Double Crust Chicken Pot Pie With Puff Pastry
There's nothing quite like a warm, comforting chicken pot pie on a chilly night. This classic dish is perfect for feeding a crowd or for enjoying leftovers throughout the week. While traditional chicken pot pie recipes call for a flaky pie crust, this recipe takes things up a notch with a buttery, flaky puff pastry crust on both the top and bottom of the pie.
Ingredients:
For the Filling:
- 3 tablespoons butter
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
For the Crust:
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Directions:
1. Preheat your oven to 400°F.
2. In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery and cook until the vegetables are tender, about 8-10 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, stirring constantly.
4. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes, until the mixture has thickened.
5. Stir in the heavy cream, chicken, peas, parsley, salt, and pepper.
6. Roll out one sheet of puff pastry and place it into a 9-inch pie dish. Trim the edges to fit.
7. Pour the chicken mixture into the pastry-lined dish.
8. Roll out the second sheet of puff pastry and place it over the top of the chicken mixture. Trim the edges to fit and crimp the edges to seal.
9. Cut a few slits in the top of the pastry to allow steam to escape.
10. Brush the beaten egg over the top of the pastry.
11. Bake the chicken pot pie for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Variations:
While this recipe calls for chicken and vegetables, you can easily switch up the filling to suit your tastes. Try using beef or turkey instead of chicken, or add in different vegetables like mushrooms or green beans.
If you're short on time, you can also use store-bought pie crust instead of puff pastry. Simply roll out the crust and use it to line the bottom of the pie dish, then add the filling and top with another crust.
Serving Suggestions:
This chicken pot pie is a meal in itself, but you can also serve it with a side salad or some crusty bread to round out the meal.
Leftovers can be stored in the refrigerator for up to 3 days. To reheat, simply pop the pie back into the oven for 10-15 minutes, or until heated through.
Meta Description:
This double crust chicken pot pie recipe takes things up a notch with a buttery, flaky puff pastry crust on both the top and bottom of the pie. Perfect for feeding a crowd or for enjoying leftovers throughout the week.
Meta Keywords:
chicken pot pie, double crust, puff pastry, comfort food, leftovers, recipe