Double Crust Chicken Pot Pie Recipe

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.

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, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain then simmer over medium-low heat until thick.

Taste and add more seasonings if desired.

Preheat oven to 425 degrees F (218 degrees C).

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 the 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.

Bake for 32 to 38 minutes or until crust is golden brown. Cool for 10 minutes before serving.