American
Double-Crust Chicken Pot Pie
A flaky double-crust savory pie packed with roast chicken, carrots, celery, peas, and pearl onions in a thyme-scented gravy that slices cleanly after a proper rest.
8 servings · 45 minutes prep · 73 minutes cook
Ingredients
Chicken and Vegetable Filling
- 5 tablespoons unsalted butter
- 1 medium yellow onion, cut into 1/4-inch dice
- 2 medium carrots, cut into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch dice
- 1/3 cup all-purpose flour
- 2 1/2 cups low-sodium chicken stock
- 1/3 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups cooked chicken in 3/4-inch pieces
- 1 cup frozen peas
- 1 cup frozen pearl onions, thawed
Crust and Finish
- 2 chilled 13-inch pie-crust rounds
- 1 large egg
- 1 tablespoon whole milk
Directions
Cook and Cool the Filling
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery; cook for 8 to 10 minutes until the carrots are barely tender and no vegetables brown.
- Stir in the flour for 2 minutes. Whisk in the stock in three additions, then add the cream, thyme, salt, and pepper. Simmer for 4 to 6 minutes until the gravy coats a spoon but pours in a thick ribbon.
- Remove from the heat and fold in the chicken, peas, and pearl onions. Spread on a rimmed pan and refrigerate uncovered for 30 minutes, until no warmer than room temperature. Scrape the cooled filling into a mixing bowl, then wash and dry the rimmed pan before preheating it beneath the pie.
Line and Fill the Pie
- Place a rimmed baking sheet on the lowest oven rack and heat the oven to 425°F (220°C). Roll one of the chilled pie-crust rounds to 13 inches and fit it without stretching into a 10-inch deep-dish metal pie plate holding 2 1/2 to 3 quarts; leave a 1/2-inch overhang.
- Spoon in the cooled filling and level it without packing, stopping 1/2 inch below the rim. If the plate is smaller than the specified capacity, bake excess filling separately rather than overfilling. Roll the second crust to 12 inches, lay it over the filling, trim to a 1/2-inch overhang, and crimp both edges together. Cut five 1-inch vents in the top.
Bake, Brown, and Rest
- Whisk the egg with the milk and brush a thin coat over the top crust. Set the pie on the preheated sheet and bake for 20 minutes.
- Reduce the oven to 375°F (190°C) and bake for 28 to 35 minutes more, until the crust is deep golden and gravy bubbles through a center vent. Shield only the crimped edge if it darkens early.
- Cool on a rack for at least 20 minutes before cutting. If the filling runs immediately when tested at the vent, wait another 10 minutes rather than sacrificing clean slices.
