Double Crust Chicken Pot Pie

  • 1/4 cup unsalted butter
  • 1 cup onion, diced
  • 2 tablespoons of minced garlic
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup cream
  • 1 1/2 teaspoons of fresh thyme
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of black pepper
  • 1 pound uncooked boneless chicken breast, chunked
  • 2 cups frozen mixed peas and carrots
  • 1-2 pie crusts, if using oven method use one deep dish in a pie plate and one refrigerated rolled style


Stovetop & Oven:


1. Preheat oven to 425°. Dock the bottom of the pie crust with a fork and bake for 10 minutes. Set aside. 

2. In a large skillet melt butter over medium heat, then sauté onion and garlic for about 3 minutes until softened. Add in chicken and cook or heat through if precooked. Add remaining ingredients, cooking as described below. 

3. When mixture is thick and bubbly, allow to cool 5 minutes then pour into bottom par baked piecrust, add top crust, flute, and make a few air vent slits or biscuit topping. Bake for 30-35 minutes, covering with foil, if needed. Allow to cool 10 minutes before serving.


Instant Pot:

  • Select Sauté on the Instant Pot and preheat for 5 minutes. 
  • Add butter to the pot and allow it to melt.  Add onion and garlic, sauté for about 3 minutes until softened.
  • Add chicken and broth to the pot.  Close with the sealed pressure cooker lid and select Pressure, set for 5 minutes.  Select Start. When cooking is complete, quick release the pressure and remove the lid.
  • Select Sauté and add all remaining ingredients except the pie crust to the pot. Whisk or stir in the flour and cook for about 3 minutes until the sauce is thick and bubbly.
  • Lay the pie crust across the filling mix and fold edges in as necessary.  Make a cut in the middle of the pie crust to allow for the steam to release.
  • Close the crisping lid and select Broil and set to 10 minutes.  Select Start.
  • When cooking is complete remove the pot to a heat-resistant surface and let sit about 10 minutes before serving. 

    Alternate Biscuit Topping for oven:
    • 1 1/2 cup all-purpose flour
    • 1/2 tablespoon baking powder
    • 1 teaspoon granulated sugar
    • 1 teaspoon salt
    • 1/2 cup butter
    • 3/4 cup milk

    • In a large mixing bowl, stir together dry ingredients.
    • Grate butter and stir into the flour mixture. Use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand. Slowly add in the milk while stirring the dough until it comes just together to form a soft dough. Avoid over mixing. Drop spoonfuls of the topping evenly over the filling.

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