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!
Delicious! Time consuming, but easy to make. Totally worth your time! Made three for a family get together and everyone asked for seconds. This is the only chicken pot pie recipe needed. Thank you for another great recipe Sally and team!
★★★★★