This hearty Smashed Potato Chicken Pot Pie deliciously delivers tender chicken, Yukon Gold potatoes, carrots, peas, and a rich, flavorful gravy. Enclosed in a delicate Chicken Pot Pie Crust Recipe Easy, each bite offers a satisfying crunch and warmth, culminating in the ultimate comfort food experience perfect for chilly evenings.

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Ever since I discovered this Double Crust Chicken Pot Pie recipe I’ve been hooked on its rich flavors and satisfying comfort food goodness. I start by mixing 2 1/2 cups all-purpose flour with 1 teaspoon salt and cold unsalted butter then add 6 to 8 tablespoons ice water to form a tender dough for both crusts.

For the filling I use 2 cups cooked chicken, diced Yukon Gold potatoes, chopped carrots, frozen peas, a bit of chopped onion and minced garlic. The thick gravy is made with butter and flour combined with chicken broth and milk, seasoned with dried thyme, salt and pepper.

This dish packs a good amount of protein and essential vitamins while keeping the portion balanced nutritional wise. It reminds me of a crispy chicken pot pie with the best pot pie filling that makes every bite truly comforting.

Why I Like this Recipe

I really love this chicken pot pie recipe for a bunch of reasons. First off, the filling is insanely flavorful. I mean, when I mix together the Yukon Gold potatoes, carrots, peas, chicken and that thick gravy its just perfect comfort food at its best. Second, the recipe is really straightforward even if you’re not an expert cook so you can mess up a little bit and still get awesome results. And finally, the double crust on top and on the bottom gives the pie a pretty awesome texture that always makes me feel warm and happy when I take a bite.

Ingredients

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All-purpose flour provides carbs and structure for the flaky crust, making it essential.
Cold unsalted butter adds rich flavor and tenderness, though it’s very high in fat.
Chicken gives solid protein and savory taste that makes the filling hearty.
Yukon Gold potatoes are carb-packed and contribute to the creamy texture in the pie.
Carrots bring natural sweetness, vitamins, and a burst of color into the mix.
Frozen peas add fibre, nutrients and a slight sweet touch to balance the flavours.

Ingredient Quantities

2 1/2 cups all-purpose flour (for both crusts)

1 teaspoon salt (for the crust)

1 cup cold unsalted butter, diced

6 to 8 tablespoons ice water

2 cups cooked chicken, shredded or diced

2 Yukon Gold potatoes, diced

3 carrots, peeled and chopped

1 cup frozen peas

1/2 cup chopped onion

2 cloves garlic, minced

1/3 cup butter (for the filling)

1/3 cup all-purpose flour (for the gravy)

2 cups chicken broth

1 cup milk (or heavy cream if you like it richer)

1/2 teaspoon dried thyme

Salt and pepper, to taste

1 egg, beaten (for egg wash)

How to Make this

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1. First, preheat your oven to 400°F. In a bowl mix 2 1/2 cups all-purpose flour with 1 teaspoon salt. Add 1 cup cold diced unsalted butter and work the mixture until it looks crumbly. Slowly add in 6 to 8 tablespoons ice water until the dough comes together. Chill if needed.

2. On a lightly floured surface, roll out about half of the dough to line your pie dish, pressing it into the bottom and up the sides.

3. Heat 1/3 cup butter in a large pan over medium heat. Sauté 1/2 cup chopped onion and 2 minced garlic cloves until soft.

4. Add in the diced Yukon Gold potatoes (2 potatoes) and 3 chopped carrots. Cook them for about 5 minutes until they start to soften.

5. Stir in 1/3 cup all-purpose flour and let it cook for a minute. Then slowly add 2 cups chicken broth and 1 cup milk (or heavy cream if you like it richer), stirring continuously to avoid lumps.

6. Mix in 2 cups cooked chicken and 1 cup frozen peas along with 1/2 teaspoon dried thyme. Season with salt and pepper as you taste. Let the filling simmer until the gravy thickens, about 8-10 minutes.

7. Pour the thick chicken filling into the pie dish on top of your crust. Roll out the rest of your dough and lay it over the filling. Trim any excess fat over the edges.

8. Press the edges down firmly to seal the top and bottom crusts together. Cut a few small slits in the top crust to allow steam to escape while baking.

9. Brush the entire top with 1 beaten egg to get that nice golden finish.

10. Bake in the oven for about 30-40 minutes or until the crust is golden brown and the filling is bubbly. Let it sit a few minutes before serving so it’s easier to cut and enjoy.

Equipment Needed

1. Oven (preheat to 400°F)
2. Mixing bowl (for combining dry ingredients and butter)
3. Measuring cups and spoons (to measure flour, salt, water, etc.)
4. Knife and cutting board (for dicing butter, potatoes, carrots, and chopping onion and garlic)
5. Rolling pin (to roll out the dough)
6. Pie dish (to assemble the pie)
7. Large pan (to sauté the onion, garlic, and veggies)
8. Wooden spoon or spatula (for stirring the filling)
9. Pastry brush (to apply the egg wash)

FAQ

How long does it take to make the pot pie?

It takes about 30 minutes prep time and around 45 minutes to an hour in the oven. So you can expect the whole process to be roughly an hour and a half.

Can I use store-bought pie crust instead of making my own?

Yes, you can use store-bought crusts if you’re in a hurry, though making your own really gives it that homemade taste and texture.

Is it okay to substitute heavy cream for milk in the filling?

Absolutely, using heavy cream will make your filling extra rich and creamy, but regular milk works just fine too if you prefer a lighter version.

What should I look for to know when the pot pie is done baking?

You want the crust to be golden brown and the filling to be bubbly. If the edges start to pull away from the pan that’s usually a good sign its done.

Can I add other veggies to the filling?

Sure, feel free to throw in any extra veggies you like. Just be careful not to overload it, cause too many can make the crust soggy.

Double Crust Chicken Pot Pie Recipe Substitutions and Variations

Instead of 1 cup cold unsalted butter, you can use an equal amount of cold margarine if you cant find butter
You may swap Yukon Gold potatoes with red potatoes which work just as fine
If you dont have chicken broth, low sodium vegetable broth is a good alternative
Substitute 1 cup milk with heavy cream for a richer flavor if desired
For the 1/2 cup chopped onion, finely chopped shallots can add a slightly more delicate taste

Pro Tips

1. Make sure your butter and ice water are super cold when you making your dough. It really helps in keepin the crust flaky and stops it from getting tough later on. Chill your dough in the fridge if it starts warming up.

2. When you add the broth and milk, stir it in really slow and steady. This keeps lumps away and prevent the flour from getting burned, which can mess up your gravy taste.

3. Dont skip on letting the pie rest after you pull it outta the oven. Giving it a few minutes to cool makes it easier to slice up and lets the filling settle in so you dont end up with squished pieces.

4. If you wanna add a little extra flavor, try tossin in a pinch of extra dried herbs or even some fresh ones if you have em. It can give the whole dish a nice boost without being overpowering.