Double Crusted Chicken Pot Pie Recipe

Ever since I was a child I have loved homemade dishes. I’ve never been much of a fan of boxed dinners or frozen entrees. I also love preparing homemade dishes, especially the ones I enjoyed as a child, for my own family. One of my favorite dishes from childhood was a delicious and hearty Double Crusted Chicken Pot Pie. The filling is creamy and hearty and the flaky hand prepped crust is to die for!

This recipe for my Double Crusted Homemade Chicken Pot Pie is so simple, you can even have your little ones help you out when whipping it up. It’s easy to make, it’s filling, and the best part is – you can make it at home with ingredients you probably already have on hand!

Double Crusted Chicken Pot Pie

Ingredients:

6 boneless chicken breasts cut into 1 inches pieces
1 medium onion chopped
2 tablespoons butter melted
1 stalk celery, chopped
1 ½ cups frozen mixed vegetables
1 cup sliced mushrooms (optional)
1 cup peeled chopped potato
1-cup chicken broth
½ cup dry white wine (also can use apple juice as a substitute)
½ tsp. dried parsley
¼ tsp. pepper
1 bay leaf
2 Tbsp. Cornstarch
2 Tbsp. Water
1 (10 3/4 ounce) an of cream of mushroom soup, undiluted
1 cup (4 oz) shredded cheddar cheese
¼ cup sour cream
Pie Pastry
1 egg yolk lightly beaten
1 tablespoon milk

Directions:

Cook chicken and onion in butter in a large skillet over medium high heat, stirring until chicken is browned and onion is tender.

Stir in celery and the next 8 ingredients. Bring to a boil, cover and reduce heat. Simmer 15 minutes or until vegetables are tender. Discard the bay leaf.

Combine cornstarch and 2 tablespoons of water, stirring until smooth. Add to chicken and celery mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat, stir in soup, cheese and sour cream.

Roll half of pot pie pastry and fit into an ungreased pie pan or casserole dish. Spoon chicken mixture into the dish. Place remaining pastry over chicken mixture, trim, seal and crimp edges. Cut slits into top of pastry . Combine egg yolk and 1 tbsp. milk; brush over pastry.

Bake at 400 degrees for 35 minutes or until golden.

Enjoy!

Prep Time: 20 mins Cook: 1 hour

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5.0 from 3 reviews

Double Crusted Chicken Pot Pie

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Author: Diane

Recipe type: Main Dish

Ingredients

• 6 boneless chicken breasts cut into 1 inches pieces
• 1 medium onion chopped
• 2 tablespoons butter melted
• 1 stalk celery, chopped
• 1 ½ cups frozen mixed vegetables
• 1 cup sliced mushrooms (optional)
• 1 cup peeled chopped potato
• 1-cup chicken broth
• ½ cup dry white wine (also can use apple juice as a substitute)
• ½ tsp. dried parsley
• ¼ tsp. pepper
• 1 bay leaf
• 2 Tbsp. Cornstarch
• 2 Tbsp. Water
• 1 (10¾ ounce) an of cream of mushroom soup, undiluted
• 1 cup (4 oz) shredded cheddar cheese
• ¼ cup sour cream
• Pie Pastry
• 1 egg yolk lightly beaten
• 1 tablespoon milk

Instructions

1. Cook chicken and onion in butter in a large skillet over medium high heat, stirring until chicken is browned and onion is tender.
2. Stir in celery and the next 8 ingredients. Bring to a boil, cover and reduce heat. Simmer 15 minutes or until vegetables are tender. Discard the bay leaf.
3. Combine cornstarch and 2 tablespoons of water, stirring until smooth. Add to chicken and celery mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat, stir in soup, cheese and sour cream.
4. Roll half of pot pie pastry and fit into an ungreased pie pan or casserole dish. Spoon chicken mixture into the dish. Place remaining pastry over chicken mixture, trim, seal and crimp edges. Cut slits into top of pastry . Combine egg yolk and 1 tbsp. milk; brush over pastry.
5. Bake at 400 degrees for 35 minutes or until golden.

3.5.3208