How to Make an Easy Yet Ultra-Comforting Double-Crusted Chicken Pot Pie

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Low-sodium options are healthier, while bouillon is cost-effective.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water is a budget-friendly option.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: homemade pie crust

Whole wheat adds fiber, and homemade is often cheaper than store-bought.

Start by making the pie crust. In a bowl, combine 1/2 cup chilled sour cream and 1 beaten large egg.

In a separate bowl, mix 2 1/2 cups all-purpose flour and 1 1/2 teaspoons salt for about 3 seconds.

Add 12 tablespoons of chilled unsalted butter cut into half-inch pieces and pulse about 10 times until the butter is pea-sized.

Add half of the sour cream mixture to the flour and butter, pulse 5 times, then add the rest and pulse 10 more times until combined.

Knead the dough lightly on a floured surface until cohesive, then split into two discs and wrap in plastic wrap.

Chill the dough in the refrigerator for at least 1 hour, or up to 2 days, or freeze for up to 2 months.

After chilling, roll out one disc to a 12-inch circle and place it into a 9-inch pie plate, ensuring no stretching occurs.

Cover the crust with plastic wrap and chill again for 30 minutes on a rimmed baking sheet lined with parchment paper.

In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat.

Add 1 cup of finely chopped onion, 2/3 cup of quarter-inch diced carrots, and 1/2 cup of quarter-inch diced celery, along with 1/2 teaspoon each of salt and black pepper. Cook for about 6 minutes until softened without browning.

Sprinkle 6 tablespoons of all-purpose flour over the softened vegetables and cook for 1-2 minutes until golden.

Add 2 1/4 cups of chicken broth and 1/2 cup of half and half, bringing the mixture to a boil.

Once boiling, add 1 cup of quarter-inch diced russet potato and 1 teaspoon of minced fresh thyme. Simmer for about 8 minutes until the potatoes are tender and the sauce thickens.

Shred a 2 1/2 pound rotisserie chicken to yield about 3 cups of meat and add it to the filling along with 3/4 cup of frozen peas. Mix well to combine.

Remove the chilled pie crust from the refrigerator and fill it with the chicken mixture, mounding it slightly.

Roll out the second disc of dough and place it over the filling, sealing the edges and cutting slits for steam.

Bake the pie at 425°F (220°C) for 30-35 minutes until the crust is golden brown.

Let the pot pie cool for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens