DOUBLE-CRUST CHICKEN POT PIE

Double-Crust Chicken Pot Pie image

Deliciously creamy double-crust pot pie loaded with veggies and baked to perfection!

Provided by rose.e.bronson

Time 1h30m

Yield 10

Number Of Ingredients 16

Ingredients

1 (14.1 ounce) package double-crust pie pastry, thawed
8 ounces cooked, cubed chicken breast meat
2 tablespoons olive oil
½ medium onion, chopped
1 medium sweet potato, diced
1 medium Yukon Gold potato, diced
½ cup diced carrots
½ cup diced green beans
½ cup fresh corn kernels
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups low-sodium vegetable broth, divided
¾ cup sour cream
½ cup heavy cream
½ cup milk
1 tablespoon salt-free seasoning blend

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 431 calories, Carbohydrate 31.6 g, Cholesterol 56.3 mg, Fat 28.9 g, Fiber 3 g, Protein 12 g, SaturatedFat 11.8 g, Sodium 288.5 mg, Sugar 2.7 g