Chicken Pot Pie (Double Crust)

A close-up view of a homemade chicken pot pie with an upper crust and a lower crust that has been broken open with the innards pouring out onto the plate.

Course: Entree

Cuisine: American

Prep Time: 40

Cook Time: 2 20

Resting time: 20

Total Time: 3 20

Servings:

Calories: 716kcal

Author: Kris Longwell

Chicken Pot Pie is the ultimate comfort food. Making it from scratch may seem daunting, but it's really not. Making the pie crust and even the chicken stock from scratch takes this iconic dish to the next level. The pie crust, stock, roasted chicken, and even the filling can be made in advance.

Print Recipe

Equipment

4 10-ounce ramekins or similar-sized vessels

Ingredients

Do Ahead

4 pie doughs four a 9-inch pie dish, see NOTES
5 cups chicken stock or homemade turkey stock
1 cup carrots peeled and sliced, blanched in boiling water for 2 minutes, and then drained.

For the Pot Pie

2 chicken breasts bone-in, skin-on
2 tablespoon olive oil
Kosher salt
Ground black pepper
2 chicken bouillon cubes
6 tablespoon unsalted butter plus extra for greasing the ramekins
1 medium onion chopped
8 oz. mushrooms sliced
¾ cup all-purpose flour
½ cup heavy cream
½ cup frozen peas
¼ cup Italian parsley chopped, plus extra for garnish
1 egg beaten with 1 tablespoon of water (for egg wash)

Instructions

Do Ahead

Make the pie dough (4 times) and form each into a disc. Cover with plastic wrap and refrigerate (for up to 3 days), or freeze (up to a month, then thaw).
4 pie doughs
Prepare the chicken broth (or stock). Store in the refrigerator (up to 1 week) until ready to use. This can be done up to 5 days in advance. Or freeze for up to several months. (Thaw before using).
5 cups chicken stock
Blanch the carrots in boiling water for 2 minutes, drain, and set aside.
1 cup carrots

Make the Pot Pies

Preheat oven to 425°F. Divide two of the dough discs in half, so you have four balls of dough. Roll each one out on a floured surface to approximately 10 inches. Grease the ramekins with softened butter (or cooking spray). Form each rolled-out dough into the prepared ramekins and press the edges to smooth them out. Trim away excess dough around the top of the ramekin. There should be just enough dough at the top to seal the top layer (after the par-baking). Place parchment paper over the dough in each ramekin and then fill with pie weights, dried beans, or uncooked rice. Place on a baking sheet and bake for 12 minutes. Remove the pie weights and parchment paper and set the prepared ramekins aside. (see video for visual guidance).
Lower the oven temperature to 350°F.
Place chicken breasts on a baking sheet and brush with oil. Sprinkle generously with salt and pepper.
2 chicken breasts, 2 tablespoon olive oil, Kosher salt, Ground black pepper
Roast for 50 minutes (or internal temp reaches 165°F) - set aside until cool enough to handle. Remove meat from bones and discard the skin - cut the chicken into bite-sized pieces. Set aside.
Heat the stock in a medium pan. Dissolve the bouillon cubes in the stock.
2 chicken bouillon cubes
Meanwhile, melt the butter over medium heat in a large skillet. Add the onions and mushrooms and cook, stirring often, until soft and the mushrooms are tender and starting to release some liquid.
6 tablespoon unsalted butter, 1 medium onion, 8 oz. mushrooms
Add the flour and cook over low heat, for about 1 minute, stirring often.
¾ cup all-purpose flour
Gradually whisk in the hot stock into the skillet, and continue whisking and stirring until most of the flour lumps have dissolved. Continue stirring until starting to thicken, about 3 to 4 minutes.
Stir in the 1½ teaspoon Kosher salt, 1 teaspoon black pepper, and the heavy cream.
½ cup heavy cream
Add the cubed chicken, carrots, peas, and parsley. Mix well. Taste and add more salt, if needed.
½ cup frozen peas, ¼ cup Italian parsley
Pour filling into the 4 ramekins with the par-baked crust.
Roll out the remaining two discs of dough about 12 inches in diameter. Use a skillet lid, or eyeball with a knife, and cut out two circular pieces of dough just large enough to cover the tops of the ramekin from each piece of dough. If desired, use the dough scraps to cut decorative leaf-like shapes to add to the tops of the pot pies.
Brush the egg wash along the tops of the par-baked dough. Place the remaining cut dough on top of each bowl. Press the sides against the edges of the par-baked dough on the ramekins.
1 egg
Brush the dough with egg wash, and then sprinkle with coarse salt (sea salt, or Kosher) and freshly ground black pepper.
Make 3 or 4 slits in center of each dough topping.
Place on baking sheets and bake for 50 minutes, or until the dough is browned.
Let rest for at least 15 to 20 minutes. Carefully remove the pot pie from the ramekin, or invert the pot pie onto a dinner plate, or serve in the ramekin.
Sprinkle finely chopped parsley over the pot pies for garnish, if desired.

Video

Notes

Rather than making a double crust (top and bottom), you can just add a layer of dough on the top of each filled ramekin. This would mean you need to only make the pie dough twice (rather than 4 times).

To help remove the double-crust pot pie from the ramekin, be sure to let it cool long enough for you to be able to handle the ramekin (you may still need to use heatproof gloves, or use a kitchen towel). Gently use your fingers to loose the top crust from the ramekin. Gently try and turn the pot pie in the ramekin. Once you can do this, then the pot pie should come out of the ramekin with no issues. If there is a little breakage, don't worry, it won't be significant, and the taste will be no different.

Leftovers will keep covered in the fridge for several days. Reheat in the microwave or in the oven until heat through. The dough may get a little soggy, but it will still be delicious.

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