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.
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 (it’s not just for Thanksgiving pies after all!) 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!
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 vegetables
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.
- Prepare the pie crust and let it chill for at least 2 hours.
- Boil the chicken, carrots, and celery.
- 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.
- Divide the pie dough in half. Roll out one half into a 12 inch circle. Carefully place into your pie dish.
- Fill the crust-lined pie dish with the chicken and vegetable mixture. Add the peas, then pour the gravy over the top.
- 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.
- Brush the top and edges with a beaten egg.
- Bake until golden brown.
Craving a different variation? This biscuit vegetable pot pie isn’t your typical classic pot pie recipe, but it’s quicker and easier. Or for a single crust variation try this turkey pot pie recipe.
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.
- Vegetables: 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.
Double Crust Chicken Pot Pie
- Prep Time: 2 hours, 50 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours, 25 minutes
- Yield: serves 8
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
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 (about 130g) sliced carrots (about 2 carrots)
- 1/2 cup (about 40g) 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
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 and 3/4 cups chicken broth (I recommend reduced sodium)
- 2/3 cup half-and-half*
- 1 cup frozen peas
- 1 large egg, beaten
- optional: sprigs of fresh thyme for garnish
Instructions
- 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.
- 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.
- 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.
- Preheat oven to 425°F (218°C).
- 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.
- 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.
Notes
- 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.
- Pie Crust: Two 9-inch frozen (and then thawed) store-bought pie crusts are just fine instead of homemade. Puff pastry works too.
- 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.
- 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!)
- 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.
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.
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.
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!
Can I just halve your crust recipe to do just a top crusted pot pie? Thanks
Absolutely!
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.
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!
I made this for Easter, it was amazing! Thank you
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!
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!
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 😉 😉
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
Nicole, happy you love my recipes! And that’s perfectly fine to assemble this chicken pot pie ahead and bake a little later.
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!!
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!
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!
For me, it’s usually about halfway through bake time.
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!
I made this for my husband who tends to be on the picky side and rarely eats leftovers. I think he ate this pot pie three days in a row and has asked me multiple times when I’m making it again. It was a real hit. Thanks!
Hi Sally, I made this for dinner tonight, but my gravy flopped. It came out way to thick, and was not liquidy like your picture shows of your pie. I used butter, onions, garlic, chicken broth, half & half, and spices (salt, pepper,& thyme) and I cooked it for 10 mintues till it was thick. Where did I go wrong? The pie crust came out great, just need more practice rolling out the dough! This was my first try at one of your recipes. Plan on trying many more-they look scrumptous!
Bonnie, it sound like your gravy just thickened way too fast. How about reducing the time it cooks if you make it again!
Hi! I made this tonight for my first homemade pot pie and it was amazing. The gravy, amazing! I used regular milk and it was fine. Question! My crust turned out terrible. It split directly in half when I went to roll it out and it would not stay together at all. I had to basically form it to the bottom of the glass w my hands and for the top layer, it was completely broken up-it just wouldn’t stay together. I followed the instructions! What’s the catch??
Ashley, when homemade pie crust breaks apart easily like that– it is a result of not enough moisture in the dough. Did you add enough ice cold water? If you try it again, add a couple more Tbsp.
Hi Sally! I’m over the moon in love with all of your recipes. I made the most amazing blueberry peach pie this summer thanks to you! Question about the pot pie – when you call for dried thyme do you mean the ground powder version or flaky leaf… I have both on hand and I always panic because I’m not sure which to use.
Thanks! I am about to make two of these pot pies today.
Hey Melanie! I’m so happy that you love my recipes! I mean the leaf kind.
I just came across this recipe and tried it today, it was amazing! I’ve never made homemade pie crust so I was a little nervous. It wasn’t as pretty as yours, but it tastes delicious!
I made this tonight & it was amazing! Next time I will have my crust done ahead of time & use some left over chicken to make things a little easier on myself! I love your crust! I use it all the time. This time I used lard instead of crisco & it was even more delicious &flaky! I can’t wait to make it with vodka to see how it turns out! Thank you! Your recipes rock! I wish I could get your cook books but I just don’t have the money! I hope you do a contest again where I could hopefully win one!
I made this pie today and everybody in my family said it was delicious! (I may have singlehandedly eaten 1/3 of it too) Since I didn’t have any thyme, I put in some tarragon leaves and cilantro and it tasted so good! This is one of many recipes that I’ve already tried from your website (carrot cake? yes please) but this was exceptional. Thank you so much Sally for your amazing recipes!
Wanted to make pot pie to use up some Christmas leftovers. I bought 2 pie crusts because I didn’t have the time for homemade, and used leftover turkey, carrots, cauliflower, greenbeans, and asparagus. I also used substituted sage for the thyme. This was delicious! Such a great comfort food.
Hi Sally.. Thanks for this recipe.. Love it!! My first time making pie.. and it so easy to make.. And the result is great!.. Love it.. Love it..
This. Is. Amazing! Made it a few days ago and my husband was speechless! Even my picky two year old said “mmm good mommy”. Sooooo good. This will become a staple at my house. Thank you!
Sally,
I made this for dinner tonight and I just got done licking the plate. I will never make another pot pie recipe again and the crust is so good. Thank you for all of your wonderful recipes!
I honestly didn’t know pot pie could be this easy! I made this for dinner and it was fantastic. Nice salad, and you have a completely satisfying meal. I’ll be making this for company next. Thanks
YUM! ~♥~ Just made this and I’m eating it right now…
Easy to make and so delicious! Thank you so much for the recipe…I will be making this one again!
Seriously?!?!?
This was the absolute BEST pot pie EVER!!!!
I didn’t have shortening so I used all butter and the crust was amazing. The sauce was so easy and I took your advice and used cream which added to the rich texture. My son already wants a chicken pot pie.
I have leftovers from Thanksgiving. I’d like to make this pie as the crust looks wonderful, however I don’t want to waste raw chicken I have if I have roast turkey to use. How much cooked turkey should I use, do you think?
Use around 2 cups of leftover turkey.
I made this for family dinner this saturday and it was delicious! My family didn’t eat together at the table growing up and since moving out I like to host family dinner on occasion. This was a hit with everyone! I followed up with an apple cinnamon swirl layer cake that I drizzled with your salted caramel sauce. It was my first time making both of these items and both were so easy with great end results! Oh and in addition to the pot pie, I used your pie crust recipe to make 3 fruit pies for a friend today also! I make it in the food processor and it is flaky crust perfection! It goes it out saying that I love your recipes, both savory and sweet. Thank you for posting such a wide variety of easy to follow recipes!
I just made this recipe, and it came out AMAZING!!!! The crust was so good and golden. Great recipe! Thank you
I love making pot pies. Your recipe is similar to mine family;s recipe. However, I was taught to roast the chicken one day in advance. The recipe turns out perfectly. Sometimes, if you’re brave, we smoke the chicken and add to our pies. Delicious. Thanks for sharing this wonderful recipe.
Hi!
I can’t wait to make this for dinner, it looks like a delicious recipe. I just have one quick question: would it be ok to use regular butter instead of the unsalted?
Thanks!
You can; simply reduce the salt to about 3/4 teaspoon.