The ONLY Homemade Chicken Pot Pie Recipe You'll Ever Need 

This homemade Chicken Pot Pie is as cozy as your favorite jeans. It's has a show-stopping homemade flaky Pie Crust and it's loaded with tender juicy chicken in a silky sauce and perfectly cooked vegetables.
Full recipe: www.jonashton.com
1. This week we shall be focusing on how to master a flaky pie crust and how to make a double crust
2. How to make a chicken pot pie filling that has the perfect consistency
3. How to perfectly bake a chicken pot pie and not end up with a soggy bottomed pie
Chicken Pot Pie Recipe
*Prepared Double Crust Pie Dough recipe for pot pie below
Filling:
4 Tbsp. (56 grams) unsalted butter
1 leek, washed, trimmed and thinly sliced
2 carrots peeled and cut into 1/4-inch pieces
2 celery ribs, cut into 1/4-inch pieces
6 Tbsp. (36 grams) all-purpose flour
¼ cup (60 ml) white wine
2 cups (480 ml) chicken broth
½ cup (120 ml) heavy cream
1 russet potato, peeled and cut into 1/4-inch pieces
1 Tbsp. (15 ml) minced fresh thyme
1 - 3-pound (1.4 kg) rotisserie chicken, skin removed and bones discarded, meat shredded into bite-size pieces
4 oz. (113 grams) Canadian bacon, diced
¾ cup (180 ml) frozen peas
1 large egg, lightly beaten
Pre-make and chill the pie dough, and line a 9-inch pie tin (recipe below).
Once you are all set with the pie crust, adjust the oven rack to the lowest position and heat the oven to 450 degrees F.
Melt butter in a large saucepan over medium heat. Add the thinly sliced leek, carrots, celery, and season with a little salt, pepper, and cook until vegetables begin to soften about 6 - 8 minutes. Add the flour and cook, stirring constantly, until golden and it is forming a paste on the vegetables and bottom of the pan, 1 to 2 minutes. Slowly stir in the wine, broth, heavy cream, and bring to a boil over medium-high heat.
Add the diced potato and freshly minced thyme. Give a few stirs, reduce the heat to medium, and simmer until the potato is tender and the sauce is thickened to a constancy of yogurt, about 8 minutes. Remove from heat and add the chicken, ham, peas, and fold into the sauce. Let cool for 10 minutes.
Transfer the filling to the dough-lined pie tin. Loosely roll the remaining dough round around the rolling pin and gently unroll it over the top of the filling. Trim the overhang to ½-inch beyond the lip of the tin. Pinch the edges of the top and bottom crusts firmly together. Tuck the overhang under itself; folded edge should be flush with edge of plate. Crimp the dough evenly around the edge of the plate using your fingers. Cut four 2-inch slits in the top of the dough.
Brush the top of the pie with the beaten egg. Place pie on a rimmed baking sheet. Bake until the top is light golden brown, about 18 - 20 minutes. Reduce the oven temperature to 375 degrees F, rotate the baking sheet, and continue to bake until the crust is deep golden brown, about 12 - 15 minutes longer. Let the chicken pot pie cool on a wire rack for at least 45 minutes. Serve.
*Double Crust Pie Dough
2-½ cups (300 grams) all-purpose flour
½ teaspoon (2 ml) fine sea salt
16 Tablespoons (224 grams) cold unsalted butter, cut into ½-inch cubes
½ cup (120 ml) ice water, plus more as needed
1. Add the butter cubes to the flour and give them a gentle coating, pressing your fingers into the butter to break up.
2. Add the salt and ice water to the crumbly flour mixture.
3. Keep mixing the dough by hand until you form a ball that is not too sticky or wet.
4. Transfer the mixture to a lightly floured counter and knead briefly until the dough comes together. Divide the dough in half and form each half into a 4-inch disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
6. Let the chilled dough sit on the counter to soften slightly, about 10 minutes, before rolling. Roll 1 disk of dough into a 12-inch circle on a lightly floured counter. Loosely roll the dough around your rolling pin and gently unroll it onto a 9-inch pie plate, letting the excess dough hang over the edge. Ease the dough into plate by gently lifting edge of dough with your hand while pressing onto the plate bottom with your other hand.
7. Roll the other disk of dough into a 12-inch circle on a lightly floured counter, then transfer to a parchment paper-lined baking sheet; cover with plastic. Refrigerate both doughs for 30 minutes.
8. Use scissors to trim more than 1/2-inch of excess dough around the sides of the tin, then use your fingers to fold the dough underneath itself all the way around the tin.
9. Use a fork to poke holes on the bottom of the dough in the tin; this stops the dough from swelling up too much.
10. Use your fork to then create a criss-cross crimping pattern around the edges of the dough.
11. Place a sheet of plastic wrap over your pie crust and let it chill for 20 minutes.
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