Double-Crust Chicken Pot Pie

Without a doubt, this is my absolute all-time favorite (ok, depending on my mood, it's tied with Sesame Chicken--they're both so darn good in their own ways!). Oh, I can't even explain how much you are missing out if you haven't tried this! This recipe takes some work, but please, please don't let that scare you away. You will be ever so grateful in the end. Take my word for it--this is a winning recipe every time.

A couple side notes:

Make sure you allow a good amount of time for prep work before it goes in the oven. I don't know exactly how much (45 minutes? Every recipe takes forever with three boys that always need something, so I have no idea what it is in real world time), but like I said, it will be so worth it.

Do not try to shortcut the pastry and use pre-made, refrigerated dough. I've tried several, and they're either too sweet, or just come across as being "off". Take the time to make the pastry. 

Do not skip the egg wash. The top will not brown the right way, and it won't taste right.

And for the filling, I never add the celery (ick!), and I just use black pepper. I've never even seen white pepper for sale. I've also tried substituting frozen peas and carrots, but I don't recommend it unless necessary. It's SO much more flavorful if you use fresh carrots.

My husband says the chicken cutouts are necessary. That's up to you.


Printable Recipe

Double-Crust Chicken Pot Pie
 from Southern Living

Pastry for Crust

3 cups all-purpose flour
2 tsp. celery seeds (optional)
1 tsp. salt
1 cup butter or shortening
4 to 6 Tbsp. cold water

Combine flour, celery seeds, and salt; cut in butter with pastry blender (or two knives) until mixture is crumbly.

Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.

Shape dough into a ball; chill.

Filling

3 boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
2 Tbsp. butter, melted
1 cup sliced fresh mushrooms
1-1/4 cup chicken broth
3/4 cup scraped, chopped carrot
3/4 cup frozen English peas
3/4 cup peeled, chopped potato
1/2 tsp dried parsley flakes
1/4 tsp ground white pepper
1 stalk celery, chopped
1 bay leaf
2 Tbsp. cornstarch
2 Tbsp. water
1 can cream of mushroom soup
1/2 cup sour cream
3/4 cup Cheddar cheese, shredded
Pastry
1 egg yolk, lightly beaten
1 Tbsp. half-and-half or milk


Cook chicken and onion in butter in a large pot over medium-high heat, stirring constantly, 5 minutes.

Stir in mushrooms and next 8 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Remove and discard bay leaf.

Combine cornstarch and water, stirring until blended; add to chicken mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Remove from heat; stir in soup, sour cream, and cheese.

Roll half of pastry to 1/8-inch thickness on a floured surface. Fit pastry into an ungreased deep 2-quart casserole (It must be at least 2 quarts, or you'll have lots of filling left over--I actually use a 2-1/2 qt. dish because I add extra potatoes and vegetables).

Spoon chicken mixture into prepared pastry. Roll remaining pastry to 1/8-inch thickness, and place over chicken mixture; trim, seal, and flute edges. Re-roll pastry trimmings, and make chicken-shaped cutouts. Dampen cutouts with water, and arrange on top of pastry. Cut slits in pastry.

Combine egg yolk and half-and-half; brush egg wash mixture over pastry. Bake at 400 degrees for 30 minutes or until golden brown. Shield pastry with aluminum foil to prevent excessive browning, if necessary.

Makes 6 servings.

*Filling can be made ahead and frozen for later use, or you can make and bake like normal, allow to cool and then freeze. When ready to serve, thaw first then bake at 350 until heated through.