This is a easy and simple recipe for a Double Crusted Pot Pie. Thank you to Sally’s Baking Addiction for the recipe.
Her recipe is for a 9 inch pie plate, but I wanted to make a bigger quantity so I doubled the recipe and made it in my big cast iron skillet.
By making it in this skillet, the bottom crust was awesome and nice and flaky.
The filling was very good and I used cooked chicken that we had put into the crock pot the night before. After deboning, we had enough meat for this and another meal.
We used some vegetable we had on hand, and then added the frozen peas.
The next time we make it, there are 2 things we want to do different.
- We need to double the gravy. It was great tasting but the filling was not quite moist enough.
- Use 1/2 the amount of Thyme.
This recipe has many options. I can’t wait to make it after we make a pot roast and use the leftovers.
THE BEST PART!
Lowell Lane 