup whole milk
- 2 pie crusts (homemade or store-bought)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Prepare a 9-inch baking dish with nonstick spray.
- Boil chicken breasts in salted water for 15-20 minutes until fully cooked. Shred into bite-sized pieces.
- In a skillet, melt butter over medium heat. Sauté onions and carrots until softened (about 5 minutes). Add frozen peas and stir until warmed through.
- Sprinkle flour over veggies while stirring continuously. Gradually whisk in chicken broth and milk, cooking until thickened.
- Fold shredded chicken into the mixture; season with salt and pepper.
- Pour filling into one pie crust and cover with the second crust. Seal edges and cut slits for steam to escape.
- Bake for 30-35 minutes until the top is golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (190g)
- Calories: 395
- Sugar: 4g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg