Double Crust Chicken Pot Pie

Why You’ll Love This Recipe

This version of chicken pot pie is a step above the rest, thanks to its buttery double crust that adds texture and flavor in every bite. The filling is hearty, creamy, and packed with juicy chicken and a medley of vegetables, making it a complete and comforting meal in one dish. Whether you’re feeding a hungry family or looking for a classic dish to impress guests, this recipe delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken, shredded or diced (rotisserie chicken works well)
• Carrots, diced
• Celery, diced
• Onion, chopped
• Frozen peas
• Garlic, minced
• Butter
• All-purpose flour
• Chicken broth
• Whole milk or heavy cream
• Salt and pepper
• Dried thyme
• Pie dough (homemade or store-bought, enough for top and bottom crust)
• Egg (for egg wash)

Directions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add onions, carrots, and celery. Sauté until softened, about 5–7 minutes. Add garlic and cook for another 30 seconds.
3. Sprinkle flour over the vegetables and stir well to form a roux. Cook for 1–2 minutes.
4. Gradually pour in the chicken broth while stirring to prevent lumps. Add milk or cream and continue to stir until the mixture thickens.
5. Add cooked chicken, peas, thyme, salt, and pepper. Stir everything together and let the mixture simmer for 5 minutes. Remove from heat and let it cool slightly.
6. Roll out one pie crust and fit it into a 9-inch pie dish. Spoon the filling into the crust and spread it evenly.
7. Roll out the second crust and lay it over the top. Trim excess dough and crimp the edges to seal.
8. Cut a few slits in the top crust to allow steam to escape. Brush the top with beaten egg for a golden finish.
9. Bake for 35–40 minutes or until the crust is golden brown and the filling is bubbling.
10. Let rest for 10–15 minutes before slicing and serving.

Servings and timing

This recipe makes 6 to 8 servings. Prep time is about 30 minutes, and total cook time is approximately 40 minutes, with an additional 10–15 minutes of resting time before serving.

Variations

• Vegetarian: Replace chicken with extra vegetables like mushrooms, potatoes, or chickpeas.
• Spicy Kick: Add a pinch of cayenne or a dash of hot sauce to the filling.
• Cheesy: Stir in shredded cheddar or parmesan cheese for a richer filling.
• Herbed Crust: Mix dried herbs like rosemary or thyme into the pie dough for extra flavor.
• Mini Pies: Use smaller ramekins to create individual pot pies.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through, about 20–25 minutes. For quicker reheating, microwave individual slices for 2–3 minutes, though the crust will be softer. To freeze, wrap the unbaked or baked pie tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating or baking.

FAQs

Can I use store-bought pie crust?

Yes, store-bought crusts work well and save time, though homemade adds extra flavor.

What kind of chicken is best for pot pie?

Cooked and shredded rotisserie chicken is convenient, but any cooked chicken breast or thigh meat will work.

Can I make this pot pie ahead of time?

Yes, assemble the pie and refrigerate it for up to a day before baking. You can also freeze it before baking.

How do I keep the bottom crust from getting soggy?

Pre-bake (blind bake) the bottom crust for 8–10 minutes before adding the filling, or use a metal pie pan for better heat conduction.

Can I use frozen vegetables?

Yes, frozen mixed vegetables can be a convenient substitute. Just thaw and drain before adding to the filling.

Is it necessary to use a double crust?

No, you can use just a top crust if preferred, but the double crust adds extra heartiness and flavor.

What’s the best way to reheat pot pie?

Reheat in the oven at 350°F (175°C) to preserve the crispness of the crust.

Can I make this dairy-free?

Yes, use a plant-based butter and non-dairy milk like oat or almond milk in the filling.

Can I add potatoes to the filling?

Yes, diced cooked potatoes can be a delicious and hearty addition.

How do I know when the pie is done baking?

The crust should be golden brown and the filling should be bubbling through the slits in the crust.

Conclusion

This double crust chicken pot pie is the perfect blend of flaky pastry and creamy, savory filling. It’s satisfying, versatile, and a true comfort food classic that everyone will love. Whether you stick to the traditional version or try out a variation, this recipe is bound to become a family favorite.

Double Crust Chicken Pot Pie

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This double crust chicken pot pie features a golden, flaky pastry crust on both the top and bottom, filled with a rich, creamy mixture of tender chicken and vegetables. It’s the ultimate comfort food that’s perfect for cozy family dinners or special occasions.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 to 8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 3 cups cooked chicken, shredded or diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 1 cup frozen peas
• 2 cloves garlic, minced
• 4 tbsp butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 3/4 cup whole milk or heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 pie crusts (store-bought or homemade, for top and bottom)
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add onions, carrots, and celery. Sauté until softened, about 5–7 minutes. Add garlic and cook for another 30 seconds.
3. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to form a roux.
4. Slowly add chicken broth, stirring constantly to avoid lumps. Stir in milk or cream and cook until the mixture thickens.
5. Add cooked chicken, peas, thyme, salt, and pepper. Stir well and simmer for 5 minutes. Remove from heat and let cool slightly.
6. Roll out one pie crust and place it in a 9-inch pie dish. Add the filling and spread it evenly.
7. Top with the second crust, trim excess dough, and crimp edges to seal.
8. Cut slits in the top crust to allow steam to escape. Brush with beaten egg.
9. Bake for 35–40 minutes or until the crust is golden brown and the filling is bubbling.
10. Let rest for 10–15 minutes before slicing and serving.

Notes

• Blind bake the bottom crust for a crispier texture.
• Let the filling cool slightly before adding to the crust to prevent sogginess.
• Use a metal pie pan for better heat distribution.
• Freeze unbaked pies for up to 3 months—bake from frozen with additional time.

Nutrition

• Serving Size: 1 slice (1/8 of pie)
• Calories: 520
• Sugar: 5g
• Sodium: 750mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 14g
• Trans Fat: 0.5g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 105mg