Description
Double Crust Chicken Pot Pie is the ultimate comfort food that brings warmth and satisfaction to any dining table. This hearty dish features tender, juicy chicken and a medley of fresh vegetables enveloped in a flaky double crust. Perfect for using up leftover chicken or turkey, this recipe is both practical and delicious, making it a great choice for busy weeknights or family gatherings. With minimal prep time and straightforward steps, even novice cooks can impress their loved ones with this classic favorite. Each slice promises a burst of flavor, creating a comforting meal that’s sure to become a family tradition.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 medium onion
- 2 cloves garlic
- 2 large carrots
- 1 cup frozen peas
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 prepared pie crusts
Instructions
- Preheat oven to 425°F (220°C) and grease a baking dish.
- Cook seasoned chicken in olive oil until golden brown; chop into bite-sized pieces.
- Sauté diced onions, carrots, and garlic until onions are translucent; add peas.
- Add butter and flour to veggies, whisk in broth and cream gradually until thickened.
- Combine chicken with the sauce; season to taste.
- Assemble by placing one crust in the dish, filling with the mixture, topping with the second crust, cutting slits for steam, and baking for 30-35 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg