Two-Crust Chicken Pot Pie Recipe

Name: Two-Crust Chicken Pot Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: Prepared pastry for (9-inch) two-crust pie ( homemade or purchased); 6 tablespoons butter; 6 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 3/4 cups chicken broth; 2/3 cup half-and-half; 3 cups chopped (cooked chicken)

Prep: 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 6 servings

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Pot pies date to the ancient Greeks and Romans when game birds and animals were baked in a crust and served at lavish banquets. These ancient recipes evolved into what we know today as meat pies and pot pies.

Unlike many pot pies that only feature a dough topper, this chicken pot pie recipe features two flaky crusts encasing a rich and creamy chicken filling. This savory pie is baked in a casserole dish instead of a pie pan.

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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

Prepare the Casserole Dish

Gather the ingredients.
Divide pastry dough into two, about two-thirds in one portion and one-third in the other portion. Wrap the smaller portion in plastic wrap and set aside.
Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6 inches).

Make the Chicken Filling

Gather the ingredients.
Make a roux by melting butter in a medium saucepan over medium-low heat, add flour, salt, and pepper and stir until smooth and bubbly. Cook for about 2 minutes, stirring constantly.
Add chicken broth and half-and-half and cook slowly until thickened, stirring constantly. Add the chicken and mix well.

Assemble and Bake the Pot Pie

Preheat oven to 425 F.
Pour the creamed chicken mixture into the pastry-lined casserole dish.
Roll out the reserved 1/3 portion of pastry dough large enough to cover the chicken mixture. Fit over chicken mixture, pinch edges of bottom crust together with top crust, sealing well. Make a slit to act as a steam vent in the middle of the top crust.
Bake for 35 minutes or until pastry is nicely browned. Remove from oven and let cool 10 minutes before serving. The filling will be very hot. Serve with a side salad and crispy bread if desired.
Enjoy.

Hearty Pot Pies

Nutrition Facts (per serving)
708	Calories
45g	Fat
51g	Carbs
23g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	708
% Daily Value*
Total Fat 45g	58%
Saturated Fat 19g	94%
Cholesterol 105mg	35%
Sodium 961mg	42%
Total Carbohydrate 51g	19%
Dietary Fiber 3g	10%
Total Sugars 5g
Protein 23g
Vitamin C 1mg	3%
Calcium 62mg	5%
Iron 4mg	20%
Potassium 287mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.