Double Crust Chicken Pot Pie

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

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

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

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

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


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 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. 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. 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!

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

Steamy. And blurry? Sorry.

Double Crust Chicken Pot Pie Recipe from

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

Homemade pie crust.

Double Crust Chicken Pot Pie Recipe from

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

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

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

See more savory recipes.

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


  1. Hi Sally!

    This pot pie is the stuff my dreams are made of! A true mouthwatering, fall comfort classic…that I NEVER remember to make…but NO MORE! I’ll be putting the ingredients on my grocery list and making this beauty soon.

    Your photography is gorgeous!

    My sister I used to enjoy a chicken pot pie at a restaurant in Albany,NY many years ago. Under the crust was delicious, cheesy, garlicky mashed potatoes! Bring on the carbs!


    1. I agree, chicken pot pie is just worth every calorie!! And Sally, this is the best looking C.P.P. I’ve ever seen in a picture. Like Debbi says the photography is gorgeous. I’ve never had chicken pot pie in Albany but my sister lived there many years and we had some great desserts.

      Totally agree that a combo of butter and shortening is necessary for the crust. I can’t believe how much $$$ I’ve wasted buying subpar crusts at the grocery store when I could have just taken a little effort and learned to make a good crust…which I have finally done. And no one works harder than you Sally, you can tell that over a computer screen, slippers, glasses and ponytail and all =) Glad you’re taking that day off for yourself.

  2. This is so pretty! (and I don’t even eat chicken!) I love that brown pie dish…so perfect for this! And that pie crust is so flaky and tender, I can just SEE how buttery and delicious it is! Pinned 🙂

  3. I work at home too, in hideous pajamas and greasy hairclipped-back hair, taking my dogs to the dog park in the afternoon and like you, doing errands and grocery shopping while it’s quiet. I’m often disbelieved by friends who can’t imagine that I work 7 days a week – I have to, to make up for those 2pm dog park walks and 11am movies every week or two. Intrigued by your idea of shutting off the phones/computer 1 evening a week. I may try that! Wonder if you also use “housecleaning” chores you suddenly invent, when you have something hard to write or hard to photograph that you want to delay for a while…

    1. Carrie, I’m glad you see where I’m coming from. Knowing I have that much needed break to look forward to keeps me inspired and motivated with my work. the same way I felt on Fridays or before going on vacation at my old job. Breaks make working easier! I hope you can shut off too.

  4. Sally you have no idea how much I appreciate this post. I have been wanting to request this recipe to you. But i always stopped myself because I knew you were busy with your wedding. ..and then your holiday baking. It’s like you were reading my mind. I have tried your chicken recipes before so i will be making this. Hope you and Kevin are enjoying your newlywed lives. 🙂

  5. I love love chicken pot pie! One of my favourite dinners ever and actually not as hard to make as I thought it would be! Chicken pot pie seems to be a classic comfort meal all around the world, every pub I go to here (in England) has chicken pot pie!!

    Totally a brilliant idea about unplugging one night a week, I should do that with my blog and schoolwork, sometimes a little break is all you need! 🙂

  6. My daughter saw this and said i had to make it for her . It looks so delicious
    .Love how the pastry is so flaky.

    Taking a break is very good idea. I should learn to do that.

    Recipe Pinned

  7. Totally makes sense. While I’m jealous of your time flexibility with your job, it must be completely relentless. I have rules for grading papers and planning lessons off-hours, too. My kids need to have my attention! And I need to watch reruns of shows from the 90s.
    Love this recipe. I can’t imagine a better cold-weather dinner than chicken pot pie. It’s so snuggly!

      1. How to pick? Friends is big. Very big. And then there’s Dawson’s Creek. I can’t help it. It’s so bad it’s good!

  8. Believe it or not, I tried my first piece of chicken pot pie last week! It was so good! My family already wants to me make it again 🙂

  9. Hmmm, I love a good chicken pot pie. I haven’t made one in years! This is urging me to get in the kitchen and bake one up real soon.

  10. Sally, I came across your blog just recently and since then I regularly check all the new recipes. I love your blog, your recipes and pictures.

    This chicken pot pie looks absolutely delicious and I can’t wait to try it.

  11. My boyfriend asked me if I would make a homemade chicken pot pie just yesterday! It’s meant to be that I make this lol. Now I don’t have to searching for a good recipe. Looks delish!

  12. Hi Sally, really this looks amazing I can’t wait to get back home and prepare it, and what I like is that I can prepare it the night before and all I have to do when I get back exhausted from work is to bake it.
    But I have one question if I stuff the pie with the vegetables and the gravy and then put it in the refrigerator for about 24 hours, will it not ruin the pie crust?

    1. Hi Lana, let me rephrase that. It sounded confusing how I worded it in my notes. I suggest you make the filling and gravy the day before, as well as the pie crust, but assemble right before baking. Hope this helps. Enjoy!

  13. Gorgeous pie, Sally! The double crust is a must for us when it comes to a pot pie. PS: Love your pie dish!

  14. I don’t even like chicken, but that crust looks dang good! This is definitely going to be made in my house very soon! It looks so warm and comforting, too.

  15. Good for you to unplug a little! Recently I’ve really started to pay attention to just how addicted I am to checking my phone/staying connected. It’s terrible! But this recipe looks like the perfect excuse to turn off the cell phone and gather around the table with friends and family. Thanks for sharing!

      1. Doh! Thanks Sally. I even re-read, thinking you had put it in there. Just looked right over it.

  16. Chicken Pot Pie is my FAVORITE comfort food of all time!!!! I’ve always been intimidated by the recipe and instead of making it I beg my Mom to make it when I’m home visiting. But I think I will give this recipe a try. Thanks Sally!

  17. I think many of us feel overwhelmed trying to balance our work and lives. We’re right there with you. On the bright side, I saw a blog yesterday (, ( I’m not affiliated in any way)) that lists YOUR cookbook as one of the best 10 cookbooks of 2014. You were listed ABOVE INA GARTEN. When did you think that would happen in your life?!? You are doing great, keep it up!

    1. SHUT UP. SHUT UP. Are you serious???? My heart just fell into my stomach. Heather, thank you so much for bringing this to my attention. I’m so excited I can’t type!!!

  18. Thank you for putting pot pie in a pie crust. That is all.
    Ok, not really… I would just also like to say this looks and sounds amazing and I love that you said “husband” about 5 times in this post. Enjoy your unwind night this week, whenever that is!

  19. OH MY GOSH you *must* be psychic!! I made CPP for dinner Sunday night from a random recipe search, and while yeah it was good, it didn’t have the’ right’ gravy inside. (called for cream of celery soup). Still good but not what i was after. Thanks for posting your version cuz I’m betting it’ll be just right. 🙂
    Thanks for all your hard work! It is appreciated!

  20. Hi Sally!

    I have yet to try out your home made pie crust, but this looks delish!!! I did, however, make the honey crisp apple sangria for a girly pot luck this past weekend at my new house and it was a MEGA HIT! Everyone loved it, I will definitely be making it again, especially when I can drink it!!! 🙂

    My husband and I used to partake in “no electronic night” once a week but lost track of it since we moved and with a baby coming and all…but it is something we say we want to try and get back into again. It was so fun, we actually played some good old fashioned card games/bored games and really enjoyed each others company…good for you for setting an unplugged night into place!

    Looking forward to seeing you this weekend!! 🙂

  21. Thank you for sharing! This looks amazing & I’m adding the ingredients to this weeks grocery list. Homemade pie crust is easy to make & tastes SO much better than any supermarket crust.
    Again, thank you.

  22. This looks absolutely gorgeous and definitely worth trying! Especially that crust looks absolutely delicious; thank you for posting! And enjoy your weekly day off 😉

  23. I love pot pie,and so does my sister! It is her comfort food.
    And I am glad that you are taking a night off to spend with your family!
    Happy Holidays!

  24. Working from home has completely changed my life, I totally understand where you’re coming from. Sometimes it’s so hard to unplug! As for this chicken pot pie, I will definitely be making this this week, one of my absolute favorites and yours looks amazing! Perfect for these chilly nights ahead! 🙂

  25. This looks absolutely amazing! Perfect for the cooler weather! So happy you’re taking a break 1 night a week! Life is happening now, right? 🙂

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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