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5 from 1 vote

Double Crusted Chicken Pot Pie

Looking for a classic chicken pot pie recipe the whole family will love? This homemade double crusted chicken pot pie is sure to please!
Prep Time20 mins
Cook Time1 hr
Course: Main
Cuisine: American
Author: Chrystal Johnson

Ingredients

  • 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

Instructions

  • 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.
  • Stir in celery, mixed vegetables, mushrooms, chopped potato, 1 cup of chicken broth, white wine, parsley, pepper and bay leaf. Bring to a boil, cover and reduce heat. Simmer 15 minutes or until vegetables are tender. Discard the bay leaf.
  • In a separate pan, melt the remaining 2 tablespoons of butter, then whisk in the flour or corn starch.
  • 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.
  • Enjoy!!