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Double Crust Chicken Pot Pie

Featured in Easy Chicken Recipes.

Whipped up this chicken pot pie yesterday when it was freezing outside. Cooked chicken with fresh veggies and herbs til everything got tender. Made a quick gravy and wrapped it all in pie crust. The crust got so flaky and golden. My kids kept peeking in the oven cause it smelled so good. Had enough filling for two pies so froze one for later. Nothing better than breaking through that crust to get to the creamy filling. Pure comfort food.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 18:05:55 GMT
A golden-brown chicken pot pie with a flaky crust reveals chunks of chicken and colorful vegetables inside a creamy filling. Pin it
A golden-brown chicken pot pie with a flaky crust reveals chunks of chicken and colorful vegetables inside a creamy filling. | lastminrecipes.com

The Coziest Chicken Pot Pie Recipe You'll Ever Make

This chicken pot pie recipe has been my family's favorite comfort food for generations. The golden flaky crust wraps around tender chunks of chicken and fresh vegetables all swimming in the most incredible creamy gravy. Every time I make this it takes me back to Sunday dinners at grandma's house.

A Chicken Pot Pie Worth Making From Scratch

I love that everything in this chicken pot pie is made from scratch. The buttery double crust and rich filling come together to create pure magic in every bite. You can switch up the vegetables based on what's in season and even prep it ahead for busy weeknights. It's become my most requested recipe at family gatherings.

What Goes In My Favorite Chicken Pot Pie

  • Pie Crust: My buttery homemade version makes all the difference but store bought works in a pinch.
  • Chicken: I prefer thighs for extra flavor but breast meat works great too.
  • Carrots & Celery: These create the perfect hearty base.
  • Onion & Garlic: Fresh chopped adds so much flavor.
  • Flour: Just enough to make that gravy silky smooth.
  • Chicken Broth: The backbone of our filling.
  • Half-and-Half: Makes everything creamy and rich.
  • Frozen Peas: They add the perfect pop of sweetness.
  • Seasonings: Fresh thyme is my secret weapon.
  • Egg Wash: For that gorgeous golden top.
A golden brown chicken pot pie with a flaky crust sits in a cast iron skillet, revealing a creamy filling of chicken, vegetables, and herbs. Pin it
A golden brown chicken pot pie with a flaky crust sits in a cast iron skillet, revealing a creamy filling of chicken, vegetables, and herbs. | lastminrecipes.com

Let's Bake This Together

Start With The Crust
Roll your chilled dough into two circles and tuck one into your pie dish.
Create The Filling
Cook your chicken and veggies until tender. Make your gravy by cooking onions and garlic in butter then whisking in flour broth and cream until thick.
Put It All Together
Layer your chicken and vegetables then pour that amazing gravy over top. Cover with your second crust crimp the edges and cut some slits to let the steam escape.
Time To Bake
Brush with egg wash and pop it in a hot oven at 425°F. Bake until golden brown about 35 minutes covering the edges if they brown too fast.

My Kitchen Secrets

Want to avoid a soggy bottom? Add your gravy last after layering in the chicken and veggies. I always chill my assembled pie for 30 minutes before baking it makes the crust extra flaky. Feel free to toss in some diced potatoes or mushrooms they're delicious in here too.

Save Some For Later

This chicken pot pie freezes beautifully. Just wrap it tight and freeze before baking it'll keep for 3 months. When you're ready to eat just pop it straight in the oven. Leftover slices reheat perfectly just warm them in the oven to keep that crust crispy.

A golden-brown chicken pot pie with a flaky crust and visible vegetables is served in a cast iron dish. Pin it
A golden-brown chicken pot pie with a flaky crust and visible vegetables is served in a cast iron dish. | lastminrecipes.com

Frequently Asked Questions

→ Can I use store-bought pie crust instead?

Yes, you can use two 9-inch refrigerated or frozen store-bought crusts. Just make sure to thaw frozen crusts before using.

→ How do I prevent the bottom crust from getting soggy?

Make sure your gravy is very thick before adding it to the pie, and let the filling cool slightly before adding it to the crust.

→ Can I make this pot pie ahead of time?

Yes, you can prepare the filling a day ahead or freeze the whole pie for up to 3 months. Thaw overnight before baking.

→ Can I use leftover cooked chicken?

Absolutely! Skip the boiling step and add your pre-cooked chicken directly to the gravy mixture.

→ Why do I need to cover the crust edges while baking?

The edges brown faster than the center. Covering them with foil prevents burning while the rest of the pie finishes baking.

Double Crust Chicken Pot Pie

A classic comfort food featuring tender chicken and vegetables in a creamy gravy, enclosed in flaky homemade pie crust.

Prep Time
170 Minutes
Cook Time
35 Minutes
Total Time
205 Minutes
By: Mina

Category: Chicken

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: ~

Ingredients

01 1 pound chicken breast or thighs, cubed.
02 1 cup sliced carrots.
03 1/2 cup sliced celery.
04 1/3 cup butter, unsalted.
05 1/3 cup chopped yellow onion.
06 1 teaspoon minced garlic.
07 1/3 cup all-purpose flour.
08 3/4 teaspoon salt.
09 1/2 teaspoon black pepper.
10 1 teaspoon dried thyme.
11 1 3/4 cups chicken broth.
12 2/3 cup half-and-half.
13 1 cup frozen peas.
14 2 pie crusts (homemade or store-bought).
15 1 egg beaten with 1 tablespoon milk.
16 Fresh thyme sprigs (optional garnish).

Instructions

Step 01

Prepare pie crust dough and chill for 2 hours.

Step 02

Boil chicken, carrots, and celery in water for 10 minutes, drain.

Step 03

Cook onions and garlic in butter until translucent.

Step 04

Add flour, salt, pepper, and thyme to make roux.

Step 05

Whisk in broth and half-and-half until smooth.

Step 06

Simmer 10 minutes until very thick.

Step 07

Heat oven to 425°F.

Step 08

Roll first crust, place in 9-inch pie dish.

Step 09

Add chicken-vegetable mixture and peas.

Step 10

Pour gravy over filling.

Step 11

Cover with second crust, seal edges.

Step 12

Cut slits in top, brush with egg wash.

Step 13

Bake 32-38 minutes, covering edges after 20 minutes.

Step 14

Cool 10 minutes before serving.

Notes

  1. Can use store-bought crusts.
  2. Filling can be made day ahead.
  3. Freezes well up to 3 months.
  4. Bottom crust can be skipped.
  5. Great for using leftover chicken.

Tools You'll Need

  • 9-inch pie dish.
  • Large pot.
  • Skillet.
  • Rolling pin.
  • Pastry brush.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, half-and-half).
  • Wheat (flour, pie crust).
  • Egg (egg wash).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 38 g
  • Protein: 20 g