By March 1, 2013 Read More →

Double Crusted Chicken Pot Pie

A pot pie is classic comfort food.  It is also versatile and easy to make.  This can easily become vegetarian by omitting the chicken and using vegetable broth.  Also try adding lobster or fish for a fantastic seafood pot pie.

Start by making a basic rue.  In a medium saucepan over medium heat, melt butter and slowly sift in the flour.  Keep stirring.

Continue adding the flour and stir as rue thicken.

Keep stirring as the rue thickens.

Add the vegetables broth or chicken broth and continue to stir until the sauce is smooth and creamy. Then stir in your browned chicken and vegetables.

Pour into an ungreased baking dish.

Add one layer of pastry dough over the filling.  Brush with egg wash.  Then add your second layer of pastry. Fold the edges under. Brush with more egg wash and cut slits into the pastry dough to allow the steam to escape and the crust to become beautiful and flaky.


Difficulty: Easy  *  Preparation Time: 20 Min  *  Cook Time: 30-40 Min  *  Servings: 4-6


1/3 Cup butter or margarine

1/2 Cup flour

1 3/4 Cup vegetable broth (or chicken broth)

1.5 to 2 Cups mixed vegetable

1.5 Cups chicken (optional)

1/2 Teaspoon pepper

1/4 Teaspoon salt

Dash of garlic power, to taste

2 Sheets puff pastry

1 egg + 1 Tablespoon water

Lightly brown chicken in skillet and chop or shred into large chunks. Set aside.
Melt butter in medium saucepan. Slowly add sifted flour and stir constantly. Mixture will take on soft dough like consistency. Pour in broth. Continue stirring 3-5 minutes. Bring to a boil while stirring. Mixture should thicken and most thumps should dissolve making the sauce rich and smooth. Remove from heat and add salt, pepper and garlic to taste.

Stir in vegetables (drained of any liquid) and chicken.

Pour into 9-inch pie pan (preferably deep dish).

Whisk together egg and water.

Add first layer of pie crust/puff pastry and brush with egg wash.  Add second layer of pie crust/puff pastry and brush generously with egg wash. Turn under any excess crust and lightly press the edges together.  Cut slits into the top for venting.

Bake in a preheated 350 for 30-40 minutes, or until crust is golden brown.

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Posted in: Food, Main Dish, Recipes

6 Comments on "Double Crusted Chicken Pot Pie"

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  1. Michael K. says:


  2. Clara says:

    I made this for dinner last night. We finnished every last bit and the kids asked if I would make another one. Can’t wait to try the seafood version.

  3. Juventus says:

    Just had to post – my husband and picky eater boys all LOVE this!

  4. Susan P. says:

    I made this! Seriously easy! I tasted just like the chicken potpies I remember growing up

  5. Eva G. says:

    My sister saved this website for me and I have been reading through it for the past several hours. I’ve already started planning this weeks dinners!

  6. Karen M. says:

    Awesome magazine thanks for your time.