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Double Crust Chicken Pot Pie America's Test Kitchen

Chicken Pot Pie With Double Crust Recipe

Introduction

Winter is the perfect time to enjoy comfort food that warms you up from the inside out. One of the most classic comfort foods is a chicken pot pie, and America's Test Kitchen has perfected the recipe with their double crust chicken pot pie recipe. This recipe is sure to become a staple in your winter meal rotation, and impress even the most discerning eaters.

Ingredients

Chicken Pot Pie Ingredients

The ingredients for this recipe are simple and easy to find at any grocery store:

  • 2 pie crusts (homemade or store-bought)
  • 1/2 cup (1 stick) unsalted butter
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 4 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1 egg, beaten

Instructions

Chicken Pot Pie Instructions

Here's how to make the double crust chicken pot pie:

  1. Preheat your oven to 400°F.
  2. In a large pot or Dutch oven, melt the butter over medium heat.
  3. Add the onion, carrots, and celery, and cook until the vegetables are soft, about 10 minutes.
  4. Add the flour to the pot and cook, stirring constantly, for 1-2 minutes, until the mixture is bubbly and golden.
  5. Gradually whisk in the chicken broth, and continue to whisk until the mixture is smooth.
  6. Add the salt, pepper, thyme, and sage to the pot, and stir to combine.
  7. Bring the mixture to a simmer and cook for 10-15 minutes, until it thickens.
  8. Stir in the shredded chicken and frozen peas, and remove from heat.
  9. Roll out one of the pie crusts and use it to line a 9-inch pie dish.
  10. Pour the chicken mixture into the pie crust.
  11. Roll out the second pie crust and use it to cover the top of the pie.
  12. Trim any excess crust from the edges, and crimp or flute the edges to seal the pie.
  13. Brush the top of the pie with the beaten egg.
  14. Use a sharp knife to cut a few slits in the top crust to allow steam to escape.
  15. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  16. Let the pie cool for a few minutes before slicing and serving.

Tips

Chicken Pot Pie Tips

Here are a few tips to help you make the perfect double crust chicken pot pie:

  • Use a store-bought rotisserie chicken to save time and add extra flavor to the filling.
  • Make sure to let the filling cool slightly before pouring it into the pie crust, or it may become too runny.
  • Be sure to cut a few slits in the top crust to allow steam to escape, or the pie may become soggy.
  • For extra flavor, brush the edges of the pie crust with a little heavy cream before baking.
  • If you're short on time, you can use a refrigerated pie crust instead of making your own.
  • Leftover pie can be stored in the refrigerator for up to 3 days.

Conclusion

The double crust chicken pot pie from America's Test Kitchen is the ultimate comfort food for cold winter nights. With a delicious, creamy filling and golden, flaky crust, this recipe is sure to become a family favorite. Plus, it's simple and easy to make, using ingredients you probably already have in your pantry. So why not give it a try tonight?

Related video of Double Crust Chicken Pot Pie America's Test Kitchen

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