Did I Hear Comfort Food? Easy Double Crust Chicken Pot Pie

Double crust Chicken pot pie is one of my ultimate comfort foods.  The double crust makes the pot pie and double the crust, double the comfort food.

This chicken pot pie recipe can be made with fresh vegetables  and homemade pie crust or make it even easier and quicker with store bought ingredients that are ready to go. 

Twenty minutes to make and one hour to bake and you will be rewarded with a double crust chicken pot pie all will enjoy.

How To Make Double Crust Chicken Pot Pie

Ingredients

Prep of 20 minutes, cooking time 1 hour

• 6 boneless chicken breasts cut into 1 inch pieces
• 1 medium onion chopped
• 2 tablespoons butter melted
• 1 stalk celery, chopped
• 1 ½ cups frozen mixed vegetables or fresh
• 1 cup sliced mushrooms (optional)
• 1 cup diced potato peeled (if you are a tater lover, add more!)
• 1 cup chicken broth
• ½ cup dry white wine ( see below for non alcohol substitutions)
• ½ teaspoon dried parsley
• ¼ teaspoon pepper
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 tablespoons  water
• 1 (10 3/4 ounce) an of cream of mushroom soup, undiluted
• 1 cup (4 oz) shredded cheddar cheese
• ¼ cup sour cream
• Pie Pastry of your choice, store bought or homemade
• 1 egg yolk lightly beaten
• 1 tablespoon milk

Directions

How To Make Double Crust Chicken Pot Pie Filling

1. Add two tablespoons of butter to a large skillet on medium high heat. Cook chicken and onion in butter until chicken is browned and the onion is tender.
2. Stir in celery, mixed vegetables, mushroom (optional), diced potato, chicken broth, white wine, parsley, pepper and bay leaf.
3. Bring ingredients in the skillet to a boil. Cover and reduce heat.
4. Simmer 15 minutes or until vegetables are tender.
5. Discard the bay leaf.
6. Mix cornstarch and 2 tablespoons of  cold water. Stir until smooth.
7. Now add the water & cornstarch to the ingredients in the skillet. Bring to a boil over medium heat and stir constantly.
8. Remove from heat and stir in the undiluted soup, cheese and sour cream.
9. Roll half of pot pie pastry and fit into an ungreased pie pan or casserole dish.
10. Spoon chicken mixture into the dish.
11. Place remaining pastry over chicken mixture. Trim edges of pie pastry, seal and crimp edges. Cut slits into top of pastry .
12. Combine the egg yolk and 1 tablespoon milk and lightly brush over pastry top.
13. Protect the edges of pastry with aluminum foil to prevent singing the pot pie pastry edges.
14. Bake at 400 degrees for 35 minutes or until golden brown.

Substitutions For White Wine

Apple juice or grape juice can be substituted for the white wine.

Our friends at The Kitchen have provided a list of substitutes for white wine depending upon the use of the white wine. Apple cider vinegar is also a substitute for white wine and will lend a slight kick to the flavor.

White wine substitutes to deglaze a pan may be different than a substitute as an ingredient; I usually use chicken broth for both.

This chicken pot pie recipe can be easily turned into a turkey pot pie with turkey leftovers.

Individual Double Crust Chicken Pot Pies

 While this recipe makes a full size pot pie a little creativity with the pot pie can be turned into four pot pies using mini pie pans.

This works wonderfully for chicken pot pies to send to work or school. The mini chicken pot pies can also be frozen for future use.

Print Pin

How To Make Double Crust Chicken Pot Pie

Easy Double Crust Chicken Pot Pie recipe is the ultimate comfort food!

Course Main Course

Cuisine American

Keyword double crust chicken pot pie

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 4

Author The Savvy Age

Ingredients

• 6 boneless chicken breasts cut into 1 inch pieces
• 1 medium onion chopped
• 2 tablespoons butter melted
• 1 stalk celery chopped
• 1 ½ cups frozen mixed vegetables or fresh
• 1 cup sliced mushrooms optional
• 1 cup diced potato peeled if you are a tater lover, add more!
• 1 cup chicken broth
• ½ cup dry white wine see below for non alcohol substitutions
• ½ teaspoon dried parsley
• ¼ teaspoon pepper
• 1 bay leaf
• 2  tablespoons cornstarch
• 2  tablespoons  water
• 1 10 3/4 ounce an of cream of mushroom soup, undiluted
• 1 cup 4 oz shredded cheddar cheese
• ¼ cup sour cream
• Pie Pastry of your choice store bought or homemade
• 1 egg yolk lightly beaten
• 1 tablespoon milk

Instructions

How To Make Pot Pie Filling

• Add two tablespoons of butter to a large skillet on medium high heat. Cook chicken and onion in butter until chicken is browned and the onion is tender.
• Stir in celery, mixed vegetables, mushroom (optional), diced potato, chicken broth, white wine, parsley, pepper and bay leaf.
• Bring ingredients in the skillet to a boil. Cover and reduce heat.
• Simmer 15 minutes or until vegetables are tender.
• Discard the bay leaf.
• Mix cornstarch and 2 tablespoons of  cold water. Stir until smooth.
• Now add the water & cornstarch to the ingredients in the skillet. Bring to a boil over medium heat and stir constantly.
• Remove from heat and stir in the undiluted soup, cheese and sour cream.
• Roll half of pot 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 edges of pie pastry, seal and crimp edges. Cut slits into top of pastry .
• Combine the egg yolk and 1 tablespoon milk and lightly brush over pastry top.
• Protect the edges of pastry with aluminum foil to prevent singing the pot pie pastry edges.
• Bake at 400 degrees for 35 minutes or until golden brown.

Notes

Substitutions For White Wine

Apple juice or grape juice can be substituted for the white wine. Our friends at The Kitchen have provided a list of substitutes for white wine depending upon the use of the white wine.

Apple cider vinegar is also a substitute for white wine and will lend a slight kick to the flavor.

White wine substitutes to deglaze a pan may be different than a substitute as an ingredient; I usually use chicken broth for both.

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Grandma’s Mac n Cheese

Scottish Mince & Tatties

Grandma’s Hungarian Goulash