Our Chicken Pot Pie Has Double the Crust and Takes Half the Effort (Well, Almost)

OK, well, maybe it’s just going to change your weeknight dinners. Because not only is it one of our readers’ favorite recipes, but it also makes impressive and labor-intensive pie dough so much easier. 

Just look at a few of their comments.

And look, there’s no denying that pie crust made lovingly by hand tastes better. But is it always worth the extra time and effort of mixing, chilling, rolling, and baking dough?

Honestly, sometimes, no.

But when it comes to Cook’s Country’s Double-Crust Chicken Pot Pie, the answer is always yes.

By incorporating sour cream and a single egg into the recipe, our test cooks were able to make a pie dough that was considerably more malleable and easy to handle. With this recipe, the days of working with stubborn, misshapen, cracked pie dough are behind you.

But that’s not the only place you save time—because “store-bought” isn’t always a dirty word around here.

The process of making this pot pie is streamlined even further by using rotisserie chicken, thanks to its undeniable convenience. Once the precooked chicken is shredded, it’s ready to be used! Also, cutting up the vegetables into small pieces allows you to use just a single pot and cook them in a mere 20 minutes.

Do you really need any more reasons to make this delicious, fan-favorite chicken pot pie? I didn’t think so.