Double-Crust Chicken Pot Pie

Serves 6
Cook time: 60 mins
Prep time: 30 mins

This is a great hearty meal. We made this one snowy 18-degree day in October, which is a thing that happens in Colorado I guess, and it was exactly what we needed. The recipe is from The Ultimate Southern Living Cookbook, page 338, but we made some modifications. We use a storebought crust instead of the made-from-scratch one in the recipe, and we use fresh carrots rather than frozen and corn rather than peas, because peas are gross.


  1. Allow the pie crusts to come to room temperature as instructed by the packaging.
  2. Melt butter in a large skillet over medium-high heat. Cook chicken and onion in the butter, stirring constantly, until chicken is browned and onion is tender. Stir in these ingredients: celery, corn, carrots, potato, chicken broth, white wine, parsley, pepper, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Discard bay leaf.
  3. Combine cornstarch and water, stirring until smooth; add to chicken mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in soup, cheese, and sour cream.
  4. Fit one of the pie crusts into a pie dish. Spoon chicken mixture into crust. Place remaining crust over chicken mixture; trim, seal, and crimp edges. Cut slits in pastry. Combine egg yolk and milk; brush over pastry.
  5. Bake at 400°F for 35 minutes or until golden, shielding pastry with aluminum foil during last 5 minutes to prevent excessive browning, if necessary.