Betty's Reimagined Double-Crusted Chicken Pot Pie

Bettyskitchen's picture

Aug. 07, 2013

In this video, Betty demonstrates how to make Reimagined Double-Crusted Chicken Pot Pie. This pot pie is made from the leftovers.


Cooked chopped chicken 2 Cup (32 tbs) (leftover used)
Cooked green peas 2/3 Cup (10.67 tbs)
Cooked sliced carrot 2/3 Cup (10.67 tbs)
Coarse salt To Taste
Freshly ground black peppercorn To Taste
Pie crust 2
Water 1/4 Cup (4 tbs)
Eggs 1
For gravy
Chicken broth 3 Cup (48 tbs) (or as needed)
Cornstarch 4 Tablespoon



1. Preheat oven to 325 degree F.


2. In a pot, add chicken, green peas, and carrots. Set aside.

3. In a small bowl, mix cornstarch with little chicken broth and pour into a medium saucepan. Place the pan on flame and pour remaining stock in it. Stir constantly and cook on low until brown and bubbly.

4. Pour gravy into the pot with chicken and mix well. Taste and add salt if needed.

5. Place one of the prepared pie crusts into a deep dish pie plate. Press the bottom and sides.

6. Pour chicken mixture into the crust and grind pepper on top.

7. Place the second crust circle on top, trim the excess and crimp the edges for a nice fluted look. Add a design the top with leftover pieces, if desired.

8. Slightly beat egg together with water and brush over the top, including the edge.

9. Use a knife or scissors make few slits in the top of the crust for steam to escape. Pop in oven and bake for 25 minutes or until brown and bubbly.


10. Serve immediately and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 580Calories from Fat 240

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 873 mg36.38%

Total Carbohydrates 64 g21.3%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet