I like to pretend that when someone in my house roasts a whole bird, I’ll have enough leftover meat to cook something bodacious—shredded chicken tacos, a grandma-worthy casserole, or this double-crusted chicken pot pie. Of course this never actually happens, and instead I’m left circling the bones as I bear my teeth at Beckie’s six-pound toy poodle, Max. He and I both live and die by the chicken, if you know what I mean. You probably don’t.
But—if you happen to find yourself with an excess of leftover chicken, or if you love pie crust as much as I do (see: my crown of sonnets “Pie in the Sky” and accompanying six-hour performance piece), or if you simply want to eat something that’s even more delicious than it is time consuming, then this is the recipe for you.
I used to bake chicken pot pies in ramekins with single-crust pastry lids; this method is great and still so decadent if you do it right. As you may have discovered from a quick perusal of Buttertooth, however, you can find my culinary appetites at the intersection of Gluttony and Masochism (holding a sign that reads “dirty jokes—$1”). Joy the Baker inspired this particular iteration, and I both hate and love her for it. Food blogging emotions are complicated.
That is not to dissuade you from making this pot pie: it mostly boils down to a ton of chopping, and, if you have an assistant or hungry helper who would like dinner served before 10 PM, thankyouverymuch, then the whole process is expedited exponentially (try saying that with a mouth full of butter). I recommend tossing a few chicken breasts with olive oil, salt, and pepper on a cookie sheet and baking in the oven for 20-25 minutes at 375F if you don’t have any spare meat on hand; a Costco rotisserie chicken also works—presuming you don’t eat most of it on the car ride home.
You can make the pie crust a few days in advance, which cuts down on time, and every member of your household will want to erect a sculpture in your honor after you finally get this mamma jamma on the table. As Ben Franklin famously once said, “Nothing ventured, nothing gained”
—and his pot pies were legendary.
- 1 double pie crust recipe, found here
For the roux:
- ½ stick (4 tbsp) unsalted butter
- ⅓ cup flour
- 1¼ cup chicken stock
- 1 cup ½ & ½
- 2 oz goat cheese (can use cream cheese, but I like the tanginess)
For the filing:
- 1 tbsp butter, 1 tbsp olive oil
- ¾ cup carrots, chopped
- 1 medium or ½ large white onion, diced
- 2 ribs celery, diced
- 2 large cloves garlic, minced
- 1 leek, white & light green parts
- 1 cup fresh green beans, diced
- ½ cup frozen peas, thawed
- 2 small ears white corn, shucked
- 2 cups cooked chicken meat, cubed or shredded
- salt and pepper, to taste
- 1 egg, beaten
- Make the crust, following instructions found here. Divide dough into 2 equal discs wrapped in plastic wrap and chill in the refrigerator for 1 to 2 hours (can make ahead).
- To make the filling, begin my chopping your vegetables and thawing your peas. Remove kernels from corn cobs and set aside. Soak chopped leeks in a bowl of cold water to remove grit. Strain and rinse before using.
- In a a heavy-bottomed dutch oven over medium-low heat, melt butter. Gradually whisk in flour, cooking for one minute. Mixture will be very thick. Slowly incorporate chicken stock, whisking constantly until no chunks of flour remain. Whisk in ½ & ½ and goat cheese and stir until cheese has completely melted and the mixture has thickened considerably. Salt and pepper to taste and remove mixture to a bowl while you cook remaining ingredients.
- In a medium skillet, heat butter and oil. Add onions and cook until translucent, 3-4 minutes. Add leeks and continue cooking another few minutes. Add garlic and cook for 1 minute more. Add carrots, celery, and green beans and cook until slightly softened.
- Recombine sautéed vegetables and filling in the dutch oven or large sauce pan. Mix in thawed peas, corn, and chicken meat and warm together.
- To assemble the pot pie, remove one disc of dough from the refrigerator and roll out on a lightly floured work surface until roughly a 13” round. Lift the dough as you roll to ensure it doesn’t stick to the work surface. Carefully fold dough around your rolling pin to transfer to a 9” pie pan. Chill pan in the refrigerator or freeze as you continue to work.
- Preheat oven to 400F.
- Roll out top crust following the same steps as above. If dough becomes too warm, transfer to a cookie sheet and chill in the refrigerator or freezer before continuing.
- Spoon filling into bottom crust. Carefully cover with top pie crust. Trim the excess dough, leaving about a 1” overhang. Using your fingers, seal the top and bottom crusts together and fold under. Crimp the crust with your fingers or a fork as desired. Cut 3-5 decorative slits in the top pie crust with a sharp knife to allow steam to vent. Brush the crust with a beaten egg so that it will brown beautifully as it cooks. Return pie pan to refrigerator while oven finishes preheating.
- Bake in preheated oven 25-45 minutes, until crust is golden brown and fully cooked. I recommend watching carefully in the last 20 minutes, depending on the particularities of your home oven.
- Remove from oven and allow to rest for 45 minutes before serving. Leftovers—if you have any—can be stored in the fridge for up to 3 days.