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Double Crust Chicken Pot Pie

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 Double Crust Chicken Pot Pie
Recipe for the week of November 6-10, 2023 for BAKING CLASSES ONLY Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine American, Southern
Prep Time 2 hours 50 minutes
Cook Time 35 minutes
Servings
Yield 8 servings
Ingredients
For the Pie Crust
  • 2 1/2 cups all-purpose flour plus more for surface
  • 1 teaspoon Salt
  • 1 teaspoon sugar
  • 8 ounces butter very cold
  • 6 tablespoons ice water
For the Filling
  • 1 pound Chicken breast cubed
  • 2 Carrots sliced
  • 1 celery stalk sliced
  • 1/3 cup butter
  • 1 yellow onion chopped
  • 1 teaspoon garlic minced
  • 1/3 cup all purpose flour
  • 3/4 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 3/4 cups vegetable broth
  • 2/3 cup half-and-half
  • 1 cup frozen peas
  • 1 egg beaten
Course Main Dish
Cuisine American, Southern
Prep Time 2 hours 50 minutes
Cook Time 35 minutes
Servings
Yield 8 servings
Ingredients
For the Pie Crust
  • 2 1/2 cups all-purpose flour plus more for surface
  • 1 teaspoon Salt
  • 1 teaspoon sugar
  • 8 ounces butter very cold
  • 6 tablespoons ice water
For the Filling
  • 1 pound Chicken breast cubed
  • 2 Carrots sliced
  • 1 celery stalk sliced
  • 1/3 cup butter
  • 1 yellow onion chopped
  • 1 teaspoon garlic minced
  • 1/3 cup all purpose flour
  • 3/4 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 3/4 cups vegetable broth
  • 2/3 cup half-and-half
  • 1 cup frozen peas
  • 1 egg beaten
Instructions
To Make the Crust
  1. Preheat oven to 425°F.
  2. In a medium mixing bowl whisk together flour, sugar, and salt. Add butter and cut into mixture using spatula or electric mixer until there are just small pea size clumps of butter. Add ice water at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface
To Make the Filling
  1. In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
  2. In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
To Assemble
  1. After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
To Bake
  1. Bake for 32 – 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving.