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. THIS IS THE BEST POT PIE EVER! I have made it many times, and just tried doubling it today with a 9×13 pan. The cook time was the same! I wanted enough for my family of 4 to eat it the next day because we LOVE IT! Your crust recipe is the best and is a must with this. Thank you! It’s finally getting written on a recipe card with my fave go-to recipes 🙂

  2. I just wanted to let you know I made this recipe for our Sunday Dinner today and it was absolutely amazing! I have saved and placed this recipe in my recipe book for many future meals.  The pie crust recipe will also be my new favorite go to pie crust recipe.  Thank you for sharing!!!

  3. I have made a few pot pies but not one as DELICIOUS as this one!!  Do not pass on this recipe and make it your go to!  Rich and creamy and love the thyme. I added diced turnip to mine and cooked them with the chicken, carrots and celery in my instant pot while I started the gravy. I had thighs so that is what I used. I will use chicken breast next time for a meatier chicken. This is my favorite chicken pot pie EVER!!!

  4. I just made this for a couple that I cook for and they could not stop raving about how delicious it was! I made it into 3 – 5″ pies and the amount of filling that you have in your recipe perfectly fit into all three crusts. Thanks for sharing 🙂

  5. Hi! I just wanted to say thanks for sharing! Absolutely delicious. This was a HUGE hit with my family and has already been requested to be made again soon. My six-year-old told me again at bed time how yummy dinner was. I’m just an average cook and thought this was pretty easy to make. Your instructions were great. Looking forward to trying more of your recipes!

  6. This pot pie was easy and good. The crust was very buttery which I loved. I hope I didn’t make too many changes… just added mushrooms to the onion garlic mix, and used frozen peas and carrots. I was out of celeey, so I diced one red potato and boiled with the chicken. The spices I added were celery seed and fresh parsley.

    I also replaced half the chicken broth with white wine for depth of flavor. Thanks for a great recipe. Even better, I had it all on hand and didn’t need to go to the store!

    1. Glad you liked it, Marcie! The best substitutions are the ones you already have on hand….I love that this recipe is so adaptable!

  7. I’ve made this twice in the past couple weeks. The first time I followed the recipe as is (with the exception of being lazy and using the premade rolled up pie crusts

  8. This is the best chicken pot pie recipe that I have made! The homemade crust is delicious! Thank you for sharing your recipe. I love how you include pictures of each step and are very detailed. I signed up for your emails and can’t wait to try your other recipes! I posted a picture on my facebook page and got rave reviews and of course I shared your link 🙂

  9. I made this last night – first time ever making a pot pie – and the entire family LOVED it! I used leftover roasted chicken and refrigerated pie crusts, but followed the recipe as is otherwise. It was soooo delicious!  Thank you for the recipe. Very easy to follow, and I had all the ingredients on hand! This one’s a keeper.

  10. Sally, this pot pie is to die for. My mother and I ate this straight out of the pie dish without guilt. Question, if I’m making this for a picky eater (no green-meaning no celery) would I use a teaspoon or so of celery seed in place of it?

  11. I tried this recipe today. I actually doubled it and made one pie with chicken and  one without the chicken since I am a vegetarian and also used vegetable broth.  I actually used a different recipe since I don’t like to use Crisco, I made an all butter crust. The pies were amazing! My teenage daughter loved it too! Thank you for sharing this delicious recipe, I will make it again. Also, thanks for the additional tips and  notes for the recipe. 

  12. Super easy week night recipe, not to mention extremely tasty! Perfect comfort food for this cold weather! I have leftover turkey and plan to make this for dinner tonight! Thank you, Sally! Your recipes never let me down! 🙂

  13. I baked 2 pot pies back in August – one to eat then and one to freeze. (I completely baked the pie before freezing.) I wrote very specific instructions on my foil that surprised me when I went to bake it last night. I wrote that it needed 40 min. in the oven from frozen! (And I said 375 degrees ?!) Needless to say, when I compared my written instructions to your instructions of thawing overnight in the fridge, we had waffles for dinner instead. Now, with some more time to figure this out, can you help me? Did your directions ever say it was okay to re-heat from frozen? 

    1. Hi Amy! Thawing overnight is best, but you can certainly bake from frozen for about 40ish minutes at 375. Sorry for the confusion!

  14. Hello!  This afternoon I got a random idea to make chicken pot pie.  All the recipes I found did not include the crust recipe.  So when I searched that on Pinterest it brought me to you!  Yours looks so delicious and I was very happy that someone finally gave thorough instructions. I did not follow your filling recipe to the T, I took your recommendation of adjusting it.  I always grill my chicken breasts on my Hamilton beach indoor grill, so while I made your amazing crust (I only had salted butter so I slightly reduced what was called for) the breasts were slowly cooking.  J didn’t have 2 hours to wait for the crust to chill so I put it in my freezer and it cut the time down in half.  I did not boil the chicken with my carrots and potatos(didn’t have celery).  I do not like how garlic makes me feel after eating it so I left that out.  I used less salt and tyme for the gravy because I’m sensitive to seasonings (I prefer the taste of the main ingredients).  I was so proud that my gravy looked just like yours!  I don’t have a dough cutter and my carpal tunnel prevented me using the fork method but I have a nutraninja auto iq with a dough making assessory so I used that.  I was so nervous I would mess this recipe up but as it turned out I was in heaven while eating it.  All 3 of my boys and my best friend ate every crumb!! This is saying something because my middle child is so picky he will starve himself for days unless you feed him pizza which is all he likes.  Now I can add chicken pot pie to that very short list!  Mine didn’t have enough gravy however because I was scared to put it all in thinking it would make everything soggy but now I know how it cooks I will make sure to put it all in. Thanks so much for sharing this wonderful recipe.  It’s my first homemade chicken pot pie I’ve ever made or tasted!  My only question is the egg wash (I just beat an egg in a bowl with a fork and my son put it on with a silicon basting brush). It seemed to go on kind of thick and the crust ended up glossy and golden but with large surface cracks.  What did I do wrong with the egg wash, I want it to look even next time.  Thank you!

  15. I seriously love you for this. I’ve been wanting to make a pot pie so bad and this popped up on my feed. I can’t wait to try. What’s better than pot pie? Yummmmm! 

  16. Hi! I have a dairy free kiddo on my hands … could I sub in coconut milk for this? Would the gravy be thinner – should I add flour?

    1. If the gravy is thin, do this to thicken it : mix a tablespoon of cornstarch and water in a small bowl and whisk together. Slowly add some of the cornstarch mix in while the gravy is hot. It will thicken up really quick. Just add more as needed. Honestly I would use soy or rice because the coconut milk might give it a coconut taste. Hope this helps!

  17. This is absolutely the best recipe for Chicken Pot Pie ever, forgot to add the peas but with other veggies we did not miss it and used rotisserie chicken instead of cooking chicken but still was absolutely amazing.  I used Premade pie shells with the egg wash and it made it taste homemade.  Next time I will make the pastry as well. Thank you !!

    1. I’m sure there is! Maybe brown some chunks of sirloin along with the onions, butter, & garlic in step 3? Sorry I haven’t tried it!

  18. I LOVE pot pies. LOVE THEM. However, it’s rare for me to find one that makes me say WOW. This one made me say WOW, WOW, WOW!

    After building up my “pie confidence” making Sally’s Salted Caramel Apple Galette, I decided I wanted to tackle making (for the first time) my first chicken pot pie. Of course Sally has a recipe, so I know it’s going to be GOOD. It wasn’t good, though: it was downright FANTASTIC!

    Sally’s right: it’s not hard to do. The prep is super fast. And the pie is simply to-die-for! Plus, it’s super hard to mess up. Any pie-making newbie can do it!

    Thank you, once again, Sally for your amazing, simple, and just amazing recipes! <3

  19. This might be a silly question, but when you put the carrots, celery and chicken in the water do you count 12 minutes from when the water boils or from when you put the items in the water? 

  20. I would love to make some personal sized pot pies with this recipe – do you have any tips for doing that? I’ve made this recipe many times and I love it, but I thought it would be nice to make a batch of mini-pies to have on hand the freezer. Would you suggest freezing baked or unbaked? Would they freeze and keep well in disposable foil pans?

  21. Hi Sally! My family is not a big fan of celery. Do you think I could do potatoes instead? I was just wondering if any of the cooking times would be different.

  22. Hi,

    If i wanted to only use the pie crust for the top and none on the bottom of the pie plate, does that affect the temp and the time it takes to cook in the oven? Thinking of making 2 pot pies and freezing one…thanks!  Can’t wait to try the recipe.



  23. Sally, this was amazing! I made it last week, for Pi Day, and we devoured it! I made a few changes based on what I had on hand (assorted frozen veggies, store-bought crust, potato and sweet potato) and it turned out great! I shared the recipe on my personal blog, in my own words, with credit given to you – hope you don’t mind!

    Thanks so much for such a yummy dinner!

    1. Oops, no sweet potato in this – I just added a couple diced yukon gold potatoes. 🙂 I was thinking of your chicken corn chowder (which I also made last week – yum!) when I typed “sweet potato”. 😀

  24. Thank you for the wonderful recipe! I would caution: this is not a “simple” weeknight meal unless you’ve previously frozen and are thawing the dish. Perfect weekend prep for a busy week though! Really excited about the egg wash tip. Thank you again!

  25. DELICIOUS perfect Chicken Pot Pie along with your mouth watering crust Sally!  First time I have made home-made pie crust.  Lucky me to find the best recipe that turned out so tender.  The pie was a beautiful sight coming out of the oven.  Happy hubby!:)

  26. I only used the crust recipe because I know how to make the filling and the gravy and don’t measure much. Except when I bake. the pie crust came out well even though I put too much water in the dough. I tried rolling it out after putting it in the freezer for an hour ( because I was behind) and the dough kept sticking to the counter. after a few unsuccessful attempts at trying to pick up the dough without it breaking, I rolled out chunks of dough and laid them on top of the filling in the pan, I brushed the egg on top and cooked it at 425 degrees because I had a glass pan. After 40 min it was done. Delicious! The egg wash made the crust so crispy. The family loved it and I definitely will make it again.

  27. Found your pot pie on Pinterest. Pot pie and pie crusts have always intimidated me but your directions were so clear I thought I would try it. I just took the pie out of the oven and it looks beautiful. Criat came out perfect and smells so good! My family isn’t big on peas so I added some corn and broccoli pieces I had left over. I was also out of time so instead I used a bit of rosemary and sage. Can’t wait to dig in!

1 4 5 6 7 8

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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