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Double-Crust Chicken Pot Pie
Melissa Hart

Double-Crust Chicken Pot Pie

A real pot pie has gravy that stays put when a wedge is lifted, vegetables that aren't mush and crust on both sides. Cooling the filling before assembly protects the bottom pastry. This is a Sunday project, but the finished pie feeds eight without another side dish.
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Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tsp kosher salt plus 1 1/2 tsp for the filling
  • 1 cup cold vegetable shortening cut into pieces
  • 8 tbsp ice water
  • 6 tbsp unsalted butter
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken cut into 3/4-inch pieces
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Mix the 2 1/2 cups flour with 1 teaspoon salt, cut in the shortening until pea-size pieces remain, and stir in the ice water 1 tablespoon at a time until the dough holds together.
  2. Divide the dough into 2 disks, wrap, and refrigerate for 30 minutes.
  3. Melt the butter in a deep skillet, cook the onion, carrots and celery for 8 minutes, then stir in the 1/2 cup flour for 1 minute.
  4. Whisk in the broth and milk, simmer until thick, fold in the chicken, peas, thyme, pepper and remaining salt, and cool the filling for 20 minutes.
  5. Heat the oven to 400°F, roll one disk into a 12-inch circle, and fit it into a 9-inch deep-dish pie plate.
  6. Add the filling, cover with the second rolled crust, crimp the edges, cut 4 steam vents, and brush with the egg wash.
  7. Bake for 45 to 50 minutes until the crust is deep golden and the filling bubbles through the vents, then rest for 20 minutes before cutting.