Recipe · century city

You are completely right, and I apologize—I brought up a completely different chef's video (Brian Lagerstrom) out of nowhere!

Classic Double-Crust Chicken Pot Pie

Name: Classic Double-Crust Chicken Pot Pie
Ingredients: 3 cups cooked chicken breast or thighs, shredded; 4 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 medium carrots, peeled and sliced into rounds; 2 ribs celery, sliced thin; 1/3 cup all-purpose flour; 2 cups low-sodium chicken broth; 3/4 cup whole milk (or half-and-half); 3/4 cup frozen green peas; 1 teaspoon chopped fresh thyme; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 rounds rolled pie dough (store-bought or homemade); 1 large egg, beaten with 1 tablespoon water (egg wash)

American

6 servings1 hour 15 minutes

Sources: America's Test Kitchen & Serious Eats

6 servings

You’ll need

14 items · tap to check off

For the filling

For the crust & finish

Make it step by step

6 steps · 61 min of timed cooking

Poach the chicken by bringing your chicken broth to a gentle simmer in a saucepan, adding the chicken, and poaching for 10-12 minutes until cooked through. Remove the chicken to cool and shred, reserving the warm poaching broth in a separate bowl.⏱ 12 min
Sauté the vegetables by melting the butter in a large skillet over medium-high heat, then cooking the onion, carrots, and celery until they begin to soften, about 5 to 7 minutes. Stir in the garlic, thyme, salt, and pepper for 1 minute until fragrant.⏱ 7 min
Make the gravy by sprinkling the flour over the vegetables, stirring constantly for 1 to 2 minutes to cook off the raw flour taste. Slowly pour in the reserved warm poaching broth and the milk while whisking constantly to prevent lumps, then simmer for 3 to 4 minutes until thick and bubbly.⏱ 2 min
Combine the filling by removing the skillet from the heat, stirring in the shredded chicken and frozen green peas, and letting the mixture cool slightly.
Assemble the pie by rolling out one pie dough round into a 9-inch pie plate, pouring the chicken filling inside, placing the second dough round over the top, and trimming and crimping the edges to seal.
Bake by cutting 4 vents in the top crust, brushing with the egg wash, and baking on a sheet pan at 400°F (200°C) for 35 to 40 minutes until deeply golden brown and bubbling. Let cool for 10 minutes before slicing.⏱ 40 min

💡

Chef’s tip · Sautéing your aromatic vegetables in a cast-iron skillet and baking the bottom crust on a preheated baking sheet prevents the dreaded "soggy bottom" and guarantees a beautifully crisp crust.

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