Homestyle Double Crust Chicken Pot Pies
This recipe is the ultimate in comfort food. Two layers of buttery and flaky homemade pie crust filled with tender chicken, hearty vegetables and a savory gravy.
Ingredients
For the Double Pie Crust
- 2 ⅔ cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup lard chilled, cubed
- ½ cup butter chilled, cubed
- 8 - 10 tablespoons ice water
- egg wash
For the Chicken Pot Pie Filling
- 10 tablespoons butter divided
- 1 small potato peeled, diced
- 1 carrot peeled, diced
- 1 celery stalk chopped
- ½ small onion diced
- 15 ounce canned English peas drained
- 15 ounce corn drained
- ½ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- ½ teaspoon black pepper
- 1 ¼ cup chicken broth
- 1 ¼ cup whole milk
- 3 cups cooked chicken chopped
Instructions
For the Pie Crust
- Combine the flour, salt, and baking powder in a large bowl.
- With a pastry cutter or forks, blend the cold cubes of lard and butter into the flour mixture. Blend until the crumbs are roughly pea-sized.
- Add the ice water to the flour mixture one tablespoon at a time, using a fork to lightly toss the dry mix into the wet.
- When the crumbs are moist, gather the crust mix and divide it into two equal parts. Form each part into a disc shape and wrap in plastic wrap. Refrigerate for at least one hour.
- After the pie crust has chilled, roll out on a floured surface with a well-floured rolling pin to desired size to fit the pie plate. See chicken pot pie instructions below for more.
For the Chicken Pot Pie Filling
- Preheat oven to 425. Roll out bottom pie crust and carefully place it in the bottom of a 9 inch pie dish. Pierce with a fork several times.
- Par bake the pie crust for 12-15 minutes until it is slightly golden. Remove from oven and cool completely on a wire rack.
- In a skillet, melt two tablespoons of the butter over medium heat.
- Cook the chopped potato, carrots, celery and onions untl they are crisp tender, about 10 minutes. Transfer to a bowl and set aside.
- In the same skillet, melt the remaining butter over medium LOW heat.
- Whisk in the flour, salt, poultry seasoning, and pepper. Cook and stir until smooth and bubbly for 2 - 3 minutes.
- Gradually stir in the chicken broth and milk, whisking after each addition. Continue to cook and stir until the gravy is thick and creamy.
- Remove from heat. Stir in the cooked vegetables, the peas, corn, and cooked chicken. Set aside.
- Pour the filling in the prepared bottom pie crust. Keep the filling mounded in the center the best you can.
- Roll out the other pie crust just until it is large enough to top the pie plate and filling. Try to keep it as thick as possible. Carefully place the pie crust on top of the filling.
- Seal the top pie crust to the edges of the pie dish. Fill in any holes with pie crust scraps. Crimp the edges with a fork.
- In a small bowl, whisk together an egg and ⅓ cup of water. Brush the top of the chicken pot pie with the egg wash. Cut 6 slits into the top of the pie crust to let the steam escape.
- Bake the pot pie on center oven rack for 40-45 minutes until the crust is golden brown. Adjust time based on how your oven cooks.
- Cool for 15 minutes before serving.
Nutrition
Serving: 1gCalories: 655kcalCarbohydrates: 61gProtein: 23gFat: 35gSaturated Fat: 19gCholesterol: 111mgSodium: 1109mgPotassium: 603mgFiber: 5gSugar: 6gVitamin A: 3265IUVitamin C: 14.6mgCalcium: 110mgIron: 4.9mg
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