Serious Eats: Recipes

Double Crusted Chicken Pot Pie

[Photograph: Yvonne Ruperti]

Notes: I used a 10-cup souffle dish (8-inch diameter, 4 inches deep), but a 10-inch deep dish pie plate would also work. The chicken filling makes about 8 cups. If using a different shaped dish, alter the dough as you see fit to fit the shape of your dish. Baking time may be less if your dish is shallow. I place the parchment paper between the dish and the stone to catch any potential drips. Place foil on top of the crust if it's browning too quickly. The filling can be made up to one day ahead.

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com. Follow Yvonne on Twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2012/11/double-crusted-chicken-pot-pie-recipe.html

© Serious Eats