Homemade Double Crust Chicken Pot Pie

This double-crust chicken pot pie combines a creamy vegetable filling with a flaky, homemade pastry. It is a hearty meal prepared in individual ramekins for a professional presentation and consistent cooking.

List of ingredients

• 4 pie doughs – sufficient for a 9-inch pie dish, used for bottom and top crusts.
• 5 cups chicken stock – used for the base of the creamy sauce.
• 1 cup carrots – peeled, sliced, blanched in boiling water for 2 minutes, and drained.
• 2 chicken breasts – bone-in, skin-on for maximum flavor.
• 2 tbsp olive oil – used for roasting the chicken.
• Kosher salt – for seasoning the chicken and sauce.
• Ground black pepper – for seasoning the chicken and sauce.
• 2 chicken bouillon cubes – used to intensify the stock flavor.
• 6 tbsp unsalted butter – used for the roux and sautéing vegetables.
• 1 medium onion – chopped fine.
• 8 oz. mushrooms – sliced.
• 3/4 cup all-purpose flour – used to thicken the filling.
• 1/2 cup heavy cream – adds richness and creaminess.
• 1/2 cup frozen peas – added at the end for color and sweetness.
• 1/4 cup Italian parsley – chopped, plus extra for garnish.
• 1 egg – beaten with 1 tablespoon of water for the egg wash.

step-by-step instructions

1. Prepare Components: Make four pie dough discs and refrigerate. Prepare chicken stock in advance. Blanch carrots in boiling water for 2 minutes, then drain.
2. Prepare Bottom Crusts: Preheat oven to 425°F. Divide two dough discs in half to make four balls. Roll each to 10 inches on a floured surface.
3. Line Ramekins: Grease ramekins with softened butter. Press the rolled dough into the ramekins, smoothing the edges and trimming excess, leaving enough to seal the top later.
4. Blind Bake: Place parchment paper over the dough and fill with pie weights, dried beans, or uncooked rice. Bake on a baking sheet for 12 minutes. Remove weights and parchment.
5. Roast Chicken: Lower oven to 350°F. Brush chicken breasts with olive oil and season with salt and pepper. Roast for 50 minutes or until the internal temperature reaches 165°F.
6. Prep Meat: Allow chicken to cool slightly. Remove meat from bones, discard skin, and cut into bite-sized pieces.
7. Prepare Base Liquid: Heat the chicken stock in a medium pan and dissolve the bouillon cubes into the liquid.
8. Sauté Vegetables: Melt butter over medium heat in a large skillet. Add chopped onions and sliced mushrooms, cooking until soft and mushrooms release their liquid.
9. Create Roux: Stir in the flour and cook over low heat for about 1 minute, stirring constantly to avoid burning.
10. Thicken Sauce: Gradually whisk the hot stock into the skillet. Continue whisking until lumps dissolve and the mixture thickens, roughly 3 to 4 minutes.
11. Finish Sauce: Stir in 1½ teaspoons Kosher salt, 1 teaspoon black pepper, and the heavy cream.
12. Combine Filling: Mix in the cubed chicken, blanched carrots, frozen peas, and chopped parsley. Adjust salt to taste.
13. Fill Pies: Pour the filling into the four par-baked ramekins, ensuring the level is just below the rim to prevent overflow.
14. Prepare Top Crusts: Roll out the remaining two dough discs to 12 inches. Cut four circles large enough to cover the ramekins.
15. Seal and Decorate: Brush egg wash on the top edges of the par-baked crust. Place the top dough circles on and pinch the edges to seal.
16. Final Touch: Brush the top crusts with egg wash and sprinkle with coarse salt and black pepper. Cut 3 or 4 slits in the center for steam release.
17. Bake: Place ramekins on baking sheets and bake for 50 minutes until the crust is browned.
18. Cool and Serve: Let the pies rest for 15 to 20 minutes. Carefully remove from ramekins or serve inside them, garnishing with fresh parsley.

Customizing the Filling Ingredients

Adding Root Vegetables

You can replace a portion of the carrots with parsnips or rutabaga for a more earthy flavor. Ensure these are also blanched before adding them to the filling to maintain a consistent texture.

Selecting Different Mushroom Varieties

While button mushrooms are standard, cremini or shiitake mushrooms provide a deeper, more savory profile. Sauté them thoroughly to remove excess moisture before adding the flour.

Using Alternative Creamy Bases

If heavy cream is unavailable, you can use half-and-half or a mixture of whole milk and a small amount of cornstarch. This will result in a slightly lighter sauce with less viscosity.

Substituting Peas with Other Greens

Frozen peas are classic, but you can use fresh snap peas or frozen edamame. Add these at the very end of the filling process to keep them vibrant and slightly crisp.

Advanced Pastry Techniques

Maintaining Low Dough Temperature

Keep your dough chilled until the moment you are ready to roll it out. Warm dough allows the fat to melt, which results in a denser, less flaky crust.

Preventing a Soggy Bottom

Blind baking the bottom crust with weights is essential for a double-crust pie. This creates a barrier that prevents the creamy filling from soaking into the pastry.

Creating Decorative Crust Vents

Instead of simple slits, use a small knife to carve leaf patterns or a lattice design. These vents are practical for releasing steam and prevent the top crust from puffing up too much.

Applying the Perfect Egg Wash

Use a pastry brush to apply a thin, even layer of egg wash. Avoid letting the egg pool at the edges, as this can cause the crust to slide or create burnt drips on the pan.

Cooking and Texture Optimization

Achieving Tender Roasted Chicken

Roasting bone-in, skin-on breasts ensures the meat stays moist. Always use a meat thermometer to hit 165°F, as overcooking will lead to dry meat in the creamy sauce.

The Importance of Blanching Carrots

Blanching carrots for 2 minutes removes the raw edge and ensures they are tender after the final bake. Without this step, carrots may remain too firm compared to the other ingredients.

Managing the Roux Process

Cook the flour and butter mixture on low heat to remove the raw flour taste without browning the butter. This ensures a neutral base that lets the chicken and vegetable flavors shine.

Optimizing the Final Bake

Position your baking sheet in the center of the oven for even heat distribution. This prevents the bottoms from burning while the tops achieve a golden-brown color.

Storage and Preservation

Refrigeration Guidelines

Store leftover pot pies in airtight containers in the refrigerator for up to three days. Keep the crust covered to prevent it from drying out in the cold air.

Freezing the Filling

The filling can be frozen separately from the crust for up to three months. Thaw the filling completely in the fridge before adding it to a fresh crust and baking.

Best Reheating Methods

Reheat leftovers in the oven at 325°F until heated through to maintain crust crispness. If using a microwave, the crust will soften, but the filling will heat more quickly.

Managing Moisture During Storage

If storing the pie already baked, avoid stacking them. This prevents steam from being trapped, which would otherwise make the top crust soggy.

Troubleshooting Common Issues

Fixing a Thin Filling

If the filling seems too runny after adding the stock, simmer it for a few extra minutes before adding the cream. You can also whisk in a small amount of additional cornstarch slurry.

Solving a Pale Crust

A pale crust usually indicates the oven temperature was too low or the egg wash was omitted. Ensure the oven is preheated and the egg wash is applied generously.

Preventing Filling Overflow

Filling the ramekins to the very brim often leads to spillover during the bubbling phase of baking. Leave a small gap of about a quarter-inch between the filling and the rim.

Handling Stuck Crusts

If the pie is difficult to remove from the ramekin, let it cool for an extra 10 minutes. Use a thin knife to gently loosen the edges before inverting the pie onto a plate.

Frequently Asked Questions

Can I use store-bought pie dough?

Yes, store-bought refrigerated dough works well. Ensure you roll it out to the correct dimensions and follow the blind baking steps to avoid a soggy base.

What can I use instead of heavy cream?

You can use evaporated milk or a mixture of milk and a tablespoon of butter. For a dairy-free version, full-fat coconut milk provides a similar richness.

How do I remove the pot pie from the ramekin?

Allow the pie to cool for 20 minutes, then gently shake the ramekin to loosen the crust. You can then slide a knife around the edge and invert it onto a plate.

Can I make this recipe in one large pie dish?

Yes, you can use a single 9-inch pie dish. You will need to increase the blind baking time for the bottom crust and extend the final baking time by 10-15 minutes.

Is it possible to make the filling ahead of time?

The filling can be made a day in advance and kept chilled. Simply reheat it gently or fill the par-baked crusts with cold filling and bake as directed.

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