Quick and Delicious Double-Crusted Chicken Pot Pie
This is a great dish to make when you have left over chicken or turkey.
Servings 6 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.
Nutrition
Serving: 50g | Calories: 655kcal | Carbohydrates: 28g | Protein: 24g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 5g | Cholesterol: 114mg | Sodium: 682mg | Potassium: 529mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2988IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 3mg