Double-Crust Chicken Pot Pie

Leftover chicken, potatoes, and fresh or frozen veggies are topped with a deliciously creamy sauce in this double-crust chicken pot pie that screams comfort food.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 431 Calories

Ingredients

• 2 tablespoons olive oil
• 1 (14.1 ounce) package double-crust pie pastry, thawed
• 8 ounces cooked, cubed chicken breast meat
• 1 medium sweet potato, diced
• 1 medium Yukon Gold potato, diced
• 2 cups low-sodium vegetable broth, divided
• 1 tablespoon salt-free seasoning blend
• 0.5 cup milk
• 0.25 cup all-purpose flour
• 0.25 cup unsalted butter
• 0.5 cup heavy cream
• 0.5 medium onion, chopped
• 0.5 cup diced carrots
• 0.75 cup sour cream
• 0.5 cup diced green beans
• 0.5 cup fresh corn kernels

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.

Step 2

Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.

Step 3

While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.

Step 4

Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.

Step 5

Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.