Classic Double-Crust Chicken Pot Pie

Name: Classic Double-Crust Chicken Pot Pie
Prep time: 40 min
Cook time: 1 h 25 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 2½ cups (313 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting; 1 tsp (6 g) fine salt; 1 tsp (4 g) granulated sugar; 1 cup (2 sticks) (227 g) unsalted butter, cold, cut into ½-inch cubes and frozen for 15 minutes; ½ cup (120 ml) ice water, ice cubes removed; you may not need all of it; 1 lb (450 g) boneless, skinless chicken thighs or breasts, trimmed of excess fat; 2 cups (475 ml) low-sodium chicken broth; 4 tbsp (57 g) unsalted butter; 1 medium (150 g) yellow onion, peeled and cut into ½-inch dice (about 1 cup); 2 medium (150 g) carrots, peeled and cut into ½-inch dice (about 1 cup); 2 ribs (100 g) celery ribs, cut into ½-inch dice (about ¾ cup); 2 cloves (6 g) garlic cloves, minced; 2 tsp (3 g) fresh thyme leaves, stripped from the stems; ⅓ cup (42 g) all-purpose flour; 1 cup (240 ml) whole milk, at room temperature; 1 tsp (6 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; ¾ cup (100 g) frozen peas, do not thaw; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; 1 tsp (5 ml) fresh lemon juice (optional); 1 large (50 g) large egg, beaten with the water; 1 tbsp (15 ml) water

From the MyKitchenBank Kitchen

A deep-dish chicken pot pie with a flaky all-butter crust and a thick, creamy filling of tender poached chicken, carrots, celery and peas. The filling is cooled before it goes into the crust, so the bottom bakes up crisp instead of soggy.

Prep: 40 min
Cook: 1 hr 25 min
Wait: 2 hr 5 min
Total: 4 hr 10 min
Makes: 1 deep-dish 9-inch pie (8 slices)

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Ingredients

8 servings

For the crust
2½ cups (313 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting
1 tsp (6 g) fine salt
1 tsp (4 g) granulated sugar
1 cup (2 sticks) (227 g) unsalted butter, cold, cut into ½-inch cubes and frozen for 15 minutes
½ cup (120 ml) ice water, ice cubes removed; you may not need all of it
For the filling
1 lb (450 g) boneless, skinless chicken thighs or breasts, trimmed of excess fat
2 cups (475 ml) low-sodium chicken broth
4 tbsp (57 g) unsalted butter
1 medium (150 g) yellow onion, peeled and cut into ½-inch dice (about 1 cup)
2 medium (150 g) carrots, peeled and cut into ½-inch dice (about 1 cup)
2 ribs (100 g) celery ribs, cut into ½-inch dice (about ¾ cup)
2 cloves (6 g) garlic cloves, minced
2 tsp (3 g) fresh thyme leaves, stripped from the stems
⅓ cup (42 g) all-purpose flour
1 cup (240 ml) whole milk, at room temperature
1 tsp (6 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
¾ cup (100 g) frozen peas, do not thaw
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
1 tsp (5 ml) fresh lemon juice (optional)
For the egg wash
1 large (50 g) large egg, beaten with the water
1 tbsp (15 ml) water

Equipment (9)

9-inch (23 cm) deep-dish pie plate, about 2 inches (5 cm) deep
Large food processor or large mixing bowl with a pastry cutter
Rolling pin
Large (3-quart/3 L) saucepan with lid
Large (12-inch/30 cm) deep skillet or Dutch oven
Rimmed baking sheet (half-sheet size)
Pastry brush
Instant-read thermometer
Sharp paring knife

Steps

Before you start

Plan on about 4 hours start to finish. The dough chills for 1 hour, and the filling must cool for 20 minutes before it goes into the crust. You can cook the filling while the dough chills to save time.
Cut the butter for the crust into cubes and put it in the freezer for 15 minutes. Fill a cup with ice water.
Use a deep-dish pie plate, 9 inches (23 cm) across and about 2 inches (5 cm) deep. A standard shallow plate will overflow.
Put one oven rack in the lower third of the oven. Don't preheat until step 9.

1
Make the dough
- In a food processor, pulse the crust flour, crust salt and sugar 2 times to combine.
- Scatter the frozen butter cubes on top and pulse 8 to 10 times, until the largest pieces of butter are the size of peas and the rest looks like coarse crumbs.
- (To do this by hand, cut the butter in with a pastry cutter in a large bowl.) Drizzle in 6 tablespoons (90 ml) of the ice water and pulse 4 to 5 times.
- Pinch a little dough: it should hold together.
- If it is crumbly, add more ice water 1 tablespoon at a time, pulsing after each.
- Tip the dough onto a counter, gather it, and divide it into 2 pieces, one slightly larger (about 55%) for the bottom crust.
- Press each into a flat disk about 1 inch (2.5 cm) thick and wrap tightly in plastic.
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Ready when: Dough clumps when pinched, with visible flecks and pea-sized pieces of butter; it is not sticky.
Tip: Stop mixing while the dough still looks shaggy. Visible butter pieces make flaky layers. Overworking makes a tough crust.
2
Chill the dough
- Refrigerate both wrapped disks for at least 1 hour and up to 2 days.
- This lets the flour absorb the water and the gluten relax, so the dough rolls out without shrinking.
- Use this time to cook the filling in steps 3 to 6.
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Ready when: Disks feel firm and cold but give slightly when pressed.
3
Poach the chicken
- Put the chicken and the 2 cups (475 ml) broth in a 3-quart saucepan.
- The chicken should be mostly covered.
- Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 to 18 minutes, until the thickest piece reads 165°F (74°C) on an instant-read thermometer.
- Move the chicken to a plate.
- Measure the broth: you need 1½ cups (355 ml).
- Add a splash of water if you have less, and set aside.
- Shred or chop the chicken into bite-size pieces (about ¾ inch) and cover it.
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Ready when: Chicken reads 165°F (74°C) in the thickest part and the juices run clear.
Tip: Keep the heat low. A hard boil makes poached chicken stringy and dry.
4
Soften the vegetables
- Wipe out a 12-inch (30 cm) deep skillet or Dutch oven.
- Melt the filling butter over medium heat.
- Add the onion, carrots and celery with the filling salt and cook, stirring often, for 7 to 8 minutes, until the onion is translucent and the carrots are just starting to soften at the edges but still have some bite.
- Add the garlic and thyme and stir 30 seconds, until fragrant.
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Ready when: Onion is translucent, carrots are slightly tender but firm in the center, and the garlic smells fragrant without browning.
Tip: The vegetables finish cooking in the oven, so don't cook them until soft now or they will turn mushy.
5
Build the cream sauce
- Sprinkle the filling flour over the vegetables and stir constantly for 1 minute, until no dry flour is visible and the mixture smells slightly nutty.
- Slowly pour in the 1½ cups (355 ml) reserved warm broth while stirring, then pour in the milk.
- Add the pepper.
- Bring to a gentle simmer over medium heat, stirring and scraping the bottom, and cook 3 to 4 minutes, until the sauce is thick enough to coat the back of a spoon and a finger drawn through it leaves a clear line.
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Ready when: Sauce is thick like gravy and coats the back of a spoon; a finger drawn through it leaves a clear line.
Tip: Add the liquid gradually at first. Pouring it all in at once can leave lumps of flour.
6
Finish and cool filling
- Remove the pan from the heat.
- Fold in the shredded chicken, frozen peas, parsley and lemon juice (if using).
- Taste and add more salt if needed.
- The filling should taste slightly bold, since the crust is plain.
- Spread it in a shallow dish or leave it in the pan and let it cool for 20 minutes, stirring once or twice, until warm but not hot (about 100°F/38°C) and noticeably thicker.
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Ready when: Filling is warm, not steaming, and thick enough to mound on a spoon.
Tip: Hot filling melts the butter in the dough and makes the bottom crust soggy. Don't skip the cooling.
7
Roll the bottom crust
- Take the larger dough disk from the refrigerator and let it sit 5 minutes if it is rock hard.
- On a lightly floured surface, roll it into a round about 13 inches (33 cm) across and ⅛ inch (3 mm) thick, turning it a quarter turn after every few rolls and dusting with flour as needed.
- Roll it loosely onto the rolling pin and unroll it over the 9-inch deep-dish pie plate.
- Ease it into the corners without stretching, and leave the overhang.
- Refrigerate the lined plate while you roll the top crust.
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Ready when: Round is an even ⅛ inch thick, with at least 1 inch (2.5 cm) of overhang all around.
Tip: If the dough becomes soft or greasy at any point, slide it onto a baking sheet and refrigerate 10 minutes.
8
Fill, top and seal
- Roll the smaller disk into an 11-inch (28 cm) round.
- Spoon the cooled filling into the chilled crust and mound it slightly in the center.
- Lay the top crust over the filling.
- Trim the edges of both crusts to ¾ inch (2 cm) past the rim, fold the top edge under the bottom edge, and press to seal.
- Crimp with your fingers or a fork.
- Cut 4 slits, each about 1½ inches long, in the center for steam.
- Whisk the egg with the 1 tablespoon water and brush it over the top and edges.
- Put the pie on a rimmed baking sheet and chill for 15 minutes while the oven heats.
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Ready when: Edges are tightly sealed with no gaps, and the top is evenly glossy with egg wash.
Tip: Make the steam slits large enough that they stay open as the crust puffs, or the filling can bubble out at the edges.
9
Bake at high heatOven 425°F / 220°C
- About 20 minutes before baking, put a rimmed baking sheet on the lower-third rack and preheat the oven to 425°F (220°C).
- Put the pie, on its baking sheet or directly on the hot sheet, in the oven.
- Bake 20 minutes, until the crust is pale golden and just beginning to brown.
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Ready when: Crust is set and pale golden, with a few spots starting to brown.
Tip: Keep the baking sheet under the pie to catch bubbling-over filling, which makes a mess on the oven floor.
10
Finish baking lowerOven 375°F / 190°C
- Reduce the oven to 375°F (190°C).
- If the edges are browning faster than the center, cover them loosely with strips of foil.
- Bake another 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbling thickly through the slits.
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Ready when: Deep golden-brown crust, and thick filling bubbling visibly through the slits.
Tip: Don't pull the pie early. Bubbling in the center means the sauce has reached full thickness.
11
Rest before slicing
- Move the pie to a wire rack and let it rest for 30 minutes.
- The filling will thicken as it cools so that slices hold their shape.
- Cut into 8 wedges with a sharp knife and serve warm.
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Ready when: Pie is warm, not piping hot, and the filling no longer moves when you tilt the plate.
Tip: Cutting the pie straight from the oven makes the filling run out of the slices.

Good to know

Tips

Keep everything cold when making the crust. Cold butter and ice water give flaky layers.
Don't skip the filling cooling in step 6. A warm filling in a cold crust keeps the bottom soggy.
Baking on a preheated baking sheet in the lower third of the oven helps brown the bottom crust.
For a golden, flaky top, brush the egg wash on evenly and avoid letting it pool in the slits or edges.

Make ahead

"The dough can be made up to 2 days ahead and kept in the fridge, or frozen for up to 2 months (thaw overnight in the fridge). The filling can be made up to 1 day ahead and refrigerated, covered. Let it sit at room temperature for 20 minutes and stir it before filling the crust (it should be cool, not cold). The unbaked, assembled pie, without egg wash, can be frozen up to 2 months. Brush with egg wash and bake from frozen at 375°F (190°C) for about 1 hour 20 minutes, covering the edges with foil if they brown too fast."

Storage & reheating

"Room temperature: up to 2 hours after baking. Fridge: cover and refrigerate for up to 4 days. Freezer: wrap individual slices tightly and freeze up to 2 months. Reheat slices on a baking sheet in a 350°F (175°C) oven for 20 to 25 minutes (30 to 35 from frozen) until hot in the center, covering loosely with foil if the crust is browning too much. Microwaving softens the crust."

Substitutions

boneless, skinless chicken thighs or breasts → about 2½ cups (350 g) shredded rotisserie chicken. Skip the poaching in step 3 and use 1½ cups (355 ml) of warmed low-sodium chicken broth for the sauce. Season to taste.
whole milk → half-and-half or heavy cream. Gives a richer filling. Use the same amount.
frozen peas → frozen corn or green beans cut into ½-inch pieces. Use the same amount. No need to thaw.
all-purpose flour → 2 refrigerated or store-bought 9-inch pie crusts. Skip steps 1 and 2. Use one for the bottom and one for the top, and unroll them according to package instructions.