Double Crust Chicken Pot Pie Recipe

There’s just something magical about pulling a bubbling Double Crust Chicken Pot Pie from the oven, its golden, flaky crust giving way to a creamy, hearty filling brimming with tender chicken and vibrant vegetables. This is classic comfort food at its best – homey enough for a Sunday supper, yet impressive enough to delight any dinner guest. Every bite wraps you up in that nostalgic feeling of warmth and family, reminding us why this dish holds a special spot in kitchens everywhere.

this Recipe

Ingredients You’ll Need

This Double Crust Chicken Pot Pie comes together with simple, wholesome ingredients, each playing an essential role in layering flavors and creating the decadent texture we crave. Fresh vegetables add bursts of color, the shredded chicken brings rich flavor, and the double crust delivers that irresistible crispness.

• Pie crusts (2, store-bought or homemade): These form both the bottom and top layers, giving the pot pie its signature double crust and flaky, golden finish.
• Cooked chicken (about 2 cups, shredded or chopped): Rotisserie chicken works perfectly for convenience and tenderness.
• Butter (4 tablespoons): Adds richness to the filling and encourages a beautiful sauté on the veggies.
• Onion (1 small, diced): Brings a sweet, mellow complexity to the filling’s base.
• Carrots (2, diced): Offer a gentle sweetness and extra color.
• Celery (2 stalks, diced): Adds a subtle savory depth and crunchy bite that ties the filling together.
• Frozen peas (1 cup): Pop these in at the end for bright color and a sweet finish.
• All-purpose flour (1/3 cup): This thickens the filling, ensuring the perfect creamy consistency.
• Chicken broth (2 cups): Coupled with milk, this brings the all-important savory base to your filling.
• Milk (1 cup): Creates a silky-smooth sauce that binds the filling together.
• Salt and pepper (to taste): Don’t skimp – these are key for seasoning every layer.
• Fresh thyme or parsley (optional): Sprinkle into your filling or on top for a fresh herbaceous note.
• Egg (1, beaten): Brushed on top for that glorious, shiny golden crust.

How to Make Double Crust Chicken Pot Pie

Step 1: Prepare the Bottom Crust

Roll out one pie crust and gently fit it into your pie dish, carefully pressing it into the edges and trimming any excess. Poke a few holes in the bottom with a fork to prevent air pockets. Chill the crust in the fridge while you prep the filling – a cold crust is the secret to flaky layers!

Step 2: Sauté the Vegetables

Melt your butter in a large skillet over medium heat. Add the diced onions, carrots, and celery, sautéing until they’re soft and just beginning to turn golden. This step builds sweetness and depth, providing the backbone for your Double Crust Chicken Pot Pie’s savory flavor.

Step 3: Build the Creamy Filling

Sprinkle the flour evenly over your sautéed veggies, stirring well to coat and cook off that raw flour taste. Slowly pour in the chicken broth, whisking constantly to avoid lumps, then add the milk. Continue stirring until the mixture thickens to a creamy, luscious sauce.

Step 4: Add Chicken and Peas

Fold in your cooked chicken and the frozen peas, then season generously with salt, pepper, and fresh herbs if you’re using them. The filling should be thick and chock-full of goodies to ensure every slice is satisfying.

Step 5: Assemble the Pie

Pour the warm filling into your prepared crust. Roll out your second pie crust and carefully lay it over the top. Seal and crimp the edges, and don’t forget to cut a few small slits in the top to allow steam to escape. Brush the surface with beaten egg for that bakery-style gloss.

Step 6: Bake to Golden Perfection

Slide your Double Crust Chicken Pot Pie into a preheated 400°F oven and bake for 30 to 35 minutes, until the crust is deeply golden and the filling is bubbling through the vents. Let it rest for 10 to 15 minutes before slicing, as this helps the filling set beautifully.

How to Serve Double Crust Chicken Pot Pie

Garnishes

A sprinkle of chopped fresh parsley or thyme adds an instant pop of color and a hit of garden-fresh flavor. For a bistro-ready finish, try a light dusting of flaky sea salt right before serving to really make the double crust shine.

Side Dishes

Double Crust Chicken Pot Pie pairs perfectly with a crisp green salad tossed in a zesty vinaigrette, which helps balance the richness of the filling. Classic sides like roasted asparagus or buttery mashed potatoes bring extra comfort, while a tangy cranberry relish adds surprising brightness.

Creative Ways to Present

Individual ramekins transform your Double Crust Chicken Pot Pie into personal pot pies – adorable and impressive for guests. You can also bake bite-sized mini pies for potlucks or tailgates. For rustic flair, serve the pie straight from the skillet you cooked the filling in, letting everyone help themselves at the table.

Make Ahead and Storage

Storing Leftovers

Let leftover Double Crust Chicken Pot Pie cool to room temperature, then cover tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days – a slice reheated for lunch is pure happiness!

Freezing

This pie is a dream for batch cooking! Assemble the whole pie (unbaked) and freeze it, tightly wrapped. When you’re ready, bake straight from frozen, adding an extra 15-20 minutes to the baking time. Already baked leftovers can also be frozen, making busy weeknights a breeze.

Reheating

For the best double crust texture, reheat slices in a 350°F oven until piping hot and the crust is crisp, about 15 minutes. Microwaving works in a pinch, but the oven does wonders for reviving that flaky top layer.

FAQs

Can I use rotisserie chicken for Double Crust Chicken Pot Pie?

Absolutely! Rotisserie chicken is a time-saver and delivers juicy, flavorful meat that makes this recipe even faster. Just remove the skin and bones before shredding.

How do I prevent a soggy bottom crust?

Chilling the bottom crust before filling it is key, and using a hot, preheated oven helps the crust set quickly. You can also brush the unbaked bottom crust with a little egg wash to create a moisture barrier.

Can I make Double Crust Chicken Pot Pie gluten-free?

Yes! Use a store-bought or homemade gluten-free pie crust and substitute all-purpose flour with your favorite gluten-free flour blend in the filling.

What if I want to add other vegetables?

Go for it! Mushrooms, corn, green beans, or even sweet potatoes are all fantastic in Double Crust Chicken Pot Pie. Just make sure they’re cooked to the right tenderness before mixing them in.

How do I avoid overcooking the chicken?

Since the chicken is already cooked before adding it to the filling, you only need to heat it through. Add it near the end of making the filling to keep the pieces moist and tender.

Final Thoughts

If you’re searching for a dinner that truly satisfies, you can’t go wrong with Double Crust Chicken Pot Pie. Every forkful combines flaky pastry and creamy filling in the most irresistible way. Gather your loved ones and give it a try – it’s destined to become a family favorite!

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