Chicken Pot Pie is a southern dish that typically has chicken & veggies mixed with gravy sandwiched between flakey pastry. It’s a recipe that can be made in a simple way, like this 4-ingredient Chicken Pot Pie or this Biscuit-Topped Chicken Pot Pie. It can be made healthier, like this Healthy Chicken Pot Pie. It can be made creepy for Halloween like this Creepy-Crawler Pot Pie. Or, it can be made harder like this one below. However you make it, you’ll enjoy the warmth it brings and the savory smells that fill your kitchen.
A little about this recipe – I make my own pie crust. It’s insanely easy and I always have the very few ingredients on hand. The only thing you have to remember is that it has to chill for a little after you make it, so if you’re planning to make this pie tomorrow, make the crust today. But if you don’t have the time and want to make this today, just use store-bought pastry. It’s just as good and makes making this simpler.
For the chicken, I used nearly an entire Costco rotisserie chicken. If you want to make this using raw chicken, you’ll need to add another 10-15 minutes to the cooking time so it’s fully cooked through.
Veggies – mine are just a big ol’ bag of mixed frozen veggies from Costco. The combination is mostly made up of carrots, green beans, corn and you can buy it anywhere.
And that’s it! Just another great recipe for our weekend family dinners! What’s your favorite family meal? Let me know in the comments below. Happy cooking!
Homemade Double-Crust Chicken Pot Pie
Ingredients
For the Double Pastry Crusts:
- Use 2 store-bought pastry crust or use this recipe to make it from scratch (it’s SO easy to make and tastes better if you have the time)
For the Filling:
- 3 cups cooked rotisserie chicken, chopped
- 3 cups mixed frozen veggies, thawed
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Gravy:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ teaspoon dried thyme
- ¾ teaspoon black pepper
- ½ teaspoon salt
- 3 tablespoons plain Greek yogurt
Directions
- Preheat the oven to 400.
- To make the pastry: once pastry is made, roll out one of the refrigerated pastry disks to the size of your casserole dish. Place it in the dish so that it fits up the sides. Poke the base with a fork about a dozen times. Add a sheet of parchment paper on top of the pie crust and top with baking beans. Pre-bake it in the oven for 12 minutes at 350 degrees (this keeps it from having a soggy bottom). Remove from oven and set-aside.
- To make the filling: While the pastry is baking, in a medium bowl, mix together chicken, veggies, salt and pepper. Set aside.
- To make the gravy: Melt butter in a small saucepan over medium-low heat. Add flour and whisk to combine. Cook for 2 minutes, whisking occasionally. Add chicken broth slowly and whisk to combine. Add thyme. Bring to a simmer over medium heat, then reduce back to medium-low heat. Let mixture cook over medium-low heat for 2-3 minutes, until slightly thickened. Add the salt and pepper and remove from heat. Add the Greek yogurt and stir to combine.
- Assemble & Bake: Roll out second pastry disk to slightly larger than the size of the casserole dish. Pour the chicken/veggie mixture into the pre-baked pastry crust. Pour the gravy on top of the chicken/veggie mixture, and top with second pastry sheet. Crimp the edges and poke some holes in the top.
- Bake at 400 for 20-25 minutes, until bubbling and top is golden brown.
- Serve and enjoy!
