Quick and Delicious Double-Crusted Chicken (or Turkey) Pot Pie

downtonabbeycooks

2 years ago

This is a great dish to use up leftover chicken or turkey. I often use leftover rotisserie chicken to make the filling.

Cutting the vegetables into small pieces allows you to cut the filling in one pot in less than 20 minutes. You can cut more time by using prepared pie crusts, but making your own crust doesn’t take that long.

Let the finished pie sit for at least 45 minutes before slicing it so the filling doesn’t ooze out unless that is your thing!

On a side note, if you are a fan of the Netflix hit show You, you will see Joe make this pie in the final episode of Season 3.

Quick and Delicious Double-Crusted Chicken Pot Pie

This is a great dish to make when you have left over chicken or turkey.

Course Main Course, Main Dish

Cuisine American, English

Keyword chicken pot pie, double crusted chicken pot pie, Joe Goldberg maks chicken pot pie, Rotisserie chicken

Prep Time 50

Cook Time 50

Resting time 45

Total Time 2 25

Servings servings

Calories 655kcal

Equipment

Ingredients

Pie Crust

3 cups unbleached white flour
1 tsp. baking powder
1 pinch salt
1 cup vegetable shortening
3/4 cup gingerale ice cold

Filling

4 tbsp. unsalted butter
1 medium onion chopped fine
2/3 cups carrots peeled and diced into 1/4 inch pieces
1/2 cup celery cut into 1/4-inch pieces
½ tsp. salt
½ tsp. pepper
6 tbsp. all-purpose flour
2 ¼ cups chicken broth
½ cup half-and-half
1 cup potato peeled and cut into 1/4-inch pieces
1 tsp. thyme, fresh finely chopped
3 cups cooked chicken or turkey, shredded
¾ cup frozen peas
1 large egg lightly beaten

Instructions

Prepare Pastry

In a large shallow bowl, sift the flour, baking powder and salt.
Cut in the vegetable shortening with a pastry blender or two forks until all the shortening has been incorporated
Add the ginger ale and bring together into a dough.
Divide into two equal parts, flatten into disks and refrigerate for at least 30 minutes before using.

Prepare Filling

Adjust oven rack to lowest position and heat oven to 450 degrees.
Melt butter in large saucepan over medium heat. Add onion, carrots, celery, salt, and pepper and cook until vegetables begin to soften, about 6 minutes. Add flour and cook, stirring constantly, until golden, 1 to 2 minutes. Slowly stir in broth and half-and-half and bring to boil over medium-high heat.
Stir in potato and thyme. Reduce heat to medium and simmer until sauce is thickened and potato is tender, about 8 minutes. Off heat, stir in chicken and peas.

Assemble

Transfer filling to dough-lined pie plate.
Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of plate.
Crimp dough evenly around edge of plate using your fingers. Cut 2-inch slits in the dough.
Brush top of pie with egg. Place pie on rimmed baking sheet. Bake until top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 375 degrees, rotate sheet, and continue to bake until crust is deep golden brown, 12 to 15 minutes longer.
To prevent the filling from spilling out, let the pie cool on a wire rack for at least 45 minutes before cutting and serving.

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