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Double Crust Chicken Pot Pie

Name: Double Crust Chicken Pot Pie
Prep time: 170 min
Cook time: 35 min
Total time: 205 min
Yield: 8
Ingredients: Homemade Pie Crust or All Butter Pie Crust; 1 lb chicken breast or thighs; 1 cup sliced carrots; 1/2 cup sliced celery; 1/3 cup unsalted butter; 1/3 cup chopped yellow onion; 1 tsp minced garlic; 1/3 cup all-purpose flour; 3/4 tsp salt; 1/2 tsp freshly ground black pepper; 1 tsp dried thyme leaves; 1 and 3/4 cups chicken broth/stock, I recommend reduced sodium; 2/3 cup half-and-half*; 1 cup frozen peas; egg wash: 1 large egg beaten with 1 Tablespoon milk; optional: sprigs of fresh thyme for garnish

Serves 8 · 3 hrs 25 min total

Poultry

Double Crust Chicken Pot Pie includes Homemade Pie Crust or All Butter Pie Crust, chicken breast or thighs, sliced carrots. Total time: 205 minutes. Serves 8.

Ingredients

Homemade Pie Crust or All Butter Pie Crust, both recipes make 2 crusts, 1 for bottom and 1 for top

1 lb chicken breast or thighs, cubed, skinless, boneless

1 cup sliced carrots, about 4.6 oz, about 2 carrots

½ cup sliced celery, about 1.4 oz

⅓ cup unsalted butter

⅓ cup chopped yellow onion

1 tsp minced garlic

⅓ cup all-purpose flour

¾ tsp salt

½ tsp freshly ground black pepper

1 tsp dried thyme leaves

1 and 3/4 cups chicken broth/stock, I recommend reduced sodium

⅔ cup half-and-half*

1 cup frozen peas

egg wash: 1 large egg beaten with 1 Tablespoon milk

optional: sprigs of fresh thyme for garnish

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Ingredients

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