There’s nothing quite like the warmth and comfort of a homemade meal, especially when it’s a classic like Double Crust Chicken Pot Pie. This iconic dish brings together tender chicken, wholesome vegetables, and a rich, creamy gravy, all encased in a flaky, golden pastry. It’s more than just food; it’s a connection to cherished memories and the simple joy of cooking for loved ones. This recipe guides you to create a perfect, hearty double crust chicken pot pie that truly satisfies the soul.
Table of Contents
Why You’ll Love This Double Crust Chicken Pot Pie
This recipe is designed to become an instant family favorite, a testament to comforting, homemade cooking. You will adore this classic chicken pot pie for many heartfelt reasons.
- Hearty and Satisfying: It’s a complete, all-in-one meal that truly fills you up, perfect for chilly evenings.
- Homemade Freshness: Every bite features fresh ingredients, elevating the flavors far beyond any store-bought alternative.
- Rich, Creamy Flavor: The gravy is incredibly savory, blending perfectly with the tender chicken and sweet vegetables.
- Perfectly Flaky Crust: Our instructions ensure a beautifully golden and flaky pastry top and bottom, delivering that irresistible crunch.
- Highly Customizable: Easily adapt the vegetables or seasonings to suit your family’s preferences and what you have on hand.
- Excellent Make-Ahead Option: Prepare parts of this delicious double crust chicken pot pie in advance, making mealtime stress-free.
Ingredients
Gathering your ingredients is the first step toward creating this heartwarming double crust chicken pot pie. Freshness makes all the difference in this beloved dish.
For the Pie Crust:
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
For the Filling:
- 1 pound (450g) skinless boneless chicken breast or thighs, cubed
- 1 cup (about 130g) sliced carrots (about 2 carrots)
- 1/2 cup (about 40g) sliced celery
- 1/3 cup (5 Tbsp; 71g) unsalted butter
- 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
- 1 teaspoon minced garlic
- 1/3 cup (41g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)
- 2/3 cup (160ml) half-and-half*
- 1 cup (125g) frozen peas
For Egg Wash:
- 1 large egg beaten with 1 Tablespoon (15ml) milk
Optional:
- Sprigs of fresh thyme for garnish
Notes & Substitutions
You have flexibility with many ingredients, allowing you to tailor this double crust chicken pot pie to your family’s tastes.
- Pie Crust: For convenience, you can use a store-bought pie crust if you prefer not to make it from scratch. You will need two crusts for this recipe.
- Chicken: Speed up prep by using pre-cooked chicken, such as shredded rotisserie chicken or leftover roasted chicken. Simply skip the boiling step and add it directly to the filling.
- Half-and-half: For an even richer sauce, substitute heavy cream. Alternatively, a combination of heavy cream and whole milk, or even all whole milk, works well. Avoid low-fat options as they may not thicken properly.
- Vegetables: Feel free to customize your vegetable mix. Consider adding corn, diced Yukon gold potatoes (cook these with the onion), sliced mushrooms, or chopped zucchini. Do not exceed 2 cups of additional vegetables plus 1 potato.
- Seasonings: Enhance the flavor with fresh parsley, rosemary, sage, or a pinch of celery seed for added depth.
Equipment
Having the right tools ready makes the cooking process smooth and enjoyable. You will need these common kitchen items for your double crust chicken pot pie:
- Large pot for cooking chicken and vegetables.
- Large skillet for preparing the creamy gravy.
- A sturdy 9-inch pie dish (glass or metal is ideal).
- Rolling pin to achieve perfect pastry thickness.
- Whisk for smooth, lump-free gravy.
- Small sharp knife or kitchen shears for trimming dough.
- Pastry brush for applying the egg wash.
- Aluminum foil or a dedicated pie crust shield.
Instructions for Your Double Crust Chicken Pot Pie
Creating this incredible Double Crust Chicken Pot Pie is a rewarding experience. Follow these steps carefully to achieve a perfectly golden and flavorful meal.
- Prepare Pie Crust: Start by preparing your chosen pie crust dough. Follow the recipe instructions through step 5, ensuring the dough chills for at least 2 hours. I often make the crust the night before to save time. This recipe calls for two crusts, one for the bottom and one for the top.
- Cook Chicken and Vegetables: In a large pot, combine the cubed chicken, sliced carrots, and celery. Add enough water to cover all ingredients. Place the pot over medium-high heat and bring the water to a boil. Allow it to boil for 10 minutes, ensuring the chicken is cooked through and the vegetables are tender. Remove from heat, drain the water, and set the chicken and vegetables aside.
- Make the Gravy: In a large skillet, melt the unsalted butter over medium heat. Add the chopped yellow onion and minced garlic. Stir occasionally and cook until the onions become translucent and the butter begins to lightly brown, releasing a fragrant aroma. Whisk in the all-purpose flour, salt, black pepper, and dried thyme. Gradually pour in the chicken broth and half-and-half, whisking continuously until no flour lumps remain. Continue to cook and whisk the mixture, then reduce the heat to medium-low and simmer until the gravy becomes very thick. I recommend simmering for at least 10 minutes; simmer longer if needed to achieve a very thick consistency. Taste the gravy and add more seasonings, such as extra thyme, if you prefer. Remove the skillet from the heat and set the gravy aside. This creamy filling is the heart of your double crust chicken pot pie.
- Assemble the Pie – Bottom Crust: Preheat your oven to 425°F (218°C). Once the pie dough has thoroughly chilled, lightly flour a clean work surface. Roll out one of the chilled dough discs, keeping the other one in the refrigerator. Turn the dough about a quarter turn after every few rolls to ensure an even thickness, until you have a circle approximately 12 inches in diameter. Carefully transfer this dough circle into a 9-inch pie dish that is 1.5–2 inches deep. Gently tuck the dough into the dish with your fingers, making sure it is smooth and fits snugly. Use a small sharp knife or kitchen shears to trim any excess dough overhang, discarding the trimmed pieces.
- Fill the Pie: Spoon the cooked chicken and vegetable mixture evenly into the prepared bottom pie crust. Evenly scatter the frozen peas on top of the chicken and vegetables. Carefully pour and spread the thick gravy evenly over the entire filling.
- Add Top Crust: On your floured work surface, roll out the second half of your pie crust dough just as you did the first. Carefully place this second crust over the top of the filling, covering the pie completely. Trim any extra overhang from the sides of the top crust, leaving about a half-inch of excess. Crimp the edges of both pie crusts together with a fork or by hand to create a decorative seal, ensuring the filling is enclosed. Using a small sharp knife, make a few small slits in the center of the top crust to allow steam to escape during baking.
- Egg Wash and Bake: In a small bowl, whisk together the large egg and 1 tablespoon of milk to create an egg wash. Using a pastry brush, gently brush the entire top crust and the crimped edges with this egg wash. This will help create a beautiful golden-brown finish. Place the pie in the preheated oven and bake for 32–38 minutes, or until the top of the crust is beautifully golden brown. After approximately 20 minutes of baking, closely monitor the edges of the crust. If they are browning too quickly, cover them with strips of aluminum foil or use a specialized pie crust shield to prevent them from over-browning.
- Cool and Serve: Once baked to perfection, carefully remove the double crust chicken pot pie from the oven. Allow it to cool for at least 10 minutes before slicing and serving. This cooling time allows the filling to set, making for cleaner slices. Any leftovers are truly amazing—the filling becomes even thicker the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
Pro Tips & Troubleshooting
Achieving the perfect double crust chicken pot pie is simple with a few helpful pointers. These tips address common baking challenges and enhance your results.
- Perfect Pie Crust: Always use cold ingredients for your dough. Avoid overworking the dough, and ensure it has sufficient chilling time before rolling. This creates that desirable flaky texture. Baking experts often highlight the importance of cold butter and proper technique for achieving the ideal flaky pie crust.
- Preventing Soggy Bottom: To prevent a soggy bottom crust, layer your solid filling ingredients first, then pour the gravy over the top. Using a glass or metal pie dish also helps conduct heat better.
- Achieving Golden Crust: Do not skip the egg wash step; it’s essential for that gorgeous golden-brown color and a lovely, subtle sheen.
- Even Baking: Protect the edges of your pie crust with aluminum foil or a pie shield after 20 minutes of baking. This prevents them from over-browning before the center is done.
- Thick Gravy: Ensure your gravy simmers long enough on the stovetop to reach the desired, very thick consistency before adding it to the pie. This is key for a luscious filling.
- Avoid Over-baking: Remember the pie filling is already cooked, so your primary focus during baking is to ensure the crust is perfectly golden and cooked through.
Serving, Storage, and Variations
This versatile double crust chicken pot pie offers many options for serving, storing, and customizing. Embrace these ideas to make it truly your own.
- Serving Suggestions: Serve your warm, comforting double crust chicken pot pie alongside a crisp green salad with a light vinaigrette. This adds a refreshing contrast to the rich filling.
- Storage: Store any delicious leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or microwave.
- Make Ahead & Freezing:
- Filling/Gravy: Prepare the filling and gravy up to 1 day in advance. Let it cool completely, then refrigerate until ready to assemble.
- Dough: Pie dough can be made up to 5 days ahead and stored in the refrigerator, or frozen for up to 3 months. Thaw frozen dough overnight in the fridge.
- Assembled (Unbaked) Pie: Assemble the pie, but do not bake. Wrap tightly in plastic wrap and then foil, and freeze for 2-3 months. Thaw overnight in the refrigerator before baking as directed.
- Baked Pie: Fully baked pie can be frozen for 2-3 months. Reheat covered with foil in a 350°F (175°C) oven until warmed through.
- One Top Crust: If you prefer, you can make this with just a top crust. Adjust the oven temperature to 375°F (190°C) and bake for 35-45 minutes.
- Puff Pastry Topping: For a quicker alternative, use store-bought puff pastry for the topping. Be mindful that it might lead to a slightly soggier crust underneath.
- Biscuit Topping: Consider using a homemade biscuit recipe instead of a traditional pie crust for a wonderfully fluffy and savory topping.
Nutrition
Understanding the nutritional aspects of your homemade meals helps you make informed choices. This double crust chicken pot pie offers a hearty blend of macronutrients.
A single serving of this delicious double crust chicken pot pie typically provides approximately:
| Nutrient | Amount (estimated per serving) |
|---|---|
| Calories | 550-650 |
| Total Fat | 35-45g |
| Saturated Fat | 18-25g |
| Cholesterol | 100-130mg |
| Sodium | 800-1000mg |
| Total Carbs | 40-50g |
| Dietary Fiber | 3-5g |
| Total Sugars | 3-5g |
| Protein | 25-35g |
Please remember that these nutritional values are estimates and can vary based on specific ingredient brands, exact measurements, and optional additions or substitutions. For comprehensive dietary planning, consult reliable nutritional guides from institutions like the USDA.
Frequently Asked Questions (FAQ)
You might have a few questions as you prepare your ultimate double crust chicken pot pie. Here are some common inquiries and their helpful answers.
What makes the sauce in this chicken pot pie creamy and flavorful?
The sauce’s richness comes from a classic roux, which is a blend of butter and flour. We then slowly whisk in savory chicken broth and creamy half-and-half, building a luscious, thick base. Aromatic seasonings like dried thyme and minced garlic infuse the sauce with deep, comforting flavors that make this double crust chicken pot pie truly special.
How do I prevent a soggy bottom crust in my double crust chicken pot pie?
Preventing a soggy bottom crust is key for any pie. First, ensure your filling is not overly wet; this recipe ensures a thick gravy. Second, layer the solid chicken and vegetables first, then pour the gravy over them. Using a glass or metal pie dish promotes better heat transfer, helping the bottom crust crisp up nicely.
Can I prepare this chicken pot pie in advance and bake it later?
Absolutely! This double crust chicken pot pie is wonderfully make-ahead friendly. You can prepare the pie dough and the filling/gravy components a day or two in advance and refrigerate them. For longer storage, assemble the entire pie (unbaked), wrap it tightly, and freeze for up to 2-3 months. Just remember to thaw it overnight in the refrigerator before baking.
Final Thoughts
There’s something uniquely heartwarming about pulling a golden, bubbling Double Crust Chicken Pot Pie from the oven. This recipe offers more than just a meal; it’s an invitation to gather around the table, share stories, and create new cherished memories through the simple act of cooking.
The tender chicken, creamy gravy, and flaky homemade crust combine to create a dish that embodies comfort and home. We encourage you to embrace the joy of making this classic; your family will thank you. Share your comments, reviews, and any delightful variations you discover!
The Ultimate Double Crust Chicken Pot Pie
Ingredients
Equipment
Method
- Prepare your chosen pie crust recipe through step 5, ensuring it chills for at least 2 hours; making it the night before is recommended as you’ll use both crusts.
- In a large pot, combine cubed chicken, sliced carrots, and celery, then cover with water and bring to a boil for 10 minutes before draining and setting aside.
- In a large skillet, cook butter, onions, and minced garlic over medium heat until onions are translucent and butter lightly browns. Whisk in flour, seasonings, chicken broth, and half-and-half, cooking until smooth and simmering for about 10 minutes until the gravy is very thick, adjusting seasonings to taste.
- Preheat oven to 425°F (218°C).
- Roll out one chilled dough disc into a 12-inch circle on a floured surface, then carefully place it into a 9-inch pie dish, tucking it in smoothly and trimming any excess overhang.
- Spoon the cooked chicken and vegetable mixture into the crust, scatter frozen peas on top, and evenly pour/spread the thick gravy over everything.
- Roll out the second dough disc, cover the pie, trim excess dough, and crimp the edges with a fork to seal, then make a few small slits in the top crust and brush with egg wash.
- Bake for 32–38 minutes until the crust is golden brown, making sure to cover the edges with aluminum foil after 20 minutes to prevent over-browning.
- Remove the pot pie from the oven and cool for at least 10 minutes before serving, noting that leftovers are excellent and keep well in the refrigerator for up to 5 days.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
