Get ready to cozy up with our Double Crusted Chicken Pot Pie! This ultimate comfort dish features a flaky, buttery crust on top and bottom, packed with tender chicken, hearty veggies, and a creamy, savory filling. Perfect for family dinners or impressing guests, this recipe is as delicious as it is satisfying—comfort food, leveled up!
Double Crusted Chicken Pot Pie
Ingredients
- 2 Pie crusts
- 4 Chicken breast
- Salt to taste (for chicken breast)
- 5 Tbsp Butter
- ¼ Cup Carrots chopped
- 1 Rib of celery chopped
- ½ White onion diced
- ¼ Cup Parsley + green onion mixed
- 2-3 Cloves of fresh garlic
- ¼ Cup Heavy cream
- ⅓ Cup All-purpose flour
- 1 ½ Cup of bone broth
- 1 Tbsp Roasted chicken base
- 1 Tbsp Garlic powder
- ½ Tbsp Pepper
- ½ Tbsp Salt
- 1 Egg for egg wash
Instructions
- Make sure your pie crusts are thawed out prior to rolling. Begin by rolling out the pie crusts evenly on a floured surface.
- Oil a 10 inch cast iron skillet before laying dough down, then pre-bake the crust at 350 degrees.
- In a separate oiled pan, begin cooking the chicken breast & season to taste. Cook until golden on each side.
- Slice the chicken breast and place back into a cast iron skillet & cook through fully, then set aside. Cut the chicken into smaller bite size pieces.
- Begin dicing your veggies & add to the same cast iron skillet that the chicken breast was in. Let cook until veggies are softened. add garlic cloves.
- When veggies are soft, slowly add in the flour, bone broth, frozen peas, heavy cream, roasted chicken base, spices and combine.
- Add the diced chicken breast to the mixture and combine. (add more bone broth to get desired consistency)
- Remove the cast iron with the pre-heated crust from the oven, set aside. Roll out the top pie crust evenly on a floured surface.
- Add the pot pie mixture into the pre-heated crust & lay the top crust across, then cut slits and brush with beaten egg wash.
- Bake for 40-45 minutes until the crust is golden, let rest for about 10 minutes
- Enjoy!
