Double Crust Chicken Pot Pie
A hearty and comforting chicken pot pie featuring a flaky double crust filled with tender chicken, mixed vegetables, and creamy soup. Perfect for family dinners or cozy gatherings, this dish combines savory flavors with a crispy top, offering a satisfying homemade meal that everyone will enjoy.
Ingredients
Instructions
- Fit one pie crust into a 9-inch pie plate according to the package directions.
- Do not bake the crust at this stage.
- Combine the chopped chicken, drained mixed vegetables, cream of chicken soup, celery flakes or seed, and pepper in a bowl.
- Spoon the mixture into the prepared pie shell.
- Moisten the edges of the pastry with water to help seal the top crust.
- Place the second pie crust on top of the filling.
- Fold the edges under the bottom crust and flute to seal.
- Cut slits in the top crust to allow steam to escape.
- Bake at 400°F (200°C) for 45 to 50 minutes until golden brown.
- Let the pie stand for 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of garlic powder or a splash of Worcestershire sauce to the filling. If you want a healthier version, substitute the cream of chicken soup with a homemade version or use Greek yogurt. You can also use leftover chicken from Grandma Robbie's Fried Chicken Nuggets to enhance the dish. Experiment with different vegetables based on your preference.
Serving Suggestions
This Double Crust Chicken Pot Pie pairs beautifully with a simple side salad or steamed green beans for a comforting meal. For a heartier dinner, consider serving it alongside creamy mashed potatoes. You can also browse more American recipes to complement your meal, such as Chicken Broccoli-Cheese Casserole, for a delightful dinner spread.
Storage & Reheating
To store leftovers, allow the chicken pot pie to cool completely before covering it with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. This will help maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Double Crust Chicken Pot Pie contains roughly 104 calories, with 6g protein, 11g carbohydrates, and 4g fat. It is an excellent source of vitamin C (72% of the Daily Value) and vitamin A (47% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of canned?
Yes, frozen mixed vegetables are a great alternative. Just ensure they are thawed and drained before adding them to your filling. This can enhance the freshness and texture of the pie, making it an even more wholesome dish.
What can I substitute for the pie crust?
If you're looking for a gluten-free option, consider using a gluten-free pie crust made from almond or coconut flour. Alternatively, for a lighter version, you can top the filling with a layer of puff pastry or even biscuit dough for a different take on the classic pot pie.
Can I make this dish ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day in advance. Cover it tightly and refrigerate. When ready to bake, simply add a few extra minutes to the baking time to ensure it's heated through. This makes it perfect for busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).