Double Crust Chicken Pot Pie Recipe

There’s something incredibly comforting and nostalgic about a hearty Double Crust Chicken Pot Pie Recipe. I absolutely love how this pie boasts two golden, flaky crusts sandwiching a rich, creamy chicken and vegetable filling that’s bursting with flavor. Whether it’s a chilly evening or a weekend family dinner, this pot pie feels like a warm hug from the inside out.

What makes this recipe stand out is that perfect balance between a tender, savory filling and the crisp, buttery crust on both the bottom and top. I found that making your own pie crust really elevates the whole dish, but even a good-quality store-bought crust can work in a pinch. Once you get this Double Crust Chicken Pot Pie Recipe down, it becomes your go-to comfort food that impresses every single time.

Ingredients You’ll Need

The ingredients in this Double Crust Chicken Pot Pie Recipe work together to build a creamy, savory filling surrounded by flaky crusts. When you shop, look for fresh veggies and quality chicken to really make the flavors shine.

• Homemade Pie Crust or All Butter Pie Crust: I prefer homemade because it’s flakier and tastier, but store-bought works well too.
• Skinless Boneless Chicken: I use thighs for juiciness but breast meat is great if you want leaner filling.
• Carrots: Sliced thinly for even cooking and sweetness balance.
• Celery: Adds that classic aromatic punch and crunch inside.
• Unsalted Butter: For sautéing veggies and enriching the gravy base.
• Yellow Onion: Just half adds perfect depth without overpowering.
• Garlic: Minced for subtle sharpness and warmth in flavor.
• All-purpose Flour: Helps thicken the gravy so it’s rich and luscious.
• Salt and Pepper: Essential for seasoning; adjust to taste.
• Dried Thyme Leaves: My secret weapon for earthy, comforting herb notes.
• Chicken Broth/Stock: Reduced sodium so you can control saltiness and keep flavors fresh.
• Half-and-Half: Gives creamy body without heaviness.
• Frozen Peas: Stirred in at the end for pops of sweetness and color.
• Egg Wash: A beaten egg mixed with milk perfect for brushing onto crust for that golden finish.
• Optional Fresh Thyme Sprigs: For garnish that makes it look as good as it tastes.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

While I adore the classic Double Crust Chicken Pot Pie Recipe, I like to mix it up sometimes to keep things fresh and suit different dietary needs. Feel free to play with the veggies or protein based on what you have on hand or what your family enjoys.

• Vegetable Boost: I often sneak in chopped mushrooms or green beans, which add great texture and an earthy note.
• Dairy-Free Option: Swap half-and-half for full-fat coconut milk and use dairy-free butter for a comforting pie that’s gentle on sensitive tummies.
• Gluten-Free: Use gluten-free flour blends for the crust and gravy thickener; I’ve done this with fantastic results!
• Protein Swap: Turkey or cooked ham work wonderfully if you want to change up the meat flavor.

How to Make Double Crust Chicken Pot Pie Recipe

Step 1: Prepare Your Pie Crust

I usually make the pie crust the night before to let it chill really well – this helps it roll out smoothly and keeps it flaky once baked. Whether you’re using the homemade or all butter crust, get two crust discs ready and refrigerated for at least two hours. Chilled dough is key to preventing shrinkage and ensuring that perfect crispness in your Double Crust Chicken Pot Pie Recipe.

Step 2: Cook the Chicken and Vegetables

Start by combining the cubed chicken, sliced carrots, and celery in a pot with enough water to cover them. Bring it to a boil and let it simmer for about 10 minutes, then drain. This step not only cooks the chicken through but also infuses flavor into the veggies, making the filling rich without being heavy.

Step 3: Make the Gravy

In a skillet, melt butter and sauté onions and garlic until the onions turn translucent and butter starts to brown slightly – this caramelization adds so much flavor! Whisk in the flour, salt, pepper, and thyme to create a roux, then slowly add the chicken broth and half-and-half while stirring. Keep whisking and simmer for about 10 minutes until the gravy is thick and velvety. Taste and adjust seasoning to your preference – I often add a sprinkle more thyme here to deepen the aroma.

Step 4: Assemble the Pot Pie

Preheat your oven to 425°F (218°C). On a floured surface, roll out one chilled pie crust disc to about 12 inches in diameter, then carefully place it in your pie dish. Trim the excess edges. Spoon in the chicken and veggie mix, scatter frozen peas on top, and pour the thick gravy evenly all over. Then roll out the second crust and cover the pie, sealing the edges by crimping with a fork. Don’t forget to cut small slits in the top crust to let steam escape, and brush on your egg wash for that gorgeous golden finish.

Step 5: Bake to Perfection

Bake your Double Crust Chicken Pot Pie Recipe for about 32–38 minutes until the top crust is beautifully golden. After 20 minutes, cover the edges of your crust with foil or a pie shield to prevent them from burning — I discovered this trick after a few too many browned edges! Once baked, let your pie cool for at least 10 minutes before slicing to allow that thick filling to set properly.

How to Serve Double Crust Chicken Pot Pie Recipe

Garnishes

I love to add a few fresh thyme sprigs on top just before serving—it adds a lovely aroma and looks so inviting. Sometimes, a light sprinkle of chopped parsley brightens up the dish visually and adds a hint of fresh flavor that complements the creamy filling beautifully.

Side Dishes

This pot pie pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness. Roasted Brussels sprouts or honey-glazed carrots are also favorites in my house for adding some fresh, seasonal veggies to the plate.

Creative Ways to Present

For holiday dinners or special occasions, I like to bake individual pot pies using ramekins or small oven-safe bowls—guests love that personal touch! You can also cut the top crust into fun shapes with cookie cutters before baking to jazz it up visually.

Make Ahead and Storage

Storing Leftovers

Leftover Double Crust Chicken Pot Pie Recipe keeps beautifully in an airtight container in the fridge for up to 5 days. I usually cover it tightly and just reheat individual portions in the oven or microwave for quick meals.

Freezing

I’ve frozen whole assembled pies before baking, wrapped tightly in plastic wrap and foil. When ready to bake, I thaw it overnight in the fridge and then bake as usual. The crust and filling hold up surprisingly well after freezing, making this a great make-ahead option for busy days.

Reheating

To reheat, I prefer warming slices in a 350°F oven wrapped loosely in foil for about 15-20 minutes to keep the crust flaky and the filling warm without drying out. Microwaving works in a pinch but can make the crust a little soggy.

FAQs

Final Thoughts

This Double Crust Chicken Pot Pie Recipe has become one of my favorite dishes to make when I want both comfort and a little kitchen pride. Its flaky crust and savory filling bring everyone to the table smiling—and I hope you’ll experience that joy too. Once you give this recipe a try, I bet it’ll become your cozy night secret weapon, just like it did for me!

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