Double Crust Chicken Pot Pie – Melissa’s Southern Style Kitchen (Video)
Tender chicken loaded with veggies and surrounded by a creamy sauce, this Double-Crust Chicken Pot Pie is the perfect comfort food!
Equipment
Ingredients
- 2 boneless chicken breasts or 3 cups shredded rotisserie chicken
- 1 cup water for chicken breasts
- 5 tbsp butter
- 1 rib celery diced
- 3 green onions chopped
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¼ cup light cream or ha;f and half
- 1.5 tsp poultry seasoning
- 1.5 tsp garlic salt
- 1 tsp dried tarragon
- ½ tsp lemon pepper
- 2 cups frozen mixed vegetables thawed
- 14 oz box refrigerated pie crusts (2) or 2 homemade crusts
- 1 large egg for egg wash
- 1 tsp water for egg wash
Instructions
- Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken. Set aside. (If using rotisserie chicken, shred and set aside.)
- Dice celery and green onions.
- Melt butter over medium heat in large skillet. Add celery and onions, cook until softened, about 3-5 minutes.
- Add flour to skillet, stirring constantly for one minute, until fully incorporated.
- Add in broth and cream, whisking to combine. Turn heat to medium-high and bring to a boil, then lower heat to a simmer. Add all of the spices, and simmer for 5 minutes.
- Add in the chicken and vegetables and remove from heat.
- Preheat oven to 350°F/175⁰C. Brush 10”Cast Iron Skillet with oil.
- Roll out one piecrust, and place into the bottom and sides of the cast iron skillet. Add filling to the crust, spreading evenly to cover the bottom crust.
- Place the second crust over the filling, and press the edges of the crust together to seal.
- Add one teaspoon of water to egg and beat to combine. Brush egg wash over top of pie crust. Cut slits into middle of pot pie to allow for venting.
- Bake 40-45minutes until the crust is golden. Remove from oven, let rest for 10 minutes prior to serving.
Notes
You can store any leftovers in a sealed container up to four days or slice into individual pieces to freeze in a freezer safe container or bags up to three months.
Nutrition
Calories: 420kcalCarbohydrates: 36gProtein: 13gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 64mgSodium: 769mgPotassium: 315mgFiber: 3gSugar: 0.3gVitamin A: 2713IUVitamin C: 6mgCalcium: 49mgIron: 3mg
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