How to make homemade Individual Double Crust Chicken Pot Pie Recipe: This will be your new go-to pot pie recipe! The light veggie and chicken filling are combined with an all-butter double crust. It is such a comforting and classic meal to enjoy anytime throughout the year. Interested in making it? Keep on scrolling.
Individual Double Crust Chicken Pot Pie Recipe
- Make 2 individual chicken pot pies OR 1 big chicken pot pie recipe
- Can be prepped and made a day (or two) before baking
- Made vegetarian by omitting the chicken and only using veggies
- Varied: Use whatever veggies or meat you have on hand
QUESTIONS FOR CHICKEN POT PIE RECIPE
What size pie pans do you use?
I use 2 mini springform pans I bought a looonnnggg time ago. (I don’t think they even are manufactured) They are about 3-inch in diameter and 2-inches in height. I recommend using those disposable foil pie pans if you need some pie pans in a pinch. Or use an 8-inch or 9-inches round pie pan.
What veggies do I pick?
Honestly, whatever you feel like! Onions, carrots, peas, and potatoes are the classics. Have leftover mushrooms? Bell peppers? Kale? Toss ’em in. I recommend NOT using any veggies that are high in moisture like tomatoes or squash.
Can I use a store bought pie crust?
Yup! Or make my all-butter crust. For 2 individual pot pies, all you need is enough pie crust for 1 – 9 inch pie.
How far in advance can I make this?
3 days ahead. Store in fridge covered with plastic wrap to prevent the top pie crust from drying
Can I use a different milk than almond milk?
Yup! Use your favorite milk. I like almond because it is a bit lighter.
What if I don’t have time to cook chicken?
Feel free to use store-bought deli chicken or any leftover protein you have on hand. You can pre cook the chicken the day before to make it easier on you.
What does it mean to have more filling versus sauce?
When making the filling, you can the filling (protein and veggies) be coated lightly with the white sauce. Too much liquid will cause the pie crust to become soggy. If you are making the filling, and notice it is super thick…add more almond milk. If it is too thin, add more cooked veggies or protein. Get it? See below
Individual Double Crust Chicken Pot Pie Recipe: Here is What You Can in Advanced
- Make the pie crust. (Or buy it)
- Cook and cool the chicken thighs.
- Cook and cool the russet potato.
- Yes, you can microwave the potato.
- I prefer to boil it: Peel potato. Cut into small chunks. Place in a saucepot in cold water. Bring to boil, add salt, and cook until tender, about 15-20 minutes. Drain and cool in the fridge.
- Craving a pot pie recipe that can be made in under an hour? Other pot pie recipes I love:
- 1-Hour Vegan Pot Pie Recipe from Minimalist Baker
- 30 Minute Loaded Vegetable Pot Pie from Domestic Superhero
Individual Double Crust Chicken Pot Pie | Sweetness In Seattle Blog
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings30
minutes40
minutes1
hour10
minutesIngredients
1 – All Butter Crust Recipe (enough for 1 – 9 inch pie)
4 boneless, skinless medium chicken thighs, about 1 pound of chicken
3 tablespoon olive oil, separated
2 tablespoon all purpose flour
3 medium carrots, rough chopped
1 medium white onion, rough chopped
3 celery stocks, rough chopped
1/2 cup frozen peas
1 medium Russet potato, peeled and cooked
1/4 cup parsley, chopped finely
1 1/2 -2 cups unsweetened almond milk
1 egg, whisked – for topping
Salt and black pepper, to taste
Directions
- Have pie crust ready and made. Roll it out to 1/4 inch thick and roll it into 2 – individual pie pans or 1 -big 9-inch pie pan. Chill in fridge. Make filling.
- Preheat oven to 425 degrees F. In a heat safe pan, add the chicken thighs. Season with salt and pepper on both sides. Cook for 20 minutes or until completed cooked. Once finished, cool in in the fridge in a heat safe container
- Make the filling: In a large skillet, add 1 tbsp olive oil and heat on medium heat. Add chopped onions, carrots, and celery and cook until slightly firm. About 10-12 minutes.
- Add 2 tbsp olive oil. Add 2 tbsp all purpose flour to make a roux. Cook for 2-3 minutes.
- Add 1 1/2 cup unsweetened almond milk and whisk until thick.
- Add cooked potato, peas, and parsley. Stir. Add salt and pepper
- If it is too thick, add more almond milk. You want the filling to be more veggies and meat versus liquid.
- Get the chicken from the fridge. Chop into chunks and add to the saucepot. Taste and season with salt and pepper
- Place the filling in a heat safe container. Cool in fridge for 1-2 hours
- Once the filling is cool, divide between the two pie shells or place all in the pie shell.
- Roll our remaining pie crust and top it over the filling. Crimp edges.
- Whisk 1 egg. Brush it over the pie top. Season with salt (optional). Place pot pies onto foil lined cookie sheets.
- Bake at 425 degrees F for 40 minutes.
- Cool and enjoy.
Notes
- Feel free to use a gluten free four instead of all purpose for the filling
- Use whatever neutral oil you have on hand. Canola or veg are nice options too.
- I cook my chicken in a heat safe stainless skillet. Feel free to use cookie sheets lined with foil.
