Double Crust Chicken Pot Pie.

This double crust chicken pot pie is perfect when you’re looking for comfort food and don’t have all the time and energy in the world to whip it up! 

Double crust chicken pot pie makes the BEST comfort food dinner for the whole family! Recipe found on sallysbakingaddiction.com

Being my own boss is both a blessing and a curse.

I don’t have a typical 9-5. I’m able to go on a walk with my dog at 2pm, work in my slippers with an atrocious looking ponytail on top of my head (and wear my glasses… I’ll spare you a photo), and avoid long lines by running errands in the middle of day.

But. It’s not all fairytales, sprinkles, smiles, and sunshine. I work 24/7. I can’t remember a day in the past 3 years that I have not logged into my blog, brainstormed a recipe, tweaked a recipe, responded to a comment, wrote an email, scheduled a post, shared on social media, cookbook-ed, or photographed. Oftentimes it’s impossible to pull myself completely away and just… live! I’m becoming boring.

Double crust chicken pot pie makes the BEST comfort food dinner for the whole family! Recipe found on sallysbakingaddiction.com

So. I decided to make a rule for myself. 1 night a week. No work, no cell phones, no computers, no iPads, no i-whatevers. Real conversation, real moments, and 100% attention to my little family. And let me tell you, it feels awesome.

Last week, I unplugged by having a sangria filled date night with my husband using our fancy new china. Chicken pot pie on a weekday night is a good enough excuse to pull out the wedding china, right? It also pairs well with sangria… riiiight? Yes and yes. By the way, I’ve made about 5 batches of this stuff in the past month.

Good ol’ chicken pot pie is one of Kevin’s favorites. A down-home classic in the same stick-to-your-ribs family as mashed potatoes, gooey cinnamon rolls, and mac ‘n cheese. Creamy, peppery, buttery, chilly weather comfort food that’s worth every calorie. Is there a hashtag for #iworkoutforpotpie ? Maybe we should start one.

Double crust chicken pot pie makes the BEST comfort food dinner for the whole family! Recipe found on sallysbakingaddiction.com

This double crust chicken pot pie recipe hit the spot. Satisfied my soul. It was so good, I had to share it with you. I know it’s a little random, but it includes pie crust so it works.

The recipe is so simple to throw together. Pot pie isn’t anything difficult, it’s simply a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. I use my favorite homemade pie crust recipe, both a sturdy crust on the bottom and a golden brown, flaky cloak on top.

Have you tried my homemade pie crust recipe yet? I use a combination of butter and shortening to get the flakiest, most tender, butteriest pie crust in all the land. Well, in all of my pie crust taste testing land. My husband loves it, so making chicken pot pie with both crusts was a no brainer. There are so many things you can do with an all-star homemade pie crust like apple pie baked IN apples, homemade pop-tarts (uh huh), and quiche! I love quiche. Need dinner on the fly? Store bought pie crust works too. I don’t judge.

The trick to the shiny golden brown crust? Egg wash. Always, always egg wash.

The options to switch up this chicken pot pie recipe are endless. It’s a great meal if you have veggies and meat to use up, which we did. Leftover turkey from the upcoming holiday will work just as well, too. I usually add mushrooms to pot pie, but didn’t have any when I made this. The seasonings are also something you can play around with– I simply use thyme, salt, and pepper. Parsley, rosemary, or a pinch of celery seed works too.

Taste and play around with what you like.

Double crust chicken pot pie makes the BEST comfort food dinner for the whole family! Recipe found on sallysbakingaddiction.com

Some step-by-step shots at the bottom. Time to unwind with more pie. Bye!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Double Crust Chicken Pot Pie

Yield: serves 6

Prep Time: 2 hours, 50 minutes (includes crust chilling)

Total Time: 3 hours, 25 minutes

Print Recipe

This double crust chicken pot pie is perfect when you're looking for comfort food and don't have all the time and energy in the world to whip it up! Make sure you check out the step-by-step photos at the bottom of the page, as well as my notes at the end of this recipe.

Ingredients:

  • 1 recipe homemade pie crust (step-by-step photos included)1
  • 1 pound skinless boneless chicken breast, cubed
  • 1 cup sliced carrots (about 2 carrots)
  • 1/2 cup sliced celery (about 1 stalk)
  • 1/3 cup unsalted butter
  • 1/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/3 cup all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 and 3/4 cups chicken broth
  • 2/3 cup half-and-half2
  • 1 cup frozen peas
  • 1 large egg, beaten
  • sprigs of fresh thyme for garnish, optional

Directions:

  1. Prepare the pie crust as directed in my recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you'll be using both crusts.
  2. In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
  3. In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
  4. Preheat oven to 425°F (218°C).
  5. After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
  6. Bake for 32 - 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers-- the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
  7. Make ahead tip: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The baked pot pie freezes well for up to 2-3 months. I usually bake the pot pie in a disposable pie dish, let it cool completely, then wrap it tightly in aluminum foil and freeze. Then, bake from frozen at 375°F (191°C) for about 40 minutes or until warmed through.

Additional Notes:

  1. Two 9-inch frozen (and then thawed) store-bought pie crusts are just fine instead of homemade. Puff pastry works too.
  2. Heavy cream or whole milk works instead of half-and-half to make an extra rich filling. I wouldn't use lower fat milks; the gravy will be too thin.

This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use precooked meat. Simply skip the boiling and cook the carrots and celery with the onion and butter. Add some corn (frozen or fresh) when you add the peas. Feel free to add 1-2 Yukon gold potatoes, diced. You can cook them until soft with the onion and butter. Mushrooms are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn't add ALL of these veggies though; you will weigh down the pie.

Feel free to add fresh chopped parsley, a pinch of celery seed, or even a little rosemary. As long as there is salt and pepper (definitely thyme too), the extra seasoning in the pot pie is up to you. Taste and season how you like.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

As directed in the recipe above, cubed chicken, celery, and carrots go into a pot. Fill with water to cover. Boil for 12 minutes.

Double Crust Chicken Pot Pie Recipe from sallysbakingaddiction.com

Steamy. And blurry? Sorry.

Double Crust Chicken Pot Pie Recipe from sallysbakingaddiction.com

As directed above, cook down the onion with some butter and minced garlic. I like to cook it until the butter slightly browns. Brown butter gives so much flavor to the filling. Then, whisk in spices, flour, chicken broth, and half-and-half to make a thick white gravy.

Heavy cream would make the creamiest filling, but I find it a little too rich. You may absolutely use it! I prefer half-and-half over whole milk or even buttermilk.

Double Crust Chicken Pot Pie Recipe from sallysbakingaddiction.com

Homemade pie crust.

Double Crust Chicken Pot Pie Recipe from sallysbakingaddiction.com

As directed above, roll out crust to fit into the pie dish (a 9-inch square baking pan works too). Fill with chicken and vegetable mixture, then top with frozen peas. I add the frozen peas at this point because they lose their vibrant green color when cooked with the chicken in the first step.

I work on a messy counter.

Double Crust Chicken Pot Pie Recipe from sallysbakingaddiction.com

Top with creamy gravy and then top with the other pie crust. Cut holes in the top to release some steam, crimp down the edges, egg wash and bake!

PS: here is the pie dish that I have. I’m totally a william’s sonomaholic these days. No, they absolutely aren’t paying me to be a fangirl.

Double Crust Chicken Pot Pie Recipe from sallysbakingaddiction.com

See more savory recipes.

Double Crust Chicken Pot Pie Recipe from sallysbakingaddiction.com. This is my favorite recipe for pot pie. Creamy, comforting, easy dinner!
Double Crust Chicken Pot Pie Recipe from sallysbakingaddiction.com. This is my favorite recipe for pot pie. Creamy, comforting, easy dinner!
   

204 Responses to “Double Crust Chicken Pot Pie.”

  1. #
    121
    Katieposted January 12, 2016 at 12:02 pm

    Hi Sally!

    I’ve made this homemade chicken pot pie 3 times now. Twice for me and my boyfriend, and the third time for my dad. IT WAS A HIT. Dad said it was the best chicken pot pie he’s ever had! My dad will be in town this weekend so we can celebrate his birthday as a family. I was wondering if I prepared all the pie ingredients and assembled, if I can freeze the pie so I dad can have it to take home? Or do I have to cook the pie and then freeze? If I cook the pie and freeze, will it still taste as good/almost as good as fresh from the oven? Any insight is greatly appreciated! 

    Cheers,
    Katie

    Reply

    • Sallyreplied on January 12th, 2016 at 10:22 pm

      Hi Katie! I’m so glad that you all love my chicken pot pie recipe. See the last step for freezing details.

      Reply

  2. #
    122
    Jahia Sposted January 13, 2016 at 11:18 am

    Hi Sally. want to make this tomorrow night but i am allergic to celery. Anything you can recommend to replace it with? maybe turnips? Thanks!!

    Reply

  3. #
    123
    Jahia Sposted January 13, 2016 at 11:38 am

    Hi Sally i re-read the note at the bottom, please disregard my previous question. Instead, can i use canned peas instead of frozen?

    Reply

    • Sallyreplied on January 13th, 2016 at 7:55 pm

      canned peas would work, yes!

      Reply

  4. #
    124
    Kristin Pollettposted January 19, 2016 at 11:27 am

    Silly question… but at what point do you use your pie crust shield? Do you put it on as soon as you put the pie in the oven or hallway through? Thanks Sally!

    Reply

    • Sallyreplied on January 20th, 2016 at 11:31 am

      For me, it’s usually about halfway through bake time.

      Reply

      • Kristin Pollettreplied on January 22nd, 2016 at 6:43 am

        WOW!!! I made this for dinner last night. DELICIOUS!!!!! My fiancé said it’s the best chicken pot pie he’s ever had. I think he could have eaten the entire pie in one sitting!

  5. #
    125
    Amandaposted January 20, 2016 at 12:15 pm

    Sally, I made this for dinner last night and goodness, it was delicious! My whole family enjoyed it. Perfect for a cold winter night. Thank you!

    Reply

  6. #
    126
    Jill Beroposted January 24, 2016 at 10:19 am

    This is incredible! The crust came out perfectly, and the flavor of the filling is so savory and satisfying! I did add herbs to the crust (tarragon, crushed Rosemary, and some freshly ground black pepper). I also used meat from a rotisserie chicken, so I skipped the step of boiling the chicken. I also used a small bag of mixed veggies in place of the peas, and cooked the celery with the onions and garlic. It is the BEST pot pie I have ever tasted!!

    Reply

  7. #
    127
    Nicoleposted January 24, 2016 at 4:48 pm

    Sally, thanks for having such an amazing Blog. I have baked many of your wonderful things! Question- I am assembling this a couple hour ahead of time to bring over to a friends and eat for dinner. Is it ok to just leave it assembled in the fridge until time to cook. Wouldn’t be more than an hour or 2.

    Thanks

    Reply

    • Sallyreplied on January 25th, 2016 at 6:31 am

      Nicole, happy you love my recipes! And that’s perfectly fine to assemble this chicken pot pie ahead and bake a little later.

      Reply

  8. #
    128
    Kristinposted January 25, 2016 at 8:46 pm

    Best. Chicken. Pot. Pie. EVER. Ya know the part where you taste the gravy to see if it needs more seasoning? Yeah… Um… I couldn’t stop licking the spoon. This recipe will be hand written on a recipe card to be passed down to my kids and grand kids someday. I’ll say I got it from Aunt Sally at sallysbakingaddiction.com 😉 😉

    Reply

    • Sallyreplied on January 25th, 2016 at 9:01 pm

      🙂

      Reply

  9. #
    129
    Jennaposted February 5, 2016 at 11:23 am

    Hi!! This sounds delicious!!! Can I make in a 9×13 instead of a pie pan? Would I double the recipe and the pie crust for that?? Thanks! 

    Reply

  10. #
    130
    Jenniferposted February 14, 2016 at 9:59 am

    Made this pot pie 2 weeks ago EXCELLENT. I want to make it again but I need to feed more people now and make two pies instead of one. Do I just double all the ingredients? Thanxs

    Reply

  11. #
    131
    Carrieposted February 22, 2016 at 7:13 pm

    Hi Sally,

    I don’t usually leave comments on things such as these but I wanted to say “thank you!”  I’ve used several of your recipes; from bbq popcorn chicken to coconut shrimp and, of course,  the only chocolate chip cookie recipe I will ever use…..Chewy Chocolate Chunk Cookies!  I really enjoy your blog and will continue to use your recipes as my go to’s.  Thanks again for the many wonderful meals and desserts…..well loved by my husband and I!

    Reply

  12. #
    132
    Julie Whritenourposted February 28, 2016 at 4:10 pm

    How is it that this morning I pick your waffle recipe off Pinterest and then this afternoon, the first pot pie recipe I click is yours as well?  Looking forward to trying it, chicken boiling now.  Thanks for your awesomeness!

    Reply

  13. #
    133
    whitposted March 1, 2016 at 12:37 pm

    dude. what a delicious chicken pot pie. I made this earlier in February and it came out better than I could have expected. my SO and I enjoyed it so much that he requested it this week for his birthday dinner. thanks for sharing! 

    Reply

  14. #
    134
    laurenposted March 7, 2016 at 1:06 pm

    This recipe was absolutely fantastic! The crust was perfection and was simple to make in my food processor. I added 1/2 tsp. fresh rosemary and 1/2 tsp. fresh parsley to the gravy mixture, and the flavor was out of this world. Hubby did a taste test to see if I needed more seasoning and he said he wouldn’t do anything different – which is high praise coming from him! I also substituted heavy cream for half and half. I had to stir about 7-10 minutes longer to get a thick enough gravy mixture, but it was so wonderful! This will be a go-to meal from now on and I will use this pie crust recipe for all my pies from now on – hopefully a peach pie next for Easter!

    Reply

  15. #
    135
    Cheryl Jefferiesposted March 14, 2016 at 8:56 pm

    Just made this. OUTSTANDING! I’ve tried crusts all my life (I’m 65). Never successfully. Until today. Best crust I’ve ever tasted…all thanks to you. And, the chicken pot pie was sublime! I’ve tried those before, too, and never cared for any recipe I tried. Thank you, thank you! Also, thank for the clear, detailed directions. You assumed I either knew nothing or had never had success in the pie department. You were correct on both assumptions. Wow! I can make crust! Am thrilled! Now…do you have directions anywhere for biscuits? For an aged Southern woman, I must confess I have NEVER made a successful biscuit from scratch in my life. If you like lead, you’d love my biscuit attempts. I’m hoping I can find a biscuit recipe on your site. If not, can you offer one, please? I know it would be outstanding. Thanks!

    Reply

    • Sallyreplied on March 15th, 2016 at 5:35 pm

      Thanks for taking the time to report back about the double crust chicken pot pie recipe, Cheryl! I don’t have a biscuit recipe on the blog, but I’ve made these before and I love them! http://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits

      Reply

      • Cheryl Jefferiesreplied on March 21st, 2016 at 10:22 pm

        Thanks so much for the link, Sally! I’ll give them a try. Also, many thanks again for your great pie crust and chicken pot pie recipes!

  16. #
    136
    Lesli Mposted March 22, 2016 at 7:31 pm

    This looks like a definite keeper!  Yummo!  And where did you find such a lovely pie plate?!?!

    Reply

  17. #
    137
    Jon Atheyposted March 23, 2016 at 6:32 am

    I made this on Tuesday and it turned out great! Including your crust recipe. So flaky. The pot pie is full of flavor. Instead of a 9 inch pie I added half again the ingredients and made four 5 inch individual pies. I also added two diced potatoes as suggested which added some hardiness. I definitely will be making this again and will use the crust recipe for other things. Thank you.

    Reply

  18. #
    138
    Amyposted March 28, 2016 at 10:05 am

    I made this for Easter, it was amazing! Thank you

    Reply

  19. #
    139
    Andreaposted April 11, 2016 at 8:57 pm

    Yum!!  I’ve only made the shortcut chicken pot pie using cream of chicken. I wasn’t super crazy about that so I wanted to try one from scratch. I made up the filling last night and baked it tonight. It was so good!  I used a store bought crust instead of making the one from scratch and it was just fine. My 10 year old even asked for seconds. I will definitely make this again!

    Reply

  20. #
    140
    Annieposted April 30, 2016 at 9:09 pm

    Wow! I made this for dinner tonight and it was super delicious!!!! My family loved it. It was so hard to eat just one serving lol. Thank you so much for posting. 

    Reply

  21. #
    141
    Calidaposted May 15, 2016 at 10:16 am

    Any idea of the number of calories?
    According to my fitness pal when divided into 8, one slice is 600 calories! including your crust.

    Reply

  22. #
    142
    Haleyposted May 16, 2016 at 4:23 pm

    I want to make this but I would need it to be doubled. Would I just double everything to make a 9×13? Including the crust?

    Reply

  23. #
    143
    Lori Blairposted June 1, 2016 at 11:38 pm

    That crust was the best ever!! Thank you for sharing. I’ve worked with a Swiss baker, I thought hers was the best, she is 79yrs old and still working, you guys come very close, I guess age doesn’t  matter, I will be using yours come fall winter time. I do wedding cakes for a living, always looking for others wonderful recipes, thank you Lori

    Reply

  24. #
    144
    Lori Blairposted June 1, 2016 at 11:40 pm

    PS, I didn’t cut any of the overhang off, so good, no waste

    Reply

  25. #
    145
    Lise Muellerposted June 4, 2016 at 6:41 pm

    Sally, do you by any chance have a recipe for a Tuna or Beef Pot Pies? I can’t seem to find any good recipes for either dish. Can you help?

    Reply

    • Ashley Patereplied on June 5th, 2016 at 7:05 pm

      Hi Lise!
      I was thinking the same thing as well! I think what I’m going to do is slow cook cubed beef in my crockpot. And when I make the filling, I’m just going to use beef broth instead of chicken broth. I think it should turn out ok. 

      Reply

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