How to Make an Easy Yet Ultra-Comforting Double-Crusted Chicken Pot Pie

Ingredients

• 2.5 cups All-Purpose Flour (for the dough)
• 1.5 teaspoons Salt (for the dough)
• 12 tablespoons Unsalted Butter (cold, cut into ½‑inch pieces for the dough)
• 0.5 cup Sour Cream (chilled, adds tang and makes dough easy to roll)
• 1 Large Egg (beaten, for the dough)
• 6 tablespoons All-Purpose Flour (for thickening the filling)
• 4 tablespoons Unsalted Butter (for sautéing the vegetables)
• 1 cup Onion (finely chopped)
• 2 Carrots (peeled and quarter‑inch dice, about 2/3 cup)
• 2 ribs Celery (quarter‑inch dice, about 1/2 cup)
• 0.5 teaspoon Salt (for the filling)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2.25 cups Chicken Broth (low‑sodium preferred)
• 0.5 cup Half-and-Half (adds richness)
• 1 cup Russet Potato (peeled and quarter‑inch dice)
• 1 teaspoon Fresh Thyme (minced)
• 3 cups Rotisserie Chicken (shredded, from a 2.5‑lb bird)
• 0.75 cup Frozen Peas (helps cool the filling)
• 1 Large Egg (beaten for egg wash)

Instructions

1. Combine Dry Ingredients for Dough

   In the food processor, pulse 2.5 cups all‑purpose flour with 1.5 teaspoons salt for about 3 seconds to blend.

   Time: PT2M

2. Add Butter to Flour

   Add 12 tablespoons cold unsalted butter (cut into ½‑inch pieces) and pulse ~10 times until the pieces are about pea‑size.

   Time: PT2M

3. Incorporate Sour Cream and Egg

   Add half of the ½‑cup chilled sour cream and the beaten egg, pulse 5 times, then add the remaining sour cream and pulse another 10 times until the mixture just comes together.

   Time: PT3M

4. Knead and Form Dough Discs

   Turn the dough onto a lightly floured surface, knead briefly (about 30 seconds) just to bring it together, split into two equal discs, wrap each in plastic wrap.

   Time: PT5M

5. Chill Dough

   Refrigerate the wrapped discs for at least 1 hour (up to 2 days) or freeze for up to 2 months.

   Time: PT1H

6. Prepare Bottom Crust

   Let the dough sit at room temperature 10 minutes, then on a lightly floured surface roll one disc to a 12‑inch circle. Gently lift with the rolling pin and drape into a 9‑inch pie plate, allowing overhang. Chill on a parchment‑lined rimmed sheet for 30 minutes.

   Time: PT15M

7. Chop Vegetables

   Finely chop 1 cup onion, dice 2 carrots to quarter‑inch pieces (≈2/3 cup), and dice 2 celery ribs (≈½ cup).

   Time: PT10M

8. Sauté Aromatics

   Melt 4 tablespoons unsalted butter in a large saucepan over medium heat. Add the onion, carrots, and celery, season with ½ teaspoon salt and ½ teaspoon pepper, and cook 6 minutes until softened but not browned.

   Time: PT6M

9. Make Roux

   Sprinkle 6 tablespoons flour over the vegetables and cook 1–2 minutes, stirring, until the mixture turns a light golden color.

   Time: PT2M

10. Add Liquids and Simmer

    Gradually whisk in 2.25 cups chicken broth and 0.5 cup half‑and‑half. Increase heat to bring to a boil, then add 1 cup diced potato and 1 teaspoon minced fresh thyme. Reduce to medium and simmer 8 minutes until potatoes are tender and sauce thickens.

    Time: PT10M

11. Incorporate Chicken and Peas

    Turn off the heat, stir in 3 cups shredded rotisserie chicken and 0.75 cup frozen peas. Mix until evenly distributed.

    Time: PT2M

12. Prepare Top Crust

    Roll the second dough disc to a 12‑inch circle, drape over the filled pie, trim excess to about ½‑inch beyond the rim, and pinch edges to seal. Crimp or flute the edges as desired.

    Time: PT8M

13. Vent and Egg Wash

    Cut four 2‑inch slits in the top crust for steam. Brush the entire surface with a beaten egg (1 large egg) using a pastry brush.

    Time: PT3M

14. Bake – High Heat Start

    Place the pie on the rimmed baking sheet and bake in a preheated 450°F oven on the lowest rack for 18–20 minutes.

    Time: PT20M

    Temperature: 450°F

15. Bake – Finish

    Reduce oven temperature to 375°F, rotate the sheet, and bake an additional 12–15 minutes until the top is golden brown.

    Time: PT15M

    Temperature: 375°F

16. Cool Before Serving

    Remove the pie from the oven and let it rest on a wire rack for 45 minutes before slicing.

    Time: PT45M

Nutrition Facts

Calories

420

Protein

22 g

Carbohydrates

38 g

Fat

20 g

Fiber

3 g