In my neck o’ the woods, July of 2021 has been a very strange month! Hot. Cold. Very, very wet. To make me forget about the near-daily deluge and its accompanying thunder and lightning, yesterday I made a Double Crusted Chicken Pot Pie. May I offer you a slice of this old-time comfort food?
Double Crusted Chicken Pot Pie: The Video
Wanna watch me make this pie? Click the “play” arrow on the video above. In the same video, I’ll share a childhood memory while rolling out the pie dough.
Can I make a pie crust without using a food processor? Yes! Use your fingers to “cut” (read: mash) the butter into the flour and salt mixture. Once the flour resembles fine crumbs, stir in the liquid ingredients. This is how pie crust was routinely made when I was a kid in the 1700s.
In the video, you used milk for the white sauce. Can I use chicken or vegetable stock instead? Absolutely! The white sauce does not have to be white. Feel free to use stock or even a combination of stock and dry white wine. Speaking of which, be sure to try my recipe for Poulet au Vin Blanc.
How to Freeze a Double Crusted Chicken Pot Pie
Omit the egg wash if you intend to freeze the pie. When you are ready to bake, take the pie from the freezer, cut 4 slits in the crust, cover with foil and place the pie — still frozen — in a cold oven set to 375°F for 1 1/4 hours. Then uncover and brush with egg wash, and continue baking for 55 minutes to 1 1/4 hours until crust is golden brown. Cool for at least 45 minutes before serving.
Got any pot pie tips you’d like to share? Please speak up in the comments section below! I, for one, would love to know your favorite filling-to-white sauce ratio.
Here’s the printable:
Double Crusted Chicken Pot Pie
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 12 tablespoons cold, diced unsalted butter
- 1 large egg
- 1/2 cup sour cream
For the White Sauce:
- 1/3 cup butter (salted or unsalted)
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- Grinds of black pepper to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon dried tarragon leaves, or to taste
- 2 1/2 cups hot milk (or, use a combination of milk and chicken stock)
For the Chicken and Vegetables:
- 10 ounce bag frozen peas and carrots
- 1/2 to 1 cup diced onion (frozen works well)
- 2 cups cut-up cooked chicken
For glazing the crust:
- 1 egg, beaten
Making the pastry dough:
- Put the flour and salt in the bowl of a food processor. Process briefly just to combine. Add the butter, and pulse approximately 5 times to break up the butter. Stir the egg and sour cream together in a small cup, then add to the flour mixture. Process until the dough just begins to mass on the blade (don't overmix) -- 15-20 seconds. Form the dough into a ball, and then flatten it into a disk. Wrap the disk in cling film and refrigerate for at least one hour (or freeze for up to 2 months).
Rolling out the pastry dough:
- Let the dough sit out for approximately 10 minutes. Then cut the dough in half. On a lightly-floured surface or pastry cloth, roll each half into a 12-inch-diameter circle. Transfer one circle to a 9-inch pie pan; place the remaining circle on a parchment-lined baking sheet. Put the pie pan and baking sheet in the refrigerator while you make the white sauce and filling.
The white sauce and chicken filling:
- Adjust the oven rack to the lowest position; preheat the oven to 450°F. Meanwhile, melt the 1/3 cup butter in a sauce pan over medium heat. Add the 1/3 cup flour. Whisk the flour and butter together until the mixture bubbles and darkens slightly -- about 1 minute. Add the hot milk, and whisk constantly until the sauce boils and thickens -- about 1 minute.
- Off heat, whisk in the salt, pepper, garlic powder, and tarragon. Use a spatula to fold in the frozen peas and carrots, the onion, and finally, the chicken. Taste carefully for seasonings -- you might like to add more salt and/or pepper.
Assembling the pie:
- Pour the chicken mixture into the pastry-lined pie pan. Place the remaining crust over the filling. Roll edges under, and flute to seal. Cut 4 slits in the top crust to allow steam to escape.
- Brush the crust with the beaten egg.
Baking, cooling, and serving the pie:
- Bake on the lowest rack in the preheated 450°F oven until the crust begins to color -- 18-20 minutes. Then lower the heat to 375°F and continue baking until the crust turns golden-brown -- 12-15 minutes. Allow the pie to cool until the filling sets up -- 45 minutes to 1 hour. Serve warm or at room temperature.