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However, as an adult, I have come to greatly prefer meals prepared from scratch. There’s something so special about food that has been prepared with love. Plus, you can control the ingredients used and avoid harmful ingredients that come along with most processed foods.
A good chicken pot pie is something most people think takes a long time to prepare. It doesn’t, though. While there are quite a few steps and ingredients, it comes together much more quickly than you might think. And the result is amazing! The whole family is sure to love this delectable Double Crusted Chicken Pot Pie Recipe.
Classic Homemade Double Crusted Chicken Pot Pie
Double Crusted Chicken Pot Pie
- 6 boneless skinless chicken breasts cut into 1" pieces
- 1 medium organic onion chopped
- 4 tablespoons pastured butter divided
- 1 stalk organic celery chopped
- 1 ½ cups frozen organic mixed vegetables
- 1 cup sliced mushrooms
- 1 cup peeled and chopped potato
- 1 1/2 cups homemade chicken broth
- ½ cup dry white wine
- ½ teaspoon. dried parsley
- ¼ teaspoon pepper
- 1 bay leaf
- 2 tablespoons flour or corn starch
- 1/2 cup + 1 tablespoon organic whole milk
- 1 cup about 4 ounces shredded cheddar cheese
- ¼ cup sour cream
- Pie pastry homemade or store bought
- 1 egg yolk lightly beaten
- Cook chicken and onion in 2 tablespoons of butter in a large skillet over medium high heat, stirring until chicken is browned and onion is tender.
- Once a paste is formed, add 1/2 cup of chicken stock and 1/2 cup milk and simmer, whisking constantly, until it thickens.
- Add to chicken and vegetable mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat, stir in cheese and sour cream. Allow the mixture to thicken.
- Roll half of pie pastry and fit into an ungreased pie pan or casserole dish.
- Spoon chicken mixture into the dish.
- Place remaining pastry over chicken mixture, trim, seal and crimp edges. Cut slits into top of pastry.
- Combine egg yolk and 1 tablespoon milk, then brush over pastry.
- Bake at 400 degrees for 35 minutes or until golden, shielding pastry with aluminum foil.