Double Crust Chicken Pot Pie With Mushrooms

This double crust chicken pot pie can be made with leftover or boiled chicken or turkey. Mixed with plenty of vegetables all combined with a creamy bechamel sauce. Find out how to make a crunchy crust, never soggy so the pie can be removed from the mold and served on fancy dinnerware.

Jump to:

• When to make this chicken pie
• Pastry for Chicken pie
• How to make the pastry for the pie
• How to make a homemade bechamel
• How to make the filling for the chicken pie
• Making the pie
• What can I serve with the Chicken pie
• More pie ideas
• More Pie Ideas
• 📋Double Crust Chicken Pot Pie With Mushrooms

When to make this chicken pie

This chicken pie is perfect to make ahead for a busy day or if you have guests and don't have time to cook that day.

It can be made ahead and cooked just before it is served.

I usually make this pie when I boil a chicken to make a batch of chicken stock to freeze.

If you are not planning to boil any chicken (why wouldn't you anyway?) you can make it with any chicken leftover or a roasted chicken.

Because boiled or leftover chicken can be too dry, I mix it with a homemade bechamel sauce.

To contrast the buttery taste of the bechamel and the mushrooms, I add some lemon zest.

Pastry for Chicken pie

Some chicken pies are made with only the puff pastry on top, while this chicken pot pie has a double crust and uses a shortcrust pastry instead.

The pastry doesn't get soggy and remains firm also at the bottom.

The secret for a crunchy crust is to keep the pastry in the fridge and the filling cold until you are ready to compose the pie and bake it.

The butter in the pastry is firm and solid and will prevent the pastry to absorb the juices and become soggy.

How to make the pastry for the pie

This is a classic short pastry recipe that I use for any type of recipe, from savory to sweet.

When I make a double-crust pie I double the dose of ingredients as below:

• 3 cup - 400 gr of flour
• 1 cup - 200 gr of butter at room temperature
• 2 eggs
• 1 pinch of salt
• 4 tablespoon of water

Pasta frolla can be sweet or savory. To find out more, you can read the recipe: savory and sweet pasta frolla

The process is very simple:

1. Mix all the ingredients
2. Roll into a ball and refrigerate for at least 30 minutes so the butter resolidifies
3. Take ¾ of the pastry and roll it flat
4. Cover the bottom of a removable base baking tin ( 9 ½ in - 24 cm) with parchment paper. Butter and flour the edges
5. Lay the base of the pie and pierce it with a fork. Put back in the fridge for another 30 minutes before filling it
6. Once the pie is filled and covered with the second layer of pastry, pierce with a knife and brush with egg wash

If you have a busy day ahead, you can buy the pastry already made and proceed as from step 3

How to make a homemade bechamel

To make the bechamel, also called a white roux, you need the following ingredients:

• 2 tablespoon of flour
• 2 tablespoon of butter
• 1 ¼ cup of milk
• 1 pinch of freshly grated nutmeg
• salt & pepper

For more information you can read the article: How to make a white roux and its related mother sauces

Here is how to make it:

1. Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
2. Remove from the heat and gradually add the warm milk making sure no lumps are formed.
3. Put back on the heat and bring to boil stirring constantly.
4. Lower the heat and keep steering, till it reaches the right consistency.
5. Add salt and nutmeg at the end.

If you have never made a bechamel or short pastry at home and you want more guidance you can find more detailed recipes here: homemade bechamel and short pastry.

How to make the filling for the chicken pie

For this filling I use the following ingredients:

• 1 boiled chicken
• 2 leeks
• 2 carrots
• 11 oz - 300 gr peas
• 11 oz - 300 gr mushrooms
• ¼ cup of butter
• 1 tablespoon olive oil
• ½ lemon zest
• salt
• bechamel

How to prepare the filling:

1. Debone the chicken
2. Gently stir fry leeks and the carrots that have been washed and diced, using 25 gr of butter and 1 tablespoon of olive oil.
3. Once the leeks are cooked add the peas and cook for 3 minutes
4. Then add the chicken,
5. Add the mushrooms halved, salt and pepper and cook for few minutes
6. To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.

Making the pie

Once you have all the base ingredients ready you can proceed in making the pie. Make sure the pastry is cold and the filling is at room temperature.

1. Pour the chicken mix in the pastry, cover with the remaining ⅓ of the dough and seal the edges with your fingers or with a fork.
2. Make a hole in the center so that the steam can escape and brush the pastry with egg wash
3. Cook in a hot oven at 350F - 180 C for 35 minutes.
4. Wait 10 minutes before removing it from the pan

What can I serve with the Chicken pie

The chicken pie is a complete meal, it has proteins, vegetables and carbs, so its side dish should be something simple that would complement its complex texture.

You can either serve it with a green salad simply seasoned with extra virgin olive oil and salt or baked potatoes.

More pie ideas

• Beef Pie With Marsala Sauce And Mushrooms
• Chelsea Market Heidi Pie With French Chevre
• Zucchini Mushroom Quiche Recipe
• Caramelized Squash Spinach Bacon Quiche
• Beef Sausage Hand Pie Recipe

More Pie Ideas

Here are more pie recipes:

• Beef Pie With Marsala Sauce
• Zucchini and Mushroom Quiche
• Chelsea Market Heidi Pie
• Caramelized Squash Ricotta Spinach Bacon Quiche

If you are making this Double Crust Chicken Pot Pie, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.