Double Crust  Chicken Pot Pie

Double-crust chicken pot pie is the ultimate comfort food. Tender chicken and veggies in a rich, savory sauce wrapped in a golden, flaky crust.


•  Skinless chicken breasts      or thighs •  Soy sauce   •  Water •  Fresh ginger •  Garlic •  Fool Proof Pie Crust dough

Roll out enough pie crust dough to line the inside of a 9-inch square baking dish. Cover the pastry with plastic wrap and place it in the refrigerator while you prepare the pot pie filling.


Cut the mushrooms into ¼-inch thick slices and cook them in a hot skillet with some butter and oil until they are golden and caramelized.


Melt some butter in a large saucepan and add chopped onion. Cook the onion for a few minutes to soften.


Sprinkle in some flour and cook, stirring constantly for about a minute. This creates a roux that will thicken the gravy for the pot pie filling.


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