Double Crust Chicken Pot Pie

If you’re craving comfort food, homemade chicken pot pie is your answer! This completely from scratch recipe is simple to prepare, features a double crust, and nourishes the soul. For step-by-step photos, scroll to the bottom of this page.

zoomed in image of chicken pot pie

When I’m craving a meal that’s truly comforting, this double crust chicken pot pie recipe hits the spot. It satisfies the soul– and, is surprisingly simple to throw together. We’ll use my favorite homemade pie crust recipe for a sturdy crust on the bottom and a golden brown, flaky cloak on top. In between the pie crust layers is 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. Let’s get started!

slice of chicken pot pie in a white bowl with a spoon

This Homemade Chicken Pot Pie Is:

  • Satisfying + comforting
  • 100% homemade
  • Simple to prepare
  • Perfect for when you have veggies and meat to use up
  • A delicious make ahead recipe
  • Customizable– use your favorite meats and veggies

chicken pot pie in a brown baking dish

Overview: How to Make Double Crust Chicken Pot Pie

For the full recipe and lots of step-by-step photos to walk you through the process, scroll to the bottom of this page.

  1. Prepare the pie crust and let it chill for at least 2 hours.
  2. Boil the chicken, carrots, and celery.
  3. Make the gravy. Cook down the onion with butter and garlic. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half.
  4. Divide the pie dough in half. Roll out one half into a 12 inch circle. Carefully place into your pie dish.
  5. Fill the crust-lined pie dish with the chicken and vegetable mixture. Add the peas, then pour the gravy over the top.
  6. Roll out the second half of pie dough into a 12 inch circle. Use this pie dough to cover the pie. Seal and crimp the edges, then slice a few small slits in the top crust.
  7. Brush the top and edges with a beaten egg.
  8. Bake until golden brown.
  9. Enjoy!

overhead image of chicken pot pie in a brown pie dish

Chicken Pot Pie Variations

  • Pie Crust: I love using my homemade pie crust recipe for today’s chicken pot pie. Using a combination of butter and shortening yields the flakiest, most tender and buttery crust. For a pie crust made without shortening, try my all butter pie crust. Store bought pie crust or even puff pastry also work!
  • Meats: Turkey works wonderfully instead of chicken. If using precooked meat, simply skip the boiling and cook the carrots and celery with the onion and butter.
  • Veggies: Try adding corn (frozen or fresh) when you add the peas. Feel free to add 1 diced Yukon gold potato– cook until soft with the onion and butter. You can also throw in a cup of sliced mushrooms– add them when you cook the onion and butter. I wouldn’t add ALL of these veggies though as there isn’t enough gravy for it all. Stick to 2 cups of veggies + 1 potato or less. (Onion doesn’t count!)
  • Spices: Taste and season this pot pie how you like! Try adding fresh chopped parsley, a pinch of celery seed, or even a little rosemary (my favorite). As long as there is salt and pepper (definitely thyme too), the extra seasoning in the pot pie is up to you.
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overhead image of chicken pot pie in a brown pie dish

Double Crust Chicken Pot Pie

  • Author: Sally
  • Prep Time: 2 hours, 50 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours, 25 minutes
  • Yield: serves 6
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


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.


  • 1 recipe homemade pie crust*
  • 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
  • 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-half*
  • 1 cup frozen peas
  • 1 large egg, beaten
  • optional: sprigs of fresh thyme for garnish


  1. Prepare the pie crust as directed in my pie crust 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.


  1. Make Ahead & Freezing Instructions: 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 unbaked OR baked pot pie freezes well for up to 2-3 months. Allow to thaw overnight in the refrigerator and bake as directed or bake to warm through.
  2. Pie Crust: Two 9-inch frozen (and then thawed) store-bought pie crusts are just fine instead of homemade. Puff pastry works too.
  3. Cream: 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.
  4. Filling Variations: 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 Yukon gold potato, 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 as there isn’t enough gravy for it all. I don’t recommend going over 2 cups of veggies + 1 potato. (Onion doesn’t count!)
  5. Spices: 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!

Keywords: chicken pot pie

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

chicken, celery, and carrots in a blue pot

chicken, celery, and carrots in a blue pot with water

As directed above, in a skillet or separate pan, cook down the onion with some butter and minced garlic. Whisk in spices, flour, chicken broth, and half-and-half to make a thick white gravy.

2 images of onion and garlic with butter in a skillet and thick gravy mixture in a skillet

As directed above, roll out homemade pie crust to fit into your 9-inch pie dish (a 9-inch square baking pan works too). Fill with the 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.

disc of pie dough with a wood rolling pin

2 images of pie dough in a pie dish and pot pie filling in a pie dish

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

2 images of pie dough in a pie dish filled with pot pie filling and top pie crust placed onto pie dish with hands crimping edges of pie crust with a fork

slice of chicken pot pie in a white bowl with a spoon


  1. Judy Davenport says:

    I made individual pot pies with this tonight. Used rotisserie chicken; and added potatoes, Better Than Bullion, and white wine. It came out great. Thank you so much for a great recipe.

  2. The linked pie pastry recipe indicates that you normally use a glass pie plate which is what I tend to use too, but the pot pie recipe calls for 425F – is that a safe temperature for a glass pie plate or should I be using a metal or ceramic pie plate instead?

    1. I have a glass Pyrex pie pan I use for my pie baking. If I recall correctly, it was rated for closer to 500 degrees as the max. I recently used it for 425 and had no issues.

  3. Me again. I decided to go ahead with the glass pie plate and 425F – all good.

    But Sally – wow – this pie and crust turned out AMAZING. I only had salted butter so reduced the salt to 1 1/8th tsp – otherwise exactly as directed. It was such an easy crust to work with (and appreciate your tips) and makes a generous amount so I didn’t have to ‘stretch’ it to line and cover as I often have to with the well known ‘classic’ recipe. Have enough leftover for a couple of tiny tarts for a dessert one day. I used leftover cooked rotisserie chicken and followed your advice on that – the only thing I added (after tasting) was a bit more pepper and a pinch of marjoram – the pie cooked beautifully and the reviews? Terrific! Amazing! Even got a stupendous . Thanks for having such approachable recipes that are easy to understand and with great visuals of the process.

  4. Hi Sally,

    Is it okay if i mix the cooked chicken and gravy together. Then assemble the pie? Or I really need to do them separately?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, that will work, Mary!

  5. Rebeca Schauer says:

    Great recipe,it tasted delicious!

  6. Everyone I made it for loved it.

  7. Diane Lawrence says:

    I have made this several times and think it is excellent. I am wonering if it would be good idea to blind bake the bottom crust?

    1. Hi Diane, I don’t usually blind bake the bottom pie crust but you can certainly try it. I only fear the top pie crust won’t adhere very nicely to the partially baked bottom crust.

      1. Good point. Maybe I should just cook the pie on a lower shelf to ensure a well baked bottom crust.

    2. Another way to help prevent soggy bottom is to spread melted butter along the bottom so that it acts as a barrier between the crust and filling!!

      1. Thank you. I have never heard of that idea but will give it a try

    3. Hi Diane! maybe try preheating a sheet pan, then placing the pie on the preheated pan to bake. I find that helps with my bottom crust tremendously.

  8. Sally this is awesome! I have made this recipe several times and it is absolutely delicious and so easy to prepare. Now that my daughter is back at college my husband and I prefer to go back to eating vegetarian. Tonight I made this without the chicken but I added canned chickpeas and some butternut squash with the vegetables. I also subbed vegetable broth for the chicken broth. It still turned out great! I’d be curious to substitute cooked lentils for the chicken as well. I think it would go great with your delicious gravy 🙂 This is an excellent option for vegetarians who still crave some good comfort food!

  9. Hello!!

    Can I make this double crust in a cast iron pan?? I have a glass pie plate but would much rather use my cat iron

    1. Absolutely! Bake time is about the same.

      1. It came out AMAZING. I seriously love of all of your receipts. You are my go to girl! Thank you SO much ❤️❤️❤️

      2. It came out AMAZING. I love all of your recipes. You are my go to girl for just about everything! Thank you so much!!!

  10. Tried this recipe and it came out perfect! My kids and the guests loved it!

  11. This is literally my favorite recipe.

  12. How do you use puff pastry for this recipe?

  13. Jennifer Burmesch says:

    Ive been making your recipe for years.. its so so good but not as pretty as yours! I have never rolled out a successful dough lol. I just can’t. Ive tried cold and warmer dough. Sometimes if its too cold when i roll it out it just splits all over along the edges!

  14. Made with leftover Thanksgiving turkey and cream instead of half & half. Made your pie dough with commercial lard and butter, 1/2 vodka 1/2 water and just regular AP flour. Amazing. First time making a Turkey pot pie – I’ll never buy one again! In fact, I may never buy a premade pie crust again! So flaky and delicious!

  15. I followed the recipe exactly with the exception of using heavy cream instead since that is what I had on hand and it honestly surprised me that I could make something so yummy! I used the “All Butter Pie Crust” and baked these into personal mini loaf pans (approx. 6”L x 3”W x 2”H) and it was such a hit!

  16. This was SO GOOD! I’ve tried other recipes, and they did not itch my chicken pot pie scratch, but this recipe was a hit.
    I made Sally’s pie crust recipe, and it was so much better than store-bought. The only substitution I made was using a 50/50 coconut cream/coconut milk combo in lieu of half and half, and it worked wonderfully.
    I’ve been baking a lot during the pandemic, and every recipe I’ve made from Sally has been INCREDIBLE. I have NEVER made anything from this site that turned out mediocre. Thank you, Sally!

    1. My family loves this pie! We use chicken thigh for a super tender juicy cut, I add potatoes, and I only do pie crust on the top – I use puff pastry for the pie crust (one day I will have time to make your pie crust!). So good!!!

  17. Janelle Carey says:

    Alright, I have for some time referred to you Sally as “my baker” whom I get recipes from! This one was the best yet. I have never been disappointed in any of the many recipes I’ve followed. NEVER. I will continue to follow for the years to come. My husband who is not the greatest fan of pot pies even kept the compliments coming and showing pictures bragging to friends and family.

  18. Chris Garrity says:

    Mine is in the oven with Trader Joe’s pie crusts. Just because I had them. Baked my chicken breasts first, wrapped in parchment. Added a few small cookie cutter maple leaves on top… Should look and taste good!
    I’ve been making Sally’s graham cracker crust all summer for my real key lime juice pies. Easy and delicious! Still have some frozen juice for a holiday pie!
    Thanking my young daughter for turning me on to you!

  19. michael krause says:


  20. Your website is so terrible to interface with and read that I didn’t even want to try working with it in my kitchen

  21. Sheryce Nguyen says:

    Hey Sally! Do you think this would work with beef instead of chicken?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sheryce! We haven’t tested it, but maybe you could brown some chunks of sirloin along with the onions, butter, & garlic in step 3. Let us know how it goes!

  22. Would this recipe hold up well if prepared and frozen in individual qtys.

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, you can make individual mini pies! I’m unsure of the bake time needed for them though. The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow to thaw overnight in the refrigerator and bake as directed or bake to warm through.

      1. Thank you for getting back to me. I can’t wait to put this to a test this week. I’m building up inventory in our deep chest freezer and I’m sure this will be a benefit and a blessing when I don’t feel like cooking but want a home cooked meal. Thank you again and have a very blessful day.

  23. Angie Santiago says:

    This is my go to recipe for chicken or turkey pot pie. Easy to make and so delicious. I make half the recipe and instead of the glass pie plate I make 4 glass ramekins. That way each person gets their own pie. Perfect every time.

  24. I made Ina Garden’s recipe for pot pie chicken a few months ago and tried this one tonight. My family 100% loved this recipe better and it was much tastier and the crust was far more superior. Wasn’t too complicated either. Loved it!

  25. If using rotisserie chicken do you suggest 1 or 2 chickens?

    1. Trina @ Sally's Baking Addiction says:

      Hi Marie, A typical rotisserie chicken will yield slightly more than a pound of meat, so one will be sufficient for this recipe. Hope you love it!

  26. Any tips on rolling out the dough so it doesn’t crack and fall apart when i try to pick it up?

    1. Trina @ Sally's Baking Addiction says:

      Hi Marie! If you are experiencing a crumbly crust, the dough may have been over-worked and/or it was too dry. Don’t be afraid to add more ice water until the dough clumps together and feels a little moist. Keep the fats as cold as possible, use a pastry cutter to cut in the fats by hand, and don’t overwork them. You want little pieces of cold butter throughout. One trick to transfer rolled pie dough is to loosely roll it around your rolling pin, then unroll it on the pie dish. Hope this helps!

  27. Hi Sally! This is such an incredible recipe. Thanks so much for sharing! I’ve made it several times and it’s hard to keep my husband from eating the whole thing!

    Question – I’m making this for a crowd and wondered if I could make it in a 9×13. Would I just roll the dough into a rectangle instead of the circle? Would it take more dough and filling? I’m definitely making one in a pie plate, but thought another one in a big casserole dish would be good too. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kristel, We haven’t tested this recipe in that size but other readers have reported success in a 9×13 inch pan. Doubling the recipe will make a very generous amount– it will definitely fill a 9×13 inch casserole dish and you may even have a little leftover for a mini pie! We are unsure of the exact bake time needed but let us know if you try it!

  28. I don’t see the amount of half-and-half on here at all. Am I missing something?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shannon, see the fourth from last item in the ingredients list — 2/3 cup half-and-half. Hope you enjoy this recipe!

  29. This was the best chicken pot pie I’ve ever made. I made a few changes: Almond milk instead of half & half, left out the celery and peas and added cannelloni beans, corn and green beans. I also only did a top crust (needed the other crust for my apple crumble pie, also a sally’s baking addiction recipe). It was perfect!

  30. This is FANTASTIC! This is now my go to recipe for a pot pie. It is EASY and so yummy! I used 1 1/2 pounds of boneless chicken thighs. I cooked up the filling and made the crust the day before I assembled and baked. I did combine the chicken mixture and gravy before I refrigerate. I used a crust that I am confident in. I baked in a Pampered Chef stoneware pie pan. I went 40 minutes in the 425 degree oven. Perfect!!! Thank you Sally!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally