I have my routines.
I get my oil changed every three months. I get my hair cut every eight weeks. I feed my cat every day at 5pm. I drag my butt to bed every night at midnight. Routines. Structure. It all feels good… like strapping on a bra in the morning. I know I’m good to go. (Totally an analogy I should have kept to myself…)
Also in the catalog of sometimes mundane routines is this PIE. Every three years I make this Double Crust Chicken Pot Pie. Only every three years.
Every three years I over-indulge in this pie and wonder why I don’t make it a part of my more present/pressing/monthly routine…. then I remember all of the onion chopping and carrot slicing and roux making. It’s a process. Worthy, still… but it remains my every three years pie for all of it’s butter cutting and onion chopping. I feel like I savor it more with the years in between.
Can I just say, after slicing my way through most of an onion, I get to the butt end of the onion and I’m like… I DON’T CARE ABOUT YOU! WHY ARE WE EVEN DOING THIS!? I begin to question everything. It’s a really weird place to start a cooking endeavor, but it happens to me every time.
Thanks for letting me get that off my chest. Clearly I was meant to work with pastry… not onions.
This pie is rich, creamy, full of Spring vegetables, and tender chicken. The crust is buttery, flakey, and otherwise perfect.
Invite a friend. Share the chopping duties. There’s no reason to freak out about the onion alone. This pie is worth every slice and dice!
Start off by mustering all of your love and tenderness. This recipe has quite a few steps. The end result is worth every chop, sauté, knead, stir, whisk, and roll… for sure. But just to be sure, start by mustering all of your love and tenderness. You can taste it.
I try to make everything in one large sauté pan. I started by cooking the chicken breast in a bit of olive oil in the pan until cooked through.
In the same pan, having removed the chicken, I made a roux. Butter is melted in a pan over medium heat. Flour is added and whisked together is the butter. It’s a thick and goupy process. You’re totally doing it right.
Slowly stream in the chicken broth, whisking away. The flour will ensure that the mixture is thick and luscious. A little chicken stock at a time, followed by a little milk at a time.
Lastly, a bit of cream cheese and seasoning are added.
Once the roux is thick and creamy, I transfer it to a bowl. Chicken is chopped, and vegetables are sautéed.
Once all of the vegetables are chopped, it’s more about layering flavors… that’s totally the fun part for me.
The vegetables aren’t cooked all the way through. It’s ok if there’s a bit of a crunch. Once the vegetables are combined with the chicken and sauce, they’re ready to fully cook inside the buttery crust.
Oh man… this is really getting good!
The crust tuck is everything.
It’s best to if your crust is still a bit chilled while assembling this pie. That can prove challenging after all of the rolling, filling, and topping. I’m learning that keeping a chilled pie crust is also near impossible in New Orleans. Seriously. Just do the best you can. Return the pie crust to the refrigerator if you need to.
Let’s talk about the crust tuck.
The bottom and top crust are trimmed, leaving about 1-inch over crust overhand. Holding the bottom and top crust together, fold the two under, tucking it into the glass pie plate. This will seal in all of the pie good-times.
Crimp the edges with a finger, fork, or just leave it be.
Lightly brushed with egg for browning. Beaten egg is like tanning lotion for pie. FOOL PROOF ANALOGY!
The pie is baked until the crust is golden brown and the insides bubble a bit. Set a timer. You don’t want to go on instinct after all the work of chopping, rolling, sautéing and crimping.
Warm from the oven. May I suggest you eat this for three days straight. Somehow on the fourth day you’ll miss it when it’s gone. The same can not be said for lentil soup… just saying.
Double Crust Chicken Pot Pie
makes 1 9-inch pie
For the Crust:
2 1/2 cup all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into cubes
1/2 cup cold buttermilk
For the Filling:
3 tablespoons unsalted butter
1/3 cup all-purpose flour
1 1/4 cups chicken broth
3/4 cup whole milk
2 ounces cream cheese
salt and pepper to taste
2 cups cubed chicken meat (I cooked two chicken breasts)
2 tablespoons butter or olive oil
1 small onion, diced
1 small garlic clove, minced
1 cup thinly diced carrots
1 cup diced fresh green beans
3/4 cup frozen peas, thawed
To make the crust, in a medium bowl, whisk together flour and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
To make the filling, start by dicing the onion, garlic, carrots, green beans, and thawing the frozen peas. Set aside.
In a medium saucepan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and slowly add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is the consistency of warm, thick pudding. Add salt and pepper to taste. Remove mixture from heat and spoon into a medium bowl. Set aside.
In a medium skillet over medium heat, melt butter (or olive oil, if using). Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add carrots, green beans, and peas. Cook for about 5 minutes. The vegetables will not be entirely cooked through. That’s ok! Remove from heat and stir in cooked, cubed chicken. Stir the mixture to the sauce. Stir to combine. Set aside and allow the filling to cool slightly.
To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge while you roll out the top crust.
Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.
Spoon the filling into the bottom pie crust.
Carefully remove the top crust from the work surface and drape over the filling in the pie dish. With a small knife, trim the crust, leaving about 1-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut five small slits in the top of the crust so the steam can vent. Brush lightly with beaten egg and place in the fridge to chill while the oven preheats.
Place a rack in the center of the oven and preheat oven to 400 degrees F.
Place pie in the oven bake for 10 minutes. Reduce the oven heat to 375 and bake for 10 to 15 more minutes, or until the crust is golden brown. Remove from the oven and allow to cool for 1 hours before serving. Place covered in the fridge to store. Pie lasts up to 3 or 4 days.
146 Responses
I make this every year. Never fails. Perfect every time. Thank you.
Hi, I doubt I’ll get a reply to this now, but why does it have to cool for an hour? I would think 15 or 20 minutes.
Feel free to cool the pie as long or short a time as you’d like.
Absolutely LOVE your website! Thank you for this recipe! I’ve been using it for years now, then sadly had to stop when I was diagnosed with Celiac and couldn’t find a decent pie crust recipe. Alas! I found one this week (COVID-19 time off!).
Tip I found helpful: I cook the chicken breasts (bone in) in a covered oven safe skillet. I season it and cook it with celery and onions laid over top
This makes a lovely broth, usually just enough for the recipe. Also flavors the chicken nicely.
Again, thank you! Peace and blessings to you and yours.
Just made this for dinner! Excellent recipe. My crust did not come out beautiful, but that’s just my skill set and it was still delicious. I used chicken thighs and I seasoned them with rosemary to add that flavor, and added salt and pepper to chicken, sauce, and veggies to ensure enough seasoning for my taste. I did keep waiting for the roux to turn more pudding like, but I realized after you just need it to thicken but will still be saucy and then thicken once it cools. Super yummy, my guests loved it, and it will taste even better tomorrow
The best chicken pot pie I have ever made.
How do you cook your chicken? Roast, fry or? thanks!
I absolutely love this chicken pot pie, and have made it a few times!
Is it possible to assemble and leave it in the fridge, the night before I want to bake it? Would this result in a mushy bottom crust? Thanks!
Ermehgerd, pot pie! I need it! Does this recipe freeze well? I am thinking of putting it altogether on Wednesday to bake on Friday. Will that mess up the crust? Please say it will work. If I am going to spend the 14346$ that cream cheese costs in Beijing and bake it in my glorified toaster oven I need a glimmer of hope!
Can you refrigerate the crust overnight or longer in advance? Thank you!!!
Oops–see your comment now below. Thanks!
Made this pie and it’s amazing! Thinking about making a mini individual-sized ones… any suggestions for the baking time in the oven?
Can you make any part of this a day ahead? Really want to make it for Sunday supper, but don’t have the time on Sunday.
Oh yes! You could make both the filling and the crust the day before. Keep them separate and in the refrigerator and on the day you’d like to bake, roll out the crust, assemble the pie, and bake! Hope that helps!
Perfect! Thank you so much Can’t wait to try it — I’ve done Thomas Keller’s chicken pot pie from his Ad Hoc cookbook, but didn’t make the pie crust. This time I’m going all in :)
This pie crust is amazing! My current go to. It’s so flakey and butter and just every bit of marvelous! The chicken filling is also delicious. I added sour cream to mine and it was a crowd pleaser.
Delicious! Thank you for the recipe!
Ugh! My oven temp is exact. I just made this….I knew the cooking time was off before I started, but followed it anyway. The bottom crust was raw and the top crust was not flaky because it should have baked for at least 30 more minutes, BUMMER!
Good news!!!! I put it back in the oven and baked 25 minutes longer, let it sit again, PERFECT!!!!!!!!!!!!! Best put pie I’ve ever made, :)
Boy do I cheat! Buying pie crust, chopped onions & carrots are the only way as a person with limited strength & endurance can cook. It may not be your Proustian experience but it’s better than nothing.
I’ve made this many times since I first discovered this recipe a couple of years ago. My family adores this pie, I usually double the recipe and freeze one for later. I like adding mushrooms to the mix. It’s also easier if the filling can be made the day before otherwise the steam starts melting the top layer of crust while the egg wash is being applied.
Does this freeze well? If so, what do you recommend for cool times and temp? Thanks!
Freeze the pie once assembled. I would mostly thaw it in the refrigerator for a day and a half before baking it.
So this recipe really only needs to bake for 20-25 minutes? I keep thinking I’m reading the time wrong!
The filing is cooked. So you are really only cooking it until the crust is cooked and golden. But you can cook it longer if you want.
I would love to make pies. Here’s the thing, I cannot keep the dough chilled enough when rolling out. The butter starts to melt as soon as I put in on the counter, the dough gets sticky and really difficult to work with. I have tried everything that I have read online and in magazines. I don’t know how you do it, and I live in NOLA just like you. What is your secret? Or what can I try next? What am I missing?
This chicken pot pie was simply DELICIOUS!
I have made this recipe twice–once when it was first published and a second time last night–and I can attest to how much work it is. But oh so totally worth it! My extremely picky eleven year old really likes this, seriously he loathes meal time and it is a struggle to get him to eat anything at all.
I made two pies and doubled the filling/veggies. One version was chicken the other was tofu. I did add some more to the filling: corn, peas, and potatoes. This took quite a long time to make about three hours, but then again I was doing two pies and added more ingredients. I did not end up doubling the crust recipe and just used a top layer of crust. For us a single layer of crust was a perfect balance to the filling.
Purely Awesome!
Soo comforting! I heard somewhere… probably the internet that if you stick an onion in the freezer to chill before you cut it yours eyes won’t tear.
Awesome! I made 5 inch mini, wrapped and froze them. Baked at 375 for 45 min. Perfect!!! The crust is amazing.
Good plan!!!
I will make this but use store bought crust. For dinner tonight!
Go for it!
Made this tonight! Best crust ever and overall really delicious.
Has anyone made this ahead? I am thinking about making it and then putting it in the fridge for a day and baking it so it is fresh for dinner tomorrow or the next night. I just don’t have the time during the week to make this all at once. Thoughts? Experience?
Yes, it should be fine to make it ahead of time and bake it the next day.
Thank you so much! I’ve been looking for a double crust chicken pot pie recipe for a long time. I made the single crust cooks illustrated one last week, but as good as it was, really would prefer double crust.
I made these into individual pies – about 6 – everything must be chilled completely before assembling. Then I wrap them (before baking) tightly and freeze them. When we want pot pie for dinner – I stab it multiple times with a fork, slap it on a baking sheet and bake 375-400 until they are bubbly and crispy. Perfect size for one meal! Love the pie crust, Joy! Thank you
Why do you need to cool for 1hour? Don’t you want to eat it hot?
You need to let the fillings settle. If you eat it too early it will be very very hot and a little runny. But feel free to eat it as early as your heart desires!
This looks delicious! Was wondering if I can cheat and use frozen vegetables instead? I have a pack in the freezer that I am dying to get rid of.
I made this tonight and it was delicious. I did add celery and thyme. My family loved the crust. Thanks
Well I made your pie last month, Delicious, so I’m making it again. Thanks for the cream cheese ingredient.
Wonderful recipe! Looks fabulous and perfect for a cold winter night
Just came across your site. I say a good baker needs humor. Your a gem. I so happen to have request from family for pot pie. I just finished making the crust. Next I am going to work on the filling. Love the look of your crust, nice color, flaky too. Let you know how it turn out tomorrow since it’s football day and this was a request.
OKaayyy!!! This is freaking amazing!!! Great directions and tastes like perfection!!! Thank you so much!!! Literally such a fantastic meal!
Have you ever tried making this and freezing it?! I was considering making two and freezing one to just put in the oven later!
I was searching my old pal Google this morning for a new recipe for chicken pot pie, and hit upon this. WOW! Chicken pot pie is my mom’s favorite comfort food. She has been dealing with some stress lately, so I decided to treat her to dinner. She just adored it! The garlic, fresh green beans, and cream cheese are new additions to my pot pie repertoire and I really liked the flavors. Bravo!
love your dry sence of hu…as long as the crust isnt as…looking for a 20 minute pot pie.argg bisquik dosent stretch.
all i have is a muffin tin and a can of creamy chix soup lol
your funny
thnx for the entertainment
johnny g
Could I make these in individual gratin dishes? Would the crust recipe yield enough, or should I double the crust recipe, if I made two gratin dishes?
I would love to try this in individual gratin dishes. Do you think that will work? Will the recipe for the crust be enough for two gratin dishes or should I double it?
Seriously, though. Do you think these pies would freeze ok? Has anyone tried it? I have POUNDS of leftover turkey so I was thinking of making a bunch of mini-pies to take to work and share with neighbors. How would you adjust baking temps for a frozen pie?
I made this last night and it was amazing. It was surprisingly easy (with a stocked pantry and some frozen chicken and veggies) and cheap to make. My friends said it was the best chicken pot pie that they’d ever had– which is true, in Richmond BC you can only find it as a frozen or microwavable meal.
Thank you so much for sharing your recipe. I’ve used many of your recipes before and forgot to be grateful for your photo-tutorials. I grew up eating chinese food and obviously, grass is always greener on the other side. I craved pies but found the supermarket offerings to be disappointing. The first pie crust I ever made was from your website. Not to brag, but I’m kind of a whiz at it now.
Thank you Joy! Your pie-sharingness has made me and my friends very happy!
This is awesome. You are awesome. Thank you for making it!
Cooked this last night and it was awesome! I didn’t have any green beans so I substituted diced celery. I was worried that the recipe overall would be bland since it has only salt and peer for spicing. But it was rich, luxurious and yummy. So glad I found you, Joy the Baker!
How could I alter this if I wanted to double…or tripple…. the cream cheese?
Everyone loves cream cheese :p
Just add another block of cream cheese, the more the merrier!
I just made this twice in one week! Btw this is seriously the BEST crust I’ve ever made/eaten.
So good! The instructions are very well written. I didn’t know I was capable of making pie crust that actually tastes like pie crust, I attribute that to the visually descriptive instructions on how the dough should look when mixing. Besides that the hardest part of the recipe was “allow to cool 1 hr before serving” I was like “noooooooo!”, but I did, and it was worth it :)
How about a picture of the sliced pie ? :)
I try this recipe tonight, in France ;-)
Hi Joy! I made this (kinda – but with a beef filling) tonight! This crust is absolutely DELICIOUS. The best crust I have ever made – not that I make very many, but this was a huge success. SO FLAKY. My husband and I killed half the dang thing for one meal. Thank you.
such success!!!
Made this tonight!! Family loved it, the crust was a revelation! So very good!
I made this for dinner tonight to impress the in-laws. They were smitten; thank you! I added parsnips to the veg to keep it autumnal, and of course decorated the pie with spare strips of dough.
That’s a great crust, I love the addition of buttermilk and it was so easy to roll straight from the freezer!
This is the most weird thing to me. I grew up eating chicken pot pie with two crusts at least a dozen times a year (birthday dinner for me was either this or pasties). I made chicken pot pie one time with just a top crust and thought, “wtf, never again! This is too much work to only have one crust!”. A sentiment I promptly texted to my whole fam. They almost kicked me out of the family for even attempting a one crust pie! Truly blasphemous ;-) Now I’m wondering who my family’s two crust pie originated with…..
This looks absolutely amazing….but I’m a vegetarian. Would it be terrible made without chicken?
i think sautéed mushrooms would be delicious!!! go for it!
Good idea! I’ll let you know how it turns out
Did it with the mushrooms. It was absolutely amazing.
Made this for friends and it was a huge hit! Thanks for such a lovely recipe and an easy (non-scary-to-make) pastry!
I’m glad you talked about the crust tuck. My crusts always get a little wonky around the edges, especially if I’m adding a top crust. Still delicious of course, but not pretty and sometimes spills the filling over the edge. I also really like your wavy edged pie pan!
You don’t have to convince me I have always made my chicken pot pies with a double crust. So good and this one looks wonderful, when I make them I do a double batch (no pun intended) yes double work but your right its worth it. Cold weather coming time for Chicken Pot Pies. Thanks Paulette
Any chance you can substitute the cream cheese with something else? This pie looks amazing – but I am not a fan of cream cheese. Thanks in advance!
yes! you can leave the cream cheese out and add a dash more milk. no problem!
Can the cream cheese be substituted? This pie looks amazing – but I really dislike the taste of cream cheese.
Thank you!
Hi Lauren, it’s such a small amount that you can either substitute it for non-fat greek yogurt, sour cream, or just omit it all together!
Have you tried making this into mini pot pies? I love chicken pot pie but my husband doesn’t (wah!) and I want to make this. It would be way too much for me to eat alone – I could eat half but more would be a lot, and since it’ll be more leaky the other half probably wouldn’t freeze well. Just curious about baking times were I to make a mini version in my muffin tin. :)
Hi Kelly, I’ve never tried it before, but I don’t see why it wouldn’t work. I would do 5 minutes on the initial 400 degree bake and then lower the oven to 375 and cook for the same 10 to 15 minutes, or until golden brown. Keep an eye on them towards the end!
If I freeze this how long will I cook it? And should I defrost it first?
Great recipe….first time that I was able to make crust and plus really enjoyed the accompanying narrative. I should probably only eat it every few years but I suspect that may not be possible as we really loved it!
Hey Joy…I have been following the blog for a while now…but commenting for the first time (I think..) First of all, let me tell you that your pictures are so beautiful. They make me feel like I’m riding a bike through a pretty and quaint old town..looking into people’s homes and bakeries. You know what I mean right?
Next, I gotta ask you something..how do the insides of this pie turn out? I wish you had put up a snap of a slice so that I could get a clue. Does the roux set like pudding or is it still a bit gooey and leaky? (Pardon the choice of words!) It might be another three years before you make it again!
it’s a bit gooey and leaky. the pie doesn’t set up like a perfectly sliced apple pie. there’s a bit of spillage and it’s supposed to be that way. it’s a little messy and not super photogenic. ya know?
Valkyre…las vegas, This was FABUOUS!I added some Fried potatoes to country it up a little!
Great recipe, and you inspired me to make a giant version (dough for both crust on top of this monster) for my son’s third birthday. Bam! And I’m making another tonight for a friend who just had a baby – great comfort food for a new mom.
I don’t think I’ve heard of the crust-tuck before, but you’ve made it look so beautiful. It makes total sense as well, so I’m going to try it next time I make a glutenous pastry.
I usually become frustrated by the onion halves slipping all over the place while I’m trying to dice them, that I usually resort to chop/hacking the last one. I feel your frustration, Joy! When I feel like that, the onion chopping scenes from Julie & Julia start playing my head, and so I feel like I don’t have so much to complain about! It has also inspired me that if I feel like I need more practice at chopping onions, then I should …. practice chopping onions. Additionally, I find that carrot chopping is helped along by the eating of said chopped carrots, so I usually count out an extra half a carrot before cutting commences. What can I say, I’m a raw carrot girl =)
Joy, your name is perfect. You have brought me SUCH joy with this pie crust. Yes the filling was to die for, but the CRUST. THE CRUST! It is my first successful pie crust ever. Your instructions are so clear, so easy, and I was successful. THANK YOU from the bottom of my heart. I am now a complete Joy addict.
….. Made this dish twice in three days… One went to a friend…. Have never made a pot pie before but now I feel pretty confident… With the extra dough I put a heart on the top for our family dinner. My friend’s pie had her intial. Now I know what to give someone who just had a baby or just needs a pie because they had a rough day. The inside was delicious and the crust was to die for. Thanks Joy for a fabulous recipe!
Oh my! I made this pie today (actually 3 of them) and it was divine. Worth every second of work! I’m so glad I made extra. I’m already looking forward to lunch tomorrow.
Making this for dinner tomorrow! Do we really need to let it cool for an HOUR before digging in? The temptation of a fresh pot pie out of the oven might be top much.
Dumb question, but do you grease the pie dish prior to placing the bottom crust in it. This is my weekend project!
not a dumb question! no. there’s no need to grease the pie dish!
This looks amazing! Thanks so much for sharing. I’m definitely saving this recipe but I’m with you on only eating it every so often. Being so rich, it’s so much more enjoyable when you only have it every now and again.
Chicken pot pie was one of my favorite meals my mom made us as kids. Somehow I have not made it myself. My partner doesn’t like pot pies (I KNOW), but I think this one will convince him. Thank you, Joy!
I made this for dinner tonight and it was a pleasure from the moment I turned on the stove to the moment I put down my fork. Best crust I’ve ever made!
that’s the best news i’ve heard all day!
Soooo true about the chicken pot pie vs. lentil soup leftovers. I’ve had that happen to me on many occasions, with both dishes.
pretty spot on analogies especially the egg and lentil soup one. And i adore chicken pot pies but haven’t had one in so long. In Brazil you put hearts of palm in them too and the sauce is not so creamy but the overall effect is still lovely.
This post is KILLIN’ IT.
What blog rut? You are hilarious! Just reading makes me feel like some of your coolness and assuredness will rub off.
Thanks Joy!
The pie looks incredible, too!
Holy hell I love pot pies. These pictures make me wish technology would hurry up and allow us to grab food from pictures.
https://everydaytamara.com/
One of my New Year’s Resolutions was to make my pie edges look better. I’m trying your tip next time.
Man, I love/hate you for this. I mean, obviously I need this for dinner now (aka there goes today’s workout)!
yummy! I love the addition of cream cheese to this! Do you think that this would freeze well if made in advance?
Looks absolutely delicious. So creamy and comforting. Can’t wait to make it!
Never keep things to yourself! Love your blog. When I’m down in the dumps a few minutes on your site is all I need to get myself in my happy place again. Thank you!
It looks so delicious and I’m thinking about the right person to invite that is really good at chopping vegetables… :)
Hahaha fantastic analogy. Thanks for the giggles. This pie looks outrageously tasty. x
I’m drooling! Totally worth all the extra slicing and dicing. And I will forever think of a tanning bed whenever I brush on an egg wash.
Best comfort food ever!
If you roll out your top crust, and cut little slits with the point of a paring knife, when you place it over the filling, the slits will stretch a little. My grandmother called them cat scratch paw prints.(loose translation) Or you can make them look like flower petals. The important thing is to cut before you put the top crust on.
Is this recipe good for freezer? I would love to make it for someone to enjoy it later when they need comfort food.
I always love to make chicken pot pie. I once made a chicken pot pie for every single one of my friends as a Christmas present. I have never added cream cheese, though. I will definitely try that next time. Your crust looks amazing!
Jenni
Oh, how I love a good Chicken Pot Pie! This looks delicious!
Pot pie for my family is a left-over meal. I’m often asked to bake a few extra potatoes and make sure there is extra gravy to ensure I have the raw materials for a a good pot pie later in the week. I use the meat scraps to add the protein. Chicken, turkey, even beef roasts don’t get me out of all the chopping or crust making, but it does give me a good start on all the work.
“Can I just say, after slicing my way through most of an onion, I get to the butt end of the onion and I’m like… I DON’T CARE ABOUT YOU! WHY ARE WE EVEN DOING THIS!?”
AMEN SISTER.
Will the world end if I use 2%?
of course not! go for it!
you’ve just made a family very, very, very happy!!!!!
Great recipe
L x
http://workingmumy.blogspot.com
Oh my goodness, yum!
Looks so delicous!
Guess what’s on the menu for tonight? Yesiree!!! :) I was thinking about a different butter crust recipe and yours looks yummy. And I am so glad to learn the tip about the stretchy crust. I wondered why it did that? I don’t think that happens with shortening which I never use anymore.
You’re right…it is a lot of work….but it’s so good….I don’t care. The only problem…my helper won’t be here tonight to help me. I’d better plan accordingly….or we’ll be eating at midnight!! ;)
Cheers!
This seriously looks like the greatest chicken pot pie ever, especially with the double crust!
I’m going to make this tomorrow night! Yum. Also–so happy the old (totally young) Joy is back! :)
Double crust?? Dreams have come true! I need this in my life…bravo!
Well it’s official- Beaten egg is like tanning lotion for pie.
I think that’s the best blog statement I have ever read! Made my day, thank you.
When you said careful not to get tears in the pie crust while rolling it out, my mind interpreted it as try not to cry while rolling out the dough.
Yeah, I’d have trouble with that. :) I consider myself a pretty good baker/cook but I’ve never made a pie because it scares the hell out of me!
That being said, my husband would be a happy man if I started with this one.
This is the most hilarious true-to-life post I have ever read here, which is saying by golly gracious a lot …onion butts…bra strapping…we were made to be sisters I hope this is not a big deal or anything…or maybe we could be neighbors? Neighbors who share pies with crusts that looks like something I only trust frozen pillsburry to make?!?!
I absolutely LOVE Chicken Pot Pie!! I’ve never seen a recipe quite like yours for the crust. I want to try it!! And you’re soo right – Chicken Pot Pie does take a while to make but it’s so worth it. I just bought six oven-proof small casseroles with handles which I want to use for Chicken Pot Pies. I’ve never done individual pot pies before – so it’ll be a learning experience!
This is gorgeous. And now I feel the need to work on my crust tuck.
The crust-tuck is something I can’t seem to master yet so thank you for sharing your tips! I love love love chicken pot pie and the insides of mine all come from a can (except the chicken) so I’m willing to do the extra work if mine will look as beautiful as yours.
If you have trouble with the crust making part, you can always use prepared pie crusts. You can buy the ones without the pie tin and use your own pie tin. Now all you need to do is follow the filling recipe.
nope.
Lol. And this is why you are one of my absolute favorites. I am making this this tomorrow and will be back with my review.
Looooovely! Nothing better than a good chicken pot pie! Happy Monday!
Cant’s wait to tuck into that – must make it soon for my new blog!
I make pot pie for my family – about every 3 or 4 months…once my brothers start talking about, then everyone starts chiming in and before I know it I am in the kitchen crying from chopping a dang onion! But you are right…on the 4th night…totally missing the leftovers. Have a great week!
Yum!
Beaten egg is like tanning lotion for pie<—best analogy EVER! Thanks for the smiles first thing in the morning Joy. Pot pie may be a labor of love, but I would gladly battle an onion for this kind of double-crust wonder.
Yep comfort in a nut shell… I am jealous and hungry just looking at this
YUM. Your chicken pot pie with cream cheese and chive biscuits is my husbands #1 most requested meal by FAR. Going to try this one next time!
this recipe is very similar to the biscuit pot pie! i’m sure your husband will be waaay into it!
OMG, this looks ridiculously good. I’m making this this week, for sure. I’m hungry right now but it has to wait until tomorrow or Wednesday…. pffff.
May I just say, yum!
Deve essere una vera delizia!!!
This looks perfect! Looks gorgeous enough for me to try a new chicken pot pie recipe (have been swearing by the Cook’s Illustrated one).