Two Crust Chicken Pot Pie
A hearty, comforting chicken pot pie featuring tender chicken, mixed vegetables, and a creamy mushroom filling encased in flaky crust, perfect for family dinners or cozy gatherings.
Ingredients
Instructions
- Boil chicken in broth with diced onion and celery for 30 minutes. Remove chicken and set aside.
- Add diced carrots, potatoes, and drained peas to the broth; simmer for 20 minutes until vegetables are tender.
- Dice the cooked chicken and mix it with the cream of mushroom soup and peas.
- Drain the cooked vegetables and add them to the chicken mixture.
- Pour the filling into the bottom pie crust, only the liquid from the soup remains in the mixture.
- Invert the second pie crust and place it on top of the filled crust.
- Bake at 350°F for 45 minutes until the crust is golden brown.
Tips & Substitutions
For a richer flavor, consider sautéing the onion and celery in butter before boiling them with the chicken. If you prefer, you can use rotisserie chicken as a time-saver. For a twist, try adding herbs like thyme or rosemary to the filling. You can also substitute the cream of mushroom soup with a homemade version or another cream soup if desired.
Serving Suggestions
This Two Crust Chicken Pot Pie pairs beautifully with a simple green salad or steamed vegetables for a complete meal. Consider serving it alongside a glass of white wine for a comforting dinner. For a heartier option, you might enjoy it with a side of mashed potatoes or crusty bread to soak up any delicious filling.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the pie with foil and warm it in a 350°F oven for about 20-30 minutes, or until heated through. You can also microwave individual portions, but the crust may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Two Crust Chicken Pot Pie contains roughly 1144 calories, with 31g protein, 144g carbohydrates, and 49g fat. It is an excellent source of potassium (70% of the Daily Value), vitamin A (66% of the Daily Value), and protein (62% of the Daily Value). It also contributes 14g 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 fresh ones?
Yes, you can use frozen mixed vegetables to save prep time. Just make sure to thaw and drain them before adding to the filling to avoid excess moisture.
Is it possible to make this recipe gluten-free?
Absolutely! You can use a gluten-free pie crust and ensure that your cream of mushroom soup is gluten-free. There are many brands available that cater to gluten-free diets.
How can I enhance the flavor of the chicken?
To enhance the chicken's flavor, marinate it in your favorite spices or seasoned broth before cooking. You could also try adding a splash of white wine to the broth during the boiling process for added depth.
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).