Easy Two-Crust Chicken Pot Pie

Easy Two-Crust Chicken Pot Pie

Did you know that pot pies trace their origins back to the ancient Greeks and Romans? Back then, these savory delights featured game birds and animals baked within a crust and served during extravagant banquets. Over time, these ancient recipes evolved into the delectable meat pies and pot pies we relish today.

This particular chicken pot pie recipe sets itself apart from many others. It boasts not just a simple dough topper, but two flaky crusts enfolding a sumptuous, creamy chicken filling, all baked in a casserole dish for an extra touch of homemade comfort.

ServingsTotalCALORIES
650mins708 per serving

Here’s what you’ll need:

Ingredients:

  • 2 pie crusts (homemade or store-bought)
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup half-and-half
  • 3 cups cooked chicken

Steps:

Prepare the Casserole Dish

  1. Gather your ingredients.
  2. Divide the pastry dough into two portions, with two-thirds in one and one-third in the other. Wrap the smaller portion in plastic wrap and set it aside.
  3. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10×6 inches).

Make the Chicken Filling

  1. Gather the ingredients.
  2. Create a roux by melting butter in a medium saucepan over medium-low heat. Add flour, salt, and pepper, stirring until smooth and bubbly. Cook for about 2 minutes, stirring constantly.
  3. Gradually add chicken broth and half-and-half, cooking slowly until thickened while stirring constantly. Add the chicken and mix thoroughly.

Assemble and Bake the Pot Pie

  1. Preheat your oven to 425°F.
  2. Pour the creamed chicken mixture into the pastry-lined casserole dish.
  3. Roll out the reserved one-third portion of pastry dough, ensuring it’s large enough to cover the chicken mixture. Place it over the mixture, sealing the edges of the bottom and top crusts well. Create a slit in the middle of the top crust for steam to escape.
  4. Bake for around 35 minutes or until the pastry achieves a lovely golden brown hue. Once done, remove it from the oven and let it cool for 10 minutes before serving. The filling will be piping hot. Enjoy it alongside a side salad and some crispy bread if you’d like.

Indulge in the comfort and warmth of this delightful, classic chicken pot pie, a hearty dish that resonates with home-cooked goodness.

Easy Two-Crust Chicken Pot Pie

Easy Two-Crust Chicken Pot Pie

getcakerecipes
Did you know that pot pies trace their origins back to the ancient Greeks and Romans? Back then, these savory delights featured game birds and animals baked within a crust and served during extravagant banquets. Over time, these ancient recipes evolved into the delectable meat pies and pot pies we relish today.
This particular chicken pot pie recipe sets itself apart from many others. It boasts not just a simple dough topper, but two flaky crusts enfolding a sumptuous, creamy chicken filling, all baked in a casserole dish for an extra touch of homemade comfort.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Chicken Recipes, dinner
Cuisine American
Servings 6 people
Calories 708 kcal

Ingredients
  

  • 2 pie crusts (homemade or store-bought)
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup half-and-half
  • 3 cups cooked chicken

Instructions
 

  • Gather your ingredients.
  • Divide the pastry dough into two portions, with two-thirds in one and one-third in the other. Wrap the smaller portion in plastic wrap and set it aside.
  • Roll out the larger portion and line a shallow 1 1/2-quart baking dish (approximately 10×6 inches).
  • Gather the ingredients.
  • Create a roux by melting butter in a medium saucepan over medium-low heat. Add flour, salt, and pepper, stirring until smooth and bubbly. Cook for about 2 minutes, stirring constantly.
  • Gradually add chicken broth and half-and-half, cooking slowly until thickened while stirring constantly. Add the chicken and mix thoroughly.
  • Preheat your oven to 425°F.
  • Pour the creamed chicken mixture into the pastry-lined casserole dish.
  • Roll out the reserved one-third portion of pastry dough, ensuring it's large enough to cover the chicken mixture. Place it over the mixture, sealing the edges of the bottom and top crusts well. Create a slit in the middle of the top crust for steam to escape.
  • Bake for around 35 minutes or until the pastry achieves a lovely golden brown hue. Once done, remove it from the oven and let it cool for 10 minutes before serving. The filling will be piping hot. Enjoy it alongside a side salad and some crispy bread if you'd like.
Keyword Chicken, Two-Crust Chicken Pot Pie

I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!



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