Our Double Crust Chicken Pot Pie is sure to please, we knock the flavor out of the park by using roasted chicken. Easily substitute a rotisserie chicken and refrigerated pie shells to achieve maximum flavor satisfaction too!
The golden crust you see pictured is our Easy Shortcrust Pastry, this pastry is a dream to make and it comes together in your food processor. You can find the step-by-step directions here, and fear not you can do it! It’s the most tender, buttery crust, and can also be used in quiche, tarts, pies, tortes, gallates, empanadas, and canapé recipes too.
This pot pie is classic comfort food at it’s best, filled to the brim with roasted chicken, potatoes, carrots, celery, onions, and peas. In a rich and creamy sauce.
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How to Make Double Crust Chicken Pot Pie
Our Double Crust Chicken Pot Pie is sure to please, we knock the flavor out of the park by using a roasted chicken. You can easily substitute a rotisserie chicken and achieve maximum comfort food satisfaction too!
- 4 Tablespoons butter
- 1 cup carrots, diced
- 1/2 cup yellow onion, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 2 cloves garlic, crushed
- 1 teaspoon thyme leaves, sub 1/2 tsp. ground
- 1 teaspoon rosemary leaves, sub 1/2 tsp. ground
- 1/4 cup (30 grams) all purpose flour
- 1/2 cup (116 ml) heavy cream, double cream
- 1 1/2 cups (350 ml) chicken stock
- 1/2 cup peas, sub frozen
- 1 lb shredded roasted chicken, sub rotisserie
- Kosher sea salt & freshly cracked black pepper to taste
- 2 Short Crust Pastries, sub refrigerated pie shells
- 1 large egg, whisked
Preheat the oven to 425°F/218°C adjusting the rack to the second-lowest position from the bottom.
Preheat a heavy-bottomed skillet over medium-high heat. Add the butter, then toss in the diced vegetables, carrots, celery, onions, potatoes and cook for 10 minutes. Stirring frequently.
Then add the crushed garlic, thyme, and rosemary leaves. Cook stirring for 30 seconds to release the oils in the herbs and garlic.
Add the flour, stirring until the flour is combined, and coats all of the vegetables and no dry flour remains.
While stirring gradually add the cream and chicken broth, cooking until the mixture thickens and bubbles reduce heat to medium-low and then add the shredded chicken. Allow the mixture to cook on low for 10 minutes. Remove from the heat, stir in the peas and allow to cool for 15 minutes. Taste and season with Kosher sea salt and freshly cracked black pepper, adjust for flavor.
While the Chicken Pot Pie Filling is cooling, prep your pie shells. You can use a 9-inch pie dish or individual servings in deep ramekins (as pictured). Fit the shortcrust pastry into the bottom of the vessel(s), spoon cooled filling into the bottom crust(s). Top with the second shortcrust pastry, flute the edges, (add garnish if desired with excess crust) then cut small slits in the top of the crust, which allows the steam to escape.
Place the Double Crust Pot Pies on a foil-lined baking sheet, brush crust liberally with whisked egg, and bake for 30-45 minutes until crust is golden brown.
Remove from oven and allow to cool for 15 minutes then serve by slicing if baking in a 9-inch pie dish or individual servings (as pictured).
- Prep time is approximate.
- Pot Pie can be stored wrapped in the refrigerator and maintain maximum freshness up to 3 days.
- To freeze: Wrap the Pot Pie tightly with plastic wrap and then heavy-duty-aluminum foil. Remove from the freezer 30 minutes prior to baking. Cover loosely with heavy-duty aluminum foil and bake at 425°F/218°C for 30 minutes. Remove from the oven and cool for 10 minutes before serving.