Classic Double-Crust Chicken Pot Pie

Ingredients

• 2 unbaked 9-inch all-butter pie dough rounds, chilled
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 ribs celery, sliced 1/4-inch thick
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken stock, warmed
• 1/2 cup whole milk or heavy cream
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon fresh thyme leaves
• 3 cups cooked shredded chicken (thighs or rotisserie)
• 1 cup frozen green peas, unthawed
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 large egg beaten with 1 tablespoon water (egg wash)

• 2 unbaked 23cm shortcrust or all-butter pastry sheets, chilled
• 60g unsalted butter
• 1 medium brown onion, finely diced
• 2 medium carrots, peeled and sliced into 6mm rounds
• 2 celery stalks, sliced 6mm thick
• 45g plain flour
• 480ml low-sodium chicken stock, warmed
• 120ml whole milk or double cream
• 6g kosher salt, to taste
• 2g freshly cracked black pepper
• 1 tbsp fresh thyme leaves
• 450g cooked shredded chicken
• 150g frozen garden peas
• 15g finely chopped flat-leaf parsley
• 1 egg beaten with 15ml water for glazing

Instructions

1. Prepare the Oven and Dish

   Preheat the oven to 400°F (200°C / 180°C fan). Lightly butter a 9-inch deep-dish ceramic or glass pie pan. Line the bottom and sides with the first rolled pie dough, trimming to a 1/2-inch overhang, and refrigerate while preparing the filling.

   Visual Cue Pastry should feel firm and cold to the touch to prevent butter melting early.

2. Sauté the Aromatics

   Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent and the carrots are slightly softened.

   Texture Cue Vegetables should be tender-crisp with sweet aroma, no browned edges.

3. Form the Roux & Build Velouté

   Sprinkle the flour over the softened vegetables. Stir continuously for 2 minutes to cook out the raw flour flavor. Slowly pour in the warm chicken stock in a steady stream while whisking constantly to prevent lumps, then stir in the milk or cream.

   Visual Cue The liquid will thicken into a glossy, velvety gravy that coats the back of a wooden spoon.

4. Season & Fold in Proteins

   Stir in the salt, black pepper, fresh thyme, and parsley. Simmer gently for 3 minutes until thickened. Remove from heat and gently fold in the shredded chicken and frozen peas. Taste and adjust salt if necessary.

   Texture Cue Filling should be thick and spoonable, not watery or pasty.

5. Assemble and Crimp

   Pour the warm filling into the prepared chilled pie shell. Place the top crust over the filling. Trim the top crust to a 1/2-inch overhang, fold the top and bottom dough edges together, and crimp with your fingers or a fork. Cut 4 steam vents into the center.

   Visual Cue Ensure steam vents are fully pierced so bubbling steam can release freely during baking.

6. Glaze and Bake

   Brush the top crust evenly with the egg wash. Place the pie on a rimmed baking sheet (to catch any rogue bubbling drips) and bake at 400°F (200°C) for 40 to 45 minutes, until the crust is deeply golden brown and the filling is bubbling through the vents.

   Visual Cue Crust will turn a rich amber-gold; bubbling filling visible at the cut vents.

7. Rest Before Slicing

   Transfer the pie to a wire rack and let it rest for 20 minutes before cutting into wedges. This allows the sauce to settle so slices hold their shape cleanly on the plate.

   Texture Cue The velouté stabilizes into a luxurious, warm sauce upon resting.