Total Time: 1 hour 10 minutes
Introduction
Double-Crust Chicken Pot Pie is a heartwarming classic dish that brings comfort to every table. Combining juicy chicken, tender vegetables, and a flaky double crust, it provides a delicious mix of flavors and textures. Perfect for family dinners, this pot pie is bound to become one of your favorite recipes.
Why Make Double-Crust Chicken Pot Pie
This dish is a great way to make use of leftovers in your fridge, especially if you have cooked chicken on hand. It’s packed with nutrition, providing a balanced meal with protein, vegetables and carbohydrates. Plus, it offers an excellent opportunity to introduce children to different vegetables, as the creaminess of the pie helps mask some of the stronger veggie flavors.
How to Make Double-Crust Chicken Pot Pie
Ingredients :
– 2 cups cooked chicken, cubed
– 1 cup frozen peas
– 1 cup sliced carrots
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 1/2 cup chopped onion
– 1 3/4 cups chicken broth
– 2/3 cup milk
– Salt and pepper to taste
– 2 nine-inch pie crusts
Directions :
1. Preheat your oven to 425°F (220°C).
2. In a saucepan, melt butter over medium heat. Add onions, peas, and carrots and cook until onions are translucent.
3. Stir in flour, salt, and pepper until well blended. Gradually stir in chicken broth and milk. Simmer, stirring constantly, until thickened.
4. Remove from heat and mix in the chicken cubes.
5. Place one of the pie crusts in a nine-inch pie dish. Pour the chicken mixture over the crust.
6. Place the second crust over the filling and pinch edges to seal. Cut small slits in the top to allow steam to escape.
7. Bake in the preheated oven for 30-40 minutes or until the crust is golden brown.
8. Cool for 10 minutes before serving to allow the pie to set.
How to Serve Double-Crust Chicken Pot Pie
Serve Double-Crust Chicken Pot Pie warm, directly from the oven. You can accompany it with a simple green salad or steamed vegetables to add some freshness to the meal.
How to Store Double-Crust Chicken Pot Pie
You can store the baked pot pie in the fridge, covered in aluminium foil or in a container with a lid, for up to three days. It’s best reheated in the oven to keep the crust crispy.
Tips to Make Double-Crust Chicken Pot Pie
A well-browned pie has more flavor, don’t be afraid to let your crust get a deep golden color. To prevent the edges from burning, cover them with fork or pie shield after the first 15-20 minutes of baking.
Variation
For a variation, try using turkey instead of the chicken or add additional vegetables like sweetcorn or bell peppers.
FAQs
1. Can I make this pie ahead of time?
Yes, you can make the filling in advance and store it in the fridge for up to two days before baking.
2. Can I use a store-bought pie crust for this recipe?
Yes, you can use a store-bought crust to save time.
3. I don’t have peas, can I replace them with another vegetable?
Yes, you can substitute peas with other vegetables like green beans or cubes of zucchini.