Double Crust Chicken Pot Pie

Why You’ll Love This Recipe

Double Crust Chicken Pot Pie is the ultimate comfort food—a hearty filling of tender chicken and vegetables enveloped in a flaky, golden pastry top and bottom. With a buttery crust on both sides, every bite delivers savory, satisfying flavor and a perfect balance of textures. Ideal for family dinners or cozy nights in, it’s a classic dish that never disappoints.

ingredients

this Recipe

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

cooked chicken (shredded or diced)
carrots
celery
peas
onion
garlic
unsalted butter
all-purpose flour
chicken broth
milk or cream
salt and pepper
thyme or poultry seasoning
two pie crusts (homemade or store-bought)
egg (for egg wash)

directions

Preheat your oven to 400°F (200°C).

In a large skillet, melt butter over medium heat. Add diced onions, carrots, and celery. Cook until softened, about 5-7 minutes.

Stir in garlic and cook for 1 minute. Sprinkle in flour and stir well to form a roux.

Gradually whisk in chicken broth and milk, stirring constantly until thickened and smooth.

Add cooked chicken, peas, salt, pepper, and thyme. Simmer for a few minutes, then remove from heat and let cool slightly.

Roll out one pie crust and place in the bottom of a pie dish. Press into the sides and trim excess.

Pour the cooled chicken filling into the crust-lined dish.

Top with the second pie crust. Seal and crimp the edges. Cut slits in the top to allow steam to escape.

Brush the top crust with beaten egg for a golden finish.

Bake for 35-40 minutes, or until the crust is golden and filling is bubbling.

Let rest for 10 minutes before serving.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 20 minutes
Cooking time: 20 minutes
Baking time: 35-40 minutes
Total time: 1 hour 15 minutes

Variations

Add mushrooms, corn, or green beans to the filling.

Use rotisserie chicken for convenience.

Replace chicken with turkey for a post-holiday twist.

Try a puff pastry top crust for extra flakiness.

Make mini pot pies using ramekins for individual servings.

storage/reheating

Store leftovers covered in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until heated through and crust is crisp.
Freeze baked pot pie for up to 3 months. Reheat from frozen at 375°F (190°C) for 45-55 minutes.

FAQs

Can I use store-bought pie crust?

Yes, store-bought crusts work well for convenience and still taste delicious.

Do I need to pre-bake the bottom crust?

No, it’s not necessary—the filling and bake time ensure it’s fully cooked.

Can I make this ahead of time?

Yes, assemble the pie and refrigerate it up to a day ahead. Bake just before serving.

How do I prevent a soggy bottom crust?

Let the filling cool slightly before assembling and bake the pie on the lower oven rack.

Can I use frozen vegetables?

Yes, thaw and drain them before adding to the filling.

What can I use instead of milk?

Use cream for richness or a dairy-free alternative if needed.

Is this recipe freezer-friendly?

Yes, freeze the assembled unbaked pie or leftovers for future meals.

Can I make it gluten-free?

Use gluten-free pie crusts and a gluten-free flour blend for the roux.

What’s the best chicken to use?

Any cooked chicken works, including poached, roasted, or rotisserie.

Do I have to use an egg wash?

It’s optional, but it gives the top crust a beautiful golden sheen.

Conclusion

Double Crust Chicken Pot Pie is a timeless comfort dish that wraps a savory, creamy filling in flaky pastry perfection. Whether you’re making it from scratch or with a few shortcuts, it’s a warming, hearty meal that brings everyone to the table with smiles.

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