Two tasty variations on the hearty chicken pot pie are the Classic Chicken Potpie recipe by Martha Stewart and the much-loved Double Crusted Chicken Pot Pie by Yvonne Ruperti at Serious Eats. The main difference between pot pie recipes is what is used inside.
The Martha Stewart recipe includes a filling of onions, carrots, garlic, cloves, shredded cooked chicken, peas and parsley. Cook the ingredients in unsalted butter, with a roux of flour and chicken broth, topp with a single crust of flour, salt, sugar, unsalted butter and ice-water (for consistency) and bake at 375 degrees Fahrenheit for 45 to 50 minutes on a baking sheet.
The double crusted version features leeks, celery and carrots cooked in olive oil seasoned with sea salt and freshly ground black pepper, shredded cooked chicken (white and dark meat cooked in broth), with a roux of butter, flour, the reserved broth and milk. Those who want a thicker sauce can substitute cream for the milk. Peas, parsley and thyme are added at the end. For the double crust version, it helps to chill the filling before baking so the bottom crust can cook properly. Fill the dish with the bottom crust, add chilled filling, add top crust, press the edges together and bake on a pizza stone in the lower third of the oven at 375 degrees for 70 to 80 minutes.
For a polished look, brush a mixture of whisked egg yolk and milk over the top crust. Cut vents into the top crust for both recipes before baking. Cool for 15 minutes before digging in.