Double-Crust Chicken Pot Pie with Flaky Butter Crust

Steps

1. Step 1

   Make the dough: in a large bowl, whisk together the flour, salt and sugar. Add the cold butter cubes and toss to coat. Using your fingertips or a pastry cutter, smash and rub the butter into the flour until the pieces are the size of peas and small flat flakes — some bigger bits are good, they make it flaky.

   10 min

   • 2 1/2 cups all-purpose flour
   • 1 tsp fine salt
   • 1 tsp sugar
   • 2 sticks unsalted butter, very cold
2. Step 2

   Drizzle in the ice water and stir with a fork until the dough starts clumping together. Squeeze a handful: if it holds, it's ready; if it crumbles, add another tablespoon of water. Divide into two discs, one slightly larger than the other, wrap in plastic and refrigerate at least 1 hour.

   1 hr, hands-off

   • 1/2 cup ice water
3. Step 3

   Poach the chicken: put the chicken and broth in a saucepan, bring to a bare simmer over medium heat, then lower the heat so the liquid barely bubbles. Cook until the chicken is cooked through, 12–15 minutes. Lift the chicken out onto a plate and let it cool, then shred or cut into bite-size pieces. Keep the broth — you'll use 2 1/2 cups.

   15 min

   • 1 1/2 lb boneless, skinless chicken thighs or breasts
   • the rest of the low-sodium chicken broth
4. Step 4

   Melt the butter in a large skillet or wide pot over medium heat. Add the onion, carrots and celery and cook, stirring now and then, until softened, 8–10 minutes.

   10 min

   • 5 tbsp unsalted butter
   • 1 yellow onion
   • 2 medium carrots
   • 2 celery stalks
5. Step 5

   Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes. Pour in 2 1/2 cups of the reserved poaching broth a splash at a time, stirring smooth after each addition. Add the cream and thyme, bring to a simmer and cook until thick enough to coat a spoon, 4–5 minutes.

   7 min

   • 2 1/2 cups low-sodium chicken broth
   • 1/3 cup all-purpose flour
   • 1/2 cup heavy cream
   • 1 tbsp fresh thyme leaves
6. Step 6

   Off the heat, stir in the shredded chicken, frozen peas, salt and pepper. Taste and add more salt if it needs it. Spread the filling on a sheet pan and cool completely — at least 30 minutes, or refrigerate until cold. Warm filling will melt the crust.

   30 min, hands-off

   • 1 cup frozen peas
   • 1 tsp salt
   • 1/2 tsp black pepper
7. Step 7

   On a floured counter, roll the larger disc into a 13-inch circle and line a 9-inch deep-dish pie plate, letting the edges overhang. Roll the second disc into an 11-inch circle. Spoon in the cooled filling and mound it slightly. Lay the top crust over, trim the overhang to about 3/4 inch, fold it under itself and crimp the edge firmly to seal.

   20 min

8. Step 8

   To freeze: wrap the whole unbaked pie tightly in plastic wrap, then foil, and freeze up to 3 months. Do not cut vents or add egg wash yet.

9. Step 9

   To bake from frozen: heat the oven to 400°F with a rimmed baking sheet on the middle rack. Unwrap the frozen pie, brush the top all over with egg wash and cut 4 or 5 steam vents in the center with a sharp knife.

   5 min · 400°F

   • 1 egg
10. Step 10

    Set the pie on the hot baking sheet and bake 30 minutes. Reduce the oven to 375°F and bake until the crust is deep golden and you can see the filling bubbling through the vents, another 45–55 minutes. If the edges brown too fast, cover them with strips of foil.

    1 hr 20 min, hands-off · 375°F

11. Step 11

    Let the pie rest on a rack for 20 minutes before cutting so the filling sets.

    20 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026