Double Crust Chicken Pot (Printable Version)
Flaky double crust filled with tender chicken, veggies, and a creamy, flavorful savory filling.
# Ingredients Required:
→ Dairy and Fats
01 -
71 g unsalted butter
02 -
60 ml half and half or cream
03 -
1 large egg (beaten with 5 ml cold water)
→ Produce
04 -
1 rib celery, diced
05 -
3 green onions, chopped
→ Pantry Items
06 -
43 g all-purpose flour
07 -
480 ml low sodium chicken broth or chicken stock
08 -
1.5 tsp poultry seasoning
09 -
1.5 tsp garlic salt
10 -
1 tsp dried tarragon leaves
11 -
0.25 tsp lemon pepper
12 -
0.25 tsp ground black pepper
13 -
15 ml vegetable oil
→ Protein
14 -
450 g rotisserie chicken, chopped
→ Frozen Goods
15 -
280 g frozen mixed vegetables, thawed
→ Baking
16 -
1 package refrigerated pie crust (2 crusts), approx. 400 g total
# Guide to Cooking:
01 -
Preheat the oven to 175°C and position the rack in the middle. Lightly brush the bottom and sides of a 25 cm cast iron skillet or equivalent with vegetable oil; set aside.
02 -
Melt butter in a large skillet over medium heat. Increase to medium-high heat and cook diced celery and chopped green onions for 3 minutes until celery begins to soften.
03 -
Reduce heat to medium and stir in flour continuously until fully absorbed by the butter, forming a smooth paste.
04 -
Whisk in chicken broth gradually, then raise heat to bring mixture to a boil. Stir in half and half, immediately reduce heat to simmer. Add poultry seasoning, garlic salt, dried tarragon, lemon pepper, and black pepper. Mix well and simmer for 5 minutes.
05 -
Remove from heat and fold in chopped rotisserie chicken and thawed mixed vegetables until evenly combined.
06 -
Unroll one pie crust and firmly fit it into the prepared skillet, covering the bottom and sides. Pour the filling evenly over the crust.
07 -
Cover the filling with the second crust. Fold under the edges of both crusts, press together to seal, and crimp decoratively.
08 -
Cut slits in the center of the top crust to allow steam to escape. Brush the surface with the beaten egg wash.
09 -
Bake in the preheated oven for 40 to 45 minutes until the crust is golden brown. Transfer to a wire rack and cool for 10 minutes before slicing and serving.
# Extra Suggestions:
01 -
Using pre-cooked rotisserie chicken reduces preparation time while enhancing flavor. Allow pie crusts to reach room temperature for easier handling. Adjust seasonings to preferred taste. For a richer, creamier filling, substitute heavy cream for half and half.