Double Crust Chicken Pot Pie

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This double crust chicken pot pie is perfect when you’re looking for comfort food!

Double crust chicken pot pie from scratch! Homemade comfort food on chilly nights! Makes great leftovers. Recipe on sallysbakingaddiction.com

Being my own boss is both a blessing and a curse. I don’t have a typical 9-5. Oftentimes it’s impossible to pull myself completely away from this job and just… live! I’m becoming boring.

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.

Double crust chicken pot pie from scratch! Homemade comfort food on chilly nights! Makes great leftovers. Recipe on sallysbakingaddiction.com

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.

This double crust chicken pot pie recipe hits the spot. Satisfies the soul. The recipe is very 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.

Double crust chicken pot pie from scratch! Homemade comfort food on chilly nights! Makes great leftovers. Recipe on sallysbakingaddiction.com

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 from scratch! Homemade comfort food on chilly nights! Makes great leftovers. Recipe on sallysbakingaddiction.com

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

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! 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*
  • 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
  • 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.

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 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.

Recipe 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 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!)

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!

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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

Double crust chicken pot pie from scratch! Homemade comfort food on chilly nights! Makes great leftovers. Recipe on 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!

344 Comments

  1. Oh my gosh this was THE BEST. I cheated and used 4 Pillsbury pie crusts, doubled recipe and used 9 X 13 pan, did not change anything else, added small amount rosemary due to your notes. My entire family so loved it. I cannot say enough about this. Everyone needs to make this. Perfect for a cold snowy evening. Thank you,thank you, thank you…..

  2. Hi! I’ve made this a few times and I love it. I want to make it for my boyfriend to have as a freezer meal and I was just wondering what you personally would recommend: freezing the pie baked or unbaked? Thanks!

  3. Hello! Happy New Year! I’ve made this several time and it is always a hit. I’m making mini pot pies tonight and I was wondering if I should assemble all at home and freeze it or just do the bottom crust and fill the cups with the filling when we get to the cottage? Thank you!

  4. Made this with the leftover Christmas turkey that I had in the freezer that I just didn’t want to make into yet another soup.
    It. Was. Amazing.
    My husband hates onions so I substituted onion soup mix and I used tart shells so they’d be more packed-lunch friendly. Turned out fantastic!
    Thank you for this recipe – I’ll be making this again and again!

  5. Looking through comments I hadn’t seen this so I thought I’d ask. When you boil the chicken with celery and carrots you are essentially making home made broth. Wouldn’t you want to keep that and use in place of the store bought broth? Thanks.

    1. Hi Rachel! You certainly can use that instead, but the flavor is lacking. Try adding the chicken bones as well. You could also add a couple bouillon cubes.

  6. This has been on my baking “to do” list for a while but never having made my own pie crust, I kept putting it off. Until tonight! The pie crust was fairly easy to make but it ripped on my first try to put it in the pie dish so I just rolled it in a ball and stuck it in the freezer and tried again. Much better! This recipe is absolutely delicious and the crust came out perfectly flaky and no soggy bottom! It’s my son’s favorite and he just had a second helping and you cannot get a better compliment than that! I will keep practicing that crust. Thanks Sally!

  7. Thank you for this recipe. I eyeballed most of it quantity wise, but the ingredients and technique were so helpful. I’ve been wanting to make pot pie for a long time. Being as we’re living in a foreign country where cream is difficult to find, I appreciate that you can use whole milk for this as well. I did splurge and use some of my heavy cream from the big city though. There isn’t chicken stock here, so I cut up 2 small chickens and made stock with the backs, wings, necks, and crop and roasted the other pieces for use in the pot pie. The next day I made the gravy, putting the carrots and potatoes in with the onion and garlic. There isn’t any celery here that we’ve found. I used some of my favorite savory seasonings in moderation, sage, oregano, basil, thyme, parsley, and rosemary and salt and pepper of course. There was enough for a 9 inch pie plate and a small patty pan pie. We had guests over, and even though one was vegetarian and didn’t eat any, we only had one piece left. It was delicious. Even the littles asked for seconds. This will be my “go to” pot pie recipe from here on out. I have bookmarked it.
    Do you think this could be made as a vegetable pot pie only by substituting vegetable broth and using mushrooms or another umami ingredient instead of the chicken? Would any other changes be needed?

    1. I’m so happy that you were able to make this work for you, Merindy, and that it was such a hit! You can definitely make the filling vegetarian using your favorite vegetables!

  8. I made this as mini pot pies my hubby likes potatoes in his I don’t,so I made singles,but I like the idea of my own pie. I used homemade chicken bone broth and added some rosemary,celery seed and thyme ( hubby on low sodium diet) this was a very good and flaky pie crust, but was quite bland in flavor,filling was good I think adding butter and crisco butter flavor combo might help will try next time. But worth doing again.

  9. How would I store this for a freezer meal? Just wrap it in foil or would you use Saran Wrap first, then foil? and tips to bake…Would you let it thaw or bake from frozen?
    Thanks, Sally!

    1. I usually wrap this in foil and then plastic wrap. See the make ahead tips at the end of the recipe for instructions how to bake from frozen!

  10. I made this recipe this past Sunday and it was delicious. The only issue I had was mine was on the dry side because I believe I added too many vegetables & I baked it too long because I was afraid the bottom crust would not be baked through. My question is there a maximum number of cups of vegetables & chicken that you should aim for when making this pot pie so to avoid having to add too much ? I used 1 cup of carrots, 1/2 cup celery, 1 cup frozen peas & 2 medium Yukon Gold Potatoes diced up. Also, I felt layering the ingredients instead of mixing the chicken with the vegetables & gravy contributed to it being on the dry side. If I wanted to mix the ingredients together & then pour into the crust, would that make the crust soggy? Thanks for such a yummy recipe.

    1. Hi Debbie! These are great questions and I’m happy to answer. It sounds like there was simply too much “stuff” for this amount of gravy. It’s an easy fix for next time and I don’t recommend going over 2 cups of veggies + 1 potato. (In fact, I just added this to the notes so others can have the answer if they are wondering as well.) Mixing all of the ingredients together shouldn’t leave you with a soggy crust.

  11. Do you ever make extra gravy? Love making this recipe, especially for my parents and my mom loves gravy! I even removed the bottom layer of the pie and just do the top and make it more creamy and she wants more lol. Any suggestions?

    1. The gravy is the best part. 🙂 I recommend keeping the written amounts of onion, carrots, and celery, but increasing the butter, garlic, flour, salt, pepper, thyme, broth and half-and-half. For a lot of extra gravy, double each except for the salt and pepper. That would probably be too much of both. Perhaps keep salt to 1 and 1/2 teaspoons and pepper to 3/4 teaspoon, but you can always prepare the gravy, taste, then add each to suit your tastes.

  12. Thank you for this recipe! I have also thought that making a pot pit should be relatively easy and straight forward but for many reasons have been reluctant (maybe more intimidated) but this, I suppose my biggest “fear” is that it will be too dry but I am going to go for it tonight. I am actually making two and one will be Keto friendly because my husband is currently on Keto. Thanks again! 🙂

  13. Greetings Sally. I have a little question. Would I be able to make individual servings? In other words, what would the temp be
    , and about how long? I have never gone wrong with any of your glorious recipes. I plan on doing this recipe real soon, like in a couple days. So I am going to store to make sure I have all ingredients
    Thank you so much. Ps. I plan on making full recipe. But, want to know is I can make individual servings. I plan on freezing. It’s just my husband and I. We love chicken pot pies Thanks!

    1. Hi Bonnie! Yes, you can absolutely turn this recipe into mini individual pot pies. I’m uncertain of the exact bake time in your size pans but I would say around 20 minutes.

  14. Sally, I just stumbled upon this recipe (I’ve been CRAVING Chicken Pot Pie), and WOW…..I am definitely going to be making this…..hopefully this weekend, even. Most likely, I will double the recipe and bake in a 9×12/13 inch baking dish. Would you say that your base recipe, then simply double everything, would be appropriate for this size baking dish? In any case……this is a MUST MAKE!!! Thanks.

    1. Hi Jeff! Thanks! Doubling the recipe will make a very generous amount– it will definitely fill the 9×13 inch casserole dish and you may even have a little leftover for a mini pie!

      1. Sally…..I have a couple of questions however. LOL This is the very first time in all my years that I’ve ever made a crust from scratch. While it was nice and flaky and quite tasty (and pretty!!!), I had next to an impossible time after rolling out the dough (and having chilled, of course) getting the dough off my counter and into the pie plate (same for the “top” crust), without it pulling all apart. I ended up finally getting the bottom crust into the plate, but had to pretty much put it all back together inside the dish. The top was equally difficult. What am I doing “wrong”??? Also, what can be done to have all the delicious goodies INSIDE the pot pie be less dry? This was my ONLY “complaint” about this…..at least when I made it. I wish I could post a photo of my finished dish, because I was quite proud of it, and my other half LOVED it. Thanks in advance for your response! This is DEFINITELY a keeper recipe and it will be made again (probably very soon!). ~Jeff~

    2. Hi Jeff! I have a recommendation for you as far as your pie crust ripping.. I am a little slow in the kitchen when I cook/bake so I have the same problem! I always roll my pie crust out on a silpat (though parchment paper would work well too!) and then flip it over my pie dish! That way I can line it up where I want it. Then I peel the silpat away and pop the pie dish into the freezer for a few minutes before carrying on 🙂

  15. I’m loving your website … have copied many many of the wonderful-looking recipes … today I plan to make your zucchini – grape tomato – goat cheese flatbread … thank you for sharing your secrets with the rest of us.

  16. Idk if anyone needs to know this, but this recipe (crust and filling) PERFECTLY makes exactly 6 double-crust, mini pot pies! I used 5” aluminum pie tins that I bought from Amazon. And they are soooo cute! I made the “slit” for steam to escape by using a mini leaf cutter.

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